Best Cauliflower Pizza Crust Recipes

CAULIFLOWER PIZZA CRUST

Steps:

• Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
• Bake in the preheated oven until lightly browned, about 15 minutes.

CAULIFLOWER CRUST PIZZA

Steps:

• For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
• When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
• Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
• For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
• Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Remove the leaves and stem of the cauliflower.
• Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
• Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
• Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
• Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
• Line a baking sheet with parchment paper.
• Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
• Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
• Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
• Bake for another 5-7 minutes, or until the cheese has fully melted.
• Enjoy!

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
• In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
• Add desired toppings and bake an additional 10 minutes.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.

CAULIFLOWER CRUST PIZZA

Steps:

• Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
• Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
• Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.

QUICK AND EASY CAULIFLOWER CRUST PERSONAL PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a pizza pan with parchment paper.
• Pour frozen cauliflower into a microwave-safe bowl and heat in the microwave until just thawed, about 1 minute. Place cauliflower in the middle of a thin cloth napkin; twist and squeeze repeatedly to wring out as much moisture as possible. Transfer cauliflower to a food processor. Process until crumbled. Return to the cloth napkin and repeat twisting and squeezing. Transfer cauliflower pulp to a mixing bowl.
• Add egg, mozzarella cheese, Parmesan cheese, seed blend, basil, garlic powder, and salt to the bowl with the pulp and stir together. Turn mixture out onto the center of the prepared pizza pan. Form into a ball, then use palms of hands to gradually press into a flat 8-inch circle. Use fingertips to create a smooth, slightly thicker outer edge.
• Bake in the preheated oven on the center rack until top begins to turn golden brown, 16 to 17 minutes. Remove from oven and use a spatula to loosen paper. Flip crust and return to oven until golden, 5 to 6 minutes more.
• Combine olive oil, garlic, basil, and salt in a bowl. Spread sauce on top of baked crust. Top sauce with mozzarella cheese, bruschetta sauce, and feta cheese. Return pizza to the oven until cheese is bubbly, 3 to 5 minutes more.

CAULIFLOWER PIZZA CRUST FROM GREEN GIANT®

Steps:

• Preheat oven to 400 degrees F.
• Microwave Green Giant Riced® Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses.
• Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle.
• Bake 25 minutes or until edges are brown and crust is crisp.
• Top with desired pizza toppings. Bake 8 to 10 minutes.

CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (240˚F). Line a baking sheet with parchment paper.
• Add the cauliflower to the bowl of a food processor and pulse until it becomes the size of rice. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes, or until it begins to steam. Remove the cauliflower and place on a clean kitchen towel. Wrap the towel around it and squeeze out as much liquid as possible; wait for the cauliflower to cool a bit if it's too hot to handle.
• Transfer the cauliflower to a large bowl and add the oregano, garlic powder, red pepper flakes, salt, Parmesan, and egg. Stir to combine.
• Transfer the mixture to the baking sheet and use your hands to form it into a round disk, ½-inch (1 cm) thick and 10-inches (25 cm) in diameter. Bake for 25-30 minutes, or until the crust begins to brown.
• Top the crust with your desired toppings and bake for another 10 minutes.
• Enjoy!

CAULIFLOWER CRUST PIZZA

Steps:

• Special equipment: a pizza stone and peel or two rimless baking sheets
• Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
• Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
• To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
• Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
• Scatter the basil over the top. Slice and serve.

LOW-CARB CAULIFLOWER PIZZA CRUST

Steps:

• Preheat an indoor grill for medium-high heat and lightly grease.
• Place riced cauliflower into the bowl of a food processor and grind smaller if needed. Wring out excess water. Place into a large bowl and add Parmesan cheese, mozzarella cheese, baking mix, salt, basil, garlic powder, onion powder, and oregano. Mix together by hand or with an electric mixer on low speed.
• Apply 1 to 1 1/2 cups of batter to the grill and cook until golden, about 3 minutes per side. Let cool on a wire rack before using immediately or freezing.

CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)

Steps:

• Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
• Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
• Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
• Preheat oven to 400ºF degrees.
• Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
• In a bowl, place drained tofu and use your hands to mash it well.
• Add cauliflower, beaten egg, herb, and salt and mix well.
• Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
• Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
• Remove the crust from oven. Top with pizza sauce, toppings and cheese.
• Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
• Infuse love and serve!

CAULIFLOWER ALMOND PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.
• Roast in the preheated oven until soft, about 10 minutes.
• Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.
• Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.
• Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.

CAULIFLOWER CRUST PIZZA WITH GARLIC COCONUT CREAM SAUCE

Steps:

• Preheat oven to 425 degrees (400 if using a convection oven).
• Cut cauliflower into medium-small sized florets, and steam until fork tender.
• Blend cauliflower in food processor until it looks like rice or quinoa in size, then, in a kitchen towel, squeeze out excess water and place cauliflower into a large bowl.
• In a separate bowl, mix flax seed and warm water, and allow to sit for 10 minutes.
• Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined.
• On a sheet pan lined with parchment paper, spray parchment paper with non-stick spray (or use silicone baking sheet) and press out dough until around 1/2 inch thick, (with slightly thicker edges).
• Cook crust for around 45 minutes, or until just browned and fairly solid.
• While crust cooks, blend garlic, culinary coconut milk, 1 tablespoon oregano, and 1/2 teaspoon salt in saucepan over medium heat, and cook until thick (or has reduced by about 1/2).
• Add sauce to crust, and top rest of mozzarella-style shreds and your favorite sliced vegetables (for example, 1 cup each (85 g) sliced Brussels sprouts, yellow squash, and red peppers).
• Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp.
• Slice into squares or rectangular slices.

ULTIMATE KETO FATHEAD CAULIFLOWER PIZZA CRUST IN THE KNOWN UNIVERSE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Microwave cauliflower for 3 minutes. Remove and allow to cool. Press out as much liquid as possible.
• Combine dry cauliflower, mozzarella cheese, almond flour, egg, olive oil, baking powder, Italian seasoning, garlic, and salt in a bowl. Add more almond flour if mixture is too wet.
• Roll or press the cauliflower-cheese mixture onto the prepared baking sheet into a 1/4-inch thick crust.
• Bake in the preheated oven for 18 minutes.

CHEESY CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice.
• Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool until running water.
• Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible.
• Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness.
• Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes.

GLUTEN-FREE CAULIFLOWER PIZZA CRUST RECIPE - (4.6/5)

Steps:

• Desired amount of sauce, cheese for topping, and other toppings. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450°F. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauliflower snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauliflower snow. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 to 11 minutes, until it starts to turn golden brown. Remove from oven. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza! NOTE: If you are using a larger sized cauliflower, increase the eggs to 1 egg plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. The slices will still be kinda floppy, but they shouldn't be crumbly.

CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA

Steps:

• Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
• Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
• Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
• Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
• Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
• Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
• Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
• Do Ahead
• Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.

PROSCIUTTO PIZZA WITH CAULIFLOWER CRUST

Steps:

• Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
• Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
• Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
• Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
• Sprinkle with the basil just before serving.