Let’s be brutally honest here, cauliflower isn’t everyones favorite vegetable (I know it certainly isn’t mine).
Lately, I’ve been hearing people talk about using this white, brain-like looking vegetable to make pizza crust. When I first heard it, I thought no way. Not only would this make pizza a low-carb, healthy option, but it could potentially give me a use for a vegetable I’m not a huge fan of.
So, I gave it a try.
It was delicious! It was crunchy and nutty and honestly, I didn’t miss the dough one bit. It’s also really simple to make. As long as you have a food processor/blender and half a brain, you could totally make this.
Break down your cauliflower into small pieces to prep it for your blender/food processor.
Add your cauliflower to your blender/food processor and process on low until a rice like consistency forms.
Take your cauliflower “rice” and boil it.
Strain the cauliflower “rice” in a wire mesh strainer and put on a dry kitchen towel.
Once all the cauliflower is strained and on the towel, let it cool for a few minutes.
Once it’s dry, add it to a bowl and mix in the goat cheese, parm cheese, egg and salt.
Once your dough has come together, press it into a pizza stone or form it onto a baking sheet.
Bake until golden brown.
Top with all your favorite toppings and put it back in the oven until golden and bubbly!
A little warning, you can eat more of this than you think you can. I ate nearly half of this recipe on my own! I’d opt to serve it with a salad to make sure you’re not taking down too much cheese.
I’m telling you, make this tonight. You will make a cauliflower lover out of everyone who tries it!
Cauliflower Crust Pizza
Ingredients
- 1 Large Head of Cauliflower
- 1/3 cup Goat Cheese
- 1/4 cup Parmesan Cheese
- 1 Egg beaten
- Pinch of Salt
- Favorite Pizza Toppings sauce, fresh mozzarella etc.
Instructions
- Pre-heat your oven to 400 degrees and get a pot with about 1 inch of water boiling on the stove. Break down your cauliflower into small pieces to prep it for your blender/food processor.
- Add your cauliflower to your blender/food processor and process on low until a rice like consistency forms. I would do this in batches to make sure the size of the “rice” is consistent.
- Take your cauliflower “rice” and boil it (covered) in the 1 inch of water for 4-5 minutes. It might start to boil over, so watch it carefully.
- Strain the cauliflower “rice” in a wire mesh strainer and put on a dry kitchen towel. You might have to do this in batches if your mesh strainer is small like mine is!
- Once all the cauliflower is strained and on the towel, let it cool for a few minutes. Once it’s cool enough to handle, wrap it up in the towel and SQUEEZE all the moisture out. I got almost 3/4 cup of water out just by squeezing. Do this until the “rice” is dry. Do not rush this process.
- Once it’s dry, add it to a bowl and mix in the goat cheese, parm cheese, egg and salt. Mix it up (just use your hands). It won’t feel like traditional pizza dough, but it will come together.
- Once your dough has come together, press it into a pizza stone or form it onto a baking sheet. If you use a baking sheet, make sure you line it with parchment paper. Try to keep the dough about 1/3 inch thick, and make the edges a little higher so you have a “crust”.
- Bake for 40 minutes or until golden brown.
- Top with all your favorite toppings and put it back in the oven until golden and bubbly! If you use too much sauce, the crust will get soggy. If you want it to stay SUPER crispy, I’d top it with the your cheese and toppings and dip it in sauce or pour sauce on top after.
Love always,
Erica
Is it weird cauliflower is one of my favorite vegetables?? LOL. Love this recipe i’m going to try it. Looks amazing!!!
I love your blog but printing out a recipe is a pain. One recipe takes TEN sheets of paper, five of which are totally nothing….it wastes paper and ink….I see a lot of websites in cooking do the same thing which is wasteful and expensive. There are a couple of sites that when you push print it condenses the recipe to one page and never over two of just the pertinent information. I wish you could do that on your site because I now handwrite all your information on an index card, it is faster and not as wasteful to do this but quite frankly a pain in the ass. I am not being critical because I love your site but just passing on someinfomation that might be helpful to you and your loyal readers … even if you cannot fix it to do this I remain a loyal reader but will just keep an extra pen handy…..thanks.
Hi! Thanks for the advice! I will look into that and try to make that happen 🙂
I actually found a great plug-in. I will get it formatted asap and get it up and running. If you shoot me an e-mail at [email protected], I will let you know when it’s all set.
Thank you for posting this recipe. I have made this about a dozen times and every time it is fabulous. 🙂
This looks tasty. have you tried it with a pesto based sauce?
Thanks