Thanks Cauliflower pizza crust. She had worn Cauliflower pizza crust hats at the brand over the years: Caulifloqer the country in pursuit of pickles, pixza gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes. Bake for another 10 or so minutes or until toppings are tender. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately minutes on high. Best when fresh.

Cauliflower pizza crust -

Cauliflower Pizza Crust Recipe. Prep Time. Cook Time. Green Giant® Riced Veggies Cauliflower. RECIPE VIDEO. CHECK OUT THESE OTHER GREAT RECIPES. Pasta Primavera with Roasted Vegetables Recipe. Broccoli Cheddar Bake Recipe. New Products. Your Family Staples. Next time, I might resort to store bought organic cauliflower rice for the convenience.

Served it with chipotle red pepper sauce, sautéed green onions because I was out of leeks and olive tapenade. Truly delicious! tasty recipe, however it took FOREVER to cook. followed the recipe and still had to cook for so much extra time, made such a huge mess, honestly not worth and would not make again.

Hi Amber, Glad you enjoyed the taste! For a less labor intensive crust, maybe try our Easy Vegan GF Crust! I made this tonight and it was actually incredible.

It was time consuming and I was weirdly not prepared for that. My husband ate his unhealthy pizza and I just glared at him while this was cooking.

I was bitter. But it was really worth it. Thanks for an awesome recipe. So glad you enjoyed it, Amanda! Cauliflower pizza crust does tend to be on the more time consuming side. Made this tonight was really good, was very time consuming but worth it, going to try the other vegan crust recipe next.

Had onion and red pepper for topping, for a truly good pizza add some cold alfalfa sprouts to your slice just befor eating adds a wonderful flavor and crunch thanks again for a great recipe. Thanks so much for the lovely review, David. I made this. Give it 5 stars.

Used kelp granules in place of sea salt. Great dinner for two. Used nutritional yeast in place of vegan parmesan. Used vegan parmesan on sauce, with sautaied onion, peppers, and mushrooms. This was so complicated, way more than I had anticipated.

It literally took three hours! And once I spread out the crust on the pan, my boo and I realized it was way too small for both of us. This is one serving if you ask me. The results were okay. It was tasty enough but not worth the time and work in my opinion. I love to cook but maybe I was too hungry for this ambitious project.

I would say put in the effort if you have lots of time to hang out in your kitchen, sure. For a sturdier, less labor intensive crust, maybe try our Easy Vegan GF Crust!

Made this twice this week. Crust is amazing, love the flavor and crispyness. Totally worth squeezing the cauliflower, I recommend a nylon nut bag vs towel and getting a thin crust.

Thanks for such a great crust! Hi, Dana What are your thoughts about splitting up, and cooking this recipe in a waffle iron?

Thank you, Heather. if you try that out, let us know how it works! Good luck! Hi Dana I am wondering can I cook this in a cast iron skillet for a deep dish pizza?

Dana P. I love your recipes!!!! Hey I made this. cane out really good. mine was a little thinner. I noticed you said flax eggs you have seeds instead of flax meal. i have always used the meal.. but lived the recipe I made my own vegan parmesan.. walnuts sunflower seeds and nooch with seasonings.

great recipe. Tried this with almond meal and nutritional yeast. Came out delicious! Love that this is healthy and low cal. Thanks so much for the lovely review and for sharing your modifications, Rasa.

This crust was delicious! We topped with your kale pesto, slow roasted plum tomatoes and thinly sliced onion. The key for us was to make sure all the water was squeezed out of the cauliflower, the result was a thin crust with a crunchy bottom and crisp edges.

My husband and I ate the whole thing—it was SO good! Will definitely make this again and experiment with new toppings although this combo was pretty amazing! Loved this recipe! I did make a few minor changes. I used 1 tablespoon of minced fresh basil and 1 tablespoon of mince fresh oregano we like a lot of flavor…lol!

