Pizza is, by far, one of my favorite indulgences. Because it’s not the healthiest thing ever (even if it’s covered in veggies!), I try to keep my pizza habits to a minimum. I’ve been searching for awhile for the perfect way to satisfy my pizza cravings without feeling like I can only eat one piece or eat it every couple of months since there hasn’t been a whole lot of physical activity in my life happening lately (although if you follow me on Instagram, you’ll have noticed that I’ve joined an elite club). I think I’ve found the perfect solution & that is this cauliflower crust!
This was my 3rd attempt at making cauli crust. The first 2 were so horrendous, that I don’t quite know how I even mustered up the courage to attempt #3, but I’m so glad I did. One of the terrible recipes I tried even said in the write up “beware: this doesn’t taste like pizza.” Um, thanks for the warning, but I want PIZZA! Not some soggy cauli-flavored sponge blob, which is exactly what it tasted like.
No, this crust that I share with you today has no hint what-so-ever of cauliflower, so all you cauli haters can breathe a deep sigh of relief. Cauliflower seriously has magical potions in it that are released while it is cooking so it doesn’t actually taste like cauliflower (as evidenced here). Unless you steam or boil it, in which case your
kitchen whole house will just smell like a zoo bathroom.
This recipe is flavorful, the way pizza was always meant to be. Plus, it’s light & crispy & if you cook the crust before you add the toppings, there’s no hint of sogginess at all. You can add whatever toppings you would normally use on your pizza (here I used thinly sliced tomatoes, basil, & mozzarella with an olive oil garlic sauce). I got the ultimate seal of approval when I served this pizza to 2 toddlers for lunch. They looooved it & even asked for more. I’m pretty sure I did an evil mama laugh but then piled their plates high.
Having a baking stone really kicks up any pizza recipe & this one is no exception. After heating up your stone, you’ll need to pulse your cauliflower a few times so that it looks like snow (I totally stole that from the original recipe author, but isn’t that adorable?). Make sure you don’t get too crazy with your pulsing because you don’t want it to be a puree.
Then you’ll want to put the cauliflower in a large bowl with a lid on it & microwave it for about 4 minutes. Let it cool on a clean dish towel & then wring the heck out of it. You’ll want to try to get out as much water as possible, or your crust won’t come together nicely. After you have wrung out as much water as possible, wait a few minutes & wring it again. Seriously!
From there, it’s quite simple: mix the pulsed cauliflower with the cheeses, spices & gluten-free flour until you can form a nice ball (if it’s too wet, add a couple tbsp more flour). Drop the ball on a piece of oiled parchment & form a flat pizza shape (you want want to coat your hands in a tiny bit of flour so they don’t stick). Once you’ve got your desired shape (rectangle? Christmas tree? Valentines day hearts?) pop it in the oven until it’s just barely golden & crispy. Then take it out, add your toppings & pop it back into the oven until the cheese is good & bubbly.
This recipe is quick to pull together- remember I served it to 2 hungry toddlers & no, I didn’t start making it at 10am or something crazy. I think it’s actually much quicker than waiting for pizza dough to rise & it’s totally gluten free (& except for the cheese, it’s Paleo-friendly, too!) This cauliflower pizza crust is the perfect way for me to happily indulge in my pizza fantasies while downing an additional servings of veggies!
- 1 head cauliflower
- ¼ cups parmesan cheese
- ¼ cups mozzarella cheese
- ¼ tsp kosher salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ teaspoons garlic powder
- 1/4 cup gluten free flour
- 1 whole egg
Place a pizza stone in the oven & preheat the oven to 450ºF. If you don't have a baking stone, just use a baking sheet or pizza pan.
Cut the florets off the head of cauliflower& pulse in your food processor for about 20 seconds, until you get powdery snow-like cauliflower. You should end up with 2 to 3 cups cauliflower. Place the cauliflower in a microwave safe bowl, cover & cook for 4 minutes. Dump the cooked cauliflower onto a clean towel & let it cool for a bit before the next step.
Wring the heck out of the cauliflower (you want to squeeze out as much water as possible). Dump the squeezed cauliflower into a bowl & add the cheeses, spices, flour & egg. I like to mix it with my hands to make sure everything is good & incorporated.
Form the dough into a crust on a piece of oiled parchment paper. Pat it down throughly so it stays together well. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from the oven.
Add your favorite pizza toppings & cook for another 5 to 7 minutes until the cheese is melted, bubbly, & slightly golden. Remove the pizza from the oven & let it cool for 3-4 minutes before slicing.
Recipe adapted from How Sweet Eats
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