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 http://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!
I’m sharing my cauliflower pizza with Angie, Josette and Lily over at Fiesta Friday #109.
A healthy option!! My sister Heidi makes a mean cauliflower pizza too!! Yum 😀
Thanks Linda – I need to work on the crust. The texture more than anything was different 🙂
I have always wanted to try this! Yumm
Thanks Lynn – easy to make and it was good except I missed a crispy crust 🙂
I do like crispy!!
But i do love cauliflower!
I haven’t made a cauliflower pizza base for ages…thank you for the reminder 🙂 must make one soon! Yours looks fab x
Thank you Elaine – it was fun to make and certainly a lot less carbs 🙂
I personally love the cauliflower pizza base. One of my favourites 🙂
You don’t mind the texture? I think I need to call it something besides “pizza” 🙂
I have never tried it Judi, but I must say it looks like a much healthier option. Yours does look beautiful, like you said, just a matter of getting used to it I guess.
Thanks Loretta – a lot less carbs for sure and healthier of course 🙂
I have always wondered about cauliflower pizza crust. I am assuming if you can get past the texture difference, it is pretty tasty. Thanks for sharing this and for the tips Judi 😀
Thanks Antonia – The pizza was tasty but the texture is definitely different from pizza dough. If I can only get a crispy crust 🙂
How interesting! I cannot imagine ever giving up on ye olde carbohydrate but any recipe that shows off rhe versatility of cauliflower is a winner! Happy FF!
Trust me Ginger it was hard! Out of all the pizzas I have had over the years this was definitely different. Not sure I want to take my “carb” issue this seriously 🙂
I have heard of many recipes with cauliflower now. I may try this! Thank you for sharing.😊
Thanks – I made cauliflower rice and I enjoyed it with a stir-fry. The pizza crust will take a little getting use to 🙂
I would be willing to try it, but I think regular crust would have more crunch!😊
I’m staying with my pizza crust. I think it’s very hard to disguise the flavor of cauliflower. I love it but John doesn’t. I sure was fooled by your crust though. It looks delicious.
Thanks Julie – I am going to work on spicing it up more and getting a crispy crust. The texture, not the flavor, is the only thing that bothered me 🙂 I’ve had way too many crispy pizza crusts in my life!
Pizza is just one food that I don’t think I can every give up. Thankfully we can buy it by the slice (big slice) so I am not tempted to gorge myself on it!
It looks delicious. What a healthy and creative idea for pizza crust. Thanks for sharing and happy FF:)
Thanks Lily – it was good except for the texture. I need to work on that. Happy FF 🙂
I’ve been wanting to experiment with this lately, but worried the fam won’t like it. I’ll need a plan B, lol! I do want a no-carb substitute though as I’m trying to cut carbs. But the family loves bread!
The pizza was delicious – I just had a problem with the texture mainly. I plan to work on the recipe a little more to get it more to my taste. Healthy for sure – I would definitely have plan B close by LOL
I’ve never made Cauliflower Pizza Crust, this looks very interesting. Your pizza looks perfect and delicious Judi! 🙂
Thank you Linda – never imagined I would make a pizza crust out of cauliflower. It’s healthy but there is a big difference, texture for me … 🙂
I have made cauliflower pizza and it turns out well. My husband insists it be called flatbread though, not to interfere with the holiness of pizza.
I agree it needs to be called something besides “pizza” – I am thinking about a new name. It’s very good but the texture is missing… 🙂
I still haven’t tried making a cauliflower crust, but your version is giving me the confidence and desire to go for it. Yours looks to be cooked to perfection and sounds delicious!
Thanks Nancy – I need to tweak the crust more as it needs to be thinner and crisper 🙂
It came out so perfectly, Judi!! I used to make cauliflower crust all of the time- and zucchini crust- from my classic Moosewood Cookbook. Was that book part of your inspiration? Love it!
Thanks Josette – I looked at a lot of recipes especially sources that use natural ingredients. Moosewood might have been one as I remember checking out their cookbooks. Do you recommend the original – I love my cookbooks! I need to work on the crust and get it to my taste – crispy 🙂
I grew up with the original & Enchanted Broccoli Forest- so classic.
The crust looks so good! I tried and mine looked on but fell apart so I might have to try your version. Pizza is always a treat 🙂
Mine did not fall apart – I just want to make it thinner and crisper 🙂
Sounds perfect 🙂
Wow healthy option and looks great aunt Juju. … yummm
Thanks Chitra – I did enjoy it. I love cauliflower and pizza 🙂
I had heard of cauliflower pizza crust and wondered about it. Now I see it, and very enthusiastically wish to give it a go. The pizza really looks good. 🙂