Over the weekend I was very excited after discovering my food processor had arrived in the mail. These little things are quite the time saver! I got mine off of Amazon simply because I wanted a bigger one but you can easily find 1.5 cup to 2 cup ones at your local thrift store. This past weekend I decided to put my new food processor to the test as I started to crave pizza. Personally I am trying my best to eat healthy so eating a greasy slice of pizza was not in the cards for me. In the past I have made various attempts at making cauliflower crust pizza and while they were always tasty they lacked the stability of a normal pizza. Eating pizza with a fork is just not my thing! After lots of trial and error I finally managed to create a sturdy cauliflower crust! So here is my new favorite cauliflower crust pizza recipe!
What You’ll Need:
- Food Processor
- Microwavable Bowl
- Thin Dish Towel (VERY IMPORTANT! Just don’t use anything that will get lint in your cauliflower.)
- Gloves (Optional)
- Parchment Paper (I recommend using this rather than spraying the pan.)
- Pizza Pan or Baking Sheet
- Mixing Bowl and spoon.
(The recipe below is best for 1-3 People, double the recipe for more people!)
- 1 Head of Cauliflower
- 1 Egg (Vegans can use a flax egg)
- 1 Cup Fat-Free Cheese (Cheddar or Mozzarella) or Parmesan cheese. (Vegans can use Daiya Cheese Shreds)
- 1 Tablespoon of Garlic Salt
- 1/2 Teaspoon of Salt
- Dash of pepper.
Toppings: (I made a garlic and olive oil pizza. Feel free to go traditional and do tomato sauce instead if you’d like!)
- Olive Oil
- Garlic Salt
- Assorted vegetables of your choosing. I used black olives, mushrooms, spinach, and onions.
- Fat-Free Mozzarella. (Vegans can use Daiya Mozzarella Shreds)
Preheat your oven to 400 degrees.
Remove the greenery and steams from your cauliflower and chop into florets to make it easier to process.
Add the cauliflower florets to your food processor and carefully pulse until it has similar consistency to rice. Try not to overdo it.
Now for the next step you have two options…
1) Microwave it (my chosen method): Place cauliflower rice into microwavable bowl and microwave it for 4 minutes.
Or if you don’t like microwaves…
2) Bring about an inch of water to a boil, add your cauliflower rice to it, cover, and let it cook for about 4-6 minutes.
Regardless of the way you choose to cook the cauliflower please be careful, because it will be very hot afterwards! Let it sit for a minute or two before you proceed. If you chose to boil rather than microwave the cauliflower rice then be sure to use a strainer first before you complete the next step.
For this next part I put on some rubber dish-washing gloves to protect my hands from the hot water, but you don’t have to if you wait for the rice to cool a bit. Grab a clean thin towel and place it over your mixing bowl. Dump the cooked cauliflower into the towel.
Once it’s a safe temperature wrap the towel tightly, twist, and SQUEEZE the excess water out of the cauliflower into the sink. Try to get as much water out as you can, because this step is crucial and will help reduce the sogginess of the crust! This step was exactly what all of my past attempts at cauliflower pizza lacked so I stress that this needs to be done.
Once most of the water is out you can go ahead and drop the cauliflower into your mixing bowl. You no longer need the towel so you can place it aside.
Add the egg, tablespoon of garlic salt, dash of pepper, 1/2 teaspoon of salt, and 1 cup of either Parmesan or fat-free cheese. I didn’t have Parmesan at the time so I decided to use fat-free mozzarella. Combine the ingredients well. Go ahead and use your hands to form the ‘dough’, I always use my plastic gloves from H-Mart for jobs like these, but clean bare hands are fine too.
Once the ingredients are combined properly, place a piece of parchment paper onto your pizza pan. This saves you from the likelihood of the crust sticking! If you ran out of parchment paper like me then please know that it’s not the end of the world. Just be sure to spray your pan very well or spread some coconut oil to help. Parchment paper will make it so much easier for you so you don’t have to go at it with a spatula later.
Now you can go ahead and form your pie! The shape is up to you, but make sure it is about 1/3″ thick and make the edges higher just like regular crust.
Once that is ready you can go ahead and set your timer for 20 minutes. I gave my crust a little sprinkle of garlic salt again just because I love it.
Pop it into the oven and let it bake, check it after 20 minutes for firmness and a golden brown color. If it’s not ready then put it back into the oven for 5 minute intervals and check it frequently. (Mine took only 20 minutes to become golden brown.)
IMPORTANT TIP FOR TOPPINGS:
To protect your pizza from getting soggy you should make your first layer cheese followed by the oil/sauce! I know this sounds rather backwards from what we know about pizza but just think of the cheese as a protective layer.
Personal Order of Toppings:
- Layer of fat-free mozzarella cheese.
- Drizzled extra virgin olive oil.
- Black olives
- Sprinkled layer of leftover cheese.
- Dash of pepper.
Return the pizza to the oven for another 5-10 minutes (Mine was complete after 7 minutes). The goal is for the cheese to become hot and bubbly. Yum!
Once it looks like it’s ready to go remove it from the oven, slice, and enjoy!
This recipe is vegetarian and boyfriend approved! ^^
Let me know what you think!