cauliflower pizza

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

Serve this simple cauliflower cheese pizza alongside plenty of salad for a wholesome meal. It's a brilliant vegetarian supper the whole family will love

Roast cauliflower cheese pizza

tbsp oil

garlic

cauliflower

tbsp mascarpone

vegetarian hard cheese

<p>Heat oven to 200C/180C fan/gas 6. Mix the oil and garlic, then toss the cauliflower in it. Tip onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> and roast for 30-45 mins until the edges have browned a little and the cauliflower is tender.</p>

<p>Spread half the mascarpone on the pizza base (or bases) and season well. Scatter over the cauliflower and dot over the remaining mascarpone, then sprinkle with the cheese. Bake for 20 mins, then cool for 5 mins before serving.</p>

Use everyday ingredients to make this delicious gluten-free cauliflower pizza topped with carrots, fetta, onion and green chilli.

Carrot and fetta cauliflower pizza

pkts Coles Australian Cauliflower Rice

Coles Australian Free Range Egg

(60 grams) shredded tasty cheddar

tomato paste

Dutch carrots, trimmed, peeled, quartered lengthways

red onion,

green chilli, thinly sliced

thyme

fetta, crumbled

Looking for comfort food without the carbs? Try this healthy cauliflower pizza, topped with a fresh zucchini pesto and roasted vegetables.

Cauliflower pizza with zucchini pesto

cauliflower,

eggs, beaten

parmesan, finely grated

asparagus, trimmed,

mixed heirloom tomatoes, halved lengthways

artichoke hearts, drained, halved lengthways

red onion, thinly sliced into rounds

lemon

burrata cheese (substitute with torn buffalo mozzarella)

zucchini, roughly chopped

(40 grams) almonds

garlic cloves

basil leaves

(20 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

These Cauliflower Breadsticks are cheesy, won’t crumble when held, and are a delicious low-carb, gluten-free, Keto-friendly, low-calorie breadstick alternative. If anything, this cauliflower cheese bread is MORE decadent with bubbly cheesy and a ‘pizza’-esque taste, and yet a single portion contains just 29 calories and 2g net carbs!

Cauliflower Breadsticks

egg eggs

Mozzarella/Tex Mex cheese (shredded)

Marinara sauce

Cooking spray (I use Misto*)

Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. Some coarse chunks are fine.

Place in an ovenproof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked cauliflower from the oven and transfer to a bowl lined with a tea/linen towel. Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes.

Fold the towel holding by the ends and squeeze the liquid out of the cauliflower "ball" as hard as you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup of liquid.

Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.

Transfer cauliflower mixture onto the baking sheet lined with unbleached parchment paper. Flatten with your hands into a rectangle, approximately 9" x 7" size and 1/4" thick.

Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.

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

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

The BEST cauliflower pizza crust you&#039;ll ever make! Learn exactly how to make cauliflower pizza crust that&#039;s flavorful, low carb and packed with fiber &amp; protein. Top it with whatever your heart desires. You&#039;ll make this cauliflower pizza crust recipe again and again!

How to Make the Best Cauliflower Pizza Crust

parmesan cheese

coconut flour

black pepper

For topping:

Any other toppings your heart desires

Put ½ of the cauliflower florets into bowl of food processor, pulse until it resembles rice (about 30 seconds). Transfer into a large bowl and place other ½ of florets into food processor to repeat above.

Microwave pulsed cauliflower for 5 minutes OR add all to a pot with 1 inch of water and bring to a boil to let it cook for 5 minutes with a lid on. Alternatively, you can also steam the cauliflower.

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth. Squeeze of excess moisture -- make sure to do this until virtually no water comes out and the cauliflower is dry This is very important to the success of the recipe.

Next transfer cauliflower pulp to a large bowl and add in egg, mozzarella, parmesan, coconut flour, garlic powder, oregano, salt and freshly ground black pepper. Stir to combine and form a soft dough.

Place dough in the middle of the prepared pan and push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.

Bake for 20 minutes until crust is firm and slightly golden brown. Remove from oven, then top with pizza sauce and cheese (or whatever your heart desires).&nbsp;

Bake for 5-10 more minutes until cheese is melted, then turn broiler on for 1-2 minutes to get cheese nice and golden brown and bubbly. Make sure to watch carefully!

Remove from oven and allow to cool for a few minutes minutes before cutting into 8 slices and serving. Serves 4, 2 slices each.

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Top 8 cauliflower pizza recipes from across the web

The most viewed cauliflower pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Cauliflower Crust Pizza

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