Cauliflower Pizza Crust

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After conquering eggplant, I started to wonder if there were other vegetables out there that maybe I wasn’t giving a fair shake. I have a definite aversion to mushrooms (a vegetarian that doesn’t like mushrooms?!?!) but I’m not ready to take that on yet.  So next I thought I’d try cauliflower. I roasted it a bunch of different ways and was definitely on the cauliflower bandwagon when I started seeing recipes for cauliflower pizza crust on Pinterest. Maybe I’ve been reading too much Pintester, but I thought, is it crazy enough to work??  I mean, it sounds weird and too good to be true. A pizza crust that’s low-carb but still tastes good?! Turns out it’s delicious and not too hard. It’s so popular at our house that Aa asked for it for his birthday dinner last week (and he is decidedly NOT a vegetarian!)!  Even O eats it which is saying something!

It is not going to be the kind of pizza you can pick up (that’s the part of the Pinterest pins that’s too good to be true) but after a lot of trials and some error I’ve come up with a recipe that holds together pretty well and tastes great!

 

Cauliflower Pizza Crust

1 head of cauliflower

1 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp dried thyme

1/8 tsp dried rosemary

1/2 cup shredded parmesan cheese

2 eggs

1/4 tsp kosher salt

Pizza sauce and toppings

 

1. Preheat your oven to 400 degrees. Cut your cauliflower up into small florets. (Does anyone have a way to cut up cauliflower without making a giant mess? Seriously! No matter how careful I am it always looks like it snowed in my kitchen when I’m done!) Don’t use precut bagged cauliflower, I don’t think it tastes as good.

 

Head of Cauliflower Little Red Window

 

 

2. Pulse it in the food processor until it’s roughly the size of rice.

 

Cauliflower in a Food Processor Little Red Window

 

 

Cauliflower in a Food Processor Little Red Window

 

 

3. Put it in a microwave safe container and microwave for about six minutes.  When it’s cool enough to touch, pour it into a clean kitchen towel, and twist to get out as much liquid as you can.

 

Cooked Cauliflower at Little Red Window

 

 

4. Put the cauliflower in a bowl and add the dried herbs, salt and cheese.

 

Cooked Cauliflower at Little Red Window

 

 

5. Add the eggs and mix well.

 

Cooked Cauliflower with egg at Little Red Window

 

 

6. Add a few tablespoons of olive oil to a cookie sheet and form the cauliflower mixture into small circles (4-6 inches in diameter).  Make sure they are even thicknesses.  Most recipes like this make just one pizza but I found that that smaller pizzas are a lot easier to get onto a plate in one piece. Plus individually sized food is always more fun!

 

Cauliflower Pizza Crust at Little Red Window

 

 

7. Bake for about 20 minutes until it starts to get golden brown on top.

 

Cauliflower Pizza Crust at Little Red Window

 

 

8. Add your topping and put it back until the oven. We like cheese, kalamata olives and fresh basil.

 

Cauliflower Pizza Crust at Little Red Window

 

 

Cauliflower Pizza Crust at Little Red Window

 

 

9. Bake until the cheese is melty and bubbly.  Use two spatulas, one on either side, to carefully move the pizzas to a plate.

 

Cauliflower Pizza Crust at Little Red Window

 

 

Cauliflower Pizza Crust at Little Red Window

 

22 thoughts on “Cauliflower Pizza Crust

  1. this looks so good!!!! I might try this. I never buy cauliflower but I will now. Just not sure if my kids will eat it. I have a daughter who loves pizza but hates veggies and a son who doesn’t like pizza at all unless it is chicken, bacon, ranch pizza. One question-, Is there another way than microwaving it first? I know microwaving can kill a lot of the nutrients in food.well that is what I have been told anyway.

      1. Thanks Cassandra! Funny thing is…after I posted my first comment, I looked online and found the same article that you just posted a link to. lol So now I don’t feel so badly microwaving veggies. I will let you know if I make it!

  2. If you don’t want to make a mess with the cauliflower, cut it from the stem & not down the middle. Then you will only have florettes & not snow

    1. you know, I haven’t tried that! I am very curious to know if it would work because you’re right, it would be awesome! I wonder if maybe you formed them on top of parchment paper on a cookie sheet so they don’t stick, put the cookie sheet in the freezer until they were solid and then moved them to a bag or container, I bet you could bake them later from there. If you try it, please let me know!!

  3. Pingback: Low Carb
    1. It’s not really crispy, maybe a little along the edges. I suspect if you made it thinner and used more olive oil on the pan, you could get it crispier though… 🙂

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