Truth be told, I have been trying to ignore this cauliflower pizza crust trend for quite some time now, but with so many of our readers asking how to make this, I could no longer avoid it.
I posted a recipe a few months ago, and I must confess, it took a full week of trial and error and some help from my mom to even make one I would consider edible.
I put improving this recipe to one I really enjoy on my list of “to do before I die.” But, let’s face it, there are a million other things I want to accomplish aside from fixing something that isn’t really even broke.
But here I am, sharing how I successfully replaced everyone’s beloved pizza crust with a vegetable crust that nutritionally falls into a green veggie category, despite being very much white. And not only is it edible, it’s what I humbly call: “The Best Cauliflower Pizza Crust.” And because I was having so much fun, I even came up with a second version. Enjoy!
The Best Cauliflower Pizza Crust #1
- 1 cauliflower head
- 1 egg
- ½ cup parmesan cheese
- Garlic seasoning mix (I used Flavor God Garlic Lovers)
- Salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Boil water and add cauliflower broken up into pieces/chunks/florets.
- Once cauliflower is somewhat squishy, remove from heat, drain water, and mash with a potato masher.
- Scoop cauliflower into a dish towel (or cheese cloth), and drain as much water out as humanly possible. I folded the cauliflower into a dishtowel and placed a plate on top in the bottom of the kitchen sink and pressed over and over and over and over again. Once all water is drained, your cauliflower should resemble a ball of dough.
- Place cauliflower into a bowl, add egg, cheese, and seasonings, and stir until incorporated.
- This next part is important. Most recipes call for the “dough” to be spread onto parchment paper and laid on a cookie sheet. I have found much better success when I used the broiling pan. This is especially helpful if you have some moisture left in your cauliflower, as this allows the heat to crisp the crust from both sides.
- Cook crust(s) in preheated oven until edges begin to turn brown. Depending on the thickness of your dough, this could be 10 minutes, or it could be 30 minutes. Be patient.
- Remove your crust(s) from the oven, and top with whatever you desire. I made my own sauce using fresh tomatoes, onion, garlic, olives, fresh basil, and fresh oregano.
- Return to oven and bake until cheese melts.
*As mentioned above, I made two variations. I doubled the recipe, and when it came time to add the cheese, I made one crust with parmesan (as the recipe calls for) and the other with goat cheese. Same recipe, same measurements, just different cheeses for two uniquely delicious variations.
Pizza Crust Nutrition Information:
Editor’s Note: 6 Veggies That Cause Fat Gain
Total Fat: 4.8 g
Total Carb: 3.1 g
Protein: 7.8 g
**Here are some of my favorite cauliflower pizza recipes with nutritional information.**
#1: Cauliflower Pizza with with mozzarella cheese and tomatoes added
Pizza Nutrition Information (with mozzarella cheese and tomatoes added):
Total Fat: 9 g
Total Carb: 6.9 g
Protein: 13.2 g
#2: Cauliflower Pizza with goat cheese, ½ mozzarella, zucchini, and squash
Total Fat: 12.4 g
Total Carb: 3.6 g
Protein: 12.8 g
Give this recipe a try and let me know if you don’t agree that this is the best cauliflower pizza crust recipe yet. (And while you’re at it, let me know what your favorite toppings are as this has become a family favorite, and we love variety!)