This pizza crust is SO GOOD you won’t believe it – really! We’re still incredulous that a crust made only from cauliflower and an egg turns into such a healthy and believable – and delicious – substitute for a flour dough. And it really holds up under the weight of toppings, too – in the photo below, we used two chopped up two veggie burgers as toppings and this amazing pizza handled it like a champ. This cauliflower pizza crust is my favorite new food discovery yet!
Piyo Totals (whole recipe):
- 4 Vegetables (cauliflower)
- 1/2 Protein (egg)
- 2 Fats – cheese (if vegan, omit the cheese and these fats)
- debatable: 1 1/4 cups of tomato sauce = 1 Fruit (as calculated from this 21 Day Fix post) – you’ll only use a few tablespoons for this recipe, so calculate it as you wish.
- Toppings to be calculated as you choose them
Time-Saving Tip: Make extra pizza crusts and freeze them for later!. After baking the crusts and adding the toppings wrap the pizza in foil and freeze it. To prepare, thaw and bake at 400F until the toppings are hot.
• One head of cauliflower (Or if you buy pre-riced Cauliflower from the freezer section of Trader Joes, use 4 cups for this recipe)
• 1 egg, beaten
• 1 teaspoon dried oregano
• garlic powder)
• pinch of salt
- Prepared marinara sauce
- 4 Tablespoons shredded mozzerella cheese (omit if vegan)
- Any veggies you like
- Veggie burger, tempeh, tofu, Field Roast sausage, etc
Preheat your oven to 400F
Make the cauliflower “rice” – pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with water and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer (I love this one) and run cold water over it to cool it down.
Transfer cauliflower to a clean, thin dishtowel (I like these). Twist & squeeze all the excess moisture out (there will be a LOT). This is important, so you have a nice dry crust that will hold together. This is the hardest part 😉
In a large bowl, mix your cauliflower, beaten egg and spices using your hands. Press the dough out onto a baking sheet lined with oiled parchment paper. Or use a silicone Silpat mat and don’t worry about the sticking! Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400F. The crust should be firm and golden brown. Then flip the crust and bake it on the other side for 5-10 mins, watching carefully so it browns but doesn’t burn. This extra baking will make the crust really firm.
Add any toppings you’d like, then return the pizza to the 400F oven and bake just until the toppings are hot and the cheese (if using) is melted.