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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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The Secret To Perfect Cauliflower Pizza Crust

Pizza has to be one of my very favorite meals.

Since traditional pizza is mis-combined, thank goodness for whoever came up with the idea of making a cauliflower-based pizza crust. Now we can have our crust AND cheese, and eat it, too!

All without feeling sluggish and greasy afterward.

You may remember that I’ve tried my hand at a cauliflower crust before. It was fine, but definitely more egg-y than traditional pizza crust—> and it certainly couldn’t be picked up by hand!

Luckily for us, chef Doris has taught me the secret to making perfect cauliflower pizza crust.

The kind you can pick up with your hands.

The kind that will fool your family.

The kind you’ll want to eat again and again!

Cauliflower Pizza Crust
makes 1 large crust

Recipe courtesy of Doris Choi

Ingredients:

4 cups raw cauliflower rice
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt

Directions:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes the secret:

Once you’ve strained the rice, transfer it to a clean, thin dishtowel.

Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

Step 3: Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper– they’re very different!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Step 4: Bake!

Bake for 35-40 minutes at 400F.

The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.

This goat mozzarella is ridiculously good, without a “goat-y” flavor.

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts and adding the toppings, wrap up the whole pizza in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw and bake at 400F, as directed below, until the cheese is hot and bubbly.

Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.

Then slice and serve immediately!

Enjoy!

4.8 from 113 reviews

The Secret To Perfect Cauliflower Pizza Crust
Author: 
 
A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
Ingredients
  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt
Instructions
  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  9. Slice and serve immediately!
Notes
Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Hope you try this the next time a pizza-craving strikes!

687 comments to The Secret To Perfect Cauliflower Pizza Crust

  • monica

    I am completely psyched about this because A: I am grain free B: I raise goats and make my own chevre and mozzerella! I have done the cauli crust before but this one looks much tastier and it gives me something else to put my cheese in! Thanks!

  • Cam

    Any suggestions on cheese replacement?

  • Cristiana

    HI!
    May I ask you why you put goat cheese in the pizza crust?
    Thanks!

    • Megan

      It does wonders for the texture! You can leave it out, but the result won’t be nearly as dry and crispy.

      • Cristiana

        I made it, delicious!

        I am sure the pizza crust will be perfect instead of pita bread to eat hummus or to make a chicken, salad and avocado wrap.

        Thanks and bye bye from Thailand!

  • Patricia

    Sounds great I’m going to try it.

    Do you have any cacao treats? I thought I tried one before but didn’t see it in your collection. Something you can take on hikes for a good sneak. I believe it had nuts, cacao, coconut and soaked dates .

    Thanks for all your recipes.

  • Jeanie

    I tried this recipe as my husband is on a low carb diet, I am on weight watchers, and I wanted pizza. I am not a big fan of cauliflower and hate the way it smells, so I figured if I didn’t like it, hubby would eat it. Well, I was totally blown away, it doesn’t taste like cauliflower at all. I used cream cheese and parm along with extra herbs, cooked it until it was brown and crispy and Yum! Pizza without the guilt, it was way more filling as well. I think I will add some garlic and heavier spices to the crust for more flavor. This crust is a winner, you should try it if your on the fence, you won’t be disappointed.

  • annie

    I gave this 4 stars because it was not perfect IMO. I made some changes that make it perfect and EASIER! Here goes…. Instead of boiling the cauliflower, microwave it for 8 minutes. Take it out of the microwave and let it sit for a few minutes, folding it over with a spoon every so often. This allows the steam to be released, reducing the need to eliminate moisture. Once it is cooled, add 1 t oregano and 1 t basil and 2 t chopped garlic. Add the egg, and 1 cup mozzarella 1/2 cup CHEDDAR. The fat in the cheddar helps with crispiness. Mix it up and spread thinly (1/4 inch) on a cookie sheet lined with parchment paper. MOST IMPORTANT – blot the whole thing several times with paper towels. Change towels as they become wet. When you’ve gotten most of the moisture out, bake it until it starts to turn golden. Then VERY IMPORTANT – carefully invert it onto a new cookie sheet and peel the parchment off the back – see more steam being released – then bake til the other side is also golden. Then top it, broil the toppings and also REALLY IMPORTANT – let it cool for 5 or 10 minutes and you will be able to cut it perfectly. My husband and I love this so much, we don’t even want ‘real’ pizza any more. It’s great with mushrooms, peppers, Gorgonzola, pepperoni along with the usual toppings. I even layer baby spinach over the sauce layer and nobody even knows it is there. Enjoy.

  • blessed

    Leave the microwaves alone. Throw the microwaves away. Recipe is ready enough and fast enough. Microwaves are not nutrient friendly. We need to get our kids interest in cooking without popping everything in the microwave. I like the method, the way you explained it and I am on the way to the store to get the ingredients. Back at you when I get finished making mine.

    • kate

      The microwave is a time saver. I cook everything else from scratch and use fresh ingredients without the use of a microwave. I think I this instance its just a little help. But I totally agree, traditional cooking is the way to go ;)

  • michelle

    My husband made this tonight, used parmesan and it was AMAZING! We will try with goat cheese next time :-)

  • Lisa

    I am excited about this! No fan of cauliflower either, what can I substitute for parchment paper? That’s the only thing I don’t have! Thanks!

  • Linda Burns

    Megan! I was blessed to click on your site: I made the cauliflower crust. It was really good. I had mozzarella on hand and used it. I want to try the chevre on my next pizza. I used pesto, grape tomatoes, fresh basil from my garden, and shredded parm as my toppings. Delicious! The clean kitchen towel is a must! I should have squeezed and squeezed! I thought I had enough liquid out of the riced cauliflower, but I had to use Annie’s suggestion-the paper towels-too. I made two smaller crusts and am going to freeze one.

  • I can’t have cheese of any sort, is there a substitute?

  • I have searched high and low, executed many recipes, and this recipe — by far — takes the blue ribbon for achieving the desired flavors and texture of a delicious, gluten-free, carb-free pizza. I used this recipe tonight, and even executed as a thicker crust, it worked fabulously. Thank you for sharing this recipe and making me feel fabulous, even after indulging in a tweaked Detroit-style pie.

  • Tested and approved :) I’ll share the recipe in French on my blog this week and link to you of course. Thanks for the recipe!

  • […] was that.  We have tried a few alternative pizza crusts and this one, by far, is the best.  This pizza, paired with Howe Sound Brewing’s (our local brewery) seasonal Four Way Fruit […]

  • […] Twix Bars - Oh my, these look amazing! I’m a huge fan of The Detoxinista’s awesome cauliflower pizza base so I can’t wait to try these no-bake twix […]

  • Dalia

    This recipe is amazing! Tried it for dinner tonight. So healthy and carb-less. Thanks for sharing

  • Savannah

    Just made this yesterday. I didn’t have any goat cheese so I made almond cheese the night before. Because of the texture and flavor of the almond cheese, I figured it would be a little strange as a topping but I did put it in the crust. It turned out wonderfully! The yummy veggies I piled on it added such great flavor that I didn’t miss not have the cheese on top. Even my picky friend who was hesitant to try it at first asked for the recipe!!
    I also didn’t have parchement paper but a glass pan worked fine. The crust was nice and crispy. ;)

    PS: I make your recipes all the time! They never fail!

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