Cauliflower recipes seem to be very popular, whether you roast them, add them to salads, just snack on them or even turn them into rice. I made cauliflower rice not too long ago that was delicious with a blood-orange shrimp stir fry. For some time I have noticed recipes about making pizza crust out of cauliflower. With a little apprehension I decided to try it. Even though I love cauliflower I also love crispy, doughy pizzas and was not sure this was going to work for me.
Looks like a regular pizza doesn’t it? Don’t be fooled – it’s actually a cauliflower crust. I combined a few recipes and my own to come up with the version below.
A couple of things about making this pizza before you begin; be sure the crust is only about 1/2-inch thick or thinner if possible. So, it could be 12-inches or more in diameter. Second, I would recommend baking the crust on top of parchment paper on top of a pizza stone. You need to cook it long enough where the crust is firm and more brown than golden. One recipe said to cook it only 20 minutes and I should have followed the 35 to 45 minute cooking time. The key to the success of this pizza is a thin, crispy crust.
Being totally honest the crust was not like the typical crispy pizza crust that I have been use to for so many years. It was soft and had a very different texture. It’s one of those recipes you just have to get use to, you know it will gradually grow on you and you will prefer this healthier version over the high carbohydrate pizza. I did it with white versus whole wheat bread, coke versus diet coke (now I hardly drink it at all). You can see I am trying to make this work for me as I have a big weakness for pizza and if I could cut the carbs here and substitute cauliflower for pizza dough as least I could make this at home. I don’t think Domino’s or Jet’s makes a cauliflower pizza crust!
Pizza With Cauliflower Crust, Adapted
- 1 head cauliflower, stem removed and broken into florets
- 1 cup mozarella cheese, shredded (I used a good quality Havarti which was delicious)
- 1/4 cup Parmesan cheese, grated
- dried or fresh oregano leaves to taste
- fresh basil to taste (I used my micro greens)
- 1/2 tsp. kosher salt
- garlic powder, dash or two
- 1 large egg, slightly beaten
- your favorite marinara/pizza sauce
- toppings of your choice; I used sliced green bell peppers, uncooked and caramelized onions; crisp bacon pieces, pepperoni or Italian sausage would be good additions
Place your pizza stone inside your cold oven and preheat to 400°F.
Pulse the florets in a food processor until fine. In a large saucepan heat 1-inch of water. Add the cauliflower, cover and cook 5 minutes; drain well and cool. Wring dry in a thin, clean, linen towel to get out all of the moisture. You really have to keep squeezing the water out for a crispy crust! You will be amazed at how much moisture comes out.
Combine the cauliflower with 1/2 cup mozarella, parmesan, oregano, basil, garlic powder and egg. Transfer to the center of a parchment lined baking sheet (I also sprayed it with a nonstick spray) and spread into a 12-inch circle to make your pizza crust. It should be about 1/2-inch thick or less. Using a pizza scoop carefully transfer the parchment and pizza on top to the hot pizza stone. I only baked it for 20 minutes and I should have used the 35 to 45 minute baking time. You want a crispy crust and this will make the difference between a good and a bad pizza (I’m hoping).
Spread the sauce on the crust, add your toppings and some more fresh basil and oregano; sprinkle with the remaining 1/2 cup mozarella. Return to the oven and bake an additional 10 minutes or until the cheese has melted and the pizza is warm.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2016/02/17/cauliflower-pizza-crust/
Cooking the cauliflower, draining and squeezing it as dry as possible…
The crust needs to be a darker shade and not golden. This is how the crust looked after 20 minutes; you definitely need to cook it longer!