Oh cauliflower pizza crust, I have been skeptical of you for so long. So, so long. The first time I attempted a cauliflower crust was back in the day, long before I knew what a blog was, after getting a recipe from someone in my local gym. I didn’t love cauliflower at the time but I didn’t loathe it either. Plus, it came loaded with lots of cheese, so it had to be a win. Right?
Not only is the crust simple, it is FAST. That’s the key for me. Now, let me say that I don’t think I will ever replace my favorite pizza crust. I make a mean whole-wheat dough and love it all up. But this is an awesome recipe for when you want pizza and you are short on time, or when you want pizza but are willing to draw outside the lines a bit, or when you want pizza but need to stay away from gluten/ low carb. Or maybe you’re trying to sneak in some extra veg. Story of my life.
This gets even better with an array of toppings. I like to try new toppings and base sauces for my pizzas, this time I have added grilled eggplants. 😉 So excited. Let’s get started!
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow” – In this case I ended up with 2 1/3 cups. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped cauliflower into a bowl. Now add parmesan cheese, mozzarella cheese, kosher salt, dried basil , dried oregano, garlic powder and red pepper flakes if you want. I skipped the almond flour at this time since I have plenty of cauliflower. Now add your egg (and hopefully you made sure you had one before you started) and mix away. Hands tend to work best.