Cauliflower Pizza Crust
A healthier alternative to your pizza cravings - Cauliflower Pizza Crust is easy, flavor-packed, more filling, and can be frozen for later too!
Servings 6 slices
- 2 cauliflower heads 5-6 inches in width (see notes)
- ½ cup mozzarella shredded
- ¼ cup parmesan shredded
- 1/8 teaspoon salt
- ½ tsp black pepper
- 1 ½ tsp dried herbs (I used dried thyme and oregano)
- 1 large egg
Cut the cauliflower into florets, and wash and drain. Place the florets in a food processor and pulse until you’ve made cauliflower rice.
Place the cauliflower rice in a large microwavable bowl and cover loosely with a microwavable lid and heat for 3 - 8 minutes, until the cauliflower rice is steamed. (I prefer doing this in 2-minute intervals, stirring in between, until it’s done). Alternatively, you can steam it in a steamer basket, or cook the cauliflower in the oven as well. (see notes)
Spread the cooked cauliflower on a tray, lined with a cloth napkin or a few layers of cheesecloth. Allow the cauliflower to cool down.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
When the cauliflower is cool enough to handle, gather the ends of the cloth napkin and squeeze to remove water from the cauliflower. Squeeze out as much water as you can. There will a considerable amount of water.
Now place the cauliflower in a mixing bowl. Add the cheeses, salt, black pepper and herbs, and mix until well combined. Add the egg as well and mix until it’s well mixed with the cauliflower.
Place this cauliflower “dough” on the prepared baking tray and spread it to form a circle that’s about 10-11 inches wide, and about 1/4-inch thicks. If you prefer a thinner, crispier crust, spread it out more.
Transfer crust to the preheated oven and bake for 20 minutes. Carefully flip the crust over and bake for another 5 - 10 minutes.
Once the crust is baked, you can top the pizza with your favorite pizza toppings and bake until the cheese is melted and golden brown. I like to use the broiler for this.
If you’d like to freeze the crust for later, allow the crust to cool down completely on a wire rack, and then wrap it with plastic wrap (about 2 layers), followed by foil, and then transfer to the freezer.
To use a frozen crust - unwrap the frozen crust and place it on the prepared sheet pan. Allow the crust to thaw to room temperature, and top it with cheese and other toppings and bake at 450°F or broil it until the cheese is golden brown.
- Cauliflower substitution option > about 1.5 lbs cauliflower rice or florets.
- To cook the cauliflower in the oven, preheat oven to 375°F, and line a baking sheet with parchment paper or a silicone mat. Spread the cauliflower rice on the baking sheet and cook in the preheated oven for about 15 minutes, until the cauliflower rice has softened (but not colored).