Name: cauliflower pizza crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 large head cauliflower; 1 cup shredded mozzarella cheese; 1 large egg; 0.5 teaspoon garlic powder; 0.5 teaspoon Italian seasoning

Remember those Friday nights growing up, the phone calls for pizza, and the anticipation bubbling as you sat down to eat. How thick is cheese on top? I still love pizza, but I’ve found a way to enjoy it. So, what is your favorite pizza recipe? Without guilt (or gluten! ), and without guilt! What is a cauliflower pizza crust? Is it surprisingly simple, incredibly delicious, and my kids actually like it now? Is this a healthy swap for those nights when you are craving something quick but don’t want the rush? What is the grease of a regular pizza? I’m craving something cheesy, but want to keep things on the lighter side. This recipe is my go-to when I want something light. Is it easier to make dough than regular dough?

What is Cauliflower Pizza Crust?

What is a pizza crust made with cauliflower instead of flour? What is riced cauliflower mixed with a few binding agents like cheese and egg, then baked? When it’s crisp and golden, cook for about 2 minutes. Is it a good alternative to gluten for cutting carbs? Is it healthy to eat veggies in your diet It’s not quite as chewy as a regular crust, but it’s surprisingly sturdy and holds toppings. The first time I made it, I was skeptical, but one bite in and I got hooked. Is it a staple in our house?

Why you’ll love this recipe?

What I love about this **cauliflower pizza crust** is how surprisingly delicious it is. If you are a cauliflower skeptic, you will be impressed.

Flavor:What are some of the best pizza toppings? Plus, the texture is fantastic – crispy on the edges and slightly chewy in the middle.
Simplicity:What are some easy recipes to make for a weeknight meal? What is the most time-consuming part of preparing cauliflower?
Cost-Why is cauliflower an inexpensive vegetable? What is the best pizza dough? I find it’s often cheaper than ordering takeout.
Versatility:Can you customize this crust with any toppings you like? From pepperoni and cheese to more adventurous combinations like roasted vegetables and arugula, you name it. Pesto, the possibilities are endless. I’ve even tried adding different herbs and spices directly into the crust itself.

What is a healthier recipe? I’ve tried using zucchini crust, it’s just a soggy mess, but the genius of the **cauliflower pizza**. If you do it right you get nice and crisp, not soggy at all!

How do I make Cauliflower Pizza Crust?

Quick Overview

How do I make cauliflower pizza crust? What is the best way to cook cauliflower, steam it until tender, squeeze out the excess moisture, mix it with some olive oil and serve. Is it safe to bake the cheese, egg, and seasonings until golden brown? Is it really that simple? I promise, even if you’re a beginner cook, you can nail this recipe.

Ingredients

For the Crust:

1 large head of cauliflower, riced (about 4 cups) – You can buy pre-riced cauliflower to save time, or you can cook it yourself. I usually pulse it in a food processor.
1 large egg, lightly beaten – This helps bind the crust together.
1 cup mozzarella cheese – Adds flavor and helps with binding. I prefer using part-skim mozzarella for a slightly lighter crust.
1/2 cup grated Parmesan cheese – Adds a salty, nutty flavor.
1 teaspoon dried oregano – Adds a classic pizza flavor.
1/2 teaspoon garlic powder – Adds a savory touch.
Salt and pepper to taste.

For the Toppings:

1/2 cup marinara sauce – Use your favorite brand or make your own!
1 cup shredded mozzarella cheese – For topping the pizza.
What are your favorite pizza toppings?

What are the steps in

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. How do you prevent a crust from sticking? I’ve tried using silicone mats, but parchment paper works best. Is it possible to use a pizza stone for crispier crust?

Step 2: Rice the Cauliflower and Steam

If you’re using whole head cauliflower, cut it into florets and pulse them in a food processor. If you want to eat rice, make a Steam cauliflower for about 5-7 minutes, or until it’s tender. Is it safe to microwave a little water for about 5 minutes?

Step 3: Remove Excess Moisture

What is the most important step in life? Place cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much as possible. As much moisture as possible. Seriously, squeeze until you think you can’t squeeze anymore! This will ensure a crispy crust. I always do this twice, just to make sure I’ve gotten all the water out.

Step 4: Mix Ingredients

In a large bowl, combine the squeezed cauliflower, egg, mozzarella cheese, Parmesan cheese and oregano. Set aside. What is the best combination of garlic powder, salt and pepper. Mix well until everything is evenly combined.

Step 5: Form the Crust

How do you spread cauliflower mixture on a baking sheet? Make sure it’s evenly thick, about 1/4 inch.