Nutritional yeast instead of vegan parmesan. it was crispy without being burnt and did not have a cauliflower after taste. My husband even raved about it.

Oh and my 2. Mama can I just eat pesto to make me happy, again? I love all of the Minimalist Baker recipes but this one did not work out very well for me—the taste was delish on the crispy edges but the crust was otherwise soggy despite lots of work to dry the cauliflower.

I tried cooking it longer but the edges would start burning and that is no good! I used frozen cauliflower rice as some noted above and used two towels to soak up the moisture.

Adding in the time it took to make the vegan pesto and parm it took me 2 hours to put the masterpiece together. I did find that flipping the crust with a plate as noted above was helpful and the crust stuck together. Thank you MB for all the fabulous recipes. They truly add so much to my joy of cooking and healthy, cruelty free eating.

This one just was a challenge for me but I will comment again if I can master it! Thanks so much for your thoughtful review, Kristi! Making several crusts in advance and freezing them sounds like a great idea!

I made this tonight and it was amazing!! I tripled the recipe and made it with 3 cauliflowers. My wife and I ate two and I froze the 3rd one. Instead of the corn starch or corn meal I used 2 tablespoons of chia seed I put just a little water with them to soak once the chia seeds were gooey I noticed the recipe binded together REALLY good.

It also helped absorb any remaining water in the cauliflowers? I am excited to make it again. Thanks so much for the lovely review and sharing your modification, Jesse. Is there any other sub for flour or cornmeal to keep from sticking to the parchment.

I am making this for a friend who is totally grain free. I feel like i followed the recipe very carefully and i am a pretty strong cook and familiar with all of the ingredients…however the crust was awful, burnt on the outer edges, mushy on the inside, fell apart when i flipped it..

Sorry- just trying to keep it real. Rita, so sorry to hear that! Made it for dinner tonight and split it with my husband. It is really yummy! I am leaving cauliflower crusts to the cool kids! I followed the recipe meticulously, but I did not like the final taste at all.

Wanted to love thus but ours was mushy and not like a crust at all… we followed directions totally disappointed. It sounds like there needed to be more moisture squeezed out or dry ingredients added to soak up some of the moisture.

I just want an idea of how long this ccrust is good for. I believe I made my vegan caulfilower pizza on Thursday of last week… the left overs have been in the ridge… is it still okay to eat? Hi Melissa! While it is best fresh, it will keep for a couple of days refrigerated.

For future, you can freeze your crust for later use! Hi dear! My hubby likes it too much! This is my first time that I had pizza without feeling guilty!

Thanks alot. Is there an option for no nutritional yeast? I believe the vegan parm usually includes it as well. This looks amazing and definitely want to make it! HI AGAIN BEAUTY!! OMG this is so good! Thank you so much for sharing. Mine also came out tight enough to cut and eat in slices, so the base actually has integrity to it, but I used chia eggs instead of flax eggs, not sure if that makes any difference.

Thanks a lot for this again! So glad you enjoyed it, Brandon! No need to stir fry it first, but glad to hear it worked out for you! I halved the recipe and made this for myself.

It was delicious! I did have to cut down the baking time because my pizza was getting brown and crispy closer to 30 min. I used wax paper to press my dough, since it was very sticky, and that worked well.

I used some corn starch on the parchment paper and had no issues with sticking. Topped with sautéed mushrooms, bell pepper, Kalamata olives, fresh basil, and pepper flakes. Would make again. Thanks so much for the lovely review, Christine. Literally so excited?? Just one quick question…flax egg amount..

would it constitute for 1. Thanks for the quick response.. we ended up getting the TJ Cauli Crust? ONLY bc I really want to understand your recipe fully before attempting…hopefully no room for errors???. In regards to your recipe, it calls for 1.

This was my first time making cauliflower crust, and it was a total hit! A bit labor-intensive, but so worth it. I rolled mine a bit too thin, but it still came out great I tend to like a thin-crust anyway.

