I love pizza. I don’t have many food rules, but one that I hold true is that I do not eat pizza unless I’m hungover, tipsy or traveling and it’s a famous joint like in Argentina (below), Rome or Chicago. It just tastes better and I enjoy it that much more. When I do not feel well, red sauces/condiments/dips is what I crave. Pasta, marinara sauce, pizza, ketchup, salsa – anything that’s red, I want it! Red meals are my comfort foods.
I’ve tried to make healthier pizza recipes at home but between the dough and cheese, it’s pretty impossible to not have it be a calorie bomb. Pizza is a moderation food. Use good ingredients, a slice or two is totally fine and can be part of a perfectly balanced diet. I on the other hand am a volume eater. A slice or two will not fill me up.
I also try to eat a naturally gluten free diet but I am not going to order a gluten free pizza crust. I’d rather have something like rice than noodles that is naturally made without gluten. That is why I love this recipe so much.
Crispy Cauliflower Pizza Crust
It’s not supposed to taste like pizza crust. Does a veggie burger taste like beef? No. But it’s a delicious alternative that is packed with delicious vegetables and nutrients. I’m not sure why it took me so long to try this recipe because it is going to be my new go to comfort food and I don’t have to feel bad eating the whole pie!
Two things to note, you can use Parmesan cheese to get this pie crust even crispier. I used goat cheese and got a crispy crust that was satisfying. I prefer to use non-cow cheese for health reasons because it is easier to digest and has less lactose (sugar).
Watch the video below or follow the directions listed below.
Ingredients:
- 4 cups of shredded cauliflower
- 1 egg
- 2 oz goat cheese (or Parmesan)
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1 tsp pepper
Directions:
- Put pizza stone or cookie sheet in the oven and preheat 425F. Getting the board or sheet hot will help ensure the crispy texture.
- Send cauliflower through a food processor until it looks like a rice consistency. You can also do this is small batches using a blender by pulsing.
- Put cauliflower in a microwaveable safe bowl and cover. Put in the microwave for 7 minutes.
- Put cauliflower into a cheese clothe or clean dish towel and squeeze out as much liquid as possible.
- Place dry-ish cauliflower back into the bowl and combine egg, cheese and spices. I eye-balled the spice ratio in my video. Eye ball it and adjust it according to your taste buds. You can also add a little red pepper for kick.
- Once the oven in preheated, take sheet or board out of oven and sprinkle with flour. If gluten free, use a gfree alternative. Carefully pat down mixture into a large circle. Keep patting it down so that it is about 1/4 inch thick.
- Bake in the oven for 10 minutes or until edges start to turn brown. Remove and add toppings.
- Put back into the oven and cook for an addition 8-10 minutes.
- Let cool, cut and enjoy!
Sorry for the blurry photo below. I didn’t realize this was the only shot I got showing how thing the crust was! I like thin crust. Of course you can try to make yours thicker.
This is how the pizza looks using 1/2 cup mozzarella, 1/4 cup Parmesan cheese on a cookie sheet. It was not as crispy as it was with the pizza stone or just goat cheese. Still tasted delicious though!
The key to getting a crispy crust is the pizza stone and making sure that you remove as much liquid from the cauliflower as possible after you microwave/steam it!
Have you tried successfully to make cauliflower pizza yet?
In the video I am wearing a Warriors In Pink apron. All net proceeds go to one of 4 breast cancer charities or your choosing. The apron costs $34, and over $14.55 of that is donated. Buy yours today 🙂
