Switch up your pizza game with cauliflower pizza crust, a delightful twist on a traditional staple that’s packed with savory goodness. This low-carb, gluten-free alternative is sure to wow your tastebuds and bring out your inner gourmet chef.
Experience the unique blend of flavors that cauliflower pizza crust brings to the table. This exceptional twist on the traditional wheat-based pizza crust, low in carbohydrates and naturally gluten-free, is sure to catch the interest of both seasoned cooks and kitchen novices. This versatile crust carries the robust flavors of your chosen pizza toppings well, while providing a subtle, earthy undertone that’s characteristic of its main ingredient — cauliflower. With cauliflower pizza crust, you can enjoy your favorite comfort food in a whole new light.
Frequently Asked Questions
No, the cauliflower flavor doesn’t overpower the taste of the crust or your chosen pizza toppings. It provides a mild, earthy undertone that blends well with other ingredients.
Getting a crispy crust can be a challenge with a cauliflower pizza crust, but there are techniques to increase the chances of achieving a crispier crust, like pre-baking the crust before adding toppings, or using a pizza stone.
Absolutely! Many grocery stores offer pre-riced cauliflower, both fresh and frozen, which you can use in this recipe. Just ensure to drain off any excess liquid for the best results.
Serving Suggestions
Cauliflower pizza crust offers an excellent canvas for a myriad of toppings to suit any palate.
- For a traditional flavor profile, try a classic Margherita with fresh tomatoes, mozzarella, and basil.
- If you enjoy a little more excitement on your pizza, consider a combination of spicy Italian sausage, bell peppers, onions, and olives.
- For a garden-inspired treat, top with a medley of vegetables like bell peppers, mushrooms, and sweet corn.
- Alternatively, for a gourmet twist, try goat cheese with sun-dried tomatoes, arugula, and a drizzle of balsamic reduction.
The versatility of the cauliflower pizza crust allows you to get creative with your toppings.
Storage & Reheating Instructions
When storing your cooked pizza, allow it to cool down first, then place it in an airtight container or cover it with cling wrap and refrigerate. It can be safely stored in the fridge for up to 4 days.
When you’re ready to enjoy your pizza again, preheat your oven to 350°F. Place the pizza on a baking sheet and reheat for about 10 minutes or until the cheese is bubbling and the crust is warmed through. This method will help retain the texture and flavors of the pizza, giving you a freshly baked pizza experience even when reheating.
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You can get rice cauliflower and save few of first steps. You can buy a publix
I do not own a food processor. Can I use a blender ?
Depends on your blender. Cheaper ones may not be able to handle it.
No you can put it in a skillet don’t add anything to it use medium heat
Stir until it dries out somewhat , it won’t dry completely, but the dryer the better.
Heat at least 10 minuets,just to evaporate the moisture,not enough to color or cook down.
You don’t have to squeeze it out it is already so you can use it
I tried it and it is great
This recipe looks fantastic! Just wondering if I would be able to replace the egg with anything? In most recipes I can get away with using apple puree as binding agent, I’m not sure if that would work for this one though… would maybe adding more cheese work?
Thank you
The egg is pretty important in this recipe. Cheese is worth some experimentation.
/husband and I are on a low carb diet…..this is great! THANK YOU!!!
As someone with a severe corn allergy and most pizza dough has corn in it to some degree (baking powder uses corn starch as an anti-caking agent) we will be making this recipe this weekend 🙂 Maybe pizza is back on the menu! Thank you!
I made this with the pre chopped rice cauliflower from
Costco – and didn’t cook it first. Mixed all the ingredients and cooked at 425 for about 20 minutes for a nice crispy crust and then dipped the slices in sauce – so I saved calories by not adding additional cheese on top. Great recipe and as far as I could tell, not steaming / cooking the cauliflower didn’t seem to matter.
Hello!
I just made it but it was not crust at all ? What did I missed??
Thank you!
I would need more information in order to troubleshoot. Did you watch the full video where I walk you through every step in my kitchen? That always helps.
Made this crust for my big “pizza & wings” boys for game day. Used this crust recipe to make Margherita a Pizza & traditions pepperoni and cheese. They LOVED IT! Awesome recipe and a great use of a vegetable crust. The hubs just said, “I wouldn’t feel guilty having two slices of this pizza any day”. That speaks volumes! Keep up the great work!
We tried this tonight and it was absolutely delicious we will be definitely making this again thank you so much for the recipe
Do you know about how many cups of cauliflower you end up with? I have the riced cauliflower in a steamable bag and it is about 2 cups when cooked.
2 cups is about right.