Step 6: Bake the Crust

Bake the crust for 20-25 minutes, or until it’s golden brown and slightly firm.

Step 7: Add Toppings

Remove the crust from the oven and spread the marinara sauce evenly over the surface. Top with mozzarella cheese and your favorite toppings.

Step 8: Bake Again

Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted. The toppings are heated through and bubbly.

Step 9: Cool & Slice

Let the pizza cool for a few minutes before slicing.

5. What to Serve It With

Can you use cauliflower pizza crust with anything? I think it’s extra delicious with a few key things.

For a light lunch:What is a good side salad to serve with pizza? The crisp greens and tangy dressing balance the richness of the cheese and toppings. What is a good salad with lemon vinaigrette?

For Dinner:Serve with a hearty stew or soup for supper. I’ve paired it with tomato soup, minestrone, or even a creamy Butternut Squash soup. All were good.

For Game Night: The Movie: Game Cut the pizza into smaller squares and serve as appetizers with a variety of dips and sauces. Ranch dressing, marinara sauce, and pesto are all great options. I also like to throw in some chicken wings for the meat eaters.

This also works with a glass of wine, I prefer a white wine like a Sauvignon Blanc, but honestly any wine will do just try and pick something light!

Top Tips for Perfecting Your Cauliflower Pizza Crust

Here are a few tips and tricks I’ve learned over the years to help you make the perfect **cauliflower pizza crust** every time:

Don’t skip the squeezing! I know I keep saying it, but it’s crucial to remove as much moisture as possible from the cauliflower. This is the key to a crispy crust.
Use a food processor for even ricing. A food processor will give you a more consistent texture than grating the cauliflower by hand.
Pre-bake the crust for extra crispness. Baking the crust before adding the toppings will help it get even crispier.
Don’t overcrowd the toppings. Too many toppings can make the crust soggy. Stick to a reasonable amount for best results.
Experiment with different cheeses. Try using different types of cheese, like provolone, fontina, or goat cheese, for a unique flavor.

I’ve also learned the hard way that you need to watch it like a hawk while it bakes. Every oven is different and you don’t want to burn it. I’ve had to throw out a few burnt **cauliflower pizza crusts** over the years! And when I say squeeze the water, I mean SQUEEZE! The drier the cauliflower, the crispier the crust. Trust me on this one.

Storing and Reheating Tips

If you have leftover **cauliflower pizza crust**, here’s how to store and reheat it:

Storing: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the pizza in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a microwave, but it won’t be as crispy. I find that adding a little extra cheese before reheating helps to revive the flavors. You can also reheat in a pan with a little bit of oil, just make sure to check often.

Freezing: You can freeze the baked **cauliflower pizza crust** for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. When you’re ready to use it, thaw it in the refrigerator overnight and then bake as directed.

Frequently Asked Questions

Can I make this vegan?

Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). You can also use vegan mozzarella cheese alternatives. I’ve tried a few, and some melt better than others, so experiment to find your favorite!

Can I add herbs or spices to the crust?

Absolutely! Feel free to add your favorite herbs and spices to the cauliflower mixture. I like to add Italian seasoning, red pepper flakes, or even a little bit of fresh rosemary.

My crust is soggy. What did I do wrong?

The most likely culprit is that you didn’t remove enough moisture from the cauliflower. Make sure to squeeze it really well before mixing it with the other ingredients. Also, avoid adding too many wet toppings.

Can I use frozen riced cauliflower?

Yes, you can use frozen riced cauliflower. Just make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. I sometimes find the frozen version retains more water, so be extra diligent with the squeezing!

Can I grill the crust?

I haven’t tried grilling it personally, but I’ve heard it can be done! You’ll need to be extra careful, as it can be delicate. Make sure your grill is clean and lightly oiled, and use a pizza stone or baking sheet to prevent the crust from falling through the grates.

Final Thoughts

This **cauliflower pizza crust** has truly revolutionized my pizza nights! It allows me to enjoy all the flavors I love without the guilt. It’s simple enough for a weeknight dinner, yet impressive enough to serve to guests. Plus, it’s a fantastic way to sneak some extra veggies into your diet. If you’re looking for a healthier alternative to traditional pizza, or if you’re simply looking to try something new, this recipe is a must-try. It’s a lifesaver for those with dietary restrictions, too!

If you like this recipe, be sure to let me know in the comments, and don’t forget to give it a rating! And if you’ve tried any fun variations, I’d love to hear about them! Happy cooking, friends!