The perfect cauliflower pizza crust is a perfectly crispy, flavorful, gooey crust of cauliflower in a savory marinara sauce.
Ever been curious how to make The Perfect Cauliflower Pizza Crust? Me too… until I discovered a big secret to creating a perfectly crispy, flavorful gooey gluten free crust made from cauliflower and smothered in savory sauces and cheese!
For years cauliflower pizza crust scared me to make. Not quite sure why? I pretty much have a deep adoration for anything made out vegetables. Is there a recipe that you are afraid to try for fear of it sounding long and dragged out in steps (plus all the clean-up!) but then you accomplish it and wonder what took so long to try it? Well that is what it felt like creating The Perfect Cauliflower Pizza Crust. (don’t worry, I haven’t forgotten to share the secret!)
Ok, here it is! The important secret for The Perfect Cauliflower Pizza Crust is to squeeze out all of the water after cooking the cauliflower “rice”. That means using a cheese cloth, squeeeeeze then pat on a towel (or squeeeeeze in the towel) to make sure the “rice” is super dry before mixing with the rest of the ingredients. That’s all there is to it and out comes a fabulous crispy crust!
- 2 pounds cauliflower florets, riced
- 1 egg, beaten
- ½ cup grated mozzarella cheese or Parmesan cheese
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- Preheat oven 400 degrees F.
- Using a box cheese grater with medium holes, grate the cauliflower as you would cheese. This will turn it into a fine rice or grain. Then to make sure it is extra fine, pulse in a blender until there are no extra chunks (only if needed). Or, simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. But do not over process or cream it.
- In a large pot, fill with about an inch of water, and bring it to a boil. Add the cauliflower “rice” and cover. Cook about 4-5 minutes. Drain into a fine-mesh strainer.
- On your counter over a towel, lay out a fine mesh cheese cloth. Pour mixture on the cheese cloth and using the cheese cloth, gather and squeeze out any extra moisture into the sink. Pat even more moisture out by patting again with the towel.
- Once moisture is removed, transfer "rice" to a large mixing bowl. Add beaten egg, cheese, oregano and salt. You many need to use your hands to mix.
- Press the dough out onto a baking sheet lined with parchment paper. Using hands press flat and squeeze in the sides to form shape at ⅓ inch high. Make slightly higher on the sides.
- Bake 35-40 minutes at 400 degrees F or until crust is firm and golden brown.
- Remove from oven and add toppings. Bake an additional 5-10 minutes until cheese is hot and bubbly. Serve immediately.