cauliflower crust

Whether you’re looking for pizza recipes that are gluten-free, low-carb, keto-friendly or simply after something new, our Cauliflower Crust Pizza is a winner. Cooked in a cast iron skillet in an Ooni, expect a golden brown, crispy base and a rich cheesy flavor. We made this one with classic Margherita ingredients, but you can also add your fave toppings as desired instead.Makes 2 x 10” pizzasEquipmentOoni Cast Iron Skillet PanFood processor or box graterNut milk bagBaking parchmentTurner or spatula

Gluten-Free Cauliflower Crust Pizza

(150 grams) cauliflower florets

egg, beaten

(85 grams) grated Parmesan

(85 grams) grated mozzarella

garlic powder

oregano

olive oil

Salt and pepper

(80 grams) Caputo Fioreglut Gluten Free Flour

tbsp (45 grams) Classic Pizza Sauce

(60 grams) mozzarella

Basil leaves

Using the food processor or box grater, grate the cauliflower into a fine, rice-like texture.

Place the cauliflower in a heat-proof container and cover loosely with a lid. Microwave for 5 minutes, or until the grated cauliflower rice has softened. Leave to cool.

Once cool, transfer the cauliflower rice into the nut milk bag and squeeze over the sink to drain out as much moisture as possible. Try to remove as much liquid as you can, as this will prevent the crust from becoming soggy.&nbsp;

Fire up your&nbsp;Ooni pizza oven. Aim for 752˚F (400˚C) on the stone baking board inside. If cooking with&nbsp;Ooni Pro, use the pizza door; if cooking with any other Ooni pizza oven, keep the door off. You can check the temperature inside your oven quickly and easily using the&nbsp;Ooni Infrared Thermometer.

In a bowl, combine the mozzarella, parmesan, olive oil, egg and herbs and season to taste with salt and pepper. Mix well to combine. Add the cauliflower and mix together until well combined. Dust over the gluten-free flour to distribute it evenly, and knead the mixture until all the flour has been absorbed. Form into a ball, then divide the mixture in half and shape into two balls.&nbsp;

Drizzle a little olive oil into your skillet and line the base with a circle of baking parchment – it should fit the base perfectly with no excess parchment coming up around the sides, as this can catch alight under the intense heat of the oven.

Place a dough ball in the center of the skillet. Press into the dough carefully to push it outwards and fill the base of the pan. Note that the texture will feel very different to a regular pizza dough – it should feel grainy and will not feel elastic, so be sure to do this gently. Aim for a ¼ inch (5mm) thickness, with the edge of the dough base reaching very close to the edge of the pan. Use your fingers to mend any tears around the edge of the base by smoothing them over.

Place the skillet in the center of the oven and reduce the flame to a minimum – if you’re cooking with gas, turn the dial right down the lowest setting. Cook for 5 minutes, turning every minute or so to ensure an even cook.

Once the base turns a light golden color and is crispy around the edges, remove the skillet from the oven and add the pizza sauce and mozzarella.&nbsp;Be careful not to overload the pizza with toppings – the base is delicate, so keep the ingredients light!

Place the skillet back in the oven and cook the pizza for a further 3 minutes, or until the mozzarella has melted, again turning the skillet regularly to cook it evenly.&nbsp;

Once cooked, remove the skillet and use the turner to carefully lift the pizza onto a cooling rack for 1 minute. This allows any excess moisture to escape which helps the crust to stay crispy and firm up before slicing.

Transfer to a serving board while still warm, slice it up and marvel in the low carb, gluten free goodness!

Repeat for the second ball of dough, or store in the fridge in an airtight container.

Cauliflower Pizza Crust comes out crispy, you can hold the slice and use frozen cauliflower or cauliflower rice to make it. Tasty, low carb and the best recipe on the web with foolproof step by step video. Just read reviews for yourself! Only 56 calories and 4 grams of carbs per slice. Let's go!

Cauliflower Pizza Crust {Crispy - Hold the Slice}

Italian seasoning

salt

tsp black pepper

Parmesan or Mozzarella cheese (grated/shredded)

Cooking spray (I use Misto)

Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.

Make "rice": Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until "rice" texture forms (skip if using store-bought "rice").

Cook "rice": Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.

Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)

Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.

Form crust: Line same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.

Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.

Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.

Enjoy! Cut into 8 slices with a pizza cutter and finally enjoy!

Store: Refrigerate leftovers covered for up to 2 days.

Freeze: Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag. Freeze for up to 3 months. Thaw completely before baking with toppings.

https://content.jwplatform.com/videos/Sv2MZfxU.mp4

Cauliflower Pizza Crust comes out crispy, you can hold the slice and use frozen cauliflower or cauliflower rice to make it. Tasty, low carb and the best recipe on the web with foolproof step by step video.

Cauliflower Pizza Crust Recipe

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner.

Spinach and Feta Quiche with Cauliflower Crust

cup Parmesan cheese

teaspoon salt

teaspoon garlic powder

1 egg, slightly beaten

nonstick cooking spray

5 eggs

heavy cream)

teaspoon ground black pepper

teaspoon olive oil

spinach

2 scallions, thinly sliced

cheese, crumbled (plus more for garnish)

Parmesan cheese, grated (optional, for garnish)

Place cauliflower florets in the bowl of a food processor with the blade attached. Pulse until completely crumbled. Pour into a microwave safe, medium-sized bowl and microwave on high for 5 minutes. Let cool slightly. Place cauliflower in a small kitchen towel or cheese cloth and ring out all the excess liquid.

Transfer cauliflower to a clean mixing bowl and add Parmesan, salt, and garlic powder. Stir until combined. Add slightly beaten egg to bowl and mix thoroughly.

