There are LOTS of recipes out there using cauliflower as a substitute for things.
I’ve seen cauliflower in potato soup.
I’ve seen cauliflower as the “rice” in fried rice.
And I’ve seen cauliflower as a base for pizza.
Well, I’ve tried many of these recipes and some are better than others. After quite a bit of trial and error, I can confidently say that you will L-O-V-E this recipe for Cauliflower Crust pizza.
Start by preheating your oven to 400 degres. Line a baking sheet with parchment paper to prevent sticking. (Don’t use wax paper—it’s not the same thing!)
Do you have a pizza stone? If so, they work great! I heat my stone up in the oven, then cover it with tin foil sprayed with coconut oil spray.
Next, chop the cauliflower into pieces and place it in your food processor.
Pulse until the cauliflower is fine.
If you don’t have a food processor, you could also use a cheese grater. It may take a little longer but it will help you work on those arm muscles!
Put the cauliflower in a steamer basket and steam it for several minutes until it’s cooked and soft. Don’t have a steamer basket? That’s okay, you can microwave it! Just put it in a microwave-safe bowl, cover with a paper towel, and cook for a few minutes.
This next step is the MOST IMPORTANT PART! You must get as much moisture as possible out of your cooked cauliflower.
Lay it out on a clean towel to let it cool a little. Then wrap up the towel and squeeze the excess moisture out. (You will seriously squeeze out around 1/3 of a cup of liquid!) If you have a cheesecloth, you could use that, too.
In a large bowl, combine your cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a flat circle, resembling a pizza crust.
Bake for 20 minutes. Check to see that the crust is firm. If it’s not, you can cook it a little longer or attempt to flip it like a pancake to cook the other side more.
Now the fun part—put on your toppings! I like to just use marinara sauce as opposed to pizza sauce. For this particular pizza, I also used sliced mushrooms, olives, and green pepper. I like to shred my own mozzarella cheese and I sprinkled it with some Italian seasonings.
Bake for 10 more minutes or until the cheese is melted. I actually like my cheese a little “over baked”, so I often bake mine longer.
Now you need to be a LITTLE patient and let it sit for around 2 minutes before you slice it. This will be hard, because it will smell and look AMAZING! But letting it sit will help the dough set.
I challenge you do make this and not fall in love! It’s perfect for when you want a pizza fix but either don’t want the carbohydrates, don’t want to eat gluten, want an extra serving of veggies, or just want to get creative and try something new in the kitchen!
- • 1 head cauliflower, stalk removed
- • 1/2 cup shredded mozzarella
- • 1/4 cup grated Parmesan
- • 1/2 teaspoon dried oregano
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon garlic powder
- • 2 eggs, lightly beaten
- Preheat the oven to 400 degrees F. Line a baking sheet with either parchment paper or tin foil sprayed with cooking spray to prevent sticking.
- Cut the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. I like to put it on a towel and squeeze all the liquid out. You can also use cheese cloth. Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs.
- Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Check to see that the crust is firm. If it’s not, you can cook it a little longer or attempt to flip it like a pancake to cook the other side more.
- Add desired toppings and bake an additional 10 minutes.