This Cauliflower Pizza Crust recipe is a healthy veggie-packed option that is naturally gluten-free and grain-free. It’s perfect for people who still want to eat their pizza, while following a low-carb or food combining diet.
How to Make Cauliflower Pizza
Making cauliflower pizza is straight-forward, but a little labor intensive. If you start with fresh cauliflower, you’ll need to steam it until tender. (You can skip this step by using frozen cauliflower– read further down in this post for more info.) Then, you’ll pulse it in a food processor until it’s rice-like in texture.
(You can save even more time by purchasing pre-riced cauliflower, either fresh or frozen.)
The Secret to a Non-Soggy Crust
Once your cauliflower is tender and “riced” you’ll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands. (I the same nut milk bag that I use to make almond milk to do this.)
Once the cauliflower “rice” is very dry, you mix it with an egg, soft goat cheese (which gives the crust a better texture than using shredded cheese), and some Italian seasonings.
If you don’t have goat cheese on hand, many readers have reported success in the comments below using other cheeses. You can try mozzarella, cheddar, or even cream cheese with similar results. The texture is the driest with the soft goat cheese, though.
The crust won’t be like anything else you’ve worked with before– you spread it with a spatula, and use your hands to press and shape the dough.
Bake until the crust is dry and golden, then flip it and bake longer until the other side isn’t soggy. I use the parchment paper to make the flipping process easier.
(You don’t need a second piece of parchment paper after you flip it– the baked crust won’t stick to the pan after it’s been flipped.)
Using Frozen Cauliflower for Pizza Crust
I’ve been making this cauliflower pizza crust for years, and there are a number of ways you can make it, but the easiest method is by starting with frozen cauliflower.
I buy 1-pound bags of frozen cauliflower, so that I don’t have to do any chopping, and then I thaw them in the fridge the night before I want to make my pizza.
Using frozen cauliflower allows you to skip the pre-cooking of the cauliflower, and ultimately saves you time, but I’ve also included directions for starting with fresh cauliflower in the recipe below if you’d prefer to do that.
You must thaw and squeeze out the liquid from the cauliflower to get a non-soggy crust.
Update: Many stores are also now carrying frozen pre-riced cauliflower, which will save you even more time, since you won’t have to break out the food processor, either. I’ve made this crust using two 12-ounce or two 16-ounce bags of frozen cauliflower, so know that this recipe is relatively flexible with the cauliflower amount.
Cauliflower Pizza Toppings
One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the toppings minimal. Go light on the sauce, so that it doesn’t re-hydrate the crust and make it soggy, and the same goes for the cheese. (Remember, there’s already some cheese baked into the crust, too!)
How to Make It Without Cheese
If you don’t tolerate dairy well, I’ve made this crust by omitting the cheese and using an extra egg instead. The crust texture is a little “egg-ier” that way, but it still holds up.
I’ve also posted a Vegan Cauliflower Pizza Crust recipe, if you need an egg-free and dairy-free option.
How to Freeze Cauliflower Pizza Crust
Because making a cauliflower pizza crust can be a bit labor-intensive, I like to double the recipe and make two large crusts (or 4 smaller crusts for individual pizzas) and freeze the extras for an easy future meal.
I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. That way, when you’re ready to make a pizza, you can simply place the frozen crust on a pizza sheet and bake it at 400ºF just until it’s heated through, about 10 minutes.
Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling.
The Secret To Perfect Cauliflower Pizza Crust
Ingredients
- 1 pound cauliflower florets (or thawed from frozen; see notes)
- 1 large egg , beaten
- 1/3 cup soft goat cheese (or grated Parmesan)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400ºF. If the cauliflower isn't already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
- If you're using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook the frozen & thawed caulifower, so it will save you time! Tip: You can use up to 1 1/2 pounds of cauliflower, if you want to use two 12-ounce bags. It still holds together well!
- Once the riced cauliflower has been cooked (or thawed), 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! (Be careful if your cauliflower is still hot-- let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
- In a large bowl, mix up the squeezed-out rice, egg, cheese, and spices. It won't be like any pizza dough you've ever worked with, but don't worry, it will work!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4"thick.
- Bake for 30 to 35 minutes at 400ºF, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 more minutes.
- Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
Video
Notes
Nutrition
Nutrition information is for 1/4 of this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
If you try this Cauliflower Pizza recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too. We can all learn from your experience!
