Tried & True Cauliflower Pizza Crust

Reality check: the cauliflower version of something is not always the healthiest version. In fact, when I walk through the isles of different markets I really have to give it up to the branding experts 😳 because not all cauli-based crusts, breads, mashed potatoes, etc are created equal! I cringe when I see the hidden sugars, additives, & well, the caloric bombs some of these products boast.

Whether you’ve been wanting to try a good cauliflower pizza crust because it’s healthier than a conventional crust or because you’re gluten-free, keto, or vegan , try mine below that I’ve perfected over the years. I’ve achieved a crispy, not soggy or dense crust that doesn’t leave you feeling bloated. This one will make you feel good about pizza night & get your daily servings of veggies. 

Cauliflower quick facts:

• Vitamins: High in vitamins K and C, which keep your bones healthy.

• Detox: Cruciferous vegetable like cauliflower help detox your liver.

• Heart and immunity: It helps to reduce high blood pressure & strengthens your immune system.

• Also high in fiber and antioxidants

Cauliflower Pizza Crust (Conventional, Grain Free, and Keto) Vegan version below

Yields 8 slices

Ingredients

• 2 pounds cauliflower florets , riced

• 1 egg , beaten

• 1/3 cup soft goat cheese (chevre)

• 1 tsp dried oregano. I’m all about fresh herbs, but dried works well here.

• pinch of seasalt

• Cooking spray I use chosen foods pure avocado oil spray

METHOD

• Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.

• FROZEN METHOD (fastest): If you're using frozen cauliflower rice (my preferred method) make sure you've thawed it in the fridge the night before & you can skip the next 2 steps.

• Make "rice": Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until "rice" texture forms (skip if using store-bought "rice"-all you have to do with that is thaw it).

• Cook "rice": Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.

• Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times (MORE than you think you can!) until barely any liquid comes out.

• Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.

• Form crust: Line same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.

• Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.

• Bake pizza with toppings: Top cauliflower pizza base with your favorite toppings and bake again until cheese on top turns golden brown.

• Enjoy! Cut into slices with a pizza cutter and enjoy!

• Store: Refrigerate leftovers covered for up to 2 days.

• Freeze: Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag. Freeze for up to 3 months. Thaw completely before baking with toppings.

Vegan Cauliflower Pizza Crust

This Crust is naturally grain-free, dairy-free, and egg-free. A shortcut I use is frozen cauliflower rice. Add ground flax seeds for a healthy pizza night!

INGREDIENTS

• 1 1/2 pounds cauliflower florets, rice

• 3 tbsp ground chia or flax seeds

• 1/2 cup almond flour or meal you can also try Bob’s RedMill Paleo baking flour (my favorite)

• 1/2 tsp seasalt

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

  METHOD
  

• Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat

• FROZEN METHOD (fastest): If you're using frozen cauliflower rice (my preferred method) make sure you've thawed it in the fridge the night before & you can skip the next 2 steps.

• Make "rice": Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until "rice" texture forms (skip if using store-bought "rice").

• Cook "rice": Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.

• Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times (MORE than you think you can!) until barely any liquid comes out. There should be quite a lot of liquid that comes out, close to 1/2 cup.

• Place the drained cauliflower in a large bowl, then add in ground flax or chia seeds, almond flour, salt, garlic and dried oregano. Stir well to mix, using your hands if needed to make it stick together. You can add a tablespoon of water if needed, but I typically don't add any extra liquid when I use my hands to mix this dough.

• Press the mixture into the parchment-lined baking sheet, using your hands to shape the crust into your desired size. The thinner and flatter you can press the crust, the better, but try to keep it as even as possible for a sturdy result. I typically get a crust that is 12 to 14 inches in diameter from this recipe.

• Bake the crust at 400ºF for 45 minutes, checking on it after 30 minutes to make sure it's not starting to burn. You want the crust to be dry to the touch and nicely golden. (Tip: You can roast vegetable toppings for your pizza at the same time! I put sliced tomatoes, red onion, and mushrooms on a separate pan, and take them out of the oven around the 25 minute mark so they don't burn.)

• For best texture, I recommend flipping the entire pizza crust over on the pan (I use the parchment paper to lift it), then return it to the oven for another 10 to 15 minutes to dry out even more. However, this is optional. I do recommend flipping over the crust either way, so that the "dry side" is on the bottom, making it easier to pick up with your hands later.

• Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. Serve warm. Leftovers can be stored in the fridge for up to a week, or in the freeze for up to 3 months.

  Buon appetito!