Description
Easy Cauliflower Pizza Crust is delicious, nutritious, gluten free, grain free, and low carb. This crust doesn’t fall apart and is EASY to put together. Plus it can be topped with anything you desire!
Ingredients
Units
Scale
- 1 bag (16 ounces) frozen cauliflower florets, defrosted at room temperature or in the fridge
- 4 ounces (1/2 cup) plain goat cheese, room temperature
- 1 large egg
- 1 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt
- Pinch red pepper flakes (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a pizza stone with parchment paper, and lightly grease the parchment paper; set aside. (If you have a pizza stone it helps to make the crust extra crispy. If not a baking sheet will work).
- To the bowl of a food processor add the frozen, thawed cauliflower florets. Pulse until you have achieved a rice-like consistency with the cauliflower. Be careful not to overprocess.
- Transfer the cauliflower rice to a large clean kitchen towel. Gather all of the edges over the cauliflower. Squeeze as much of the liquid out of the cauliflower as possible. It is key to get the cauliflower as dry as you can.
- Transfer the dried cauliflower to a medium-sized mixing bowl. Add the softened goat cheese, egg, garlic powder, oregano, black pepper, salt and optional red pepper flakes. Mix until everything is well combined and a dough forms.
- Transfer the dough onto your prepared pizza stone or baking sheet. Wet your hands with a little water to prevent the dough from sticking Press the dough out evenly into a round shape or a rectangle shape. It should be about 1/4 inch thick, with a little more thickness at the ends. Be careful not to spread the crust too thin or it will burn. Use your hand to smooth out any bumps in the crust.
- Bake the crust for 25 to 30 minutes, or until it is golden brown.
- Remove the crust from the oven and top with desired pizza toppings. For the sake of demonstration I topped my pizza with tomato sauce, mozzarella cheese, pepperoni*, red onion, and green onion at the end. It was delicious, but you can use any kind of toppings you prefer. Make sure not to go too heavy with the toppings, or it can weigh the cauliflower crust down a bit.
- Once you have arranged your toppings, bake in the oven for 5 to 10 minutes, or until the cheese is melted and the ingredients are warmed through.
- Use a spatula to loosen the pizza from the parchment paper and gently transfer the pizza off of the parchment paper onto the pizza stone or baking sheet, or onto a cutting board. Use a pizza cutter to slice the pizza into wedges. Serve immediately.
- We have never had leftover cauliflower pizza, so I am not sure how it will hold up leftover, but I would recommend reheating the pizza in the oven. I imagine that the pizza is best when eaten fresh.
Notes
* Although pepperoni is classic on a pizza, we found that the pepperoni grease kind of seeped through the cauliflower crust and made it a little soggy. The pizza was still delicious, but just be aware that greasy toppings such as pepperoni or sausage may seep through the crust.
The prep time does not include inactive time needed for the frozen cauliflower to defrost. Cook time does not include time needed to cook the pizza once the toppings are on it.
Recipe adapted fromDetoxonista.