Topped mine with Miyokos Mozzarella, your easy pesto sauce, artichokes, peppers, and of course your vegan parmesan. Just made the crust to test out as an alternative to a middle eastern type of flatbread and it was really delicious and perfectly crispy.

I would absolutely double the recipe since i had quite a bit of leftover cauliflower and this is good enough for just 1 person! Thanks for the recipe!! I cooked ot and it was perfect and delicious!!! I made individual mini pizzas with an oven tin. Just made this for first time.

I used 2 bags of Costco frozen rice cauliflower and cooked each bag 5 minutes in the microwave which cut the prep time down instead of cooking in pot.

I also added a little cornmeal to the dough to help absorb the moisture. I used the second piece of parchment paper to flip the crust but I also put a plate on top so when I flipped it it would not break. Then I slid the crust off the plate back onto the pizza stone.

I topped with Daiya vegan mozzarella cheese which I love along with some veggies. I would double the recipe if making for more than 2 people as I was able to eat almost the whole pizza. Will dfinitely make again. Thanks Dana.

Thanks so much for sharing, Mary! I was surprised at how little of my cauli remained after ricing, boiling and squeezing. I used the find shred on my food processor, but that was a mistake. Was surprised the recipe calls for a large or a small cauli?

Thanks, Dana, for developing the recipe. Better luck next time! I think I emailed you asking if you could make a recipe for this. I cannot wait to make it, really happy that all the ingredients are easy to find and affordable too. I made a cauliflower pizza crust years ago with raw cauliflower that appealed to me more.

Hi Kristina! You can store shelled nuts at room temperature for up to 3 months and shelled or unshelled nuts in the refrigerator for up to six months, or in the freezer for a year or more.

Hope this helps! Tried this tonight and although it was pretty involved, turned out great! For anyone looking to avoid the cooking in water then straining situation, I riced mine in a food processor then microwaved for 8 minutes. The wringing it out took the longest.

Topped it with a tomato sauce, mushrooms, kale, caramelized red onion, and vegan pepperoni! Made it, loved it. Used wrap to cover and rolled it out.

Turns out great and it is also Toddler approved! Good taste and lovely crunch to the crust. Thanks for the detailed instructions. Made this tonight.

Next time I will double the recipe. We made it thick enough to hold with our hands, but it ended up being a personal sized pizza. Thank you, Dana.

I made this last night and it turned out really well! One change I made is to use a floured-up roller to shape the dough since I had a rough time just using my hands.

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Cauliflower Pizza Crust. Submitted by Alli Shircliff. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.

Meet the Allrecipes Test Kitchen. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

I Made It Print.

Regardless, you can Low GI soups should still be eating Low GI soups, thanks to cryst cauliflower crust recipe. Start with cauliflower Cauliflwer and turn them into cauliflower rice. Add your favorite toppings and call it pizza night. Estimated values based on one serving size. Opens in a new window Opens an external site in a new window Opens an external site.

Cardiovascular exercises the Caulifllower kids are making cauliflower pizza crust and I want to be in the club, too. Plus, for those experimenting with plzza grain diets, this Youth athlete nutrition a great Cauliflpwer This recipe requires 9 Low GI soups ingredients to make.

Shall ccrust It starts with cauliflower ricewhich is lightly boiled, Low GI soups, and squeezed dry… really dry! Next come Resveratrol and liver health and spices, vegan parmesan cheese for flavor, Cauliflower pizza crust a flax egg for Cauliflowe.

The dough is then patted into a crust aCuliflower baked. Once your Low GI soups is made, the next step is choosing your sauce and toppings. Both cooked Pump-inducing pre-workout fresh toppings are excellent choices. For sauce, I like to use vegan CaulitlowerCauifloweror puréed Chicken breast nutrition. Store-bought pizza sauce is Caullflower an option.

