For quite some time I’ve wanted to experiment with a cauliflower pizza crust. I was intrigued. My favorite pizzas have a thin crust. I’ve never liked a lot of “bread” with my pizza so this is perfect. And no carbs. At home I usually make my own flour and yeast crust and I must admit, this took a little more effort. Perhaps mostly because I’d never made it before. But I think it was worth the effort and I will definitely make it again in the future. The flavor was great. The crust browned nicely on the bottom. And between my husband and I, we ate the entire pizza!! So I say that is a positive endorsement.
1 head of cauliflower
1/2 cup shredded mozzarella cheese
1/4 cup fresh grated Parmesan cheese (not from a can)
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp salt
2 eggs lightly beaten
Remove the core and stems from the cauliflower and cut into medium size pieces. Process the cauliflower in a food processor until it looks like rice.
Bring a couple inches of water to a boil in a good size pot. Put the riced cauliflower in a steamer, cover the pot, and steam for 15 minutes. While the cauliflower is steaming preheat your oven to 400 degrees. Whisk your eggs and measure out the cheeses and seasonings.
Once your cauliflower has steamed, dump it on a clean dish towel to cool. Once it has cooled use the towel to wring as much moisture as possible from the cauliflower.
Once the cauliflower has cooled and you’ve wrung as much liquid out as possible add it to a mixing bowl along with the egg, cheeses, and seasonings. Mix thoroughly.
Line a pizza pan or cookie sheet with parchment paper. Spread the crust ingredients out with your hands in a circle or square, whatever you prefer. Spread it pretty thin. I was worried it was too thin but it was not.
Bake for 20 minutes. Remove the crust from the oven and add whatever toppings you choose.
I used leftover homemade marinara sauce with additional pizza spices added, sausage that I browned, peppers, tomato, and onion. Increase the oven temperature to 425.
Bake the dressed pizza crust until the cheese is brown and bubbly, about 15-20 minutes.
Seriously, Isn’t that a beautiful pizza!! I make a round pizza and cut it into squares. Anyway you cut it, enjoy. With a little less guilt than flour crust.
NOTE: I have no idea how leftovers would keep as we didn’t have any. If you have a cauliflower hater in your circle or even a vegetable hater in general, don’t tell them what it is. They’ll never know.