Description
A healthy, gluten-free, and low-carb cauliflower pizza crust that’s crispy, cheesy, and perfect for any topping.
Ingredients
2.5 pounds cauliflower (medium-large head) or 2 x 12–16 oz cauliflower rice
1 large egg
1/2 cup Cabot Parmesan cheese or Tillamook 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
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Rinse cauliflower, remove outer leaves, separate into florets, and chop. Process in a food processor into rice-like texture.
3. Transfer riced cauliflower to the prepared baking sheet and bake for 15 minutes, or microwave in a bowl for 8 minutes.
4. Cool slightly, then transfer to a cheesecloth or linen towel and squeeze out excess moisture for 3–4 minutes.
5. Increase oven temperature to 450°F.
6. In a bowl, mix dried cauliflower with egg, cheese, seasoning, salt, and pepper.
7. Form into an 11-inch crust on a lined and sprayed baking sheet.
8. Bake for 20 minutes. Flip carefully and bake a few more minutes for extra crispiness.
9. Add toppings and bake again until cheese is melted and bubbly.
10. Cool slightly, slice, and serve.
Notes
Store leftovers in the fridge up to 2 days in an airtight container.
Freeze baked crusts for up to 3 months. Reheat at 400°F for 10 minutes before topping.
Always squeeze cauliflower well to remove as much moisture as possible.
Use cheesecloth or a clean towel to wring out the cooked cauliflower.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American