Cauliflower Crust for Pizza

Beth Warren Beth Warren
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These days, cauliflower crust has become such an “oldie-but-goodie” recipe. Who would’ve thought you could manipulate its consistency so creatively to form a filling and high-fiber base? Formerly, cauliflower crust was a cumbersome process, but with the introduction of kosher cauliflower rice, it makes the entire process much easier and more time-efficient — without sacrificing nutrition, texture, and taste-quality.

 

The trick to a crispy carb-less crust is in the technique. Try it out with your favorite pizza toppings for a healthy veggie option that’s family-friendly too!

 

Yields 19-inch (23 centimeter) crust

 

1h 10m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Parve

Contains: Dairy, Egg

Directions

Prepare Cauliflower Crust Pizza

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with Gefen Parchment Paper.

  2. Once the riced cauliflower has completely thawed, transfer it to a clean, thin dish towel or cheesecloth. Twist it up, then with a strong squeeze, remove all excess moisture extremely thoroughly. A lot of extra liquid will be released, which will help you avoid a soggy pizza crust. This process is VERY important.

  3. In a bowl, combine the dried-out riced cauliflower, egg, cheese, and spices. Use your hands to thoroughly knead the mixture like a dough, even if the texture is not standard.

  4. Press the dough onto the parchment-lined baking sheet into desired shape — round or rectangular. The dough should remain about 1/4-inch (0.6-centimeter) thick.

  5. Bake for about 30 minutes, until dry and starting to brown on the bottom. Use the parchment paper to flip the crust over, and continue baking until the other side browns and looks like it’s holding together, about 10 more minutes.

  6. Add your favorite pizza toppings and spices to the crust, such as sauce, fresh mozzarella cheese slices, fresh basil, and tomato. Return the pizza to the oven and bake seven to 10 minutes, or until the cheese is hot and bubbly. Slice and serve warm.

Credits

Notes:

 

- You can use fresh (steamed) or whole frozen cauliflower (defrosted and drained); however, you have to add the step of pulsing in a food processor.

 

-I highly recommend a cheesecloth to thoroughly drain the cauliflower of fluids as much as possible. You can also try using a durable paper towel. The drier the cauliflower, the more crispy the crust.

 

- I researched many cauliflower-crust techniques, and found that goat cheese helps bind the crust the best. It will, however, work with most cheeses — they just won’t be as binding.

 

- When I turn over the crust in middle of baking, I place another same-sized parchment-lined baking sheet on top of the crust, press it down, and then flip it over. Then, I slide the parchment paper with the crust onto the empty baking sheet. This helps ensure the crust does not fall apart.

 

- The crust can be stored in the freezer between two sheets of parchment paper, placed inside a large ziplock bag or wrapped in aluminum foil.

Description:

Photography by Beth Warren

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