Cauliflower crust (pizza) recipe with step by step instructions & pictures.
This recipe is actually the prime reason why I started blogging as all of my friends wanted to make the mysterious cauliflower crust pizza I couldn't stop talking about. My husband (who does not like any vegetables whatsoever) goes nuts for it. He says it's better than a lot of 'real' pizzas he's had, and I totally agree. It is well worth the time you will spend making it, and I've experimented with it enough that, if you follow these instructions, you will get a nice crust that you can hold in your hands and not lose all the toppings due to a mass land slide.
You will not believe this pizza has NO FLOUR in it and it does hold it's shape and doesn't break on you. It's not moist either. It's PERFECT!!! And it's so healthy comparing to a regular pizza! You can totally skip the meaty topping I put on it and go with some roasted veggies, spinach with goats cheese or just plain. Cut it in little squares and it can be used as crackers for your bruschetta. The possibilities are endless.
Oh, did I mention that all you need is 4 ingredients to make your wonderful crust: cauliflower, eggs, parmesan, spices/herbs. And the cheese cloth is very important. You can get it off Amazon (I bought 43 sq ft. packet and I have it for almost a year now) or Bed Bath and Beyond has smaller pieces.
Ok, here we go. Step by step, easy instructions. Good luck!
P.S. This is not the kind of recipe you do after 8 hrs of work so leave it for the weekend or a day off. It takes a while to prep and bake, especially the first few times, so allow yourself up to 2 hrs from start to finish.
Place your raw cauliflower (cut into fairly small pieces) into your food processor. Process until smooth and no chunks remain visible. Make sure you don't put too many pieces at once in the processor. I divide my cauliflower pieces into two or three batches for processing (depending on the size of my cauliflower).
Cut out a big enough piece of the cheese cloth and put all processed cauliflower in it. Make sure all corners of the cloth are secured or else you will loose some during squeezing.
SQUEZZE THE HECK OUT OF IT!!
And I mean it. The more water you squeeze out (and there will be A LOT of it) the crispier the crust.
Move to a bowl and add your eggs (2 for medium cauliflower, 3 for a large cauliflower), parmesan cheese (1/2 cup), herbs, salt and pepper.
Move half of the mix (or third if making 3 pizzas) onto a parchment paper and make a tight ball out of it. Place another piece of paper on top and roll with a pin until the crust is about 0.2in (5mm) thin. The thinner the better.
I bake it on 350-375 F degrees convection, but it really all depends on your oven. If you make the crust too thick, it will take a good while to make it brown, due to the high water content of the cauliflower so allow at least 40-45 minutes for baking. Very thin crust will bake in less than 20 minutes - and that's how I like it best. No matter what, you need to watch it from time to time, you don't want the edges to burn. A good way to test if it's done is to grab the edge and pick it up, it should come off paper easily and not break.
Once it starts to get brown all over, take it out of the oven and add your toppings. I used marinara sauce + salami slices + mozzarella cheese but you can add whatever you like. Return to the oven until all cheese is melted.
Done! Serve and enjoy!
Note: One medium sized cauliflower head yields 2 thin crust pizzas. Large cauliflower head will yield 3 pizzas.
Cauliflower crust pizza:
For the crust
1 medium sized cauliflower head
2 eggs (3 eggs if you have a large cauliflower)
1/2 cup parmesan cheese
Salt and pepper to taste
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley
Sprinkle of chili flakes
For the top
1/2 cup marinara or your favorite pizza sauce
1 cup shredded mozzarella cheese
Step by step instructions (with pictures) above.
Remember, depending on the size of your cauliflower you need to gauge your eggs.
Medium cauliflower + 2 eggs = 2 thin pizza.
Large cauliflower + 3 eggs = 3 thin pizzas.
Make sure to evenly roll out the "dough" (using a rolling pin, not your hands) between two parchment paper sheets - this step is essential to the success of this recipe.
The thinner the crust the more it will resemble an actual pizza crust.