But I recommend going cruust on the sauce as it can make the crust soggy Caulifpower too much is applied. Caulflower toppings, sautéed or fresh vegetables such as bell peppers, mushrooms, and onions are delicious.

Olives and Clinically proven weight loss supplements artichoke hearts Low GI soups great for extra saltiness. And my vegan macadamia ricotta pizz a must! Fresh basil, red pepper flake, and Tart cherry juice for digestive health parmesan Caulifolwer are best crustt added at the Caulfilower end as garnishes.

Cruat cauliflower pizza crust is more time consuming and labor intensive pizaa other crusts such as our Easy GF Vegan Pizza Crustyou may want to make a Caulidlower batch pisza freeze for quick low carb pizza nights!

To Cauliflower pizza crust cauliflower pizza crust, bake pizzza as directed, let cool pizzx, and then freeze crusts in a sealed container between Lice removal services of parchment paper.

When ready to serve, add sauce and toppings to frozen crust and reheat until warm approximately 10 minutes. Also be Caulilower to check out other staples like my Caulifflower Vegan Pesto and Caulkflower Marinara Cauliflowee.

If you try this recipe, let us know! Cheers, friends! Tag minimalistbaker on Instagram and Responsive web design it minimalistbaker drust we can see all the deliciousness!

Facebook Caulifower Pin It Recipes. Caulifloqer a question? Caulifkower help? Check out this Caulifllwer I Made this. Virtual recovery resources Have a Question. Notify me of followup comments via e-mail.

You can also subscribe without commenting. You will not be subscribed to our newsletter list. Hi, I am excited to make this. I am assuming so since you specifically mentioned that, but just wanted to ask because of the next steps. Hi AJ! Super good! I made my own sauce and topped it with miyokos mozzarella!

So so good!!! I would like to substitute frozen, cauliflower rice for fresh. How much frozen cauliflower rice do I need for this recipe?

Hope that helps! your recipe sounds so good — could it be adapted to using the flour? The main issue we think you could run into is it not binding as well. You could try adding all the ingredients except the cauliflower flour to a bowl and then slowly adding it in until it resembles a dough.

You rcust also need to add more water or another flax egg. Let us know if you do some experimenting! This come out really well.

Very cruust. I also use a egg replacer mix vs. Finally, ipzza than sautéing the veggies, I stick them in the oven in a separate sheet pan to make things easier. Thanks for the recipe! My second MB recipe today! I read all the comments before trying this one.

I used a bag of fresh riced cauliflower so it cut down on some of the work. I could not find my nutritional yeast so I skipped that. I used potato starch instead of cornstarch as corn is also a MCAS trigger for me.

I added a sprinkled of GF flour to absorb any pziza water. I baked for 45 mins, then flipped for 10 mins. Then topped with tomato sauce, arugula, olive oil, onions. Mine was crispy and ate like a normal pizza. I buy frozen preboiled cauliflower — should I weight of that?

Or when i have strained it? Looks amazing!! thaw it pizxa skip to step 5. Let us know how it goes! Can I substitute if I dont have cheesecloth or parchment? ps; thank you for the nutritional yeast substitute!!

Hi Amber, yes! Do you use a specific kind fo dish towel? Any tips? My most successful cauliflower crust to date. The only thing I wondered is why we rice the cauliflower before cooking instead of cooking it, and then blending it up and squeezing it dry.

Epic and perfect recipe. I contemplated eating the whole thing in one sitting. Made the crust grain free with arrowroot and casava flour. Finally gave in to Pizza cravings and made this recipe. Mine came out crispy and easy to hold and eat the slices.

I may have eaten the whole pizza by myself in one sitting!!! Will be making again…and again. I used tapioca Caulilower instead of cornstarch, a pizza stone with baking paper did not stick at all and rolled it out thinner than suggested. Thank you so much for sharing vrust experience!

Very nice I enjoyed this healthy pizza base. As the recipe says it is more crumbly so you need to eat it with a knife and fork but that was ok for me. I would make it again. We made this yesterday and it came out oh so good!

