Perfect Cauliflower Pizza Crust

Yummy cauliflower pizza crust!! Grain-free!! thesproutingseed.comThere are just some things that don’t belong together.

Oil and water. Democrats and republicans. And it seemed, until Saturday night, cauliflower and pizza.

Cauliflower has become the darling of the grain-free world. When steamed and mashed, cauliflower makes a great mashed potato substitution. When grated and sauteed, it makes delicious cauliflower fried rice. But, cauliflower made into pizza crust? The two just didn’t seem to belong together. I wondered if this was a bit of a stretch.

Boy, was I wrong!

Cauliflower has done it once again! And I can actually say, I prefer this crust to regular ol’ wheat crust. Yes, this cauliflower pizza crust takes the cake.

Here’s why cauliflower pizza crust is worth making:

  • instead of a heavy meal, cauliflower pizza makes a delightfully filling, yet suprisingly light alternative
  • it’s grain-free if you need to stay away from gluten or all grains
  • it’s a family pleaser–Ezra loved it!
  • you sneak in loads of healthy cauliflower

So, get on in the kitchen and get cooking! You’ll be glad you did! Oh, and here’s an idea. Make a double or triple batch of this recipe, bake, then freeze the other crusts for a quick meal!

perfect pizza crust without gluten or grains!!! cauliflower pizza crust from thesproutingseed.comPerfect Cauliflower Pizza Crust

gluten/grain free, paleo
inspired by The Savory Lotus
makes 1 large crust or 4 small personal crusts

Ingredients

1 head of cauliflower, cut into florets (stem and leaves removed)
1 1/2 cups mozzerella (preferably fresh, organic), grated
2 eggs, lightly beaten
2 cloves fresh garlic, minced (I used my pickled garlic)
1/2 tsp. unrefined sea salt
(and sauce and toppings of your choice)

Directions

Preheat oven to 400 F and line a cooking sheet with parchment paper.

In a food processor, pulse small batches of cauliflower florets until cauliflower pieces are the size of rice grains. (If you don’t have a food processor, grate the cauliflower with a cheese grater.)

In a large pot, add the cauliflower “rice” and 2-3 Tbsp. of water and cover the pot. On medium heat, steam the cauliflower for about 4-5 minutes until soft. Then transfer to a fine, mesh strainer and drain completely.

Once drained, transfer the “rice” to the middle of a clean dish towel. Gather the ends to wrap the rice in the towel. Making sure the “rice” is wrapped in the towel, squeeze the heck out of the rice to drain excess water. A LOT of water comes out, ensuring a dry, crisp pizza crust.

Transfer cauliflower “rice” to a large mixing bowl and add mozzerella, eggs, salt and garlic. Mix well. (The mozzerella and eggs act as a binder for the cauliflower.)

Scoop out the dough onto the parchment-lined cookie sheet. Press the dough into one big thin-layered pizza crust or into smaller personal-sized crusts. (I made four personal pizzas using a 1/4 cup for each pizza)

Bake at 400F for 35-40 minutes or until crust is golden brown and firm.

Remove from oven and add your choice of pizza toppings and cheese.

Bake for another 10 minutes until the cheese is melted.perfect cauliflower pizza crust! thesproutingseed.com

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Comments

  1. Looks like a great recipe and I’m looking forward to trying it. Just to clarify, do you add the mozzarella when making the crust or do you wait and add it to the toppings after the crust is baked? You said in the directions to “add remaining ingredients” so I assume the crust contains the cheese but I wanted to be sure before trying the recipe. Thanks!

  2. This pizza crust keeps popping up everywhere and this time you’re the one to convince me to try it. Sold! At least I’m willing to give it a try. If I like this pizza then Democrats and Republicans can certainly sit down to negotiate!

  3. Got to try it:) One time I made pizza with almond flour instead of regular flour. It tasted ok, a bit unusual, I think..but ok. This is the next pizza experiment coming up.. because I sometimes still tend to cheat on my gluten-free menu with a pizza from my favorite pizza-place. I’d love if I could find a really good alternative so I would be again one step closer to really being gluten-free:)

    • Allison Jordan says:

      I TOTALLY understand. I used to make a gluten-free crust a few years back, but it was so gummy and unpredictable that I just gave up on gluten-free pizza. I’ve really enjoy this crust much more.

  4. I tried this tonight. First the good — It’s really tasty. The bad is that for my oven on a metal pizza plate on a stone, it took 30 minutes and even then it was overdone a bit. I forgot to line the pan with parchment paper and lived to regret it. The crust was a bit floppy as well. All that aside though it was very tasty. Oh, and the only Mozz I had was string cheese so I had to shred that! I tried freezing the leftovers so we’ll see how that goes. I put bell pepper, monterrey Jack cheese and mushrooms on it.

    • Allison Jordan says:

      Oh no! Well, first of all, I am glad it was tasty. Second, thanks for letting me know it burns without parchment paper! I bet that was a terrible mess to clean up! :( About the floppiness, were you able to squeeze all of the water out? It gets infinitely better the more water you squeeze out of the cauliflower!

      • It wasn’t that hard to get loos from the tin, but not as easy as a regular dough would be. Yes, I did the towel thing twice and squeezed out a lot of water. It was pretty dry when I was done. The mozz I used was shredded string cheese. It is more labor intensive than a normal dough.

        • Allison Jordan says:

          Agreed. It does take more time. I’ve decided it’s worth doubling or tripling and then freezing the leftovers so I don’t have to do it all the time! :)

  5. Jennifer Hope says:

    OMG! My husband and I just tried this for lunch today. We have been hearing about this crust for a while now but finally took the time to try it. I love all things cauliflower and was pretty certain I’d like this, but LOVE is a much better word. Absolutely amazing and makes being wheat-gluten free so much easier!!!!!

  6. Sorry for chiming in late on this post. Quick question. Once the cauliflower is rices, in order to avoid the extra water, can you just simply roast it in the oven or even stove-top in a heavy-bottom skillet?

    • Allison Jordan says:

      I’ve never tried it! That’s a great idea…I worry that the cooking oil used would make it wet still. Plus, I think cauliflower is naturally watery, so I would still squeeze it in a cheesecloth/dish towel. If you try it, I’d love to hear how it goes! That would make the crust process much quicker!! :)

  7. Can you give a measurement for the riced cauliflower in cups? I often buy it in bags of florets instead of a head.

  8. Hi, with this cauliflower pizza…..if to freeze before oven cook or afterwards? It looks amazing cannot wait to make

  9. Have you tried this with mashed cauliflower instead of the “rice” and found this worked better? Seems like that would be easier…. Great idea, though.

  10. Pamela Halgreen says:

    This is divine! Next time I will let it cool slightly before squeezing out the water. Ouch! Can’t find parchment paper for love nor money here in South Africa so I sprayed my oven tray heavily with non-stick spray. It worked. I also turned them over and let the underside cook off slightly. My family was very impressed. This will become a firm favourite. Plan on making it again tonight.

  11. I tried this last night and it turned out REALLY well! My kids (4 and 14mths) liked it and did my husband and I. The kids even liked it after the “crust” was baked and before the toppings were put on. Thanks so much for the recipe! I actually forgot to process the florets, but I was cut up the florets very small and steamed them for about 10 minutes, so they fell apart pretty well in my hand. I have a convection oven so I baked the crust at 375F for about 25 mins before toppings. I also grated zucchini into the pizza sauce to get some extra veggies in.
    Thanks again!

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