cauliflower pizza crust...

what you need

cauliflower (approx. 1 head per pizza)

egg (1 per pizza)

shredded mozzarella cheese (½ - 1 C per pizza)

shredded parmesan cheese (2Tbsp – ¼ C per pizza)



how it happens

I generally use a pizza stone for cooking the crust but if you don’t have one it’s no biggie, just use a baking sheet lined with parchment paper. Put the stone or unlined baking sheet in the oven while it’s pre-heating to 450 degrees. You’ll also want to be sure and spray the stone or parchment paper with non-stick cooking oil (I prefer coconut oil) before you put down your crust.

Start with 2 ½ – 3 cups of grated cauliflower or about 1 average sized head. (word has it that you can buy pre-grated cauliflower at Trader Joe’s … I have yet to investigate but if that’s true it’s a real time saver!). You can either grate or chop the cauliflower in a food processor until it looks like snow. Put the grated cauliflower in a microwave safe bowl and microwave until soft (about 6 – 8 minutes). Remove the cauliflower and let cool for a bit. Once it’s cooled or at least once it stops steaming, dump the cauliflower onto a piece of cheese cloth or a thin dish towel. Squeeze the cauliflower in the towel until you’ve squeezed out the excess liquid. When you think you’ve squeezed enough, squeeze a little more. Be careful - if you’re impatient like me and start to squeeze out the cauliflower before it cools – it is HOT!

Once you have your clump of cauliflower, put in back in the bowl and add in 1 lightly beaten large egg and then between ½ - 1 cup of shredded part-skim mozzarella cheese and between 2 tablespoons – ¼ cup grated parmesan cheese. If you go with the lower volume of mozz, go with the higher amount of parm or vice versa. You can also do equal parts mozz and parm, whatever works best for you. Next add in some kosher salt and freshly ground black pepper.

Take the mixture and put it on the sprayed pizza stone or parchment paper covered baking sheet and spread it out into a crust. The thinner the crust, the crispier it will be and the more it will hold together like a traditional dough crust. Bake for approx. 20 minutes or until it’s a light golden brown. Once you have that pretty color to your crust, remove from the oven and add any sauce or toppings you desire and put back in the oven for another 10 minutes or until it’s done to your liking.   

As a point of reference, my people are eaters so I generally plan for 1 head of cauliflower per pizza and 1 pizza per person (i.e., 4 people = 4 heads). You can plan accordingly based on the appetites you’re serving.