There is nothing like pizza for dinner. Everyone loves it. It makes the kids happy. And it doesn’t have to sabotage your healthy eating habits. I’ve been seeing cauliflower crust pizza recipes popping up all over the place lately. Even bookmarked a few to try them out some time. So, here is my version.
I had to make a few batches before I got it just right. The crust always seemed a little “wet”. But then I saw this version from the Detoxinista. Megan added one extra step of squeezing out the cooked cauliflower before making the crust that solved that problem. Thanks, Megan. No more soggy crust. If you haven’t visited her site, please stop on by. Lots of creative healthy recipes with easy to follow instructions.
All you need to make this amazing cauliflower crust pizza is a large head of cauliflower, some cheese, eggs, and few spices. You can use either a hard cheese like mozzarella or a soft goat chevre to make this crust. The topping choices are endless. Get creative here. I used caramelized onions, olives, and parmesan. I also tried goat mozzarella on top, which was really good.
To make caramelized onions, saute one whole onion sliced into half rounds in 2 TBS butter, ghee, or coconut oil for 20-25 minutes on medium heat. Stir occasionally to prevent sticking.
This recipe makes one large crust or if your family all likes different toppings, you can make 2 smaller crusts instead. (see photo below. One is goat mozzarella and the other is goat chevre)
I am so excited to be able to eat pizza without the belly upset that traditional pizza gives me. ENJOY!!!
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Cauliflower Crust Pizza (gluten and grain-free)
- Yield: 1 large or 2 small crusts 1x
Ingredients
- 1 large head of cauliflower (cut into florets, stems removed)
- 1 1/2 cups mozzarella (or other hard cheese), grated OR 4 oz. soft goat cherve
- 2 eggs
- 1 tsp oregano, dried
- 1 tsp garlic powder, dried
- 1/2 tsp celtic sea salt (I use this ONE)
- For Pizza Topping:
- 3/4 cup pizza sauce
- AND TOPPINGS OF CHOICE
Instructions
- Preheat oven to 400′ F
- Process florets, in batches, in food processor until resembles consistency of rice
- Place 4 cups of cauliflower “rice” into medium pot. Sprinkle with a pinch of salt and 2 TBS water. Cover and steam on medium heat for 6-7 minutes, until soft but not mushy. Stir occasionally
- Place a clean dish towel over a large bowl and carefully dump cooked cauliflower onto towel. Allow to cool for 10 minutes
- Gather up the ends of the dish towel, wrapping the cauliflower mixture inside and gently squeeze out ALL of the water into the bowl (Try to get it all out. This prevents soggy crust. Trust me!!)
- Combine squeezed out cauliflower with remaining ingredients and mix thoroughly
- Using your hands, spread the ‘dough’ into a thin layer on a cookie sheet covered with parchment paper
- Bake for 35-40 minutes at 400′ F until uniformly brown
- Allow to cool
- Spread pizza sauce onto crust. Add your toppings
- Bake for 10 minutes at 400′ F
MAKE THE CRUST
BAKE FOR 35-40 MINUTES AT 400′ F
LET CRUST COOL THEN ADD TOPPINGS
BAKE FOR 10 MINUTES AT 400′ F
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CAN YOU SAY “UH-MAY-ZING”?
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That looks amazing! Definitely going to try it out. Thanks!
This is so delicious! A must try. I love to put a few slices of fresh tomato, some sauteed mushrooms and maybe some green olives and some artichoke hearts. Yummy. So good.
You are making me hungry…. thanks for coming by.
This looks so good! My daughter and I are allergic to dairy. I’m guessing that since the crust is made with cheese, I should use an alternative cheese product. Do you think I would work without cheese though? Or less cheese? Just curious as I’m not a huge fan of the alternatives out there and already use minimal on top of the pizza if at all when I make it. Thanks for the great tips!
The cheese is what holds this crust together but you could certainly experiment. It’s hard to say what would happen if you use no cheese or cheese alternatives , but that’s the fun of cooking….I would love to hear if you try something different. Maybe more egg?? That could bind it a little more.
Another tasty looking dish! I love that the crust is veggie based.
Thanks for sharing on Natural Living Monday.
