Name: the ultimate cauliflower crust pizza
Ingredients: 2 cups grated cauliflower ((about 1/2 head)); 1 cup freshly grated parmesan cheese; 1 egg, beaten; 1/8 teaspoon garlic powder ((optional)); 1/8 teaspoon dried oregano ((optional)); 1/2 teaspoon dried parsley flakes ((optional)); 1/4 cup tomato sauce, or sauce of your choice; 1/4 cup grated mozzarella cheese, or cheese of your choice; additional toppings, if desired ((e.g. sliced mushrooms, tomatoes, baby spinach))

If you’re following along with our 30-day challenge, you are now on day twelve. Bet you’re missing pizza at this point. What if I told you that The Ultimate Cauliflower Crust Pizza is so good that it can help you with that pizza fix you may need by now?

Let’s see if we can take care of that. Really. This one is that good.

Let’s talk cauliflower…

This recipe calls for grated cauliflower. You can grate your own by holding the head of cauliflower (the floret side) against a box grater on the side with the larger openings. You’ll need 2 cups for one 10″ pizza crust.

Or you can take advantage of this new riced-cauliflower trend and purchase the prepped cauliflower. Just be aware that sometimes the prepped version may contain rather large chunks. For your crust, the smaller the pieces the better. So I just popped the riced cauliflower that I purchased in my food processor and voila! Look at the difference a few seconds can make.

Remove the moisture for ultimate crispness…

Heat the grated cauliflower in a skillet.
Don’t add oil or water.
Use low to medium heat, not too hot.
Stir until the cauliflower has dried out somewhat.
It won’t dry completely, but the dryer the better.
Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.

Remove the skillet from burner and set aside to allow cauliflower to slightly cool.

In a bowl, beat one egg.
Add grated Parmesan cheese to the egg.
Add the cauliflower to the bowl and mix well with the egg and cheese.
Mix in additional spices and/or herbs, if desired.
Form into a loose ball.

You can substitute with asiago or romano cheeses. For best results, be sure to use a hard cheese.

This is your chance to add extra flavor to your crust. Salt is not recommended since the parmesan is salty enough. But you could add some garlic powder, dried oregano and/or parsley. Take your crust over the top with your favorite herbs and spices.

Preheat the oven to 400° F.
Spread parchment paper onto a baking sheet.
DEFINITELY USE PARCHMENT PAPER.
Otherwise, your crust may tear when you try to pick it up.

Place the balled cauliflower and cheese onto the parchment paper .
Spread out into a pizza shape about a ¼ inch thick.
The crust will be about 10″ across.
Do not make the edges of the crust too thin.
Make sure the outer edges are slightly thicker to prevent over-browning during baking.
The cauliflower will darken quite rapidly around the edges if too thin.

For a helpful tutorial, check out Chef Buck’s video on YouTube. Not only is it helpful …it’s quite entertaining.

Place the formed crust in the preheated oven.
Bake for approximately 15-20 minutes until the crust is firm with some color.

Remove the cauliflower pizza crust from the oven.
Top with your favorite pizza sauce.
Use a marinara sauce, pesto, white sauce, or whatever.
Top with your favorite pizza toppings.

Keep the toppings on your cauliflower crust pizza light…

Be careful not to overload your pizza crust.
Keep in mind that it is fragile compared to traditional crust.
I started off with a layer of marinara sprinkled with a handful of grated mozzarella.
I then layered some baby spinach, sauteed portabella slices, baby heirloom tomato slices and a bit more mozzarella.

Return the pizza to the oven.
Continue to cook at 400° F for about 10 minutes until the toppings are done.
Keep an eye on the edges of the cauliflower crust.
The edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack.
Cut into slices and enjoy while still hot.

Hope you enjoy The Ultimate Cauliflower Crust Pizza.

Keep in mind that this crust will not be super crispy but it will be delicious. And it will not fall apart as you pick it up.

There you go …you now have your pizza fix.

the ultimate cauliflower crust pizza

Adapted from Chef Buck

The best cauliflower pizza crust that won't fall apart.

Servings 1 10" pizza

Author Rosemary Stelmach

Ingredients

2 cups grated cauliflower (about 1/2 head)
1 cup freshly grated parmesan cheese
1 egg, beaten
1/8 teaspoon garlic powder (optional)
1/8 teaspoon dried oregano (optional)
1/2 teaspoon dried parsley flakes (optional)
1/4 cup tomato sauce, or sauce of your choice
1/4 cup grated mozzarella cheese, or cheese of your choice
additional toppings, if desired (e.g. sliced mushrooms, tomatoes, baby spinach)

Instructions

Grate fresh cauliflower florets into granules resembling “pop rocks.”
Heat the grated cauliflower in a skillet – don’t add oil or water – use low to medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg. Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results. Add the cauliflower to the bowl and mix well with the egg and cheese. Mix in additional spices and/or herbs, if desired, and form into a loose ball.
Preheat the oven to 400° F. Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise, your crust may tear when you try to pick it up.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about a ¼ inch thick. The crust will be about 10″ across. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust in the preheated oven and cook approximately 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400° F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack. Cut into slices and enjoy.

Recipe Notes

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine and will taste very much like a pizza.

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