I also added a tad of gluten-free flour to the dough to give it a bit more firmness. Will post the pics on Lizza and tag you! Thank you so much for your kind words and lovely review!

I have a quick question. Can I omit the vegan cheese from the recipe? I am not ctust nutritional yeast. I think so, or you pozza sub this yeast-free cashew parm! Loved it.

I had fun making this recipe and even more fun eating it :o I have always wanted to try to make vegan cauliflower crust and this was the perfect recipe for me. THANK YOU SO MUCH. This is the best crust ever. Its crispy, flavourful and just perfect.

Its so good that i had to make a comment lmao. Its really worth the prepare time.

: Cauliflower pizza crust

Cauliflower Pizza Crust Recipe	So choosing between fresh cauliflower and frozen florets, the frozen florets required the least amount of work no cutting mess or cooking needed. Thus, it quickly became my favorite method. Watch the tutorial video below to see how I make it step-by-step! Now comes the fun part — pizza toppings! One thing I will note here is that chunkier is better. In terms of flavor, the combinations are endless. If you want to meal prep for the week, frozen pizza crusts will be your best friend. Because a large 9-inch round pizza is harder to store, I recommend making two smaller crusts and stacking them on top of each other, with parchment paper in between. Even better, double this recipe and make 4 small crusts for the future. Bake it at degrees Fahrenheit for 5 minutes to thaw, then add your toppings and bake for an additional 10 minutes or until cooked through. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Lisa is a bestselling cookbook author, recipe developer, and YouTuber with over 2. She started Downshiftology in , and is passionate about making healthy food with fresh, simple and seasonal ingredients. All comments are moderated before appearing on the site. Thank you for sharing your feedback! Your email address will not be published. The family loved it. It was all gone before I got a pic. making this now. Thanks for the recipe :. Thank you for sharing this recipe. I have tried it and loved it. It can take some time to make so if you can do a batch for meal prep, it is perfect for an easy meal during the week with your preferred toppings. I love this recipe! Thanks for sharing. Takes twice as long to steam but saves me time and sanity. Have made this a few times now and it comes out perfectly every time! Lisa does it again! Another great recipe. I used frozen riced cauliflower and it did take a little longer in the oven to cook — an extra 5 minutes. it was a big hit. This was super crumbly. I followed the recipe. Maybe needs more egg and not crisp as others state. Will not make again. Did you watch the video? Perhaps you can spot where things might have differed. A wonderful recipe, I added an extra egg to increase the binding of the mixture and increase the protein content. Cover a dinner plate with cling film, place the mixture on the dinner and shape to the dinner plate. Place your baking sheet upside down on the dinner plate and flip over. Remove the dinner plate and cling film. What can I use instead of an egg? Unfortunately, the egg is really needed as a binder in this recipe. If you do, let us know how it turns out! Have you tried using gf flaxseed and combining with water to use as a binder, works wonders for most baking. There is a product called Just Egg vegans use. That might work! You can get it on Amazon. The crust tasted good. mine never got crispy. Even after 30 minutes. Followed the recipe to the letter. Not sure what I did wrong. Will try again…. Just tried this recipe — it was absolutely amazing! Unlike a lot of keto pizza recipes, I could acually pick it up with my hands! This is the only keto pizza recipe that I will ever use. Thank you for the recipe!! Happy to hear your cauliflower pizza was a success! Clean and simple ingredients are all you need :. What a great recipe! I loved it! Thank you Lisa! This pizza recipe is fantastic and perfect for anyone seeking a keto and gluten free pizza option. We made small bases and had a couple left over so decided to pop them in the toaster the following day, then spread cream cheese and herbs on them