Cauliflower Pizza Crust
Cauliflower has made its way into kitchens worldwide, becoming a versatile and healthy ingredient that transforms into mashed potatoes, crispy bread, and even takes center stage on Thanksgiving tables. One of our favorite disguises for cauliflower is as a pizza crust. It may seem unconventional, but it offers a delicious and nutritious alternative to the traditional version. In this simple gluten-free pizza recipe, the base of your crust is essentially made from cauliflower rice.Test Kitchen Tip: It is crucial to drain the cooked cauliflower thoroughly as it ensures a dry crust that crisps up nicely during baking.For topping variations, you can keep things simple with fresh tomatoes and basil or let your creativity flow. Sautéed peppers and onions, sliced olives, cooked and crumbled sausage, or even the classic combination of ham and pineapple are all possibilities. And if there are individuals at your table who don't eat meat, there are vegan versions of pepperoni available that you can use.
Ingredients
- 1 large head cauliflower, roughly chopped
- 1 large egg
- 2 c. shredded mozzarella, divided
- 1/2 c. freshly grated Parmesan, divided
- kosher salt
- 1/4 c. marinara or pizza sauce
- 2 cloves garlic, minced
- 1 c. grape or cherry tomatoes, halved
- Torn fresh basil, for serving
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 425°. In a large skillet, bring about 1/4" water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water.
- Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.
- Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.
- Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.
- Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.
- Garnish with basil and drizzle with balsamic glaze.
Nutrition
Calories: 1321kcalCarbohydrates: 43gProtein: 102gFat: 78gSaturated Fat: 45gCholesterol: 414mgSodium: 3343mgPotassium: 3496mgFiber: 20gSugar: 26gCalcium: 2296mgIron: 7mg
Tried this recipe?Let us know how it was!