When I shared this recipe for cauliflower pizza crust back in 2012, I thought I had hit the jackpot. The cauliflower pizza crusts I had made prior to this one had been soggy, greasy, and basically felt like I was putting pizza toppings onto an omelet, but this recipe was different.
(photo credit: Nicole Franzen, from Everyday Detox)
My friend and mentor, Doris Choi, taught me the secret to making a crust that is much more bread-like: you need to wring out the cooked cauliflower removing all of the excess water. (Using soft goat cheese instead of cheddar helps improve the texture, too.)
The only problem with the original recipe is that when you cook the cauliflower and then wring it out in a dishtowel, you could potentially burn your hands. The cooked cauliflower is piping hot! Of course, you can wait for it to cool before starting the process, but then you have to wait longer.
I’m not that patient.
So, you can imagine how happy I was to discover that you don’t have to cook the cauliflower (at all!) when you start with frozen cauliflower. All you have to do is let in thaw in the fridge the night before you want to make pizza. If you have a copy of my cookbook, you know that this is the only method I use now to make cauliflower pizza crust. It’s SO much faster! I like to make a double-batch of this recipe, to make two large pizza crusts at once– the crusts freeze beautifully, so I always have a frozen pizza on hand!
I hope you enjoy it as often as I do. I’ve made a quick video to help guide you though the process!
- 2 pounds frozen cauliflower florets , thawed
- 1 egg , lightly beaten
- ½ cup chèvre (soft goat cheese)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a ricelike consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
- Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre, oregano, basil, and salt, stirring well to create a uniform mixture.
- Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
- Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another ı0 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
- To complete the pizza, add your favorite sauce and toppings and then bake for another ı0 minutes at 400ºF, until the topping are heated thoroughly. Slice and serve hot.
Per Serving: Calories: 602, Fat: 30g, Carbohydrates: 48g, Fiber: 20g, Protein: 44g
**VEGAN VARITAION: If you want a dairy-free and egg-free crust, try my Vegan Cauliflower Pizza Crust recipe!
This easier and faster pizza crust is a weekly staple for us, so I hope you enjoy it just as much! For more easy and healthy comfort food recipes like this one, along with a complete meal plan and shopping list, be sure to pick up a copy of my cookbook here.
Reader Feedback: What’s your favorite type of pizza crust to make?