Cauliflower Pizza

I love pizza. So much. I always like to change up my toppings but I’ve never changed up my crust. I’ve wanted to make cauliflower pizza crust for a while but it seemed daunting for some reason. The only other cauliflower based crust I’ve made in the past was for a quiche during my yum and yummer challenge (link here). That turned out pretty well so I figured I could have the same success for pizza.

I used a recipe that I found online (cauliflower crust recipe) and I made half the recipe because I just wanted to make a personal pie. I was quite impressed with how it turned out and it held together really well. It’s definitely more work to make a crust out of cauliflower but I think it’s worth making, at least once. I even made it more work for myself by using a box grater to make the cauliflower rice. It worked well though, so it is a good option if you don’t have a food processor.

I made a couple adjustments to the crust recipe. I baked the cauliflower rice an extra like 10 minutes until it started to brown – that’s how I knew a lot of the water was out of it. Also, the quiche recipe that I made before does not call for squeezing the cauliflower after baking so I thought it would be fine here too since it felt pretty dried out. To make the actual crust, I replaced 1/2 cheese with 1 tbsp nutritional yeast and 1/4 cup shredded mozzarella. Then for baking the crust, my oven was at 400° instead of 450° and I kept it in there for only 15 minutes. It was already getting brown to make sure you keep an eye on it. I think the cooking time might be off a bit for that recipe.

I managed to flip the crust over quite easily with a spatula and it stayed together perfectly. I think the nutritional yeast might have helped to soak up some of the water. The egg and cheese obviously help to keep things together too. Once I had my crust ready, I loaded on the toppings. I started with my homemade pizza/marinara sauce (recipe down below), then threw on some cheese, bell pepper slices, chopped kalamata olives, and chili flakes. I baked that at 375° for about 10 minutes, sliced it up then ate.

Upon eating, you can tell it’s not a regular pizza, but it had a really good taste. And yes, I was able to pick up each slice and eat with my hands. I had to use 2 hands for a little extra support, but I was amazed that it still held together with the weight of the toppings. This was my first experience making (or eating) a cauliflower pizza and I’m very happy with the results.

Pizza/Marinara Sauce Recipe:

In a bowl, combine all ingredients and store in airtight container in fridge.

  • 2 cups tomato passata
  • 1/2 tsp each: sugar, basil, oregano, parsley
  • 1/4 tsp each: salt, pepper, chili flakes, garlic powder

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