Pin It The first time I made cauliflower crust, my husband actually thought Id ordered takeout. He watched me spread the dough on a baking sheet, looking entirely skeptical. When it came out golden and firm, he genuinely could not believe it was vegetables.
I started making this during a summer when I was trying to eat lighter but still host Friday pizza nights. My friends were so confused watching me wring out cooked cauliflower like a wet towel. By the third bite, nobody was asking questions anymore.
Ingredients
- 1 medium head cauliflower: The moisture content here makes or breaks everything, so squeeze it like you mean it
- 1 large egg: This binds everything together without adding flour
- 60 g grated mozzarella: Adds stretch and helps the crust hold its shape
- 30 g grated Parmesan: Brings that salty depth that keeps it from tasting like diet food
- ½ tsp dried oregano: Makes the kitchen smell like an actual pizzeria
- ½ tsp garlic powder: Because garlic belongs anywhere pizza exists
- ½ tsp salt: Cauliflower needs help in the flavor department
- ¼ tsp freshly ground black pepper: A little heat keeps things interesting
Instructions
- Rice the cauliflower:
- Pulse florets in a food processor until it resembles actual rice, not mush
- Cook and cool:
- Microwave the cauliflower rice for 4 to 5 minutes until soft, then let it cool enough to handle
- Squeeze out everything:
- Wrap the cooked cauliflower in a clean towel and twist until your arms shake, literally getting out as much liquid as possible
- Make the dough:
- Mix the squeezed cauliflower with egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until it holds together
- Shape it thin:
- Spread the mixture on parchment paper to about ¼ inch thickness, thinner than you think you should
- Bake first:
- Bake at 220°C for 20 to 25 minutes until golden and firm to the touch
- Add toppings and finish:
- Add whatever you like and bake 5 to 8 more minutes until cheese melts and everything gets bubbly
Pin It This recipe saved my pizza nights during months when I was avoiding grains. Now I make it even when Im not dieting because the texture is so satisfying.
Getting The Crispest Results
Ive found that spreading the dough slightly thinner than feels correct gives the best crunch. The crust firms up as it cools slightly, so do not judge the texture straight out of the oven.
Topping Ideas That Work
Heavier toppings will make the crust soggy faster. I stick to light sauces, sparing cheese, and quick cooking vegetables. Fresh basil after baking makes everything taste more intentional.
Make It Ahead
You can bake the crust fully, cool it, and freeze it between layers of parchment. Then top straight from frozen and add a couple minutes to the final bake time.
- Let the crust cool slightly before slicing to avoid breaking
- A pizza cutter works better than a knife
- Serve immediately while the edges are still crisp
Pin It Some Friday nights this is exactly what I want, and I honestly do not miss regular crust anymore.
Recipe FAQs
- → How do I prevent the crust from becoming soggy?
Make sure to squeeze out all moisture from the cooked cauliflower using a clean towel or cheesecloth before mixing the dough. This step is essential for a firm, crisp crust.
- → Can I make this crust vegan?
Yes, substitute the egg and cheeses with vegan alternatives like flaxseed egg and plant-based cheeses to keep the crust cohesive and flavorful.
- → What cheese types work best in this base?
Mozzarella and Parmesan contribute to both texture and flavor, providing a melty yet firm crust foundation.
- → Is this crust suitable for gluten-free diets?
Absolutely, using cauliflower instead of flour makes this crust naturally gluten-free and suitable for sensitive diets.
- → Can I prepare the crust in advance?
Yes, you can prepare and bake the crust ahead of time, then store it in the refrigerator and reheat before adding toppings.