I first tried cauliflower pizza about 5 years ago. I wanted to try it, because I was curious and I wanted to experiment. I wasn’t impressed by it but always thought I should keep trying until I find the right recipe for me. Well, I’ve found that recipe now.
It took a few trial and errors, and I think I’ve perfected it. The key is to make sure the crust is the perfect thickness. Not too thick that it becomes soggy, but not too thin either that you aren’t able to pick-up a slice. I took these pictures the first time I made this particular recipe, and I’ve since made a few it times after with the crust THINNER than what you see pictured here. The flavor is great from the cheese and herbs combined.
- 1 head (Small Head) Cauliflower (I use half of the Costco size bag, pre-chopped cauliflower, 2-3 cups after shredding)
- ¼ cups Parmesan Cheese
- ¼ cups Mozzarella Cheese
- ¼ teaspoons Kosher Salt
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ½ teaspoons Garlic Powder
- Red Pepper Flakes (optional)
- 1 Tablespoon Almond Meal (optional)
- 1 whole Egg
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil, dried oregano, garlic powder and a dash of red pepper if you want. Add 1 tablespoon almond meal (if you’re using it). Now add the egg and mix away.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Let it cool for about 2 minutes. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!
P.S. I didn’t like the texture of the leftovers, so I suggest, only make enough so there aren’t any leftovers.
Make the crust thinner than the picture below, because it gets puffier in the oven.