Cauliflower Pizza Crust
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2-3 (one 12-inch pizza crust)
1 medium head of cauliflower (about 3 cups, riced)
1 large egg
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Salt and freshly ground black pepper, to taste
Parchment paper and baking sheet
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the Cauliflower:
Break the cauliflower into florets and place them in a food processor. Pulse until finely chopped into a rice-like consistency. Alternatively, you can use pre-riced cauliflower for convenience.
Steam and Drain:
Microwave the cauliflower rice in a large, microwave-safe bowl for 4-5 minutes, or steam it over boiling water until tender. Allow it to cool slightly, then transfer the cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible—this step is crucial for a crisp crust.
Mix the Dough:
In a large bowl, combine the drained cauliflower with the egg, mozzarella, Parmesan, oregano, garlic powder, onion powder, salt, and pepper. Mix until a dough-like consistency forms.
Shape the Crust:
Transfer the cauliflower mixture onto the prepared baking sheet. Using your hands, shape it into a thin, even circle (approximately 12 inches in diameter). The thinner the crust, the crispier it will become.
Bake:
Bake the cauliflower crust for 20-25 minutes, or until golden brown and firm to the touch. Remove from the oven and allow it to cool slightly before adding your toppings.
Add Toppings & Finish:
Once the crust is pre-baked, add your desired toppings (sauce, cheese, vegetables, meats, etc.). Return the pizza to the oven and bake for an additional 5-8 minutes until the cheese melts and toppings are heated through.
Serve:
Slice and serve immediately, enjoying the crisp, flavorful crust with your favorite toppings.
Pro Tip:
Ensure all excess moisture is removed from the cauliflower to achieve a crispier, sturdier crust. This recipe can also be made ahead and stored in the fridge for up to 2 days or frozen for future use.
Lina