Chef John's Cauliflower Pizza Crust

Chef John's Cauliflower Pizza Crust
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    824

Experience the unexpected delight of this cauliflower pizza crust – a surprisingly delicious and gluten-free alternative that captures the essence of pizza in a creative new way. Perfect for those seeking a lighter, vegetable-forward option without sacrificing flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    8 g
  • Cholesterol
    61 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    4 g
  • Sodium
    479 mg
  • Sugar
    4 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View Place cauliflower into a food processor; blend until finely ground. (Prep time: 3 minutes)

Image Step 03
03 Step

Recipe View Cook cauliflower, water, and salt in a large skillet over medium-high heat until fragrant and most of the water is evaporated. Cool completely. (Cook time: 5-6 minutes, Cooling time: 15 minutes)

Image Step 04
04 Step

Recipe View Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove excess moisture. You should have about 1 1/2 cups cauliflower pulp. (Prep time: 5 minutes)

Image Step 05
05 Step

Recipe View Stir together cauliflower pulp, egg, goat cheese, Parmigiano-Reggiano cheese, and cayenne pepper in a large bowl to form a soft dough. Gather into a ball and place in the center of the prepared baking sheet. Press dough into a circle, about 1/4-inch thick. (Prep time: 7 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven until golden brown. Cool and turn crust over before topping. (Bake time: 40 minutes, Cooling time: 10 minutes)

For a crispier crust, pre-bake the crust for an additional 10-15 minutes before adding toppings.
Experiment with different cheeses and spices to customize the flavor profile.
Ensure the cauliflower is completely cooled before squeezing out the moisture to avoid burning yourself.
If you don't have a food processor, you can use a box grater to finely grate the cauliflower.

Marianne Lebsack

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 274 Ratings)
Total Reviews: (4)
  • Aron Corkeryhartmann

    The key is really squeezing out as much moisture as possible. Followed the recipe exactly and it was perfect!

  • Marlene Bartell

    I was skeptical, but this crust turned out amazing! So much better than I expected.

  • Deangelo Schoen

    A great gluten-free option, my kids loved it!

  • Nayeli Price

    I added some Italian herbs to the dough and it was a game-changer!

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