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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Hi, I’ve tried this pizza and it was really good. For someone like me with gluten issues I need more foods like these. I depend on gluten free to help my health rate so I don’t lose my small intestines from dying off. So any other gluten free recipes you would like to share iam down with it. For all those that are negative you have no ideal what others are going thru. As for eatting what we need got out of hand now we are facing world wide obisity issues. Due to all those fillers. I don’t care about watching carbs I care about watching my gluten intake so I can live longer for my family. RACHEL THANK YOU.
Hi, love the taste,have eaten three pieces! However having trouble with crust. Did not become the least bit firm. I squeezed all the water out as much as I could. Flattened it out on the preheated pizza stone, precooked for 10 min. Did toppings and cooked for an additional 8 min. What do you suggest to get a firmer crisper crust ? Thank you
You can pre-bake it on a pizza stone first, flip it over, add toppings, and then bake again. This should crisp it up.
Hi Rachel,
How would you flip the crust over without it breaking?
Thanks
I just use a spatula. It should be stable enough to flip without problem.
So I made this cauliflower pizza cruat last night.
It was so so, but it gets five stars in my book anyway.
We unexpectedly had friends over for dinner last night. I was tired and the dinner wasn’t special, but My husband invited them to stay after a play date. It was all good.
So, I go to move the pizza to a cutting board by holding the parchment it is laying on. The parchment rips and the pizza lands on the floor folded in half. Ack!
This was a moment of “what you can’t see won’t hurt you”. No one else was in the kitchen THANK GOODNESS. I picked it up and put it on the cutting board. IT STAYED COMPLETELY TOGETHER! Didn’t even look like anything suspicious had happened. Wow. Cauliflower does it again. Whadya know.
So, if you want a strong pizza crust…go with this one.
I almost never write reviews, but this crust is fantastic for someone who misses pizza while on a low carb diet due to diabetes. I have had pizza only a handful of times in the last few years due to the carbs. This crust will be a weekly meal for me. I made this exactly as directed and it was great and easy. I like vegetables so it is not surprising that I would like it, but my wife hates cauliflower and was shocked that it didn’t taste like cauliflower at all. She is the one that saw the recipe and thought it looked good for me and she was right. Thanks for posting it for me to try.
hi to those of you who are bashing anyone for trying to do things that may not seem to you the right thing ….. please say i dont think i will try this . good luck hope it works for you . Life is so full of nay sayers opinions vary . if you dont have anything good to say move on .
Could I substitute more mozzarella for the parmesan cheese? Thanks!
Worth a try!
Use Nutritional Yeast flakes in the crust instead of the cheese, it will be amazing
Best pizza dough we’ve tried yet…and I’ve been on a search trying many to find the perfect homemade pizza dough. Thanks so much for the great recipe
My husband wants to try this and bought for one cauliflower. Can I still try this recipe? What should j alter?
*frozen cauliflower
You’ll need to thaw the cauliflower and remove as much moisture as you can from it.
Hi,
My husband is Vegan and does not eat eggs, what else could I substitute for the eggs?
The eggs are an important binding agent in this recipe. I cannot suggest a substitute.
There is egg substitutes for vegan eaters. Off hand I can’t think of it. Please Google it and try with this recipe.
Maybe when I make it I will spray with butter or EVOO before I cook it the first time …. then flip it over on a cookie drying rack which fits right into a backing pan …. add toppings and bake again …. you should have a crisper crust !!? Can’t wait ! YUMM!