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the ultimate cauliflower crust pizza

the ultimate cauliflower crust pizza

Adapted from Chef Buck

The best cauliflower pizza crust that won't fall apart.

Servings 1 10" pizza
Author Rosemary Stelmach

Ingredients

  • 2 cups grated cauliflower (about 1/2 head)
  • 1 cup freshly grated parmesan cheese
  • 1 egg, beaten
  • 1/8 teaspoon garlic powder (optional)
  • 1/8 teaspoon dried oregano (optional)
  • 1/2 teaspoon dried parsley flakes (optional)
  • 1/4 cup tomato sauce, or sauce of your choice
  • 1/4 cup grated mozzarella cheese, or cheese of your choice
  • additional toppings, if desired (e.g. sliced mushrooms, tomatoes, baby spinach)

Instructions

  1. Grate fresh cauliflower florets into granules resembling “pop rocks.”

  2. Heat the grated cauliflower in a skillet – don’t add oil or water – use low to medium heat, not too hot.  Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better.  Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.

  3. Remove skillet from burner and set aside to allow cauliflower to slightly cool.

  4. In a bowl, beat 1 egg.  Add grated Parmesan cheese to the egg.  You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.  Add the cauliflower to the bowl and mix well with the egg and cheese.  Mix in additional spices and/or herbs, if desired, and form into a loose ball.

  5. Preheat the oven to 400° F.  Spread parchment paper onto a baking sheet.  DEFINITELY USE PARCHMENT PAPER, otherwise, your crust may tear when you try to pick it up.

  6. Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about a ¼ inch thick. The crust will be about 10″ across.  Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.  The cauliflower will darken quite rapidly around the edges if too thin.

  7. Place crust in the preheated oven and cook approximately 15-20 minutes until the crust has colored and firmed up.  

  8. Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce.  Use a marinara sauce, pesto, white sauce, or whatever.  Top with your favorite pizza toppings.

  9. Return pizza to the oven and continue to cook at 400° F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.

  10. Remove the pizza from the oven and set on a cooling rack.  Cut into slices and enjoy.

Recipe Notes

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine and will taste very much like a pizza.