Cauliflower Pizza Crust

Who doesn’t love pizza?  Admittedly, when those cravings hit hard I need to get my fix as quickly as possible and sometimes that means going the frozen route. *gasp*  I know right?  Well I have found quite a few frozen, organic brands that are actually quite good!  Amy’s organic Spinach pizza is definitely my favourite so far, but it does contain wheat and cow’s cheese which are two things I do try to avoid.  When I do buy prepared food (rare) this also applies to restaurants, I often ask myself the following: Can I make this at home? Will it taste better if I do?  Chances are, the answer is yes to both of these.  The deciding factor is time, do I have the time to make it?  Cauliflower pizza crust is one of those recipes that does require a bit of time, but once you get the process down it gets quicker every time and it is so damn delicious and worth the time.

Cauliflower Pizza Crust

2 – 4 people | 60 minutes

Without further delay here is the recipe:

  • 1 large head cauliflower, grated or pulsed in blender
  • 1 egg, beaten
  • 1 tbsp Italian seasoning
  • 1 4.5 oz goat cheese log or 1/3 cup (Can also use goat mozza)
  • Any other herbs you want to add! Less is more IMO

Directions

  • Preheat oven to 400F
  • Wash and dry your cauliflower.  Break it into florets and either use your blender to rice it by pulsing a handful of florets at a time, or use a cheese grater to do the same thing. Blender is just more efficient and you’re less likely to loose a finger tip!
  • Get a pot or steamer and add 1 -2 of water, steam your cauliflower until soft 5 – 7 minutes.
  • Once you are done steaming, and do this cautiously as it will be hot, use a cheese cloth or clean tea towel and squeeze out as much water from the cauliflower as possible.  THIS IS CRUCIAL!  Otherwise your crust will have too much moisture and it will fall apart on you.
  • Add all above ingredients to a mixing bowl and use your hands to thoroughly blend.
  • With a parchment lined baking sheet, use your hands to form your crust.  You will want to keep the edges higher about 2/3 inch high and ensure the rest of the crust is at least 1/3 inch thick.
  • Bake for 30 – 40 minutes until cauliflower is golden brown.

 

 

 

  • Add your toppings!  Again, anything goes, shredded goat mozzarella, pesto, olives and broccoli are my go to!  At this stage I use the broil feature to get that nice golden brown cheese.  Just make sure you watch it, 1 – 2 minutes max!
  • Enjoy!

 

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