Cauliflower pizza crust

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Cauliflower pizza crust

Cauliflower pizza crust

Print RecipePin Recipe

  • Yield: 2 servings
  • You're needed for: 15 minutes
  • Until it's done: 60 minutes
  • 4.5 out of 5 based on 2 user ratings

Crispy, delicious, cauliflower pizza crust.

Ingredients:

  • cauliflower - 2 cups riced and packed
  • olive oil - 3 tsp.
  • nutritional yeast - 3 tsp.
  • salt - 1/2 tsp.
  • oregano - 1/2 tsp. dried
  • basil - 1/2 tsp. dried
  • garlic powder - 1/2 tsp.
  • egg - 1 whole
  • (optional replacement for egg) aquafaba (chickpea water) - 6 Tbsp.

Instructions:

RICE

  1. Rinse your cauliflower
  2. Cut into golf ball sized florets
  3. Fill blender half full with water
  4. Add cauliflower to blender (might have to do in 2 rounds)
  5. Pulse for 2-3 seconds until rice consistency

BOIL

  1. Dump the contents of the blender in a pot
  2. Bring to boil
  3. Cover pot
  4. Turn off heat
  5. Leave covered on burner for 10 minutes
  6. Use filtration bag to drain water (rinse with cold water first)
  7. Wring out bag to remove as much water as possible
  8. Measure 2 cups by packing cauliflower tightly

CRUST

  1. Preheat oven to 400 degrees
  2. Mix egg, oil, nutritional yeast, and spices in a bowl
  3. Add cauliflower
  4. Mix until combined

BAKE

  1. Cover pan in parchment paper
  2. Spread mixture evenly on pan with a spoon
  3. Crust should be 1/3 inch thick w/o any patches
  4. Bake the crust for 35-45 minutes (should brown on the top)

TOPPINGS

  1. Increase the oven temp to 450 degrees
  2. Spread sauce evenly, leave an edge
  3. Sprinkle cheese evenly, leave an edge
  4. Top with toppings
  5. Bake for 5-7 minutes until cheese is browned
  6. Enjoy!

Useful tips for Cauliflower pizza crust

Make sure to measure the riced cauliflower instead of pouring the whole load into the batter.  The size of cauliflowers varies greatly and can effect the ratio.

If you don’t have a filtration bag, use a clean kitchen towel and wring out the riced cauliflower.  Make sure to rinse with cold water first.

The crust sticks to the pan, so either use parchment paper or a silpat mat.

Resist the temptation to over-sauce.  You want a crispy crust, not a soggy one.

We topped with vegan cheese & olives, but any cheese and topping combo works here.  You can even sub out sauce for pesto.

This recipe takes some time, but is such a FUN activity to do with the family!

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/cauliflower-pizza-crust/