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cauliflower pizza crust
Being gluten free, leaves one searching for tasty replacements for old favorites. Here is a delicious alternative to the traditional…introducing the cauliflower pizza crust! Top it just like you would any other pizza, but know you just added a power punch with this veggie crust. It makes about a nine inch crust, so you can share it with someone you love!
Cauliflower Pizza Crust
2 pounds cauliflower florets, (riced: you’ll learn to do this below)
1 egg, beaten
1/4 cup grated parmesan cheese
1/2 cup mozzarella
1 teaspoon dried oregano
1/4 teaspoon garlic powder
pinch of salt
Preheat your oven to 400F.
To make the cauliflower rice, you will pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
The best piece of advice I have learned making this crust is the following: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE ALL THE EXCESS MISTURE OUT! If you do not do this, you will be left with a wet, soggy crust that you cannot pick up!
In a large bowl, mix up your strained rice, beaten egg, mozzarella and Parmesan cheese, and spices. (Use your hands! You want it very well mixed.) The texture is very different, not like your mama’s old pizza crust dough, but this is so good and worth getting your hands dirty!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
Now’s the time to choose and add some of your favorite toppings– sauce, cheese, veggies and any other toppings you like. Return the pizza to the 400 degree oven, and bake an additional 7-10 minutes, just until the cheese is hot and bubbly.
Slice and serve!