CAULIFLOWER PIZZA CRUST

June 20, 2012

You are eating a ton of vegetables and you would not even know. I imagine this is the kind of thing moms get really geeked about feeding to their kids.

CAULIFLOWER PIZZA CRUST from Rachel SchultzCAULIFLOWER PIZZA CRUST
Serves 4

4 heads of cauliflower, de-stemed and chopped
1 teaspoon salt
2 teaspoons basil
2 teaspoons oregano
2 teaspoons garlic powder
1/4 teaspoon red pepper flake
1 cup parmesan, grated
1 cup mozzarella, shredded
4 eggs
1 tablespoon olive oil

Preheat oven to 450 degrees. Pulse cauliflower in food processor until uniformly chopped into small granules. (I worked in batches). Microwave cauliflower for four minutes. Allow cauliflower to cool and place in the center of a dish cloth. Wring thoroughly, removing as much water from the cauliflower as you can. Transfer cauliflower to bowl and stir together with salt, basil, oregano, garlic powder, red pepper flake, parmesan, mozzarella, and eggs. Divide dough into four balls and roll out onto baking sheets, about 1/4 inch thick. Drizzle crust with olive oil. Bake for 11-13 minutes, until golden brown. Add sauce and toppings. Bake for 9-11 more minutes.

5.0 from 1 reviews
CAULIFLOWER PIZZA CRUST
 
Author:
Ingredients
  • 4 heads of cauliflower, de-stemed and chopped
  • 1 teaspoon salt
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • ¼ teaspoon red pepper flake
  • 1 cup parmesan, grated
  • 1 cup mozzarella, shredded
  • 4 eggs
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 450 degrees.
  2. Pulse cauliflower in food processor until uniformly chopped into small granules. (I worked in batches). Microwave cauliflower for four minutes.
  3. Allow cauliflower to cool and place in the center of a dish cloth. Wring thoroughly, removing as much water from the cauliflower as you can.
  4. Transfer cauliflower to bowl and stir together with salt, basil, oregano, garlic powder, red pepper flake, parmesan, mozzarella, and eggs.
  5. Divide dough into four balls and roll out onto baking sheets, about ¼ inch thick. Drizzle crust with olive oil.
  6. Bake for 11-13 minutes, until golden brown.
  7. Add sauce and toppings. Bake for 9-11 more minutes.

Adapted from The Lucky Penny Blog.

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Comments

  • Bruce

    The recipe calls for 4 “HEADS” of cauliflower. Is it really 4 HEADS and not 4 cups? Just want to clarify as I’ve seen a comment asking what the use of using a full head when only 1 cup will be used?

    Thanks,

  • Jessica

    When you make it does the crust become crunchy like a pizza crust?
    I’ve made it twice and the crust always falls apart or it’s not even crunchy..
    Help?!

    • Rachel Schultz

      Wringing the water from the cauliflower really thoroughly helps the pizza be more chewy and less crumbly!

  • Lynn

    I tried this and it works well with one added step, after you the cauliflower in the microwave dump it out on a CLEAN dish towel or cheese clothe and ring the cauliflower dry. You’d be surprised how much water comes out. After that the. Proceed with the rest of the process and it works perfect. I used 3/4 cups of mozzarella and 1/4 of feta in the mixture. One the crust was formed I sprinkled some parm on there and baked for 20mins. Luv Luv Luv this recipe and hubby luvs it too, and he’s Italian so that’s saying a lot.

    • Rachel Schultz

      Thanks Lynn!

  • I made this tonight and it was incredible. I didn’t turn out perfect, so I do need to work a bit more on it, but I was very impressed. Even my husband said that if we could get it to set up and eat like a pizza you could feed it to the kids and they would never know. They are teenagers and adventuresome, and wouldn’t care, but they still wouldn’t know.

    • Rachel Schultz

      That’s great to hear. Thanks for writing!

  • Jac

    What if I don’t have a microwave. Best way to soften up the cauliflower without one?

    • Rachel Schultz

      I’d try the stove top.

  • Kat

    I made this last night and it tasted delicious however the crust did not stick together in the least! I dont know what I did wrong! I was a little confused about needing a whole head of cauliflower and then it said to only add 1 cup of it to the mix. I ended up using all the pureed cauliflower because one cup did not seem like enough. Any tips for next time?

    • Rachel Schultz

      Glad to hear it tasted yummy. If you use the entire head, it throws of the ratio, so there’s not enough cheese, egg, and oil to hold together more cauliflower.

      • Christine

        What about just using half of the head of cauliflower? What’s the purpose of using a full one when only 1 cup will be used?

        • Rachel Schultz

          If you’d like to make multiple pizzas, the entire head comes in handy.

  • Amelia

    Would vegan mozzerrella work?

    • Rachel Schultz

      Yes!

  • Would this work with low fat or fat free mozzarella? Or does using the cauliflower lower the calorie count enough to justify the cheese?

    • Absolutely! In fact, I think that may even been what I used. But, I can also support the calorie splurge too!

  • What a good idea! I’ve tried cauliflower “mashed potatoes” and “mac and cheese”, but never pizza crust. Have to try this.

    • Those are great ideas. I am intrigued.

      • The recipe for the mac and cheese I used was Jamie Oliver’s Cauliflower Mac and Cheese. It was fantastic! I presume you could take out even more of the noodles and substitute for more cauliflower, as the recipe uses both.

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