cauliflower pizza crust

by Rachel McCarthy
Today’s post takes it to a whole new level of crazy. I made this cauliflower pizza crust last Friday for our weekly “Pizza Friday” and I think my husband was confused {correct me if I’m wrong, Richard! 😉 } I kept talking about the cauliflower pizza crust all week and how I was so excited to make it, but I think he thought we were have the cauliflower as a topping and not a crust. And I sensed that he was skeptical when he found out the cauliflower was actually part of the crust. And frankly, I was too. I couldn’t image the texture of cauliflower as a pizza crust, even if it was ground in a food processor!


I have seen several recipes for healthier ways to make pizza — especially gluten free options that seem to be great alternatives to the traditional pizza dough. As you may know, I love to incorporate healthy and “hip” foods into our weekly meals, so I’ve been thinking about this cauliflower crust for sometime! 

The result? It was DELICIOUS! Even my skeptical husband said it was in the top 5 pizzas I’ve made 🙂 I decided to keep it relatively simple with the toppings, since the crust was the star. And, I didn’t want anything too heavy because I wasn’t sure how much the crust could hold {this is definitely an eat with a fork kind of pizza — although that’s all pizza for me, but I think it’s probably a necessity with this crust!}. I used my regular caprese pizza recipe for the toppings of the pizza and it was the perfect compliment to this flatbread-like crust! 


cauliflower-pizza-crust



cauliflower-pizza-crust



Cauliflower Pizza Crust
slightly adapted from Food Network’s Katie Lee
1 medium-sized head of cauliflower, stalk removed 
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 eggs, lightly beaten 
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut the cauliflower into florets and blend in a food processor until fine, almost the consistency of couscous. Place the cauliflower in a clean kitchen towel to allow all the water to drain from the cauliflower; transfer to large bowl. Add the mozzarella, Parmesan, oregano, garlic powder, salt and pepper and lightly beaten eggs to the cauliflower; stir to combine. Spread evenly onto a baking sheet. Bake for 20 minutes. Add the toppings {see below} to the crust and make for another 10-15 minutes, or until the cheese is bubbly. 
Caprese Pizza

1 pint cherry or grape tomatoes, halved
2 garlic cloves, diced
1 tablespoon olive oil
3-4 tablespoons store-bought pesto
1 1/2 – 2 cups shredded mozzarella
Fresh basil for garnish, if desired 
Preheat oven to 400 degrees. Place halved cherry or grape tomatoes in a small bowl with the garlic. Add the olive oil and stir to coat the tomatoes; set aside for about 10 minutes. On a baking sheet, spread the tomato and garlic mixture into a single layer, roast for about 5 minutes {keep your eye on them, they go quickly!}. To assemble pizza: spread a thin layer of the pesto on the cooked pizza crust, followed by the shredded mozzarella. Top with the roast tomato and garlic mixture and garnish with a few basil leaves, if desired. Cook the pizza for another 10-15 minutes, or until the cheese is bubbly. 
Let me know if you end up trying this cauliflower crust and what you think! Thanks so much for stopping by! 

9 thoughts on “cauliflower pizza crust”

  8. We have pizza on Fridays too! I have been working on trying to make ours healthier. I did a while wheat crust recently, but I have never tried a cauliflower crust! I will have to try it (oh and my husband will totally be skeptical of it too).

    Nikki
    thefashionablewife.com

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