Best Cauliflower Pizza 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 PIZZA BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
• Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.
• Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.
• Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.
• Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl.
• Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts.
• Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes. Peel parchment paper squares off the crusts and serve on a platter.

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.

CHICKEN FAJITA CAULIFLOWER PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 large baking sheets.
• Heat vegetable oil in a large skillet over medium heat. Add onion, yellow pepper, and green pepper to the skillet; cook until onion is translucent, about 5 minutes. Add chicken and cook, stirring occasionally, until slightly browned, 7 to 10 minutes. Stir in garlic and cook for 1 minute more.
• Mix chili powder, onion powder, garlic powder, oregano, paprika, salt, pepper, flour, coriander, and cumin together until combined. Add to chicken in the skillet and cook for 1 to 2 minutes. Pour in water, stir, and cook until mixture thickens, about 5 minutes.
• Place pizza crusts on the prepared baking sheets. Divide chicken mixture evenly between the 2 crusts. Top each with tomato slices and pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and crusts are lightly browned around the edges, 15 to 20 minutes.
• Top with avocado slices and a squeeze of fresh lime juice just before serving.

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.

RAINBOW CAULIFLOWER PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
• Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
• Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
• Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
• Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
• Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about ½ inch thick and 10 inches in diameter.
• Bake for 25-30 minutes. Remove from oven.
• Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
• Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
• Top with more Parmesan cheese, then slice and serve.
• Enjoy!