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• 10 Dec 2024

Cauliflower Crust Pizza

Cauliflower Crust Pizza Recipe Ingredients

Crust

• 1 medium cauliflower, rinsed and cut into small florets (see note)
• 180 ml (3/4 cup) shredded mozzarella cheese
• 30 ml (2 tbsp) grated Parmesan cheese
• 30 ml (2 tbsp) all-purpose flour (or more if needed)*
• 30 ml (2 tbsp) ground flax seeds*
• 2.5 ml (1/2 tsp) dried oregano*
• 2.5 ml (1/2 tsp) garlic powder*
• 1 egg
• Black pepper

Toppings

• 60 ml (1/4 cup) homemade or store-bought tomato sauce
• 250 ml (1 cup) shredded mozzarella cheese
• Fresh basil leaves, cherry tomatoes, to taste

Instructions

1. Prepare the crust:

   • Place the cauliflower florets in a food processor and pulse until it resembles rice.
   • Transfer the riced cauliflower to a microwave-safe bowl and microwave for 5 minutes. Let it cool for 15 minutes.
   • Once cooled, transfer the cauliflower to a clean cloth and squeeze out as much water as possible. This step is crucial for a firm crust.

2. Form the crust:

   • Place the dried cauliflower pulp in a bowl and mix with the remaining crust ingredients until it forms a dough ball. If the dough feels too soft, add a bit more flour.
   • Spread and press the dough onto a parchment-lined baking sheet, forming a disc about 5 mm (1/4 inch) thick.

3. Bake the crust:

   • Preheat the oven to 220°C (425°F) with the rack at the bottom position.
   • Bake for about 15 minutes, or until the crust is golden. For a crispier result, carefully flip the crust onto another parchment paper, return it to the baking sheet, and bake for a few extra minutes.

4. Add toppings and bake:

   • Increase the oven temperature to 230°C (450°F).
   • Spread the tomato sauce evenly over the crust, add the mozzarella cheese and any other desired toppings.
   • Bake for 5 minutes or until the cheese is melted.

5. Serve and store:

   • Let the pizza cool slightly before slicing. Garnish with fresh basil leaves or arugula, and serve warm.
   • Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Notes

• Frozen cauliflower option: You can use frozen riced cauliflower (680 g). Let it thaw beforehand and start from step 3.
• Crucial tip: Properly draining the cauliflower ensures the crust is firm and not soggy.