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No-flour, Cauliflower Pizza Crust


I'm not a gluten-free eater, but I'm always up to try something new and I have been loving cauliflower recipes as of recently.

So, when I came across it while perusing pinterest, it seemed like a fun experiment to try making a cauliflower pizza crust. I chose to make the crust a little bit tastier with some added ingredients and we now love the recipe and have made it quite a few times.

It's healthy, easy and super delicious. It supports toppings as well as regular dough and is a great way to eat some good-for-you cauliflower. 

Cauliflower Pizza Crust

  • 1/2-3/4 head of Cauliflower (depends on cauliflower size)
  • 1 egg 
  • 2 tbsp of Parmesan 
  • 1 tsp basil
  • a small spoonful of chili flakes (amount depends on how spicy you want it)
  • 1/3 tsp garlic powder or garlic
  • salt + pepper

This recipe will make 1-2 pizza crusts. Preheat the oven to 450 degrees.

Chop your cauliflower into small enough pieces to fit into a food processor. "Blend" it until you get a non-chunky consistency. It doesn't need to be a paste, but it should be finely chopped.

*if you don't have a food processor you can grate the cauliflower or chop it very finely. By the way, we just got this small food processor - it doesn't take up space and has been a really useful addition to our kitchen.

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Throw the grated cauliflower into the microwave for about 2 minutes. When it comes out (careful! - it will be hot) wrap it in a clean towel (or cheesecloth) and squeeze as much moisture out of it as possible. (This step is crucial). **Again, the water coming out will be hot, so either wait for it to cool first, or be very careful not to burn your hands.

Now you can add all the other ingredients: eggs, garlic powder, parmesan, chili flakes, salt + pepper. Using a spoon, mix it all together until it is dough-like.

Next, spray a piece of parchment with olive oil and place it on a baking tray, then place a ball of 'dough' on it. Spray a 2nd piece of parchment and put it (oil down) onto of the ball of dough.

With the dough sandwiched between the parchment use a rolling pin to roll it out quite thinly. It needs to be thick enough to be able to hold toppings, but thin enough to cook fully in the oven. (See below).

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Remove the top layer of parchment and put this crust into the oven for about 6-8 minutes until it is golden and beginning to become a bit more dry and solid. Then take it out, top it with what you want, place it back into the oven and cook until the cheese is melted and it looks good! 

We did the basic Margherita, a pepperoni, a mushroom and a bbq'd chicken version and all were super delicious. 

Looking forward to trying a veggie one, possibly using hummus/chickpeas and a spinach + feta version. Any other ideas?

As an aside - I'm not one for following recipes perfectly. I adjust amounts based on ingredients, portion size,  and taste as I am going along. I encourage you to do the same! Add things you think might be fun and experiment with it.

Hope you like it!