Just preparing the pizza crust as we speak. I have tried a gluten free dairy free pizza crust using eggplant, flax meal, almond meal and an egg. Its a thin crust and super yummy! I will let you know how my pizza turns out. Im topping it with carmelized onions, shitake mushrooms, homemade cilantro/basil pesto and pancetta…..oh my!
that sounds sooo good, especially the pancetta…. let me know how it turns out <3
Wow! By far the best pizza crust I have ever made & eaten!
Yay!! I thought so too. YUM!!!
Ugh, you said add the rest of the ingredients & I dumped in the pizza sauce before realizing – this isn’t right. 🙁
I cooked it anyway & have been toasting portions of it and eating it as a snack – its amazing! Looking forward to trying this again (as intended) when I get more cauliflower from our CSA.
I’m glad that it was still good. I work hard on making my directions clear and easy to follow. Sorry for the confusion. I edited the recipe to make it more clear. Thanks so much for letting me know. Recipe development is a work in progress for me always. 🙂
Thanks for the recipe. Can’t wait to try it. May I ask what kind of kitchen towel that is?
Camille-
It is just a thin, muslin-like dish towel that I use in the kitchen. I hope you enjoy the pizza. My kids beg me to make this.
Can’t wait to try this! I am just wondering if you have ever tried making the crust ahead and freezing it? Not sure if that would make it soggy?
I haven’t tried that so not sure how it would hold up. If it got soggy, you could crisp it up in the oven. Please let me know if you try it. 🙂
Wow..This Is So Good! I Never Thought I Wolff Get To Have Pizza Again. It Even Got My HusbandS Approval. Thank You!
I’m so happy that you enjoyed it. We LOVE this crust. 🙂
I love this idea! Do you think I could roast the cauliflower in the oven instead of cooking it in water? This might allow me to skip the draining step. What do you think?
It would be worth a try. Roasted cauliflower crust sounds tasty. I would love to hear how it turns out! 🙂
Does anyone have a grain-free crust that is also dairy-free? My family would really love it! Every option I’ve seen like this always involves cheese. I would love an alternative if anyone has one that works? Thank you so much!
Check this one out—-> http://www.againstallgrain.com/2012/08/07/meat-lovers-pizza/ OR THIS ONE——> http://laurasglutenfreepantry.com/2013/07/grain-free-pizza-crust-gluten-dairy-free.html OR THIS ONE —> http://eatnourishing.com/recipe/grain-free-amazing-pizza-crust/ OR THIS ONE—-> http://janeshealthykitchen.com/paleo-pizza-dough/ OR THIS ONE—> http://www.unrefinedkitchen.com/2012/04/14/pizza-crust-primalpaleo/
Let me know if you try one and how you like it. 🙂
I tried this a few times and the results were ok but it was a pain. Has anyone tried to use a juicer to get a really dry cauliflower?
I haven’t tried this. I just squeeze it out in a clean dish towel. 🙂
Just tried for the first time. It tastes great, I added other veggies such as red and yellow bell peppers and mushrooms and pineapple. I will need to tweak the eggs and maybe only use one and I got a lot of liquid out but think after initial squeeze transfer to a dry towel and do again. It was a bit crunchy on the edges but center wasn’t and I had it pretty thin. But it tastes good. Will do this again!
Glad you liked it. Yes, the best results come from really squeezing out as much water as possible. And making sure that you roll it our thin enough so middle gets well done. 🙂 Thanks for the feedback.
Just wondering if just heating the cauli rice in microwave without water would work… i do this with my cauli when i make my tuna noodle casserole and seems quite dry at least. can’t wait to try this.
Not sure. I’m not a big fan of microwaves. I don’t own one. I have read too many negative things about the affect it has on food. I think the regular old stove top is the best approach. I hope that you enjoy it. My family begs me to make this pizza. 🙂 Thanks for coming by!
Hi
Just a thought…I have a microwave steamer so my veg doesn’t actually come into contact with the water. Wouldn’t this kind of steaming eliminate the sogginess issue or does the caulifower have to immersed for it to achieve the right texture?
You could steam it as well. But you will still want to wring out all of the moisture. I’m not really a fan of microwaves. There is evidence out there that it is harmful to our foods. I would suggest using a traditional steamer on the stove top. Thanks for coming by!