Tastes amazing and it’s sooo much better for you! Check out our new take on pizza crust…
Maybe you’re looking to nix some carbs from your diet, or maybe you’ve got a gluten allergy but don’t want to miss out on bubbly pizza. Whatever the reason, cauliflower comes through as an unexpected but tasty substitute for any pizza’s crust.
Egg and cheese serve as both binders and flavor enhancers in this recipe, and there’s some wiggle room with the type of cheese you use for instance, you might like Parmesan instead of goat cheese.
Pick your favorite sauce and toppings, and prepare to be wowed (or to wow someone else) with this healthy alternative to a dinnertime classic.
Cauliflower Pizza Crust
Serves I Pizza Crust
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg, beaten
- 1/3 cup goat cheese or ricotta cheese
- 1 tsp dried oregano
- Pinch of salt
- Pinch of cayenne pepper (optional)
- Preheat the oven to 400 degrees F, then begin to make the cauliflower rice.
- Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.
- There are two ways to cook the cauliflower rice on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.
- After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out or, pat the rice firmly with paper towels until all the excess moisture is gone. There's a surprising amount of moisture in there, but it'll be worth it to make sure the crust is dry.
- Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.
- Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you'd like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you'd like a traditional crust shape.
- Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).
- Let the pizza rest for a few minutes, then cut into slices and serve.
Recipe adapted from Detoxinista.