Cauliflower Pizza Crust
Cauliflower pizza crust. This seems to be the hot new recipe out there lately. A gluten free, low calorie swap out for your traditional pizza dough. Originally…when I heard of this, I wasn’t too sure it was a good idea. I saw so many recipes with it, I figured there had to be something to it. But turning cauliflower into a pizza crust? How is that possible? Can it actually work? And does that even taste good?
Well people… I made it. Tried it. Annnnd Dario and I ate the whole thing! Yes! The whole entire pizza. Gone. It was so good! The crust takes on the flavors of all the seasonings and after a good bake in the oven actually gets crispy! No limp, soggy crust at all. You can even hold a piece without it bending in the middle. Even regular pizza doesn’t do that. I still can’t believe it – a healthy, super low calorie pizza. But it’s totally possible!
Now, I’ve made this miracle pizza a few times. And of course learned some things along the way – helping me figure out exactly what I need to do to make the perfect crust. To ensure your cauliflower pizza comes out perfectly make sure you:
- Get a small head of cauliflower – it’s easier to work with and is the perfect size for a personal pizza.
- Cook the cauliflower all the way through – it’s somewhat difficult to tell if the cauliflower is done or not. So try a bite and make sure each piece is tender.
- Squeeze out every last drop of water – as you’ll see in the recipe below, you’ll need to squeeze the water out of the cauliflower. If you don’t get every last bit out, the crust will be soggy. Not a good thing!
I’m so excited for this absolute genius idea of a recipe. Although I didn’t come up with the idea (though I wish I did!), I’m more than happy to take my own spin on it! And of course, start whipping it up on a weekly basis. As you should too! Even if you’re skeptical, you just gotta give it a try. Just once! You’ll be hooked…and totally amazed that this actually works!
Herbed Cauliflower Pizza Crust:
- 1 small head of cauliflower, roughly chopped
- 1 egg
- 1/3 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dried oregano
- Preheat oven to 400F.
- Place the cauliflower in the bowl of a food processor. Pulse until all the cauliflower is processed so that it looks like snow or couscous.
- Put processed cauliflower in a microwave safe bowl and cook on high for 5 minutes. Taste cauliflower to make sure it’s tender and thoroughly cooked.
- Place the cooked cauliflower in a clean dish towel. Squeeze the cauliflower forcing the water to drip out. This will take a little muscle, but keep squeezing until all of the water is out and cauliflower is very dry and clumps together.
- Mix the egg, cheese, salt, pepper and oregano with the drained cauliflower. Mix until thoroughly combined.
- Form the cauliflower mixture into a ball. Spray a piece of aluminum foil or parchment paper with non-stick cooking spray.
- Press the cauliflower mixture into a circular crust about 1/4″ thick. Bake for 10-12 minutes or until crust is golden brown on the sides and top.
- Remove from oven and top with sauce, cheese and your favorite toppings! Bake for another 3-5 minutes or until toppings are warmed through and cheese is melted!