Cauliflower Pizza Crust

Of course I like pizza, but unfortunately you eat a pizza and the first thing you want to do is take a nap.  After the nap, I feel pretty lethargic for the remainder of the day.  I had heard about using cauliflower to make a pizza crust, but the feedback I had received was mixed.  The main complaint I heard was the crust is soggy.  Others told me it was really good.  So the quest was on to make a cauliflower pizza crust without it being soggy.  I think I found a viable option!

Cauliflower Pizza with Toppings

Cauliflower Pizza Crust Recipe

Serves 2 to 4 people

Ingredients:

1 Head of Cauliflower Florets

1 egg, beaten

1/3 cup of parmesean cheese (shredded)

1 teaspoon dried oregano

pinch of sale

Directions:

Preheat your over to 400 Fahrenheit

1. Pulse batches of raw cauliflower in a food processor, until it is a rice-like texture

2. Fill a large pot with about and inch or two of water, bring to a boil.  Add the cauliflower rice and cover.  Let it cook for about 4-5 minutes.  Drain in a fine mesh strainer.  Let it cool down for the next step.

3. Wrap up the cauliflower rice in a clean dish towel and SQUEEZE out all the excess water.  This is definitely the key step so you get a nice dry pizza crust.  You will be amazed which the amount of water that comes out.  

Cauliflower Pizza Crust, Ready for the Oven

4.  In a large bowl, mix up strained rice, beaten egg, parmesean cheese, dried oregano and spices.  Mix thouroughly.

5.  Press the dough on a baking sheet lined with parchment paper.  It is important you used parchment paper and not waxed paper.  I tried to make my crust about 1/3" inch thick as that is what I read on several recipes on-line.

6.  Bake for 35-40 minutes at 400 Fahrenheit.  I had to cook mine longer as you want to make sure the crust looks firm and golden brown.

7.  Add toppings of your choice, and bake an additional 10 minutes at 400 Fahrenheit.  For my pizza I added red sauce, artichokes, mushrooms, and onions.

I was pleasantly surprised with this pizza.  It fed two of us easily and the best part is I did not feel like I had a gut bomb lodged in my stomach the next morning.  Some people make a bunch of cauliflower rice and store it in the freezer, grab it as needed.

I definitely look forward to making this more often and changing up the toppings and crust thickness in the future.  Excellent option for those wanting to avoid carbs and gluten!

Thanks for reading and let me know if you have any questions!