Cauliflower pizza crusts are very trendy now and no wonder why. It’s carb-free, as there is no flour in it; it’s nutritious, thanks to the cauliflower and the pastured egg; and has a delicious taste and pretty good texture for a vegetable “crust”. It’s definitely worth trying.
To make the cauliflower crust, you need a large cauliflower. You then process it in your food processor the same way you would make rice and process until you get a very fine “grain”, similar to couscous. You then “cook” it by roasting it for 10-15 minutes. Cauliflower is rich in water so the trick to get a good texture pizza crust is to remove as much water as possible. You do this by putting your cooked cauliflower “rice” (once cooled) in a nut milk bag or cheesecloth and, over the sink, extract as much water as possible.
Once that’s done, you simply mix the remaining ingredients and mix to form the dough. Then, you form a circular dough with your hands on a baking sheet lined with parchment paper or a silicone mat and you cook it for 10 to 15 minutes. You can do one large pizza or make 2 or 3 small ones. In this batch, I did 3 small ones so we all had our own and could put the toppings we wanted.
Pizza sauce is easy to make. You can make your own very quickly at home with a tomato pasta can and seasonings or buy it. I will post the recipe of the pizza sauce below.
I kept the toppings simple with mine this time – tomato sauce with wild mushrooms and organic sharp cheese. My step daughter and son had tomato sauce and cheese. I also made a salad with the spinach from my garden on the side for extra veggies.
So basically, once the crust is cooked in the oven, you add the sauce, cheese if using, and your favourite toppings. Then, you pop it back in the oven for another 5 to 10 minutes. Then that’s it! You can enjoy a healthy, carb-free pizza with your family.
Hope you enjoy the recipe. If you have any questions, add in the comments below!
Cauliflower Pizza Crust
This cauliflower pizza crust is nutritious, light and has a good flavour and texture. You can use the recipe to make one medium size pizza or 2 to 3 small. The crust is gluten- and grain-free, and vegetarian.
- Cauliflower crust
- 1 large head cauliflower (6 cups cauliflower rice)
- 1 pastured egg
- 1/3 cup shredded sharp cheddar
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- Pinch unrefined salt and black pepper
- Tomato Sauce (homemade or store-bought)
- 1 can tomato paste
- 1 can water
- 2 cloves garlic, crushed
- 1 tbsp maple syrup or honey
- ¾ teaspoon Italian seasonings
- ½ teaspoon unrefined salt
- ¼ teaspoon black pepper
- mushrooms, bell peppers, onions, cheese, olives, anchovies, meat, ...
Preheat oven to 400F.
Put cauliflower florets into a food processor and process until you get the consistency of “rice”.
Put cauliflower on a baking sheet lined with parchment paper or silicone mat.
Cook “rice” for about 15 to 20 minutes.
Remove from oven, let cool down slight and put in a nut milk bag or cheesecloth. Excess as much water as possible so the cauliflower is as dried as possible.
Put cauliflower rice into a mixing bowl, add remaining ingredients and mix until well-combined.
Put a new parchment paper on your baking sheet or clean up (and dry!) your silicone mat and put it back on the baking sheet.
Form a dough with your hands and place on the baking sheet.
Form a large thin-crust pizza with your hands (or a few smaller ones – up to 3!).
Bake pizza for about 15 to 20 minutes (more 20-25 min if you made a big one).
Remove pizza from oven, add sauce, cheese if using and toppings, and put pizza back in the oven for an extra 5 to 10 minutes.
Mix all ingredients together and let sit while making the pizza crust.