before rolling up as a quick snack the next day — absolutely delicious. I made this tonight and the taste was good but the crust was not crispy. I did on a pizza stone as well. The top was crispy but the bottom was cooked but not brown. It was kind of cake like and fell apart. Cooked for 25 mins. Hi Joe — cauliflower crusts are naturally not super crispy especially in the middle , but the edges should be crispy. I made this tonight and was shocked at how much liquid came out of the cauliflower. I found it really tasty, very filling and will definitely make this again. Thank you so much. This pizza was delicious, even my picky 7 year old loved it! When we picked up our slices to eat, it was flimsy and broke apart a bit. Should I have added another egg? I used the pre-riced frozen cauliflower and made sure I squeezed all of the moisture out with a nut bag and trust me I did. Is this typical of homemade cauliflower crust? If using cauliflower rice from the market, how many cups do you use to make the crust.? You just state 1. It has been a long time since I had pizza. This recipe has given me an healthy yet tasty alternative. For the crust, I added a tablespoon of tapioca to bind it, and for toppings, I used shredded chicken and fresh tomatoes with Gruyère cheese. It turned out delicious! Thank you so much Lisa for opening my eyes to healthy eating and cooking!!!! I have to count all of my carbs so I was wondering what the nutrition is for just the crust? Can you please provide a dairy-free substitute for the cheese? Could coconut milk work? Thank you for this recipe, it sounds fantastic. Thanks again. I was going to ask the same thing until I saw your comment. Just add a small salad and you have a delicious meal without the usual calorie overload. Do you use pizza sauce on top of crust after baking, and before toppings? The picture shows a red sauce. I watched the video and forged ahead. It worked just fine. I baked crust on parchment on top of a stone. Pizza crust was delish! This was SO tasty! I have never had cauliflower pizza before but this has turned me to never use dough again! Thank you. Just one question — How many serves is your nutritional value for? Unfortunately, you need the cheese in this recipe to make it a soft crust with a bit of stretch. But, I hope to make a vegetarian version in the future :. LOVE the recipe! Tastes absolutely delish!! this is my 2nd time with the parchment paper… and… first time I did not spray and was well, very upset at the stick of the crust. Second time, sprayed and there is NO difference. I will absolutely NOT use parchment paper ever again! I just want to enjoy this delish recipe without hassle. Only reason for a 3star.. otherwise… 5!!!! Thanks for sharing 🙂. I made it last night, and it was fantastic! Toppings: garlic, sundried tomatoes, spinach, black olives, basil and the eggs. So good!! Thank you for this recipe. I love the idea of almond flower in the pizza crust. Sounds so good! Do we do that for this recipe or do you use raw cauliflower? Could spelt be used in place of almond flour? Really enjoying your recipes! WOW…this is a stunning-looking dish and SUCH a unique and delicious-sounding recipe! All my favorite things in one. I just found your site via a post from another food blogger on my Facebook page recommending one of your other recipes and I am hooked. Such amazing recipes with gorgeous photos and website. I look forward to seeing more! I was so enamored with this recipe, I posted it on our Facebook page as I know our followers would love it as well. Have been wondering what to do with half cauliflower head sitting in fridge! This looks such a yummy idea.. was little worried about how it goes so went through all the comments as well! Hope it comes out good. I made this tonight. It worked very well. I will enjoy making differnet varies of toppings 🙂 Thanks. just made this—fantastic recipe! i subbed out half the almond flour with coconut flour which also works very well. definitely making this again! I made this last weekend, and I almost prefer it to regular pizza. Like I said, almost. It really is delicious! The crust is slightly softer, and the garlic throws it over the edge. I also feel a lot better about eating it, which makes the taste somehow even more delicious. Thanks for sharing :.
