Daily Recipe :: Cauliflower Crust Pizza
We got a lot of great responses of your favorite ways to use cauliflower, and we love how passionate our online community is about food. We were pleasantly surprised when we saw more than one person claiming cauliflower pizza crust as their favorite thing to make with this versatile vegetable.
If you haven’t had cauliflower pizza crust and you’re finding yourself raising your eyebrows at the thought, give it a try. This is a perfect way to make pizza healthier and gluten free (all of you who thought you were out of luck, you can claim pizza as your own again!) The blogger from The Lucky Penny was pretty confident that this is the best cauliflower crust pizza out there, and we agree. Go ahead, try cauliflower in this brand new way.
Cauliflower Crust Pizza
From: The Lucky Penny
- 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 (crush it even more between your fingers)
- 1/2 teaspoon dried oregano (crust it even more between you fingers)
- 1/2 teaspoon garlic powder
- optional a few shakes of crushed red pepper
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella cheese
- 1 egg
- optional 1 tablespoon almond meal
Desired amount of sauce, cheese for topping, and other toppings. Make your own 30 minute pizza sauce using her recipe.
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 throughly 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. See above photo. You should end up with 2 to 3 cups cauliflower “snow”. 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 ring 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 ringed out cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
*3/15 update – If you are using a larger sized cauliflower, up the eggs to 1 egg plus 1 egg white. You want your “dough” to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture.