Cauliflower pizza crust is a great alternative to pizza dough for those looking to try something new, low carb, or a little healthier. Not only that, but this pizza crust is naturally gluten-free making it a great option for those who are looking for gluten-free dough recipes. Made up of mostly cauliflower and held together with the binding agents of cheese and egg this pizza crust compliments most pizza toppings very nicely.
Admittedly, it does taste a lot like its main ingredients, cauliflower and egg. While this is not necessarily a bad thing, those that are trying to satisfy a real pizza craving may want to add the Pizzacraft® herb blend to their recipe to try and mimic pizza dough flavors a little more. Additionally, it does take longer to cook than a regular pizza because it is not really a dough substance, it is a baked crust and it is important that the bottom browns to keep the crust together.
How To Make Cauliflower Pizza Crust
1 head cauliflower (white, purple, green, or yellow!)
1/2 cup low moisture shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon Pizzacraft® seasoning herb blend
2 eggs, lightly beaten
1. Preheat the Pizzeria Pronto® oven or conventional oven with baking stone to 500º F.
2. Remove the stem from the cauliflower stalk. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket for a few minutes. Let cool.
3. Place the steamed the cauliflower on a clean dish towel and ring out as much water as you can. Repeat several times.
4. In a large bowl, thoroughly combine cauliflower, mozzarella, parmesan, oregano, salt, garlic powder, Pizzacraft® herb blend, and eggs.
5. Spread into 1/4 inch thick circle on a baking sheet or parchment paper. Carefully move the crust to a pizza stone or the pizza oven and bake for 15 minutes.
6. Remove the pizza, add desired toppings and bake an additional 10 minutes until the bottom of the crust begins to brown.
The trickiest part of this process is not ripping the crust as you transfer it to the oven. In its uncooked state, the cauliflower wants to crumble. If possible, make the pizza on parchment paper while on metal pizza peel so that the transition to the oven is easy. Once the crust is fully cooked it holds together a little better.
For other pizza recipes check out:
Best Vegan Meat and Cheese For Pizza How To Eat Pizza On A Diet
This week’s PIZZA OF THE WEEK is @summerbbqchallenge! Jesse is always making amazing things on his grill, including some tasty looking pizzas on his Pizzacraft Baking Stone.
If you tried out the cauliflower pizza crust I would love to see on Instagram @_pizzacraft or #pizzacraft. Let me know what you thought of the flavor in the comments below. Next week will choose our favorite pizza to feature right here on the blog!