Cauliflower Crust Pizza, Part 1 Recipe - Love and Lemons	Cauliflower Pizza Crust Recipe. Prep Time. Cook Time. Green Giant® Riced Veggies Cauliflower. RECIPE VIDEO. CHECK OUT THESE OTHER GREAT RECIPES. Pasta Primavera with Roasted Vegetables Recipe. Broccoli Cheddar Bake Recipe. New Products. Your Family Staples. Thanks for all the happy healthy eating! looks lovely looking forward to making it. I made the pizza crust ,I added 1 tsp coconut flour and 1 tsp almond flour,crust came a little crispy …delicious! Really nice recipe. Hi Joretta — the nutritional information will always be per serving. So in this case, it will be per slice. what is the name of the nutbag you use. also why doesnt vitamix make a stanless steel or brakeproof glass container instead of plastic. I am following a keto lifestyle and I have been dying to try pizza that actually tastes like…. However, this recipe was perfect and tastes great! I used Genoa salami, mozzarella, and basil on mine. Others have just really missed the mark. Thank you! Receipt is very well written, you cannot make a mistake! Pizza is just great, cauliflower you dont even notife the taste. I really want to try the cauliflower pizza crust! I do have a question. Is it possible to swap the cream cheese with cottage cheese? I make it with cream cheese every time. It comes out perfect! Thanks for sharing the recipe this is by far the best cauliflower crust. All rights reserved. Privacy Policy Disclaimer How We Develop Recipes Terms of Use Powered by CultivateWP. Jump to Recipe Jump to Video. Pin Facebook Tweet Email. Cauliflower Pizza Crust Low Carb Keto Pizza 4. Prep: 15 minutes mins. Cook: 25 minutes mins. Total: 40 minutes mins. Servings: 4 servings. Author: Lisa Bryan. Print Pin Review Save Saved. Description Cauliflower pizza crust is a delicious gluten-free, low-carb, keto pizza recipe made from healthy, simple ingredients. Watch how I make it in the video above! Ingredients US Customary Metric. Preheat your oven to degrees Fahrenheit. Remove the cauliflower florets from the stem or use frozen and thawed cauliflower florets. Grate them using a food processor or box grater. Add the cauliflower rice to a microwave safe bowl, cover, and microwave for minutes to soften. Alternatively, you could saute the cauliflower rice in a pan on medium heat on the stove for minutes. Then let it cool to the touch. Transfer the cauliflower rice into a nut milk bag or thin kitchen towel. Drain the cauliflower by squeezing it until all the excess moisture is out. Squeeze as hard as you can! Place the drained cauliflower rice in a large mixing bowl. Add the cheese, egg and seasonings. Use your hands to mix everything together to form the pizza dough. On a parchment lined baking sheet, press the dough dough down into an even circle. The diameter should be around 9 inches. If you have a pizza stone, that's even better and will produce a crispier crust. Bake for 25 minutes, or until slightly golden, then remove from oven. You could also bake for 20 minutes and flip the crust over, then bake an additional minutes for an even crispier crust. Add the toppings and bake for an additional 10 minutes. Lisa's Tips The nutrition facts are for the Margherita pizza flavor. Nutrition Calories: kcal Carbohydrates: 10 g Protein: 13 g Fat: 11 g Saturated Fat: 4 g Cholesterol: 62 mg Sodium: mg Potassium: mg Fiber: 4 g Sugar: 4 g Vitamin A: IU Vitamin C: 83 mg Calcium: mg Iron: 1 mg. Course: Main Course. Cuisine: American. Keyword: Cauliflower Pizza Crust, Cauliflower Pizza Crust Recipe, How To Make Cauliflower Pizza Crust, keto pizza. Did you make this recipe? Mention downshiftology or tag downshiftology! Asian Chicken Lettuce Wraps. Lemon Pepper Chicken. Blackened Salmon. Chickpea Curry. Lisa Bryan Lisa is a bestselling cookbook author, recipe developer, and YouTuber with over 2. Read More About Me. Leave a comment Cancel reply All comments are moderated before appearing on the site. Hope your cauliflower pizza crust was a success, Michael! Be sure to report back :. I hope your cauliflower pizza crust is a success! Let us know how it turns out, Sally. Glad you were able to make this work with frozen riced cauliflower Mara! To form the base I used and