Tired of heavy pizza but still craving that delicious crust? This cauliflower pizza crust recipe is your answer! It’s surprisingly easy to make, a fantastic low-carb alternative, and tastes incredible with your favorite toppings.
Key Ingredients & Substitutions:
- Cauliflower: Fresh is best for moisture control, but frozen (thawed and squeezed dry) works in a pinch.
- Eggs: Act as a binder. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 mins) can work as a substitute if needed for binding, but the texture may be slightly different.
- Cheese (Mozzarella/Parmesan): Adds flavor and helps bind. Nutritional yeast can offer a cheesy flavor for dairy-free versions, but the texture will be less firm.
- Almond Flour: Helps absorb moisture and adds structure. Oat flour (gluten-free certified) or a gluten-free all-purpose blend can be substituted, but adjust consistency as needed.
Ingredients:
Main:
* 1 medium head cauliflower (about 4 cups riced)
* 2 large eggs
* 1/2 cup shredded mozzarella cheese (part-skim)
* 1/4 cup grated Parmesan cheese
* 2 tablespoons almond flour
Spices:
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* Pinch of black pepper
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 30-40 minutes
- Total time: 50-60 minutes
- Servings: 4
- Calories per serving: Approximately 150-180 (crust only, without toppings)
- Tools needed: Food processor, baking sheet, parchment paper, cheesecloth or clean kitchen towel.
Step-by-Step Instructions:
1. Prepare the Cauliflower
First, wash and chop your cauliflower into florets. Pulse them in a food processor until they resemble rice grains. You can also use a box grater for this step.
2. Cook and Cool the Cauliflower
Place the riced cauliflower in a microwave-safe bowl and microwave for 5-7 minutes, or until tender. Alternatively, steam it on the stovetop. Let it cool completely.
3. Squeeze Out Excess Moisture
This is the most crucial step! Transfer the cooled cauliflower to a cheesecloth or a clean kitchen towel. Twist and squeeze out as much water as you possibly can. The drier the cauliflower, the crispier your cauliflower pizza crust will be.
4. Mix the Crust Ingredients
In a large bowl, combine the thoroughly squeezed cauliflower with the eggs, mozzarella, Parmesan, almond flour, oregano, garlic powder, salt, and pepper. Mix everything well until a uniform dough forms.
5. Form the Pizza Crust
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the cauliflower mixture to the center of the parchment paper and press it into a 1/4 to 1/2-inch thick round or rectangular pizza crust shape. Aim for even thickness for consistent baking.
6. Bake the Crust
Bake the cauliflower pizza crust for 20-25 minutes, or until it’s golden brown and firm. It should be sturdy enough to handle.
7. Add Toppings and Finish Baking
Remove the crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return it to the oven for another 10-15 minutes, or until the cheese is melted and bubbly and the toppings are heated through.
Storage Instructions:
Leftover cauliflower pizza crust can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat slices in a toaster oven or regular oven at 350°F (175°C) until warmed through and slightly crispy.
Frequently Asked Questions (FAQ):
Q: Why is my cauliflower pizza crust soggy?
A: The most common reason is not squeezing out enough moisture from the cooked cauliflower. This step is key for a crispy crust.
Q: Can I use frozen cauliflower?
A: Yes, but make sure to thaw it completely and squeeze out even more moisture than fresh cauliflower before mixing with other ingredients.
Q: Can I make this ahead of time?
A: You can prepare the raw crust and pre-bake it, then store it in the refrigerator for a day or two before adding toppings and finishing.
Q: Is this cauliflower pizza crust gluten-free?
A: Yes, as long as all your ingredients (like almond flour and any seasonings) are certified gluten-free.
Q: What if I don’t have a food processor?
A: You can finely grate the cauliflower using a box grater.
Q: How do I get a really crispy cauliflower pizza crust?
A: Squeeze out every bit of moisture from the cauliflower, bake the crust until golden and firm before adding toppings, and don’t overload it with wet toppings.