More Cauliflower Recipes:
- Mashed Cauliflower “Potatoes” (or try my Slow Cooker version)
- Air Fryer Cauliflower
- Mouth-Watering Cauliflower Steaks
- Cauliflower Fried Rice
- Creamy Cauliflower Alfredo
- How to Make Cauliflower Rice
I can’t wait to hear what else you try!
–
Reader Feedback: Have you tried a cauliflower pizza crust yet?
This turned out awesome! I did add the grated parm to parchment paper. If any of you still have a potato ricer, this works great to get moisture out of cauliflower. I just pressed on it until it almost started to come thru ricer.
Can I use feta cheese for the crust instead of goat cheese?
Hello Amy, I’m Greek and I opted for an alternative such as manouri or anthotiro instead of chevre. But you may need to soften up feta with something like yogurt or cream cheese, otherwise I suspect it will be too crumbly to hold with your hands.
Hello Megan, thanks for inspiring me to try your cauliflower pizza crust. I made a batch for the first time today, where three head of cauliflower yielded 4 pounds of “riced” cauliflower. For two crusts, I followed your recipe, except I microwaved the cauliflower for 8 minutes and added 1/2 garlic powder. I still had to wring the cauliflower dry and will do so even more the next time. For the other two crusts, I added 1 teaspoon cinnamon, 1/4 teaspoon mace, 1 tablespoon maple syrup, (omitting the pizza spices) to make into flat breads for peanut butter sandwiches.
I love your lifestyle change philosophy. I got into Pilates three years ago and have adopted a community who all try to improve their health and happiness. We are on a lifelong journey! Warm regards, Donna
P.S. I bought your book!
I wish I could send you a photo; I shaped the crusts by folding the parchment paper over the dough, like wrapping a present; then, I used my rolling pin to flatten to the shape of the parchment paper package. So fast!
what about if you steam the cauliflower instead of boiling it? You do not have to remove the water…
You still have to remove the water naturally found in the cauliflower– no matter how you cook it!
Greetings from Greece! Just tried this tonight with twin toddlers, a vegetable-fearing husband and granny. They all loved it! The cauliflower used was from our own garden, and instead of chevre and mozzarella, I used local Greek alternatives, both from goat’s milk. Substitute manouri for chevre and kaseri for mozzarella. It all held together wonderfully! Thank you for the recipe – I will be making it again!
So good! I heeded all of the advice here … substituted some cheeses, added some other spices such as garlic and italian spice and added that last layer of mozza cheese last 10 minutes of cooking to create a barrier with the sauce. IT WAS PERFECT! Thank you for the recipe, making two crusts tonight to freeze for later.
This turned out ah-mazing! Excited to try the vegan one next! Thank you!
This was delicious! Only problem I had was with the crust being a bit soggy. Wasn’t too crunchy like I expected it to be. What do I need to do to make it crispier next time?
I’ve only made this once (and currently making it, hence why I’m here) and the first time I made it, the crust came out perfectly crisp. From what I’ve read on other recipes, it’s absolutely *imperative* that you squeeze as much water as possible out of the boiled, riced cauliflower. Too much water will make it too soggy. Hope this helps!
Does it need to be 2 lbs cauliflower before you trim & rice it? Or do you want 2 lbs after you rice it? I’m making this now & am unsure!
I buy the 2-pound bags of pre-chopped cauliflower florets, so there are no leaves to trim off. Usually a 2 1/2 pound head of cauliflower will equal 2 pounds of cauliflower florets, and then once you rice it the weight should stay the same.
Can you use the bag of cauliflower already pre chopped (riced)?
Thanks for the recipe I have also tried the cauliflower pizza crust, and even though it was good. It was too soggy and as a person who loves pizza I was disappointed, So thank you again for another way for me to try it.
I made this tonight,edges are crunchy the way I love center was a bit to moist. Thought maybe making it thinner. Also would a light buttering before baking help with crisping up the center? I will make this again thanks to little ideas to help with flavor.
I just steamed cauliflower above the water, then pullled out the steamer and let it sit to drain. Did not use towel etc, but the crust turned out wonderful! Not watery at all, so i think it is better NOT to submerge the veg in water! This recipe is amazing: everyone loved it. Used cheddar cheese , mushies, red onion, olive and of course the sauce: it was terrific. Will be a staple in our house: did not take me too long either. .
