Pizza has really wiggled it’s way into our lives since we’ve moved to New Jersey.
Sure, Jersey is known for corn and tomatoes in the Summer months but pizza is in season all year round.
It’s just the Jersey way.
And I can honestly say that I have eaten more pizza since our move to Jersey a year and a half ago then I did in all of the 12 years I lived in California.
So I have been on a mission to find a lighter, more nutritious alternative to traditional pizza that would be so delicious and satisfying that even my pizza-loving-kids would be on board.
This is not a new quest of mine. I’ve had many failed attempts at cauliflower crust pizza before. Most times, the flavor is good but the texture just doesn’t hold up. If you’ve ever tried a cauliflower crust that falls apart when you try to eat it then you know exactly what I’m talking about.
But after much trial and error and plenty of research I finally stumbled across this recipe. And what I learned was KEY.
It turns out that the secret to cauliflower crust pizza that does not fall apart is squeezing and draining.
If you drain and squeeze as much water as you possibly can from the cauliflower when it’s done cooking you will be able to make a cauliflower crust pizza that will hold together.
It’s pretty amazing.
Not only does it hold together, it somehow takes on a bread-like consistency. It’s wild.
If I was blindfolded, I don’t think I would be able to identify the cauliflower. It’s the weirdest (most awesome!) thing ever.
If you have been on the look out for an alternative to traditional pizza crust, that just so happens to be gluten-free, you are definitely going to want to give this a try.
This process is a good one to watch, so click the video below if you want to seethe step-by-step! And let me know if you have any questions down in the comments below.
Cauliflower Crust Pizza
Ingredients
- 1 large head of cauliflower
- 1 egg beaten
- 1/3- cup soft goat cheese
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- Pinch of salt
- 1/2 cup marinara sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Pre heat your oven to 400.
- Line a rimmed baking sheet with a silpat mat or some parchment paper (NOT wax paper).
- Break up your cauliflower and pulse it in a food processor, you may have to do this in batches. The goal is for it to be small, fine, rice like texture. Continue until all of your cauliflower has been riced (you want to have 4-cups of cauliflower rice when you are done).
- Bring a couple inches of water to a boil in a large pot. Add in the cauliflower and cook for 5 minutes or until the cauliflower is nice and tender. Strain in a fine mesh strainer and place all of the strained cauliflower onto a clean dishtowel. Pull up the sides of the towel and squeeze out as much water as you can from the cauliflower. This step is ESSENTIAL to your cauliflower sticking together so be sure that you get out as much water as possible and dont skip this step!
- Transfer the cauliflower to a large bowl and add in beaten egg, goat cheese, Italian seasoning, garlic powder, and a pinch of salt. Combine everything together (I find the easiest way to do this is with my hands).
- Transfer to your baking sheet and form the dough. I like to make mine into a rectangle but you can do whatever shape you like. Remember to make the edges a little higher than the rest to create the effect of crust.
- Pop it in oven and bake for 30 minutes.
- Top with pizza sauce and cheese and put back in oven for 5-10 minutes or until the cheese has melted.
- Cool and enjoy!
Stakan says
Fresh cauliflower is ridiculously expensive in my part of the world. I’ve been searching for a way to make cauliflower pizza crust using frozen cauliflower. No luck yet. Any suggestions?
Dani says
My concern is that frozen cauliflower would hold too much water and so the crust wouldn’t hold together. Maybe adding a little coconut flour to the dough to help absorb some of the water could help. But thats just a guess… Ive never actually tried this myself.
Ellen says
Made my crust over the weekend and refrigerated for a few days. Loading it up tonight with tomato sauce, mozzarella, fresh basil, roasted chicken, and sliced Campari tomatoes.
Dani says
Yum!! Enjoy:)
Karen Attard says
Made this pizza for lunch today but think base needed longer in my oven as it was a bit bendy. May need less cream cheese too. Loaded it with pepperoni, onion, mixed peppers and mushrooms with tons of mozzarella. Tasted really good!
Kim Futch says
Hello, I have tried so many recipes for this crust and they all taste wonderful, but are either to thick or too thin, and they will never come off of the paper. I just saw that is says parchment and NO wax…………….I used wax. I sprayed it and the crust still would not come off. Think I will buy one of those sheets you used if i can find one.
My question is: do you have to use anything in the place of the goat cheese? Are you using it for a binding agent or just for taste? The crusts I have made have been with the CF, egg
, S&P, spices and I have been putting parmesan cheese. Is that why they have fallen apart? I’m trying to cut calories and carbs. My husband just had by pass surgery and the surgeon told us that carbs are what clogs the arteries, therefore, I’m trying to cook as low carb as possible. Thank you
Dani says
Hi Kim! I use the cheese as a binding agent. You can try cream cheese instead of goat cheese if you like that better:)
er says
Ugh! Parchment paper SLID totally off the cookie sheet and pie went all OVER the inside of the oven making a horrid mess to clean up!!!
Dani says
Oh no!! Were you using a rimmed baking sheet?
Marisa says
This cauliflower crusted pizza is the absolute best I have ever had. It is simply delicious and a must have at all times. The whole family couldn’t get enough we barely got a chance to make it into a pizza because as soon as it was out of the oven everyone wanted to eat the crust.
I’m so happy you posted this recipe and will always use it.
Thank you so much for making the world “clean and delicious” I love your recipes.
Dani says
Thank you Marisa!! SO glad to know that you all enjoyed it.
Trying 2 Eat Clean says
How would you go about freezing it? When you said to wrap it up and freeze it, were you referring to wrapping in aluminum foil or what do you suggest?
Dani says
I would wrap it in parchment and then a plastic wrap or foil 🙂
Tom Hunsinger says
We have a potato ricer with an adjustable screen (OXO 3 in 1 adjustable potato ricer). I set it to the smallest openings and use it to squeeze the water out of the cauliflower after cooking. It is more effective at removing water, easier to do (long handles give lots of leverage), plus quick & easy clean up.
Dani says
Thanks for the tip!!
Dee says
Would I be able to use coconut flour in place of the cheese as the binding agent? We are allergic to cheese.
Dani says
That’s a great question but I honestly don’t know the answer. I’m not so sure that it would work but would be very curious to hear how it goes, should you give it a try.
Scott says
I’m not a fan of goat cheese. Is there another cheese you can recommend for this recipe?
Dani says
I think cream cheese would work 🙂