Easy, cheesy pizza made with a simple yet totally delicious cauliflower crust – it’s healthy and tastes SO good!
Cauliflower crust. It’s been mysteriously floating around the internet, occasionally catching my eye every now and then for the past year or two and my reaction has gradually been warming up over time. At first sight, I thought ewe, gross, never. But then as I have ventured out into the world of flourless cookies and quinoa, I’ve realized that usually very healthy (while often strange) foods are totally delicious.
All I’m saying here is that cauliflower crust is something you really need to try. Scratch that. This cauliflower crust is something you really need to try. Because really, I can’t vouch for any recipe but his one. And this one, is very very good.
Let’s be serious for a second though because there is one thing we really need to address. Does this taste like regular pizza crust? Really…. Do we have to ask that? It’s not made from flour and yeast and eggs and water, it’s made from cau-li-flow-er. Not flour. No, it does not taste like a traditional flour pizza crust. But is it crazy delicious and does the most incredibly mouth-watering aroma waft from your oven while it is baking?? YES.
So how does one go about turning cauliflower into the base for a cheesy pizza? It’s a simple 4 step process. First you throw the cauliflower florets into your food processor and pulse for about 30 seconds til it’s fluffy. Then microwave it for a few minutes, and lastly you squeeze all of the excess water out of the cauliflower and it’s ready to be mixed with the rest of the ingredients.
After you mix all of the other ingredients with the cauliflower, just roll it out like normal pizza dough and bake it – and here’s the key – on the rack. Just crust on top of foil on top of oven rack. This helps to get the crust nice and crispy. After adding the sauce and the cheese, you put it back in the oven, this time on a baking sheet or pizza stone.
Don’t be shy with the toppings now, go crazy with your grilled chicken, pepperoni, or ham and pineapple. Mmmmmmm.
- 1 medium-large head of cauliflower
- 1 egg
- ¼ teaspoon salt
- ¼ cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup pizza sauce
- 1-2 cups shredded Italian style cheese (such as mozzarella)
- optional: fresh basil
- Preheat oven to 420. Line with a piece of aluminum foil and spray with cooking spray.
- Chop the stems off of the cauliflower and discard (or save for another recipe.) Roughly chop the remaining florets. Place florets in a food processor and pulse until you have a finely chopped cauliflower "snow". (You should have 2-3 cups of the "snow".)
- Place cauliflower "snow" in a microwave safe bowl and microwave on high for 4 minutes. Pour the cauliflower out on a tea towel (or on paper towels) and allow to cool for a couple of minutes. Use the tea towel to wring out the excess water from the cauliflower. (Alternatively, you can use paper towels to grab a handful of cauliflower at a time and squeeze out the excess water.) You want to get all possible moisture out of the cauliflower or it will crumble when baked. Your cauliflower will now resemble a pulp-like substance.
- Add the cauliflower "pulp" to a large bowl. Add egg, salt, parmesan cheese, mozzarella cheese, Italian seasoning, and garlic powder to the bowl and mix with your hands until all ingredients are incorporated. Shape it into a ball, then place the ball in the center of your prepared baking sheet. Roll out into a circle. Transfer the crust on the foil only to the oven. (Not the pan, just place the foil or right on the oven rack). Bake for 10-15 minutes until golden. Remove from oven and return the crust and foil to the baking sheet. Spread pizza sauce on top. Sprinkle with cheese (and any other desired toppings) and return to oven (on the baking sheet) for another 10-15 minutes until cheese is melty. Serve warm and top with fresh parsley or basil if desired.