Using cauliflower as a main ingredient for pizza crust seems like a strange idea; however, it works really well. The fibrous texture and full flavor from cauliflower makes a nice base for this recipe. Many cauliflower pizza crust recipes just use cauliflower because the goal of the recipe is to be carb-free. Since my main cooking goal is to be gluten-free, I add rice flour to make the cauliflower pizza crust more fluffy, chewy, and bread-like.
Cauliflower Pizza Crust Recipe Ingredients:
- 3 cups cauliflower florets (frozen or fresh)
- 3/4 cup rice flour
- 1 teaspoon baking powder
- 1 egg
- 1/4 cup parmesan cheese
- 1/4 cup grated mozzarella cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
Cauliflower Pizza Crust Recipe Directions:
Preheat oven to 350 degrees. Put cauliflower florets in a food processor on high for 1-2 minutes. Put the cauliflower into the microwave for 3 minutes and let it cool down.
Strain the cauliflower through cheese cloth. Squeeze the liquid out. This will prevent the pizza crust from becoming soggy. 3 cups of cauliflower florets will produce approximately 1 3/4 cups of cauliflower “flour”.
Mix together the cauliflower, rice flour, baking powder, egg, parmesan cheese, mozzarella cheese, ground black pepper, salt, basil, and garlic powder.
Split the dough in half and roll into two balls. Line two baking sheets with parchment paper and brush with olive oil. Place one ball of pizza dough onto each baking sheet.
Brush olive oil on top of the dough. Press the ball of pizza dough with your hands into the shape of a thin pizza. Bake in oven for 10 – 12 minutes.
Remove from oven and add desired pizza toppings. I used tomato pizza sauce, canned mushrooms, roma tomatoes, baked chicken breast, and mozzarella cheese. Bake for another 8 minutes.
Note: This recipe makes two small pizza crusts.