Pizza. It’s glorious, isn’t it?
I mean with all the savory goodness, bubbly cheese, and delicious, chewy and crispy crust?
I’m like a huge fan of pizza. Pizza and me are buds.
Or, at least…we used to be buds.
I had to take matters into my own hands. I needed a way to sneak pizza into my new healthy, clean lifestyle.
Oh, I’ll tell ya how: cauliflower.
Yup, cauliflower. I’ve said it before and I’ll say it again: There’s seriously nothing cauliflower can’t do.
It’s cool, I’ll wait for you to finish your happy dance. I’ll dance with you.
I’ve been wanting to learn how to make cauliflower pizza crust for like EVER. It always seemed super fussy so I kinda avoided it.
Finally, though, I tried it for myself and it was … almost… glorious. The truth is, the first time I tried making it on my own, I made a couple rookie mistakes, being the cauliflower pizza dough newbie that I was.
First, I didn’t cook the cauliflower to get it tender before making the crust. Mistake. You want it to be cooked ahead of time so it’s already released its moisture and cooked down.
Second, I didn’t squeeze out the liquid from the cooked cauliflower (see first mistake for more on this) before forming the crust. Mistake. You absolutely don’t wanna skip this step. You know me – I skip steps when they’re unnecessary. BUT that’s not the case here – with the cauliflower, you wanna make sure you remove as much liquid from the cooked cauliflower as possible so the resulting crust isn’t soggy.
Trust me on this one.
Now that you have what to do and what not to do, you should be good to nail this cauliflower pizza crust on your first try – it’s totally possible and so worth it. In fact, this crust is just as good – if not even BETTER – than many flour-based crusts I’ve had in my day.
How To Make Cauliflower Pizza Crust
Cauliflower, where will you take me next?
- 1 lg head cauliflower to produce 3 cups grated cauliflower rice
- 1 egg
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp garlic powder
- 2 tbsp parmesan shredded
- 3 oz goat cheese
- 1 boneless skinless chicken breast
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- handful baby spinach
- 3-4 oz fresh mozzarella sliced
- Preheat oven to 400 degrees.
- Turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor. (While the food processor makes quick work of the cauliflower and creates a more even size, the kitchen grater is much easier to clean and adds a little more texture. Either way will do so it’s up to your preference.)
- Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
- Lay out the "rice" evenly on a rimmed baking sheet lined with tin foil or parchment paper.
- We need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
- Once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dishtowel or cheesecloth.
- Wrap up the rice and twist the towel to squeeze any excess moisture out. Be careful not to burn your hands. (Believe it or not, this step makes a big difference in the final texture of your crust and is totally worth the small extra effort.)
- Place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. Mix this together until fully combined.
- On a clean, new sheet of parchment paper or tin foil, pour the rice mixture out and form into a small rectangle.
- Keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. You can also form the edges to stand up to mimic a crust.
- Once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
- At this point, you can top with whatever normal pizza toppings you prefer.
- For the pizza pictured, I drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
- Once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
- Remove from the oven and allow to sit for 5 minutes before slicing into quarters using a pizza cutter.
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