I messed it up 🙁 I admit I didn’t squeeze the water out very much.. but I did put in a towel and squeeze. I also didn’t make it 1/3 inch thick I made it too thin. I also used aluminum foil not parchment paper… also the cauliflower is HOT and when I added the raw egg it instantly cooked the egg!!!
I still ate it all but with a fork scraping it off the aluminum foil….
I can see how it WOULD work well because it was NOT crispy it was VERY much a “sponge like “bread”! just mine was too thin to hold the toppings I put.
Thank you Susan for sharing your experience. Hey at least you tried it. I am new to this eating lifestyle, I can only imagine my first try. Like someone once told me, keep trying until you get it and then soon after that you will make your own edits of it. I can’t wait for you to share your edits.
Looks delicious can’t wait to try it
Great recipe, I’ve tried many versions of the Cauliflower pizza and this is the most turnkey and delicious!
Will follow all of your recipes in the future.
I just made this tonight for supper. It was delicious!! It was nice and firm when I cooked the crust, but then once I loaded on the sauce and toppings and cooked it again it wasn’t stiff enough to pick up. I think probably because of the watery sauce I used.
Could I do this without any Chèvre? If so would there be a good substitute? Thanks!!! I love this recipe and have been cooking your recipes for years!! You are amazing! I am not doing dairy for a bit 😉
You can you mozzarella skim 1/2 cup!
Making this tonight, I have never tried it with the goat cheese. I would like to suggest cheesecloth for squeezing the water out. I also use my convection on the oven to cut down on the time frame 😉
This time I cooked it the suggested time then I flipped it and baked about another 15 min…crispy and delicious!
Great idea!
How long did you cook it?
Thank You for this receipe I have made it twice once with first time i used one head of cauliflower this time I used three heads but i used 4oz of goat cheese it is so good after I bake it I but a layer of mozzerella cheese bake that until the cheese it melted than put a little sauce pepperoni then sliced vegs put it in for 5 to 10 minutes
Made this according to your recipe and it was a huge success !! My Husband just LOVED this.We have been Gluten free for almost a year and we miss Pizza more than any other gluten products … but with this recipe we can have “guilt free”Pizza! Thank you so much!! 🙂
I made this tonight and it was great! I only used 1 large head of cauliflower which made a smaller “pizza” , but it held together nicely and tasted really good. The secret to the consistency is, just as you advise, squeezing the cauliflower “rice” dry, dry, dry. Your directions are spot on….delicious!
We use your crust recipe every time we make cauliflower crust pizza. I always link back to your page. Thanks for sharing with the world! It’s delicious! Insta Pics @twinmomk
Do you think that the crust could be made ahead of time? And if so how should it be stored?
I have not made this exact recipe yet but have made other cauliflower crusts and have frozen them (both with and without toppings) successfully, and while frozen with toppings will bake and taste just fine it will be a little softer than if you freeze the crust by itself, reheat it by itself 15 mins on 400 (I actually prefer to warm it on 350 for 10 mins and flip it for another 10…makes it really nice and crispy) and them top it and cook it long enough to melt the cheese/warm the toppings.
What if you don’t like goat cheese can I use something else maybe crem cheese or something ?? Thank you !!
I’ve played with a lot of different flours for pizza over the years, but this is totally new to me!! Looks great! I like the crispiness 🙂 What alternatives would be good for the pizza sauce to avoid nightshade that would be recommended with this dish?
Try my Tomato-Less Marinara recipe: https://detoxinista.com/2014/10/tomato-less-marinara-sauce-nightshade-free-aip-friendly/
Just FYI, we tried the pizza and we really loved the sauce you suggested!! I think the pizza was a bit soggy, as we might not have cooked it long enough. But were using the sauce for other recipes now too!
I am allergic to night shades and make a “Fauxmato” sauce inspired by friends who are creative in their substitutions for me. Basic concept is to steam or boil carrots. Then sauté them in garlic and a lot of olive oil with minced garlic. I add lemon juice, a capful of apple cider vinegar, a little agave, and seasalt. The proportion of the acid and sweet have to played with. Then I use a hand mixer to blenderize and turn into a sauce. So a lot of olive oil to allegations w a smooth texture. So actually the acids and agave are added after I blenderize the cooked carrots and olive oil and garlic. It tastes amazingly like a fresh tomato sauce. Sorry I don’t have proportions but to give a very rough idea…probably around 2 bags of baby carrots , 3/4 to 1 cup olive oil, 1/4 to 1/2 lemon juiced, 1/2 to 1 cap of Apple cider vinegar, 1 to possibly 2 tsp agave, salt to taste. 2 to 4 cloves of garlic. Will get you in the ballpark. Top with fresh basil.
