I am a total pizza junkie. Pizza is the one food that everyone in my family likes to eat, but I find that as I get older, I don’t feel so great after eating all of that pizza dough, which is why I love this gluten-free cauliflower pizza crust recipe.
When I started seeing a bunch of cauliflower pizza crust recipe articles popping up online, I knew it was something that I wanted to try. I found a recipe on Eat. Drink. Smile. that looked particularly good to me, and decided to give it a shot last week.
I have to admit, I thought that going through all of the trouble with the cauliflower might be a pain, but it was actually quite easy, and once you get the hang of it, the process is a lot more smooth. This is a really fantastic cauliflower pizza crust recipe, and one that people always ask me for after they try it.
Just be sure that you have a good food processor to rice your cauliflower! You can pick up a great food processor on Amazon.
My cauliflower pizza crust looks a little burnt around the edges in the photos but it didn’t taste that way it all. Next time I won’t pat out the crust so thin!
My whole family agreed that this cauliflower pizza crust recipe makes an AMAZING pie, and I didn’t feel so sluggish after having a couple pieces like I do after after eating traditional pizza.
If you haven’t tried a cauliflower pizza crust recipe yet, you must. You will be amazed by the fact that it really tastes NOTHING like cauliflower. It just tastes like a yummier dough crust, it’s like veggie-magic!
If you’ve been wanting to try a cauliflower pizza crust recipe, now is the time, and THIS is the recipe! I hope you love it as much as we do!
- 1 cup riced, then cooked cauliflower
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1 tsp italian seasonings
- 1/2 tsp crushed garlic
- 1/2 tsp salt
- 1/2 cup shredded mozzarella cheese (for topping)
- pizza sauce & additional toppings of your choice
1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.
2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!
3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
You can find complete recipes of this CAULIFLOWER PIZZA CRUST RECIPE in dearcrissy.com