Cauliflower Crust Pizza Recipe (how to make cauliflower pizza crust)
Cauliflower Pizza Crust - a delicious, easy cauliflower pizza crust recipe that you are going to LOVE!
Ingredients
Cauliflower Pizza Crust:
- 3 cups cauliflower rice
- 1 large egg
- ¼ cup mozzarella cheese shredded
- ¼ cup parmesan cheese shredded
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Toppings:
- pizza sauce
- shredded mozzarella
- pepperoni
Instructions
- Prep: Preheat oven to 400℉.
- Cauliflower Rice: Add 3 cups cauliflower rice to a large cast iron skillet. Bring pan to medium-high heat. Move it around the pan until it just starts to soften, approx. 2-3 minutes. Remove from heat and let cool. Place cooked cauliflower rice in cheesecloth and squeeze out as much liquid as possible.
- Combine: Add cauliflower rice to a medium bowl along with 1 large egg, shredded mozzarella cheese, shredded parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt and ⅛ teaspoon ground black pepper. Stir to combine.
- Form Crust: Place a piece of parchment paper on top of a baking sheet. Pour out cauliflower mixture into the middle of the prepared baking sheet. Use your hands to form the cauliflower mixture into a ball and then start flattening and spreading the mixture out into a thin circle (you are looking for the crust to be ¼ inch thick).
- Bake: Place in the oven, middle rack, for 25-30 minutes or until slightly browned.
- Toppings: Cover with a layer of pizza sauce, top with the cheese of your choice and any other toppings. Place back into the oven and cook until cheese has melted, approx. 5 minutes.
- Serve: Remove and let cool slightly. Slice and enjoy!
Notes
- Cauliflower Rice: I highly recommend that, for best results, you grate your own cauliflower so the pieces are more fine and less chunky.
- Eggs: if, for whatever reason, you find your cauliflower pizza "dough" isn't quite sticking together don't be afraid to add another egg to the mix so it all sticks together.
- Flip: in Step 10 you can flip the crust after 25-30 minutes and cook for about 5 minutes on the other side if you want a more crispy crust.
- Storage: I personally don't love leftover cauliflower crust, but if you want to store leftovers - store in an airtight container in the refrigerator for up to 2-3 days. Reheat in a cast iron skillet first to crisp up that crust, then maybe pop under the broiler.
- Nutrition: estimated nutrition is calculated for the crust only.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 809mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 43mg | Calcium: 114mg | Iron: 1mg
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