Perfect Cauliflower Pizza Crust
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- Preheat your oven to 400°F.
- To 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 about an inch of 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.
- THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 3/8” thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
- Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Questions & Replies
This was pretty good. I added a dash of italian seasoning and some garlic salt. I also used a shredded pizza blend of cheeses. It should be noted that the idea of wringing out the excess water is a great idea, but do realize you are handling boiling hot product! I actually laid the towel in the strainer then after the cauliflower drained I wrapped it up and used a cup to press the water out.
I'm confused, your previous recipe which I made last week Called for a third of a cup of goat cheese, now you're saying to use one cup. That's a big difference, now I'm not sure what to make. old recipe said two pounds of Cauliflower now you're saying 4 cups which is one medium head. Your old recipe said 2 pounds of Cauliflower which I had to weigh and realized it's going to be two heads as each one weighed just about a pound . And it still wasn't much in the end. Now your new recipe says four cups, which is the equivalent to one head as your recipe says. So it seems like it's less Cauliflower and a lot more cheese. I'm confused about your amount of ingredients on Cauliflower and cheese how can I change so much from one recipe to the other? This is why I'm giving it one because it's very confusing .
Thank you for the recipe, this is excellent pizza crust and actually tastes great -- no "veggie" taste! I used shredded mozzarella cheese as it was the only "soft" cheese I had on hand. I also used way more spices than the recipe called for, but that was just to my own personal taste and doesn't reflect on the recipe. Thanks so much for the suggestion of wringing the cauliflower out, it worked perfectly! I will double the recipe in the future as I think I made the crust too thin... My other half is diabetic was so excited to actually be able to have pizza and put so many toppings on I think he over did it; the crust wasn't thick enough to hold up on his half of the pizza, but it did great on mine (he liked it so much though that he wants to make every Friday "Pizza Night" :) Thanks again!
This is fabulous crust. However, the original recipe by Detoxinista calls for only 1/3 cup goat or other soft cheese. Making it with a full cup of cheese would likely not produce the correct consistency for a firmer crust.<br/><br/>http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
I added a teaspoon of Parsley to my mix. I also used non-stick butter spray instead of parchment paper- which turned out to be a great choice. I used mozzerella cheese which also worked well. My crust was browning at 35 minutes. In really appreciated the tip to use a processor to dice the raw cauliflower ( I used a Ninja) - and also to wring the water out with a towel. I'm sure this made a crisper crust. When I made the pizza, the crust was browned, but not crispy. Still- it tasted great! I will make this again!