Cauliflower Crust Cheese Pizza

I must come clean. I’m having too much fun making cauli crust pizza and it’s starting to become an obsession. Thing is, I’m fascinated by how well the cauliflower crust holds and how good it is.

It’s not only about the looks, I love flavor too. It’s just so delicious!
I really wonder why cauli crust pizza hasn’t become a big hit yet. Everybody seems to love it. There’s definitely room for taking up a paleo pizza business...
Plus, while you’re munching a slice you know you’re getting a full serving a cauliflower. On top of that there’s no gluten, low carbs and very few calories. Now, that’s rad!

The secret for the perfect cauli crust lies in squeezing out all the moisture from the cauliflower “flour”. You really need to use some of that elbow grease. If you do it, I promise you’ll get the perfect crust.
I would really like to try how the cauli crust pizza will cook in a proper pizzeria wood-fired brick oven.
I’m sure it will add so many aromas and the crust will get even crustier. Now I’m drooling just thinking about it.


Actually, I should really do that. I should try making a cauliflower crust pizza in a pizzeria. In fact, my good friend Kelly owns a couple of restaurants here in NYC, and in one of them there’s a fully operating wood-fired brick pizza oven. I’ll try to talk him into that and I’ll deffo let you guys know how that goes!

Cauliflower Crust Cheese Pizza                                                                               Print this recipe!
Adapted from Recipe Girl

Ingredients
Yields a 12-inch pizza (feeds 4)

Crust

1 small head cauliflower, cut into small florets (should yields about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese shredded
1 large egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
pinch of ground black pepper

Topping

2 ladlefuls tomato sauce
½ cup mozzarella cheese, shredded
½ teaspoon oregano

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower. Transfer to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower flour to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Spread tomato sauce evenly on the dough; top with mozzarella cheese and sprinkle with oregano.
Bake in the oven for 10 minutes.
Serve hot (btw it holds very well when reheated in the microwave)

Nutrition facts

One pie yields  515 calories, 30 grams of fat, 25 grams of carbs and 73.2 grams of protein.