Cauliflower in a pizza crust? I know, I know… it sounds crazy, right? Before you dismiss the idea, consider the possibility that it might just be so crazy that it actually works! That’s the assumption I was working on when I decided to give these cauliflower pizza crusts a try.
Since No. 2 Son was diagnosed with Celiac Disease a few years ago, pizza has been a rarity around here. It’s one of the biggest sacrifices we’ve had to make with regards to this disease. (That and homemade cinnamon rolls! *sob*)
Which brings me to today’s post. I spotted this recipe some time ago, and while I was intrigued, I’ll admit that I wasn’t convinced it would be successful. I’ve never been happier to admit I was WRONG! Not only was it delicious, but it was also surprisingly pizza-like! Go figure. The much-maligned “stinky” vegetable…turned tasty, gluten-free pizza! It’s a happy day in our house. :-)
And did I mention how SIMPLE it is to make?? Major bonus there! Here’s how to make it:
Cauliflower Pizza Crust
Makes one 9″ pizza crust
- 1 cup cooked, riced cauliflower (see below)
- 1 cup shredded mozzarella or Italian blend cheese
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp minced garlic
- 1/2 tsp kosher salt
Ricing and cooking the cauliflower:
Start by ricing and cooking a head of cauliflower. Remove the stems and leaves, and chop the cauliflower into chunks. Place the chunks in your food processor or blender and pulse until it looks like grain. (Do not over-do it on the pulsing or you’ll accidentally puree it!) If you don’t have a food processor or blender, a cheese grater would work just as well. Or, you can now buy “cauliflower crumbles” in the produce section of your grocery store.)
Place the “riced” cauliflower into a microwave safe bowl and microwave for 5 minutes or so. No need to add any extra water.
One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.
Making the pizza crust:
Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray (or line a baking sheet with a non-stick silicone baking mat, which is what I did.)
In a medium-sized bowl, stir together 1 cup of your riced and cooked cauliflower, the beaten egg, and the mozzarella. Add oregano, minced garlic and salt, and mix well.
Transfer the mixture to your cookie sheet, and pat out into a 9″ round. Bake at 450 degrees for 15 minutes. Remove from oven and let cool. This helps to make the crust more solid.
Now you’re ready to make your pizza! To your finished and cooled cauliflower crust, add sauce, cheese, and your toppings of choice.
Place your pizza under a broiler at high heat just until cheese is melted (approximately 3-4 minutes.)
Note: You’ll need to precook some kinds of toppings since you are only broiling the pizza for a few minutes. I quickly sautéed some mushrooms and green peppers for mine.
The crust turned out so good, that I’m still somewhat stunned! It had a great consistency (I could pick it up with my fingers and eat it just like a regular slice of pizza!) and the flavors were delicious. Hard to beat cheese and garlic in ANY form. :-)
So if you are looking for a low carb and/or gluten-free alternative for pizza crust, or if you just want to try a new tasty variation on traditional pizza, pick up some cauliflower next time you’re in the produce section and take the challenge!