Description
This Foolproof Cauliflower Pizza Crust recipe offers a delicious, low-carb alternative to traditional pizza dough. Made from freshly riced cauliflower combined with egg, cheese, and Italian seasoning, this crust is baked to crispy perfection and serves as a versatile base for your favorite pizza toppings.
Ingredients
Cauliflower Crust
- 2.5 pounds medium-large (6″ – 7″ wide) head of cauliflower
- 1 large egg
- 1/2 cup Parmesan cheese or Mozzarella cheese (grated or shredded)
- 1 teaspoon Italian seasoning (or mix of dried oregano and basil)
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cooking spray (such as Misto)
Instructions
- Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with unbleached parchment paper.
- Make “rice”: Rinse the cauliflower, remove the outer leaves, separate into florets, and chop into smaller pieces. Process in a food processor in batches until a rice-like texture forms. If using frozen cauliflower, thaw and skip this step. For store-bought cauliflower rice, also skip.
- Cook “rice”: Spread the riced cauliflower on the prepared baking sheet or any oven-safe dish and bake for 15 minutes or microwave in a microwave-safe bowl for 8 minutes. Transfer the cooked cauliflower to a large bowl lined with double-layered cheesecloth or a linen towel and let cool for 10-15 minutes until safe to handle.
- Squeeze: Gather the corners of the cheesecloth with the cauliflower and twist into a ball. Squeeze out as much liquid as possible, repeating multiple times over 3-4 minutes, until barely any moisture remains. Expect to extract about 1 1/2 cups of water.
- Make dough: Increase oven temperature to 450°F (232°C). In a large bowl, combine the dry cauliflower, egg, cheese, Italian seasoning, salt, and black pepper. Mix thoroughly with a spatula until fully incorporated.
- Form crust: Line the same baking pan or pizza stone with fresh parchment paper and spray it with cooking spray. Transfer the cauliflower dough to the center and flatten with your hands into an approximately 11-inch diameter thin crust. Avoid thin edges by pressing them inward with your palm.
- Bake it first: Bake the crust for 20 minutes at 450°F. For a crispier crust, carefully flip it using a spatula and bake a few more minutes.
- Bake pizza with toppings: Add your favorite pizza toppings on the baked cauliflower crust. Return to the oven and bake until the cheese on top melts and turns golden brown. Remove from oven, let cool 1-2 minutes, then slice into 8 pieces and serve.
Notes
- Squeezing out as much liquid as possible is crucial for a crispy crust; be patient during this step.
- Use freshly grated Parmesan or shredded Mozzarella cheese for best results.
- Adjust seasoning to your liking by adding garlic powder or red pepper flakes.
- If you prefer, you can flip the crust halfway through the initial bake for extra crispiness.
- Store leftover crust wrapped tightly in the fridge for up to 2 days; reheat before topping and baking.