What size bag of baby carrots do you use? Two large bags or two small?
This recipe came out so much better than the last recipe i tried. I didn’t have goat cheese so I used ricotta. Can’t wait to try with chèvre! But that bit of tang will be amazing!
How did it turn out with the ricotta? I’m about to make some and would like to use up my leftover ricotta if it worked!
Fantastic! My husband and I just loved this recipe. It came out perfect. I forgot to use the goat cheese, and instead used parmesan.(1 cup) and i used 1 and a half beaten eggs. I had to extend the baking time a bit, since it wasn’t browning fast enough. For the topping, i had sautéed a bunch of mushrooms and put them on top along with mozzarella and added some yummy Italian truffle cheese. Wonderful!
Great recipe! My husband, who hates cauliflower, loved this pizza! I served it for guests and it was raved by all.
I have wanted to try a cauliflower crust. My Wegman’s store recently started carring cauliflower rice. The recipe said use 2 lbs of cauliflower florets, riced. I’m not sure how much cauliflower rice would be equivalent to 2lbs of cauliflower florets riced. For example, when baking if a recipe calls for 2 cups of sifted flour you sift flour until you get 2 cups. If it says 2 cups flour, sifted you measure 2 cups flour than sift. So my question to anyone is, when you took 2 lbs of cauliflower florets and riced them did anyone ever measure how much cauliflower rice you had. I’m asking because I assume it would make how much of the goat cheese and egg you would add to make the crust the right consistency. If anyone has an answer that would be great, if not guess I’ll just have to wing it.
How did the bagged riced cauliflower work for you? Did it eliminate any of the steps (the cooking and straining) ?
don’t you just love Wegman’s?
I would love to try this recipe but I am dairy free. Is there a substitute for the goat cheese?
Most health stores have vege cheese that is similar to dairy cheeses you may want to try that.
This is my go to pizza crust! My family loves it and I LOVE that it is NOT carbs! Thank you format his wonderful recipe and directions.
Amy
* for making – not format
I tried a different recipient yesterday, but I will try it this way next time. I used basill pesto, mozzarella and sun dried tomatoes. Prep time is long but worth every minute
I have made this several times and really like it! I flip it over after 35 minutes and bake another 10 to 15 minutes because I found that with certain toppings, the crust can get a bit soggy. Anyway, this is the easiest recipe out there and I’m so thankful to have found this. My local Walmart actually carries cauliflower “crumbs” which simplified everything quite a bit… Just microwave for 4 minutes, let cool, then squeeze the ever living life out of it. Question: has anyone tried freezing the crust for future pizzas? If so, do you defrost before using? How long should it bake? Thanks for this great recipe!
Just made it this evening. Awesome!!!!! I squeezed until I could squeeze no more. I let it cool a bit before adding beaten egg. I did not use salt, but did ground pepper, a bit of powdered oregano and some fresh dried basil. I used sheep milk cheese case that’s what I had. Added some sliced olives and some mushrooms to the crust when it was ready. I cleaned and sliced the mushrooms before hand and dehydrated them a bit in a 400 degree oven to get ‘some mister out. Thank you! This is a hit at my house 😉
Could I use store bought riced cauliflower instead of doing it myself? Would that eliminate the cooking and straining process?
I apologize if this has been asked already…I’m rushing around and didn’t have time to browse all the comments. Thank you for your help and I am so anxious to try this!
Can’t wait to try this! I also read on another recipe post that you could JUICE the cauliflower in a juicer to extract all the moisture and use the pulp. Are you against microwaving the dry cauliflower for 10 mins? Seems odd to cook it in water when you want it as dry as possible.
