Cauliflower-Crusted Pizza Recipe
A crispy, nutritious pizza base made from cauliflower that delivers all the satisfaction of traditional pizza with a lighter, vegetable-packed twist.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 medium cauliflower head (about 600g)</li> <li class="ingredients-single-item">100g mozzarella cheese, shredded</li> <li class="ingredients-single-item">30g parmesan cheese, finely grated</li> <li class="ingredients-single-item">1 large egg, lightly beaten</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1/2 tsp garlic powder</li> <li class="ingredients-single-item">1/4 tsp sea salt</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> <li class="ingredients-single-item">100g pizza sauce</li> <li class="ingredients-single-item">75g mozzarella cheese (for topping)</li> <li class="ingredients-single-item">Toppings of your choice (vegetables, herbs, etc.)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Cheesecloth or clean kitchen towel</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pizza stone (optional)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 220°C. Line a baking sheet with parchment paper and lightly spray or brush with olive oil. If using a pizza stone, place it in the oven while preheating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Cut the cauliflower into florets, removing the tough core. Place the florets in a food processor and pulse until they reach a rice-like consistency. Be careful not to over-process, as this will make your mixture too wet and pasty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4-5 minutes until soft. Alternatively, steam the cauliflower in a steamer basket for about 5 minutes. This cooking step is crucial as it softens the cauliflower and makes it easier to extract moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Allow the cauliflower to cool until you can handle it comfortably. This is the most critical step: place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. You should extract about 120-180ml of liquid. The drier your cauliflower, the crispier your crust will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Transfer the dried cauliflower to a mixing bowl. Add the 100g shredded mozzarella, parmesan, beaten egg, dried oregano, garlic powder, salt, and pepper. Mix thoroughly until everything is well combined and forms a dough-like mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the cauliflower mixture onto the prepared parchment paper and use your hands to shape it into a circle about 25cm in diameter and 0.5cm thick. Press the edges slightly thicker than the center to create a "crust" effect that will hold your toppings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake the crust in the preheated oven for 15-20 minutes until golden brown and firm. The edges should be crispy and darkening slightly. This pre-baking step ensures your crust will hold together and remain crisp after adding toppings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the crust from the oven, then carefully spread the pizza sauce over the surface, leaving a small border around the edge. Sprinkle the remaining 75g mozzarella cheese and add your desired toppings. Don't overload the pizza, as too many toppings can make the crust soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Return the pizza to the oven and bake for another 8-10 minutes until the cheese is melted, bubbly, and starting to brown in spots. If you like an extra golden top, switch to the grill function for the last minute, but watch carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let the pizza rest for 2 minutes before slicing. This brief resting period allows the cheese to set slightly and makes cutting cleaner. Serve immediately while still hot and crispy. Enjoy your delicious, healthy cauliflower-crusted pizza! </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my cauliflower crust falling apart when I try to slice it?
If your crust is crumbling, you likely didn't remove enough moisture from the cauliflower. Make sure to thoroughly squeeze the cooked cauliflower in a cheesecloth until no more liquid comes out. Also, the egg and cheese act as binders, so ensure they're well incorporated and the crust is baked until golden brown.
Can I freeze a homemade gluten-free pizza crust for later use?
Yes! You can pre-bake the cauliflower crust (before adding toppings), let it cool completely, then wrap it tightly in cling film and freeze for up to 1 month. When ready to use, bake the frozen crust at 200°C for 5 minutes, then add toppings and continue baking as directed.
What are the best toppings for a low-carb vegetable crust pizza?
The best toppings include those with less moisture to prevent a soggy crust. Try pre-cooked vegetables like roasted peppers, mushrooms, or caramelised onions; cured meats like pepperoni; fresh herbs; and a mixture of cheeses. Avoid water-rich raw vegetables unless they're thinly sliced and patted dry.
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