Posted on May 16, 2019
K, SO, I’d been hearing people talk about making and buying cauliflower pizza crust for awhile and even ordered it a few times at a local restaurant. I decided it was time for me to just give it a try myself. After all, I had been having some good feedback from my cooking this year and my kitchen confidence had been recovered! (Baking is another story! HA)
I googled a few different recipes to see what everyone had been normally using, and where they’d differentiate. This one I tried was inspired from the basis of http://www.dearcrissy.com but i improvised at the grocery store for all that I put on mine!
This cauliflower pizza crust recipe makes an AMAZING dinner or even just an appetizer, and I didn’t feel so sluggish after having a couple pieces (THE WHOLE THING) as I do after eating traditional pizza! I actually kind of try to avoid pizza for meals because to me it’s hard to eat something without any nutritional value.
I thought it would be much more difficult than it was, and to my surprise, I actually made these little delicious pizzas for the next 4 days until I finally ran out of my topping ingredients! If you haven’t tried a cauliflower pizza crust recipe yet, you must. You will be amazed by the fact that it really tastes NOTHING like cauliflower. It’s like vegetable-magic!
If you’ve been wanting to try a cauliflower pizza crust recipe, now is the time, and THIS is the recipe! I hope you love it as much as we do! Super quick and EASY!
1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush. I just bought a bag of already riced cauli at store, super easy and I made 4 pizza crusts out of that one bag.
2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important! I didn’t have to really worry about this part at all so again I’d recommend getting it riced.
3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.
5. Bake your dough at 450 degrees for 15 minutes.
6. Remove from oven. For Traditional: Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it! For My Toppings List: See below.
I hope you enjoy this wonderful cauliflower pizza crust recipe!
I’m really not a huge traditional pizza person. I love mixing it up, adding meats and veggies, making it more creative and interesting! That’s why I had fun with my toppings list.
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