I’m sure you’ve all heard about cauliflower pizza crusts by now. They’re super trendy and hailed by low-carbers for getting to enjoy pizza without ruining your meal plan, and after the success of my cauliflower fried rice I figured I’d give it a go.
My Italian roommate scoffed at me, but this was delicious. And after a couple of slices, I was completely stuffed.
I followed this recipe for the crust and it came out perfect. You will need:
- 1 head of cauliflower, riced
- 2 cups shredded mozarella
- 2 tablespoons Italian seasoning, + some for garnish
- 2 tablespoons grated parmesan, + some for garnish
- 1 egg, beaten
- salt and pepper
- pizza sauce
- whatever toppings you like – I used sausage, mushroom, olives, and basil
First, preheat your oven to 425 degrees.
Once the pizza is assembled, you’ll just broil it for a few minutes so cook off your toppings first and set them aside.
I used a bag of riced cauliflower from Trader Joe’s, but it’s cheaper to buy an entire head and rice it yourself. You can use a box grater or the food processor, and it should leave you about 3 cups of raw riced cauliflower.
Place the cauliflower in a bowl and microwave for 8 minutes. Set it aside to cool, and then use a cheesecloth or clean kitchen towel to drain out all the moisture. This is crucial! Without this step you will end up with a soggy crust that falls apart when you try to pick it up.
Mix the drained cauliflower with 1 cup mozzarella, 2 tablespoons parmesan, egg, 2 tablespoons Italian seasoning, and salt and pepper. Line a baking sheet with parchment paper and pat your mixture into a round crust. The crust won’t really rise when it cooks, so make sure you get it to the desired thickness in the beginning. Pat the top with paper towels to remove any more moisture, and bake for 15 minutes.
The top should be nice and brown (like above), and then you’ll need to use a new piece of parchment paper to carefully flip the crust over. Blot the surface for any more moisture, then place the new parchment paper over the crust, get a tight grip on the edges of the pan, and quickly flip it. Blot the new side again, and place the crust under your broiler for another 5-10 minutes, until the top is nice and brown.
The hard part’s done! Now you can just assemble your pizza. Spread some sauce, add 1 cup of mozzarella, and add your toppings. Sprinkle some parmesan and Italian seasoning over the top and broil the pizza for 5 minutes, or until the cheese is nice and bubbly.
Transfer the pizza to a cooling rack for at least 10 minutes. The crust will hold together much better when it’s cooled off a bit.
Slice with a pizza cutter and dig in, you deserve it!