Yes I know, cauliflower crust is not a new invention. Maybe you were like me and kept thinking, hmmm that might work, but it’s too much work, or whats the point? Well, I finally tried it and guess what? It wasn’t that much work and yep it was worth it! Is this like deep dish pizza from pizza hut? Nope, it doesn’t really even taste like pizza dough but it creates a tasty substantial base in which to pile any and all toppings onto, and you sneak a serving of vegetables in and avoid the gluten or starchy gluten-free crust you’d get otherwise. I made mine dairy free but feel free to add 1/2 cup of mozzarella to the dough to make it a little more crisp! I promise you it’s worth it! Oh and by the way I had “riced” a cauliflower and froze it. I used the frozen cauliflower and it worked great!
See this post to learn how to “rice” cauliflower.
- 1 head riced cauliflower about 4 cups
- 2 eggs
- 1/2 tsp sea salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp red paper flakes can omit or add more!
- 4 Tbsp almond meal
- Rice your cauliflower. Microwave cauliflower for about 4 minutes to draw out the water. Once cooked and cooled slightly squeeze through a cheese cloth. (This is so easy do not let this step deter you from trying this!)
- Combine the cauliflower with the rest of the ingredients.
- Form into crust. I made mine into 3 small pizza's you can make one large one.
- Cook the crust alone for about 20 minutes at 400 degrees until edges are slightly brown
- Add any toppings you want! I used Rao's pizza sauce tomatoes, basil, portobello mushrooms and one with mozzarella and pepperoni!
- Cook for another 5-10 minutes until toppings are heated through. Serve!
