Notice: I’m an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!
Have you ever made a cauliflower pizza crust? This grain-free crust option is absolutely delicious!
I’ve been experimenting with different grain-free recipes for some of my favorite foods. It can be really challenging to completely change how you eat. Because of that, I wanted to make the challenge a little easier. If you’re eating grain-free it can prevent you from eating a few of your favorite foods. And I really wanted to change that! Tonight I was in the mood for pizza and wanted to try a grain-free crust. So I decided to get some inspiration for a good grain-free, crust and I created this one.
You definitely need to wring out the cauliflower well…and then wring it out again! If there is too much water left in the crust it will be mushy. And nobody really wants a mushy crust! I know I don’t.
Some cauliflower pizza crust recipes call for use of the microwave, but I decided not to do that with this version. It was definitely a hit with my taste buds! And since it was so good, it is going into my menu rotation.
It is naturally gluten and grain-free…and really yummy too! If you’re looking for a wheat-based pizza crust, try this sprouted wheat pizza crust instead!
Cauliflower Pizza Crust
Ingredients
- Cauliflower- 1/2 lg head
- 2/3 cup mozzarella cheese grated
- 1/4 cup Parmesan cheese
- 1 egg
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 clove of garlic or 1/2 tsp of garlic powder
- 1/8 tsp Himalayan sea salt
Instructions
- Preheat oven to 450 degrees F.
- In a food processor grind the florets of the cauliflower only until it is the consistency of rice.
- In a small saucepan place the ground cauliflower and 1/4 cup of water and cook for 5-8 minutes to soften.
- Allow the cauliflower to sit and cool for 20 minutes.
- Once it has cooled enough to handle, place the cauliflower into a clean dishcloth and wring out as much water as you can (this is an important step, otherwise your crust will be mushy!)
- Add the strained cauliflower to a medium mixing bowl.
- Add the remaining ingredients and mix well.
- Form into a ball.
- Place the ball on a baking pan lined with a silpat mat or parchment paper that has been sprayed with olive oil.
- Spread out the dough until it’s in a thin layer.
- Bake the crust for 10 minutes (you will see the crust starting to brown)
- Remove the crust from the oven and top with sauce and your desired toppings.
- Bake for an additional 10-13 minutes.
No Comments