It will depend on your juicer. I used a Breville centrifugal juicer, and I still found the pulp to be too moist for a crisp, dry pizza crust. (A masticating juicer would work better, but the process is SO slow!) I personally would never use a microwave for cooking (we got rid of ours years ago to avoid temptation), and cooking with water is one of the safest ways to cook anything, since it helps avoid browning– which can be a sign of acrylamide formation. However, you could dry roast the cauliflower in the oven at 350 for 25 to 30 minutes if you’d prefer not to cook with water. Or even BETTER, I’d just recommend trying my updated recipe where you don’t have to cook the cauliflower at all: https://detoxinista.com/2015/09/the-easiest-cauliflower-pizza-crust/
Thanks for getting back to me. I agree I don’t like using microwaves either but am outnumbered in my household! Steaming was another idea I read but now I’ve watched your frozen cauliflower video I’ll definitely give that a go!
Cant wait to try this recipe. Ill will be using some kind of cheese other than goat cheese. Maube a combo of pot cheese and grated parmesan
I tried this recipe everyone and it worked great. I although did not use goat cheese and ussd skim mozzarella instead and didnt have parchment paper on hand so used reynolds stick free wrap and it turned out ok but I did though have to use a knife to lift some of the pizza off of the wrap so please do as he said and use the parchmnet paper…Thanks for posting tbis recipe sir i will be using it for now on
Typo…please exuse the sir…i meant mam
Is there any way to use Reynolds and avoid sticking? I have all ingredients, but forgot to buy parchment paper 🙁
Thanks for all the great recipes…I made teriyaki last night and it was a hit!
Are we supposed to be anti-microwave or something? Wouldn’t it be easier to, after processing the cauliflower, put in a microwave container with cover, steam in microwave for two minutes? Then you wouldn’t have all the water to squeeze out, or risk a soggy result.
You’re welcome to do that, if you like. We did choose to get rid of our microwave, so it’s not an option in our home.
Congratulations to you! Microwaving is extremely toxic. Just visiting your site for the first time. Am going to try the cauliflower crust. Will comment afterwards.
Thanks,
Jana
Made the crust tonight. Used herbed goat cheese. Then topped it with Neiman Ranch bacon that was softly sautéed, fresh garlic that I carmelized in the bacon fat. Sliced green olives and hickory-smoked Coastal white cheddar. Served with a green salad. It was really good! We are gf peeps so this was a nice break from gf crust which is just “ok”.
Thank you Megan,
Jana
I love this crust using herbed goat cheese! Glad you enjoyed it. 😉
How is microwaving extremely toxic?
Fear of microwaves…prepare your tin foil hats. Although I don’t have fears of science based on superstition and pseudo-science (step one is learning how a microwave works instead of using “The Incredible Hulk” as your guide), I can’t see how microwaving this would give better results than an oven, as the oven option seems like it would dry it out more, giving it a better texture. I will have to try this as I would love to know if it taste remotely like real crust. Thanks for the recipe.
“Microwaving is extremely toxic”
Source?
Did did you try the microwave method? And if so, how long did you microwave the cauliflower? Did you still have to squeeze it out?
Even if you don’t use water and microwave it, cauliflower will still have water to drain out but not as much. I usually microwave mine.
I have trouble squeezing the moisture out with the towel. Any suggestions?
I am thinking a nut milk bag would work too
I was thinking the same thing. I googled it and can’t seem to find a better solution 🙁
Bad news bears
Microwaving destroys all vitamins in your broccoli and cauliflower. So in view of that, I’d prefer to either steam or shallow boil.
Microwave energy has no unique effect on complex molecules such as vitamins. It simply excites water leading to an elevated temperature. This is absolutely no different than energy transferred from an electric resistor or burning natural gas on a stove. Elevated temperature can affect the stability of some vitamins however by-in-large, cooking most vegetables actually releases more vitamins for our digestive systems to absorb. This is the fundamental concept of cooking and why civilization adopted it thousands of years ago. It’s disappointing how many people spend countless hours absorbing nutrition pseudoscience but lack any curiosity into basic physics or chemistry that they were probably introduced to in high school.
Hey, look for a video on line that shows the effects of boiled water by microwaved then cooled to room temperature then used to water one specific plant. The other plant was watered with tap water. Guess which plant died due to the of lack of nutrients in the water?
Try checking snopes for that video….It was faked.
Agreed! I just made this – YUM! I am feeding 6 people so used two large heads of cauliflower and chose to microwave it to save time and effort. No anti-microwave here! Had to do so for about 6 minutes though, and found there was still a surprising amount of water. It was easy to work with this way and less hassle than trying to drain it and lose it in the strainer and the sink and towel. Used cream cheese instead of chevre, and pesto on one pizza, sauce on the other. I will definitely be adding this to our regular fare. Thanks!
You still have to squeeze the moisture out
I use a microwave but you still have to squeeze out the water.
I used 1/3 cup of Grass Fed Mozzarella and forgot the Romano. This recipe works well if you follow it. I will cook a bit longer though to see if i can make it crispier.
Thanks for the recipe!
Danny Riverside CA
I make it as recommended but then have second pan ready with parchment paper and “flip” the crust and bake another 10-15 minutes. It is very crispy and not burnt at all. I also use that method and then slice the crust in to bread sized pieces and with a little olive spray in a fry pan I lightly fry on both sides and then use to make paninis. Very good!
This was so great and easy! My family preferred it over the wheat crust pizza I ordered for them. I have tried so many cauliflower crusts in the past and they all turn out mushy. Thank you for bringing pizza back into my life. I am so happy!!
Worked out better than expected! I really squeezed out as much water as possible but I still felt it was too wet after adding the other ingredients. So I mixed through a tablespoon of psyllium husks and that worked a treat. I’ll definitely be making this again as it tasted so good. Ever better – no bloating!
How was the husk addition? I have lots so it would be a great way to put it to use!!!
Why didn’t I find this recipe sooner!?! O. M. G. I’m currently on a low carb diet and this was perfect for my pizza fix. I didn’t have goat cheese and used 1/3 cup of low fat cream cheese instead. Also, we realized we ran out of parchment paper and used tin foil sprayed with cooking spay (didn’t stick like other reviews. Came right off). You couldn’t even tell it was cauliflower and it seriously had the same texture as cooked pizza dough. Crust came out dry and crisp. A little moist in the very center so next time I’ll flip and cook for another few minutes; however, still amazing.
I made this with half a head of cauliflower and the rest of the ingredients with the additions of 2 tablespoons of coconut flour and added mushrooms, carmelised onions, olives and Brie and it was delicious! I was surprised it held well’ enough to eat and it felt like such a treat. I can’t wait to eat the rest tomorrow. Yum!
I finally got the nerve to try the cauliflower crust. I posted a comment back in April about using cauliflower already riced from Wegmans to ask if 2 lbs of cauliflower florets would equal 2 lbs of already riced cauliflower at Wegmans and yes Brian I love Wegmans. I wasn’t sure of how much to use if it was already riced so I asked the people at Wegmans who prepare it. The girl said if it calls for 2lbs cauliflower florets riced then use a 2lb pkg of already riced cauliflower. You still have to boil and strain it but you eliminate the step of making the rice which saved a lot of time. I squeezed it through a cheesecloth as other suggested. The crust came out great. I baked it for 40 minutes, flipped it, baked it 15 minutes more then flipped it again and baked another 5 minutes. I put it on a wire rack to cool to let air get under it and crisp it more. Topped it with my spicy hot marinara sauce and fat free mozzarella. Everyone loved it. Going to put it on a pampered chef heated stone or directly on rack at 425 when I put it back in with the toppings on to see if I can get it even crispier. will definitely make this crust again.
So glad I read your comment! A bunch of different companies are jumping on the Cauliflower and other veggie rice already made. I was wondering if you could use it already made and going through the recipe skipping first step! Thank you!! I also am scared to try the cauliflower crust and we are big pizza people and need to make it a bit healthier!
I used some Bragg Nutritional Yeast Seasoning in the mixture also….This was my second time making it and it was great both times. The nutritional yeast just adds that one more element that makes it taste even more like pizza dough.. Thank you for the recipe
how much NY did you use? Thanks!
I used FROZEN cauliflower; boiled and diced quickly! One egg would be better; it’s soggy w/2-eggs! It was sensational and I am so grateful to find such a recipe for my PIZZA fix! Thanks so much for sharing this recipe!
The recipe just has 1 egg..
Did you defrost, pulse, and then steam? Thanks!
I am allergic to Milk protein so only hard cheeses, daisy pure and natural Sour Cream, real butter and 100% cream. what would be your suggestions to substitute for the goat cheese?
Kite Hill makes a great almond based variety of “cheeses ” all dairy free . There’s also Go Veggie brand of grated “mozz” style cheeses too. Whole Foods has big selection.