Ingredients
Cauliflower Base
- 2.5 pounds medium-large (6" – 7" wide) head of cauliflower, or 2 x 12-16 ounces packages cauliflower rice or frozen cauliflower
- 1 large egg
- 1/2 cup Parmesan cheese or Mozzarella cheese, grated or shredded
- 1 teaspoon Italian seasoning (or mix of dried oregano and basil)
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cooking spray (such as Misto)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with unbleached parchment paper to prevent sticking and ensure even cooking.
- Make Cauliflower Rice: Rinse the cauliflower, remove outer leaves, separate into florets, and chop into smaller pieces. Process them in a food processor in batches until the texture resembles rice. If using frozen cauliflower, thaw before processing or use pre-made cauliflower rice to skip this step.
- Cook the Cauliflower Rice: Spread the riced cauliflower on the lined baking sheet or transfer to an oven-safe dish and bake for 15 minutes (or microwave in a microwave-safe bowl for 8 minutes) to cook and soften the cauliflower. Then transfer the cooked cauliflower to a large bowl lined with double-layered cheesecloth or a linen towel and allow it to cool for 10-15 minutes until safe to handle.
- Squeeze Out Excess Moisture: Gather the corners of the cheesecloth to form a ball with the cauliflower inside, then twist and squeeze as firmly as possible for about 3-4 minutes to remove excess liquid. This step is crucial to achieving a crispy crust. You should extract approximately 1 1/2 cups of water.
- Make the Dough: Increase oven temperature to 450°F (232°C). In a large bowl, combine the dried cauliflower with the egg, Parmesan or mozzarella cheese, Italian seasoning, salt, and pepper. Mix thoroughly with a spatula until the ingredients are well incorporated.
- Form the Crust: Line the baking pan or pizza stone with fresh parchment paper and spray it with cooking spray. Place the cauliflower dough in the center and flatten it with your hands to form an approximately 11-inch diameter thin pizza crust. Make sure the edges are slightly thicker and avoid very thin spots by pressing inwards with your palm.
- Bake the Crust: Bake the crust for 20 minutes in the preheated oven. For a crispier crust, carefully flip it using a spatula and bake for an additional few minutes.
- Add Toppings and Final Bake: Add your favorite pizza toppings on the baked cauliflower crust and bake again until the cheese on top is golden brown and bubbly. Remove from oven and let it cool for 1-2 minutes.
- Serve: Cut the pizza into 8 slices using a pizza cutter and serve warm. Enjoy your crispy and tasty cauliflower crust pizza!
Notes
- Store leftover crust or pizza in an airtight container in the refrigerator for up to 2 days.
- Freeze baked crusts by wrapping in plastic wrap or placing in a resealable freezer bag. Freeze for up to 3 months. To use, bake frozen crust at 400°F (204°C) for 10 minutes before adding toppings and baking for another 5-10 minutes.
- Frozen cauliflower rice can be cooked from frozen without thawing first.
- Be sure to squeeze the cooked cauliflower very well to remove as much moisture as possible for a crispy crust.
- You can double the recipe to make two crusts at once, perfect for gatherings.
- Cheesecloth can be found in most supermarkets or online; a linen towel works as a good alternative and can be washed afterward.
- Use any baking sheet or pizza stone large enough to fit an 11-inch crust.
- If you don't have a food processor, grate the cauliflower by hand or buy pre-riced cauliflower from stores.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
