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.
- 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
- 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.
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Cauliflower Pizza Crust | Paleo Digest December 3, 2012 at 11:46 am
[…] blogs and sites on the web!Cauliflower Pizza Crust My Pure Pantry / Posted on: December 03, 2012My Pure Pantry – This grain-free cauliflower pizza crust is impressively delicious and a much healthier and […]
Lenore December 3, 2012 at 5:39 pm
I will definitely try this!!! I have high hopes because I miss Pizza… I have reversed my diabetes by removing grain and sugar…and eating low carb… I am going to experiment with my almond and coconut flour to see if I can make a pasta dough… Do you have any ideas?
Lenore
Edible Harmony December 5, 2012 at 1:12 am
I haven’t experimented making pasta yet because I love my spaguetti squash and zucchini noodle, but if you come up with a recipe I’d love to try it 🙂
K H December 6, 2012 at 6:28 am
I have made this numerous times various ways…adding parmigiana cheese is a great alternative/addition…also using the vegan/gluten free cheese substitutes such as the Earth Island brands works awesome!!
Kim December 14, 2012 at 12:03 pm
just made this (used cheese) and LOVED it!!! So did my 4 yr old, we ate the whole thing .. lol
Edible Harmony December 15, 2012 at 11:52 am
Great! My 3 year old loves it too 🙂
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Carmen January 4, 2013 at 2:57 pm
Brought it to our friends on New Year’s Eve and it was gone before any other pizza, 🙂 I made a curried onion and spinach topping for it and dotted it cashew cheese; delicious to say the least. Also, some of my spin classmates were talking about the best places to get pizza in town, how sick they feel after eating it … that I had to share with them your blog and recipe. I got a note this morning with great reviews for the crust from one of my classmates; the word is out there!
Edible Harmony January 4, 2013 at 9:41 pm
Thanks for recommending my blog!
Meatza - Edible Harmony January 12, 2013 at 12:50 am
[…] with unlimited combinations, according to your likes. This meatza is a lot faster to make than my cauliflower pizza dough, it only bakes for 10 to 15 […]
Terri Pierman August 13, 2013 at 10:25 pm
I never actually tried this one. When I make cauliflower rice, I break it up into “flowerlets” and when it is done, chop it with a knife and it is really quite easy (but a little time consuming). Would this method also work for the pizza crust or is using the food processor with raw crucial to the recipe? I don’t want to waste the ingredients. Love your pizza ideas by the way. I think they are what keep people from cheating the most.
Cauliflower Pizza Crust | FOODIEZ-eatzFOODIEZ-eatz January 12, 2014 at 12:31 pm
[…] Source […]
Linda April 6, 2014 at 11:31 pm
We loved this recipe! I’m wondering if you’ve ever made a few crusts ahead and kept them in the freezer? I thought I’d try it myself, but then maybe you could advise me?
Edible Harmony April 7, 2014 at 9:38 pm
HI Linda!
I have never tried freezing it. Let me know how it works