Cauliflower Pizza Crust replaces ordinary crust with cauliflower, mixed with cheese and a few other ingredients to make a largely carb/gluten-free base. Initially skeptical, the author was convinced to try it after her brother raved about it. This recipe is a great starting point for a crispy, cheesy cauliflower crust that is both delicious and versatile.
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Preheat oven to 425° and spray a cookie sheet with cooking spray.
Pulse cauliflower in a food processor until it resembles rice; microwave until soft, about 4-6 minutes.
Wrap cauliflower in cheesecloth and let sit for about 30 minutes, then squeeze until no more water can be squeezed out.
Combine cauliflower with eggs, cheeses, almond flour, seasonings, and S&P.
Spread mixture on a cookie sheet until spread evenly. Bake for 10-12 minutes, or until lightly brown.
Remove crust from oven and top with pizza sauce and remaining ingredients.
Bake for 15 minutes, until cheese has melted and crust has browned fully.
Ensure the cauliflower is thoroughly squeezed to remove all water for a crispier crust.
Experiment with different cheeses to adjust the flavor and texture of the crust.
Use parchment paper on the cookie sheet for easier cleanup.
Customize the toppings to suit your preferences or dietary needs.
Can I use frozen cauliflower for the crust?
Yes, but ensure it is thawed and thoroughly squeezed to remove excess water.
Can I make the crust ahead of time?
Yes, you can bake the crust and store it in the refrigerator for up to 2 days before adding toppings and baking again.
What can I use instead of almond flour?
You can substitute almond flour with regular flour or gluten-free flour, depending on your dietary needs.
How do I prevent the crust from sticking to the pan?
Use cooking spray or parchment paper to prevent sticking.
Can I make this recipe dairy-free?
Yes, you can use dairy-free cheese alternatives for both the crust and toppings.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
