This is literally the best Cauliflower Pizza Crust recipe that I have had. It is actually crust like, you can pick it up with your hand and it holds the toppings wonderfully! I hope you enjoy it as much as I do!!
1 medium sized head of cauliflower – should yield close to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil (crush it even more between your fingers) 1/2 teaspoon dried oregano (crust it even more between you fingers) 1/2 teaspoon garlic powder optional a few shakes of crushed red pepper 2 tablespoons almond meal 1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like) 1 tablespoon olive oil 1 egg
nonstick cooking oil
Sautéed or caramelized onions Olives Sliced Roma tomatoes Roasted red peppers Shredded chicken/pepperoni/sausage Mushrooms Cheese of choice if adding Pineapple
Pizza sauce, pesto sauce or BBQ sauce for base
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. ** I do get a large head, and make 2 crusts so I can freeze one for later use.
Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower “snow”.
Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes.
Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the cheese cloth or dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dump cauliflower into a bowl.
Add all the spices, almond meal, nutritional yeast (if using), and olive oil. Mix to incorporate all the ingredients.
Add the egg and mix again. Hands tend to work best.
Once combined, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 15-20 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Place a piece of parchment paper on a cutting board and then place on top of the crust. Flip the crust over onto the cutting board, remove the parchment that was under the pizza in the oven, and slide back onto the backing stone/sheet to back the opposite side of the pizza. 5-8 min is the most you’ll need on this second side.
Add your toppings (I recommend already cooked toppings or those that will cook fast, like shredded meat or sautéed veggies) and slide parchment with topped pizza back in the hot oven and cook for another 5-10 minutes until the toppings are warm. (If using cheese for a topping, you can pop the pizza under the broiler to get the cheese melted fast without burning the crust.)
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza – (unless you opted to add cheese!)!
Integrated Diabetes Services, Director of Lifestyle and Nutrition.
Jennifer holds a Bachelor’s Degree in Human Nutrition and Biology from the University of Wisconsin. She is a Registered (and Licensed) Dietitian, Certified Diabetes Educator, and Certified Trainer on most makes/models of insulin pumps and continuous glucose monitoring systems.