I love the idea of healthy toppings piled on a crust made of vegetables. But perfecting the crust has taken a few tries. It’s never going to taste like the buttery crust from your favorite pizzeria. Because it’s still cauliflower, after all. However, I have found a recipe that my family loves. And it makes dining in for pizza a lot healthier than ordering out. It’s packed-full of vitamins and antioxidants – and is so flavorful. And super healthy.
There are two important components to the perfect Cauliflower Pizza Crust:
1) Drain/strain ALL of the liquid out of the cauliflower.
2) Bake it at a high temperature on a preheated cookie sheet/stone prior to adding toppings.
Before I get started, I should note that I used green cauliflower because it was the only variety available at my local Whole Foods. But you can use any variety you’d like.
I have provided helpful pictures and notes below the recipe. As an added bonus, here’s my favorite pizza sauce recipe as well. Pizza sauces are another processed food that can be full of sugar and artificial ingredients. Make your own. You will be pleased with how flavorful and EASY it is. I combine mine in a food processor and add fresh basil and garlic when I have it on hand. Double the recipe so you have enough to freeze for next time!
Back to the crust…
|Recipe: Cauliflower Pizza Crust|| |
- 1 Large Head of Cauliflower
- 1 Cup Freshly Grated Parmesan
- 2 Eggs
- 2 Tbsp Almond Meal
- ½ Tsp Salt
- ½ Tsp Dried Oregano
- Chop the cauliflower and remove stems.
- Place the cauliflower florets in a food processor. Process until it becomes "cauliflower rice."
- Place the cauliflower rice in a microwave safe dish and microwave covered for 4 minutes OR steam for 8 minutes.
- Place in a colander to drain/cool.
- Preheat oven and cookie sheet/pizza stone to 450 degrees.
- Wrap cooled cauliflower in a dish towel and twist to remove all of the excess water. Use your muscles. This is an important component.
- Mix in remaining ingredients.
- Form dough.
- Press into ¼" thick circle or square on Parchment Paper.
- Transfer Parchment Paper to preheated cookie sheet/pizza stone.
- Bake for 20 minutes or until lightly brown and can easily slide off parchment paper.
- Add toppings of choice.
- Put back in oven and bake until cheese is golden and bubbly (approximately 20 minutes).
Notes and Photos: After you have washed and chopped your cauliflower, pulse the florets in a food processor. If you don’t have one, a heavy duty blender will work as well.
I pulsed it until all of the pieces were finely chopped. Rice is the best comparative texture, though the cauliflower pieces will be smaller than grains of rice.
After you’ve microwaved or steamed the cauliflower, LET IT COOL. Wrap the cooled cauliflower in a dishcloth. Large flour sack towels work really well for this. Twist, squeeze, and twist some more to remove all excess water. When you think you’re done, squeeze again.
Add remaining ingredients to the cauliflower. Your dough will be moist from the egg and should stick together a bit more loosely than flour dough.
On a piece of parchment paper, spread to 1/4″ thickness. Mine made a 10″ pizza. When you bake it in the oven prior to adding the toppings, the parmesan cheese will brown. This is okay and provides some texture. Once it’s golden, remove it from the oven and add your favorite toppings.
Bake until cheese is golden and bubbly. Mangia!