Cauliflower Pizza Crust

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This grain-free cauliflower pizza crust is impressively delicious and a much healthier and lighter alternative to regular pizza crust. I am going to give you a “cheesy” version and a dairy-free version.

Since going grain-free, cauliflower has been on my grocery shopping list every single time. I use it to make paleo versions of rice, potato salad, mash potatoes, shepherd’s pie, and I am about to adventure to make savory muffins with it.

I first heard about this recipe over a year ago and I have made it several times, changing ingredients, ratios, and cooking methods and I feel I finally got it to be the way I wanted it. The secret is to remove as much water as possible from the cauliflower.

Ingredients:

1 medium head of cauliflower
1-2 eggs, beaten
1 cup of shredded mozzarella cheese *
1-2 tsp of garlic powder
1 tsp of dry oregano
Salt to taste

Preparation:

• Preheat oven to 400 degrees F
• Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
• Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
• Drain and strain.
• Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
• Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
• Spread the dough over a greased cookie sheet or parchment paper into desired shape.
• Bake for 35-40 minutes.
• Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
• Return back to the oven for an additional 10 minutes or until the cheese is melted.

 

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe.

Cauliflower Pizza Crust

Recipe Type: Paleo Appetizer

Author: Edible Harmony

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Serves: 4

Ingredients

• 1 medium head of cauliflower
• 1-2 eggs, beaten
• 1 cup of shredded mozzarella cheese
• 1-2 tsp of garlic powder
• 1 tsp of oregano
• Salt to taste

Instructions

1. Preheat oven to 400 degrees F
2. Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
3. Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
4. Drain and strain.
5. Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
6. Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
7. Spread the dough over a greased cookie sheet or parchment paper into desired shape.
8. Bake for 35-40 minutes.
9. Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
10. Return back to the oven for an additional 10 minutes or until the cheese is melted.

Notes

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe

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