This recipe for Cauliflower Pizza Crust is a nutritious, veggie-heavy alternative that is also naturally grain- and gluten-free. It’s ideal for those on a low-carb or food-combining diet who still want to enjoy their pizza.
HOW TO MAKE CAULIFLOWER PIZZA
Cauliflower pizza is simple to make but requires a little more work. You must steam fresh cauliflower until it is soft if you start with that. (Use frozen cauliflower to skip this step; see the post’s information below for further details.) It will then be processed in a food processor until it resembles rice in texture.
THE SECRET TO A NON-SOGGY CRUST
You must wring out the moisture that cauliflower naturally holds after it is delicate and “riced.” This is the key to obtaining a crust that is dry enough to be picked up in your hands. (To achieve this, I use the same nut milk bag that I use to create almond milk.)
The crust has a superior texture when using soft goat cheese instead of shredded cheese, which is added after the cauliflower “rice” has become quite dry. You may also add additional Italian spices at this point.
If you don’t have goat cheese on hand, numerous readers have successfully substituted various cheeses in the comments section below. With similar outcomes, you may also experiment with cream cheese, mozzarella, and cheddar. However, the soft goat cheese has the driest texture.
The crust won’t be like anything else you’ve worked with before– you spread it with a spatula, and use your hands to press and shape the dough.
Bake the crust until it is brown and dry, turn it over, and continue baking until the second side is not soggy. To make the flipping procedure simpler, I use parchment paper.
(After you flip it, you don’t need a second layer of parchment paper; the cooked crust won’t adhere to the pan.)
USING FROZEN CAULIFLOWER FOR PIZZA CRUST
There are other methods to prepare this cauliflower pizza crust, but beginning with frozen cauliflower is the simplest. I’ve been making it for years.
To avoid having to cut it, I purchase 1-pound packages of frozen cauliflower, which I defrost in the refrigerator the night before I want to make pizza.
The pre-cooking of the cauliflower may be skipped when using frozen cauliflower, which eventually saves you time, but if you’d rather start with fresh cauliflower, I’ve given instructions for doing so in the recipe below.
To produce a crust that isn’t soggy, you must defrost the cauliflower and press out the moisture.
The availability of frozen pre-riced cauliflower in many supermarkets has also resulted in time savings, since you won’t need to use a food processor. I’ve made this crust using two 12-ounce or two 16-ounce bags of frozen cauliflower, so I’m aware that the cauliflower quantity in this recipe is rather nebulous.
CUCUMMINS AS PIZZA TOPPINGS
The toppings should be kept to a minimum when using a cauliflower pizza dough, which brings us to our next point. Reduce the amount of sauce and cheese to prevent them from rehydrating the crust and making it soggy. (Keep in mind that the crust already has cheese baked into it.)
CHEESE-FREE WAYS TO DO IT
If you have trouble with dairy, I’ve prepared this crust without the cheese and used an additional egg in its place. This gives the crust a somewhat “egg-ier” texture, but it still holds together.
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