Cauliflower Pizza Crust

mozzarella

Parmesan

oregano

salt

garlic powder

eggs, lightly beaten

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.

In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.

Add desired toppings and bake an additional 10 minutes.

The secret is on how much you dry the shredded and streamed cauliflower with the towel. Dry and dry then find a dry spot in the towel and dry again. And also the last 10m in the oven for the ingredients weren't enough, could have been 15m at the end.. but it could be my gas oven idk.

This turned out very well for me! I used pre-riced cauliflower and baked it on a sheet for 15 minutes at 375 to dry it out further, then squeezed the rice through a tea towel to get every bit of moisture out. <br />I only used one egg per another reviewer's suggestion and it held together just fine. <br />After forming the crust, I turned up the temperature to 425 and baked for 20 minutes and then flipped it and put it back in for another 5. <div>It came out crispy enough to hold like real pizza!</div><div>Will def make again, but with the cheese on top, you're eating about a whole cup of cheese, so it will be a treat for sure.  <br /></div>

Really good, I didn’t feel like I was missing out on the real thing. 

This is my go to recipe. Always comes out perfect BUT.... def needs to cook longer in order to give it that crisp crust with stability.  I’d say 40 minutes not 20

We made this with one less egg and one half cup more of the cheeses and it was perfect! Even my hubby liked it. We made it two days in a row!

Made it twice. First time in a 9x13 pan.  The second time today on a big round pizza pan. We like it! It looks like an actual pizza crust. The cauliflower is hardly even noticable in the flavors. You get a lot of pizza for your money.  And, even though you might need to eat it with a fork, It is worth it-due to it being so filling, esp. on a cooler day! 

The key to a successful cauliflower crust is moisture removal. <div><br /></div><div>I run the cauliflower through my masticating juicer, then I cook the pulp in the microwave and run the cooked pulp through my juicer again.  </div><div><br /></div><div>The pulp is nice and binds great with the other ingredients once you take down the moisture content.</div><div><br /></div><div>A nice masticating juicer is usually available used for cheap! </div><div><br /></div><div>Check OfferUp!</div>

Don’t know why this is rated so highly. Tastes like a pizza flavored omelette. “Crust” is too eggy. Wouldn’t make again. Too much work for a subpar result, and it’s not even low calorie. 

Needs a couple tweaks to get it to the right consistency, but they came out beautifully! This is the second time I tried this. The first time I had to add a little almond flour because it was too eggy. I little more than doubled the recipe this time (approx. 4 lbs. of cauliflower), so needed an extra egg &amp; added more cheese &amp; seasoning. It made 4 mice size crusts.

Taste was delicious but pizza isn't meant to be eaten with a spoon.  Outer edges were mostly crispy but all of the inside was a wet mess. I even prebaked before any toppings and used a very small amount of sauce. Wouldn't make it again. Too much time and effort for the result. 

cauliflower pizza crust

Cook Time: 20 minutes

Total: 50 minutes

Servings: 1

Cost: $19.02 /serving

Author : Katie Lee Biegel

Ingredients

Instructions

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