Cauliflower Pizza Crust Recipe
Think you need dough for the best pizza? Think again! This Cauliflower Pizza Crust is light, crisp, and full of flavor, making it a delicious and healthy alternative for pizza night.
Servings: 1 13-inch crust
Calories: 300kcal
Ingredients
- 2 1/2 cup riced cauliflower (or about 1/2 of a large head)
- 2 tablespoons egg lightly beaten
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp parmesan cheese grated
- 3 tbsp mozzarella cheese grated
Instructions
- Steam riced cauliflower in a microwave-safe bowl on HIGH for 8 minutes. Remove and set aside to cool.
- Line a small pizza pan or a baking sheet with parchment paper, and set aside. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Using a sieve, cheesecloth, or clean dish towel, press as much moisture as possible from the steamed cauliflower. In a medium mixing bowl whisk together the egg, Italian seasoning, salt, and pepper. Add cheese and cauliflower mixture, and mix until combined.
- Pour the cauliflower pizza dough into the middle of the prepared pan. Flatten with your hands until a thin pizza crust forms (about 13 inches in diameter).
- Place in the oven and bake for 17-20 minutes, until the crust is golden brown. Remove, carefully flip over with a spatula, and continue baking for 3 more minutes.
- Top pizza base with sauce and toppings, then return to the oven to bake for 4-7 more minutes. Remove, slice, and serve immediately.
Notes
STORE Cauliflower Crust leftovers in an airtight container in the fridge for up to 3 days. REHEAT in the oven for a few minutes to maintain crispness.
Freezing the crust alone works well for meal prep – wrap tightly and freeze for up to 1 month.
Nutrition
Calories: 300kcal | Carbohydrates: 23g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 1109mg | Potassium: 1296mg | Fiber: 8g | Sugar: 8g | Vitamin A: 521IU | Vitamin C: 193mg | Calcium: 390mg | Iron: 3mg