old chefs technique. Thanks for sharing how you made this Terry! Glad it worked out perfectly. Where could I have gone wrong? NO food processor, NO blender, NO grating cauliflower, NO dirty appliances. Just NO. to anything labor intensive. If I'm to be expected to eat pizza crust that is made from a vegetable, it's gotta be convenient. Because, in all honesty, I don't have the self-discipline to skip ordering the pizza AND to spend 8 hours grating a head of cauliflower into tiny rice shaped pieces. So here's the deal. We're going to use frozen pre-riced cauliflower. It's available pretty much everywhere in the freezer-section and it works perfectly for this recipe. Finally, I'm going to level with you, because, that's the kind of friends we are. You are not going to bite into this pizza and think wow.. While the result is definitely a crispy cauliflower pizza crust, the texture is not the same as regular pizza crust. That said, it's still a healthy er , low carb, gluten-free, keto-friendly option you've got when a pizza craving hits! Step 1: Preheat the oven to degrees F. and microwave the riced cauliflower according to package directions. Drain well using a colander. Step 2: Place drained cauliflower into clean cotton dish towel. You can also use a cheese cloth or nut milk bag. Avoid paper towels as they will tear. Squeeze out all excess water. Step 3: In a large bowl, combine cauliflower, mozzarella, parmesan, egg, garlic powder, oregano and salt. Stir to combine. Step 4: Dump the dough on a baking sheet or pizza stone lined with parchment paper to prevent sticking and form into a circle that is about 6" in circumference. Step 5: Bake crust for minutes. Place a clean sheet of parchment paper on top of the crust and flip the pizza over so that same piece of parchment is now on the bottom of the crust see recipe video below. Bake an additional 5 minutes. Step 6: Add some tomato sauce, your favorite pizza toppings to the cauliflower pizza crust and then return it to the oven for minutes or until toppings are warm and cheese is melted and bubbly. Cauliflower pizza crust can be prepped and baked ahead of time. When you are ready for pizza night, just add your toppings and pop the pizzas under the broiler for about 5 minutes or until toppings are warm and cheese is bubbly. Store prepped pizza crusts wrapped in plastic in the refrigerator for up to 3 days. These crusts are also great for freezing. Place the cooked pizza crust onto a parchment lined baking sheet and freeze for hours. Remove from freezer, wrap in plastic. Freeze in an airtight container for up to 3 months. You will require one of the following in order to properly drain your cooked riced cauliflower. The nut milk bag is the method that I use, but the others will get the job done as well! The items listed below are not affiliate links. Nut Milk Bag - typically used to remove the pulp from nut milks, these bags are also perfect for squeezing the extra moisture from your cauliflower rice. This is the bag that I use and love. Cheese Cloth - 20" x20" is the perfect size for this recipe. The cloth can be reused multiple times. Pampered Chef Pizza Stone - I have used a Pampered Chef pizza stone for 15 years and love it. If you don't have one, you can use a sheet pan and still get great results. Honest answer, it depends. Cauliflower pizza crust can be deceiving.
The Best Cauliflower Pizza Crust | Gimme Delicious	I am excited to make it again. Glad your pizza crusts turned out perfectly Vanessa :. I had fun making this recipe and even more fun eating it :o I have always wanted to try to make vegan cauliflower crust and this was the perfect recipe for me. Photo by Donna Shaw-Campbell. Next come herbs and spices, vegan parmesan cheese for flavor, and a flax egg for binding. Thanks for sharing 🙂.

Hormone imbalance and mood swings post aCuliflower contain affiliate links. Please read our disclosure Joint health. Learn pizzaa Low GI soups pizsa the BEST low carb and keto-friendly cauliflower crust pizza in under 30 minutes. This cauliflower crust pizza is super crispy and tastes so much like regular pizza and is just 4g net carbs per slice! You will be pleasantly surprised as to how delicious and different this pizza is I promise you will be a keeper.