Spray a 9-inch round tart pan or 9-inch pie dish with nonstick spray. Pour in cauliflower mixture. Use your hands to mold the cauliflower to the pan, making sure to press firmly on the bottom and up the sides to form an even layer.

Bake for 10 minutes. Then, remove from oven and lower oven temperature to 400 F.

In a large mixing bowl, combine eggs, milk (or heavy cream), salt and pepper and whisk thoroughly. Set aside.

Heat olive oil in a small skillet over medium-high heat. Add spinach and cook until just wilted, stirring often, about 2-3 minutes.

Remove spinach from heat and add it to the egg mixture, along with the scallions and feta. Mix to combine, then pour into the cauliflower crust. Bake for 15-20 minutes.

Let cool and serve topped with additional feta or grated Parmesan cheese.

Thank you so much for this recipe! Just made this for my family for dinner, along with some pumpkin soup. I put four eggs instead of three, and it looks perfect nonetheless. Lots of gratitude and love from Bombay, India!
Aarti

I made this for brunch over the holidays and had to come back to make it again. It's so good!

This is delicious. Substituted a half yellow onion for the green onions and added the suggested Parmesan to the crust. Wonderful way to get more veggies. Thanks.

This tasted amazing!! I can't believe I hadn't thought about a cauliflower crust before. Perfect for our low carb living. Thanks for this recipe. So easy I'll definitely have it on dinner rotation.

I love the big bold flavor of the feta in this delicious quiche. I also appreciate the cauliflower crust. Now I can have two slices! LOL

Slow Cooker Deep Dish Cheese Pizza with Cauliflower Crust is the most delicious way to get in some veggies and will be one of your new favorite dinners!  Using a food processor to help out with the crust, this pizza then cooks up in your Slow Cooker for a fun and yummy meal.

Slow Cooker Deep Dish Cheese Pizza with Cauliflower Crust

For the crust:

cauliflower

eggs (slightly beaten)

Italian cheese blend

Italian seasoning blend

Toppings:

jarred Alfredo sauce

Italian shredded cheese blend

rosemary

Rough chop your clean head of cauliflower into about floret size pieces

Place in food processor and pulse until evenly chopped into rice sized pieces

Place in a bowl and add eggs, 1/2 cup cheese, Italian seasoning and salt.

Mix together well.

Spray crock with nonstick spray (I used my 6 qt oval crock) then press the cauliflower mixture down into crock, forming a slightly higher edge around all the sides.  You can use a piece of wax paper or a large spoon to help you press it down firmly

Top with alfredo sauce and cheese and then sprinkle with rosemary

Cover but prop lid open with a wooden spoon handle

Cook on high for 2-4 hours until eggs in crust are fully cooked and the cauliflower is tender.  The edges will be slightly browned.

Turn off heat and let sit for up to 30 minutes before cutting into slices and serving

This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It&#x27;s low-carb, grain-free, keto friendly and can be customized with any toppings!

Cauliflower Pizza Crust

eggs

mozzarella cheese

pizza sauce

basil leaves

Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.

To make the cauliflower crust, cut the cauliflower into florets, then add them to a food processor and pulse until finely grated like rice; makes about 2-3 cups.

Transfer to a microwave-safe bowl. and cook for about 5 minutes, or until softened. Place the cooked cauliflower on an open cheese cloth or dish towel and allow it to cool. When it’s cool to the touch, wrap the cauliflower in the towel and squeeze out all the excess water so it is as dry as possible.

Transfer to a dry bowl. Add the eggs, shredded mozzarella, Italian seasoning and garlic powder, stir to combine.

Spread into desired shape on baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes.

Increase the oven temperature to 450F. Add the sauce and cheese and any other toppings and bake until the cheese is melted. Serve immediately while warm with fresh basil, if desired.

https://content.jwplatform.com/videos/zytpvxb0.mp4

This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It's low-carb, grain-free, keto friendly and can be customized with any toppings!

Cauliflower Pizza Crust Wide

Shockingly, you won&#039;t miss the traditional flakey quiche crust when you make this delicious Cauliflower Crust Quiche. The crispy and cheesy vegetable crust compliments the savory egg filling bringing an additional herbed flavor.

Cauliflower Crust Quiche

Riced Cauliflower

Olive Oil

Parmesan Cheese

Garlic Powder

Salt

Black Pepper

Egg (beaten)

Eggs

Heavy Cream

Milk

Salt (optional)

Ground Black Pepper (optional)

(If making your own &quot;riced&quot; cauliflower) Chop up 1 head of cauliflower into florets or use pre-cut florets, and working in batches, place them into a food processor. Pulse each batch until the consistency resembles a crumbled rice.

Preheat the oven to 425ºF and grease a 9-inch pie pan with oil or butter and set aside.

Heat the olive oil in a skillet over medium-high heat and add the riced cauliflower. Cook, stirring occasionally, for about 4 minutes until it begins to brown.

Place the cauliflower into a large bowl and let it cool for about 5 minutes before adding the parmesan cheese, garlic powder, salt, and pepper. Stir the ingredients together and then add the beaten egg, stirring to combine completely.

Using your fingers firmly press the cauliflower mixture into the bottom and sides of the prepared pie dish.

Bake the crust for 10 to 12 minutes, or until it begins to turn a golden brown.

Cauliflower Crust

While the crust is baking prepare the quiche filling by whisking together the eggs, heavy cream, milk, salt, and pepper together. Pour the mixture into the pre-baked crust.

(If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).

Decrease the heat to 350ºF and cook the whole quiche for 40 to 55 minutes until the center is set (see notes below if crust begins to burn) and a knife inserted into the center comes out clean.

Let the quiche sit for 10 minutes to continue firming up before slicing it to serve.

Quiche Filling

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Top 6 cauliflower crust recipes from across the web

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The most viewed cauliflower crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine