The Secret To Perfect Cauliflower Pizza Crust

Since this post was originally published in 2012, there have been a LOT of Cauliflower Pizza Crust recipes popping up online. This one is still my favorite, but I’ve made it even easier in my new cookbook, Everyday Detox.

Check out my updated recipe, which I call the Easiest Cauliflower Pizza Crust Ever. It’s a HUGE time-saver compared to the recipe below!

best-cauliflower-pizza

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
Serves 2 to 4 people

ANIMAL PROTEIN | Gluten-free, Soy-free, Nut-free

Recipe courtesy of Doris Choi

Ingredients:

2 pounds cauliflower florets, riced
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! (Be careful not to burn your hands!)

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!

Tip: If you need to avoid eggs or dairy, try making my Vegan Cauliflower Pizza Crust instead!

4.62 from 264 votes
Print
The Secret To Perfect Cauliflower Pizza Crust
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 
A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
Servings: 4
Calories: 74 kcal
Author: Detoxinista.com
Ingredients
  • 2 pounds cauliflower florets , riced
  • 1 egg , beaten
  • 1/3 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 1/3" 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!
Recipe 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!

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Comments

John

The calories listed for this are way, way off. It’s approximately 150 calories per 1/4 serving, not 43. For the crust alone, obviously more for cheese tomato sauce and anything else on top.

    Megan Gilmore

    I’m not sure which nutrition calculator you are using to get so many calories, but I just re-entered the ingredients into MyFitnessPal.com and for 1/4 of this pizza crust it comes to 43 calories. Obviously, toppings will add more, but that nutrition calculator has always been pretty accurate for me!

      John

      I’m not sure what items you’re inputting or how you’re possibly getting that.. 2 lbs cauliflower is 226 calories, per myfitnesspal so Cauliflower alone is already more, 56.5, per serving.. An egg is 71 more calories total. Goat cheese is pretty caloric , the goat cheese I used, at 1/3 cup was 304 calories . But maybe mine was super caloric, so I selected the only one I found on myftinesspal that has a cup option (Chavrie); and at 1/3 cup that’s 132 calories. So the calories for mine was 150.25; and for the other available on myfitnesspal is 107.25. Which items were you using?

      It’s a great recipe (loved it). I’m not knocking it; but the calories are definitely off.

        Megan Gilmore

        I always use the recipe importer tool on MyFitnessPal, so they choose everything for me, and I see that their goat cheese is slightly off. However, 2 pounds of steamed cauliflower has only 71 calories so I’m not sure which item you found that had 226 calories, unless the cauliflower was cooked in some sort of butter or oil. I’m modifying the calories to reflect the goat cheese change.

        Of course, it’s my hope that people focus on quality of food over calorie counts, since calories seem fairly arbitrary in the grand scheme of things. I personally lost the majority of my weight when I was eating 1800-2000 calories of raw whole foods (I lost 17 pounds in a month doing that!), and prior to that I had been on a 1200 calorie diet of “diet foods,” like protein shakes and bars, which left me feeling pretty miserable.

          John

          Hm I think it could be because it’s steamed then, and more weight is water, versus precooked cauliflower weight,and which for some reason shows as 226 in MyFitnessPal for me. While I think it might be a bit higher than it was before, this is in any case healthy and totally reasonable calories, and way healthier than traditional pizza.

          Also, the recipe is fantastic! I was so impressed with how it came out, especially because I’m not really a gifted cook (and don’t like cauliflower normally). Unrelatedly, I really like the pictures for each relevant step, it’s a nice touch. I was really happy with this recipe and layout, so I came for the cauliflower crust but I’m staying for everything else!

          Megan Gilmore

          Aw, thanks! I’m glad you enjoyed the pizza, and I hope you’ll continue to enjoy the rest of the recipes!

      Anthony

      Good recipe but john is correct about the calorie count. Per the usda, 2 pounds of raw cauliflower has 226 calories. Add one large egg (70 calories) and 1/3 cup of goat cheese (300 calories) and the total crust is about 600 calories. As written, this crust recipe would yield about 150 calories per serving before toppings.

      One note to readers… it’s better to err on the side of a thicker crust than a thinner one. The crust will shrink a little as it bakes and a too thin crust will crack and get soggy once sauce is applied. .

Mike B.

So I hate the flavor of goat cheese. And have no problem with any cow cheese how matter how greasy. What cheese can I use instead and get the same texture. Not looking to cut calories, just carbs.

    Megan Gilmore

    I’ve seen commenters mention using cream cheese, mozzarella cheese, and even feta cheese, so I imagine anything you want to try will work fairly well. I think the goat cheese produces the most bread-like result, but maybe feta or cream cheese would be similar?

Ebonie Harrison

helllo can you used riced cauliflower from the produce section or do you need to rice it yourself?

    Megan Gilmore

    Pre-riced cauliflower is just fine! It wasn’t available when I first posted this recipe, but now that’s what I use most of the time, too. 😉

Buffy

Why is parchment paper necessary? I want to make this, but I don’t want to buy the paper unless it’s absolutely necessary.

    Megan Gilmore

    In my experience, the crust sticks to the pan without the parchment paper. You can use a reusable silicone mat if you want to, but the crust is a little soggier that way… the parchment paper makes it crisper, I think.

      Devina Hogan

      Plus the parchment paper makes the release easier. I have made this crust over and over again and everyone LOVES it! They have no idea they’re eating cauliflower. Winning in my book!!! BTW, I used Parmesan cheese because it’s a harder cheese and produces a crisper crust.

Ingrid

It ended up tasting like musty towel so I had to throw it out. The crust texture turned out very well though. It took two hours from start to finish thoug. Too long.. too bad because I was looking forward to it.

Summer

I made this recipe tonight, recently diagnosed with diabetes and trying to eat low carb. I had been craving pizza for so long , but this turned out perfectly ! Thank you !

GothamGal

Hi, I will most likely try this with Trader Joe’s pre-made cauliflower rice. How many ounces or cups of the rice do I need for a single recipe to equal 2 lbs. cauliflower?
If I don’t use a soft cheese like goat or cream and go with Parmesan or feta instead, will I still use 1/3c?
Thank you.

    Becky

    I’m wanting to do this too. Did you have any suggestions on how much pre-riced cauliflower?

Ronna

Please tell me I can use another cheese besides goat cheese. I cannot stomach that cheese. Recipe sounds fantastic otherwise.

    Megan Gilmore

    Yes, many people have reported success using many other cheeses, including parmesan, feta, cheddar, and mozzarella. The texture changes with the cheese that you use, but they all taste good!

Dot

Thanks for the wonderful recipe. Great twist on crust and so ok necessary when you can’t eat gluten plus are trying to cut carbs!

L. Swanson

My daughter in law made this a she not only said it was awesome but her 6 & 10 year olds gobbled it up! She’s making it again to take to her office for co-worker friends. Thought you’d appreciate that.

Paul

I tried this tonight. It was delicious, but do you have any suggestions to make the crust crispier?? Longer cooking time?? Maybe switch to Parmesan and add another egg??

riddhi Ved

Great Recipe. I followed the recipe to the Tee. The only added element have I added some brown rice crumbs for the firm texture. Perfect way to replace carbs and have a little pizza treat when trying to watch weight.

Riddhi

Also, can you suggest a good egg replacer for this recipe? My friend does not eat eggs and would like to try this recipe.

BarcaBakes

Looks delicious, but my food processor is on the blink. Do you have any other gluten free pizza options? I found this one with cornmeal – https://www.recipestroupe.com/recipe-gluten-free-corn-meal-pepperoni-pizza-51019.html – but I can’t find any cornmeal flour in my supermarket. Any suggestions?

Diane

Do you have to use goat cheese – i have cHeDder

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