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Crispy cauliflower pizza.

Cauliflower Pizza Crust Recipe

Steven Pennington
Incredible pizza crust made from Cauliflower that tastes very much like good pizza dough made from flour
Print Recipe
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Course Gluten Free-Vegetarian
Cuisine Italian / American
Servings 8 Slices
Calories 303 kcal

Ingredients
  

  • 1 head Cauliflower
  • 1 ¼ cups Parmesan Cheese Grated
  • 1 whole Egg
  • 1 teaspoon Chia Seeds Hydrated
  • 2 Tbs Cooked Quinoa
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dry Oregano
  • ½ teaspoon Sea Salt
  • ⅛ teaspoon Black Pepper

Toppings

  • ½ cup Tomato Sauce
  • 6 slices Mozzarella Or favorite cheese
  • 5 slices Avocado
  • 6 slices Fresh Tomato

Instructions
 

Making The Cauliflower Crust

  • In a Food Processor add cut up Cauliflower and pulse till the texture of snow ( Fine Grind )
    Next, Microwave the Cauliflower for 4 minutes. Then, allow the Cauliflower to cool down so that you can handle the Cauliflower.
    Then, add a kitchen towel to a large mixing bowl and place the Cauliflower in the middle.
    Bring the kitchen towel up and around the Cauliflower and begin to squeeze out the water from inside the Cauliflower. Take your time and remove as much water as you can.
    This is the key to a crispy pizza crust.
    Add the Cauliflower to a mixing bowl, add the crust ingredients, and mix well.
    Cooked cauliflower in the microwave.

Shaping the Pizza Crust

  • Prepare the Baking Sheet:
    Line an oven-safe cookie sheet with parchment paper. For added adherence, lightly spread a thin layer of butter on the cookie sheet before placing the parchment paper. This helps the paper stay in place during the shaping process.
    Shape the Crust:
    Transfer the cauliflower mixture onto the center of the parchment-lined cookie sheet. Begin by forming a circle with the mixture. Gently press down and evenly spread the cauliflower outwards, shaping it into a large circle. Aim for uniform thickness to ensure even cooking.
    The diameter and thickness of your crust can be adjusted according to your preference, but a half-inch thickness is generally recommended for optimal crispiness
    .As you shape the crust, focus on creating the desired outline for your pizza, keeping the edges slightly thicker to mimic a traditional pizza crust's rim.
    Chef shaping and flattening the cauliflower pizza crust using their hands.

Par Baking The Crust.....

  • Preheat the Oven:
    Ensure your oven is preheated to 400°F (204°C). A properly heated oven is crucial for achieving the right texture.
    Par-Bake the Crust:
    Carefully place the shaped cauliflower pizza crust in the preheated oven.
    Bake it for 15 minutes without any toppings. This initial baking, known as par-baking, is essential to firm up the crust and start developing a crispy texture.
    Monitor the Crust:
    Keep an eye on the crust during this phase. Look for the crust to begin turning a light golden brown, indicating it's getting crispy.

Finishing The Pizza

  • Add Toppings Post Par-Baking:
    Once the 15-minute par-baking is complete, remove the crust from the oven. Now's the time to unleash your creativity with toppings. Evenly distribute your chosen sauce, cheese, and other toppings over the crust. Remember, a balanced amount of toppings ensures even cooking.
    Return to Oven for Final Baking:
    Place the topped cauliflower pizza crust back into the oven. Bake for an additional 20 minutes or more, depending on your preference for crispiness.
    Check for Desired Crispiness:
    The key to a perfectly crispy crust is in this final baking stage. Monitor the pizza as it bakes, checking for the crust to achieve a golden-brown hue and the toppings to be cooked to perfection. The longer the crust bakes, the crispier it will become, so adjust the time based on how crispy you like your pizza.
    Cauliflower pizza with toppings of tomato sauce cheese fresh tomato and avocado.

Notes

Maximizing Flavor and Texture

  • Seasoning the Crust: Don't hesitate to add a personal touch with seasonings. A dash of garlic powder, onion powder, or even a sprinkle of red pepper flakes can elevate the flavor.
  • Thickness Matters: For a crispier crust, aim for a thinner spread. If you prefer a chewier texture, go slightly thicker.

Toppings Tips

  • Balance is Key: Overloading with toppings can make the crust soggy. Opt for a moderate amount to maintain the crust's integrity.
  • Pre-Cook Certain Toppings: Ingredients like raw sausage or vegetables with high water content should be pre-cooked to avoid moisture seeping into the crust.

Reheating

  • Oven Reheat: To retain the crust's crispiness, reheat leftovers in the oven rather than the microwave.

Freezing and Storing

  • Freeze for Later: Par-baked crusts can be frozen for a quick pizza base in the future. Just add toppings and bake directly from frozen.
  • Storage Life: In the fridge, the baked pizza keeps well for up to 2-3 days in an airtight container.
Keyword Cauliflower Pizza Crust, Gluten Free Cauliflower Crust, Low Carb Cauliflower Pizza Crust