Crispy Cauliflower Pizza Crust Recipes

HOW TO MAKE CAULIFLOWER PIZZA CRUST (THAT WON'T FALL APART)

Steps:

• Rice Cauliflower: Preheat oven to 350 degrees F (175 C). Grate cauliflower into rice consistency using either your food processor or a box grater. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F (230 C).
• Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
• Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking*.
• Make Pizza: Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.

CRISPY CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees.
• To make the Cauliflower Rice - Food Processor: Cut the cauliflower into large florets. Attach the grater disc to the food processor and feed the cauliflower thru the feed tube. You could also fill the food processor bowl half-way and use the chopper blade and pulse the cauliflower until it turns into rice-sized pieces. By Hand: Cut the cauliflower into large florets. Using a box grater, grate the florets on the medium or large side in order to get rice-sized kernels.
• Cook the Cauliflower -Microwave: Place the riced cauliflower in a microwave-safe bowl. Microwave for 4 minutes. Oven: Lay the riced cauliflower on a baking sheet and roast at 400 degrees for 20 minutes. Stovetop: Saute the cauliflower rice on medium heat for about 10 minutes or until it's nice and soft.
• Line a large bowl with cheesecloth. Place the cooked cauliflower in the cheesecloth and let sit for at least 10 minutes to cool.
• Once it has cooled down, tighten the cheesecloth and squeeze all of the liquid out. It may take a few minutes to ensure all the liquid comes out.
• In a large mixing bowl add the cauliflower, egg, spices, and cheese. Mix together with a large spoon or your hands. Mold the dough into a ball.
• Line the pizza pan or baking sheet with parchment. This is important because you do NOT want the cauliflower crust to stick to the pan.
• Place the cauliflower dough onto the middle of the pizza pan and using your hands, flatten it out until you have reached the desired size and thickness. Mine was about 11-12 inches.
• Preheat the oven to 425 degrees.
• Bake the cauliflower crust for 20 minutes or until it's nice and crispy. Remove from the oven.
• Add ½ cup of keto pizza sauce, and spread all over the crust. Be sure to leave a small gap around the edge of the crust.
• Sprinkle 1 ½ cups shredded mozzarella, and finish with adding any additional toppings of your choice.
• Bake for about 5 minutes or until the cheese is completely melted.
• Take out of the oven and cut into equal-sized pieces.

CAULIFLOWER PIZZA CRUST RECIPE (CRISPY + 3 INGREDIENTS!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a piece of parchment paper onto a pizza peel if you plan to use a pizza stone (recommended), or a pizza pan.

CAULIFLOWER CRUST PIZZA

Steps:

• Special equipment: a pizza stone and peel or two rimless baking sheets
• Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
• Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
• To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
• Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
• Scatter the basil over the top. Slice and serve.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.

THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Remove the leaves and stem of the cauliflower.
• Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
• Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
• Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
• Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
• Line a baking sheet with parchment paper.
• Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
• Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
• Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
• Bake for another 5-7 minutes, or until the cheese has fully melted.
• Enjoy!

CAULIFLOWER PIZZA CRUST

Steps:

• Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
• Bake in the preheated oven until lightly browned, about 15 minutes.

CRISPY CAULIFLOWER CRUST PIZZA

Steps:

• Preheat oven to 400°F.
• In a food processor, process cauliflower until finely chopped.
• In a microwave-safe bowl, cook cauliflower for five minutes or until tender. Using a juicer, squeeze out the moisture from the cauliflower a little bit at a time. Alternately, place cauliflower in a towel, and squeeze out excess water so it is completely dry.
• In a bowl, mix cauliflower, salt, baking powder, oregano, eggs, and garlic, until well-combined.
• NOTE: everyone but me seems to be able to use parchment paper without it sticking. In my experience, no matter what I do, it sticks like glue. Using a Silpat sheet works perfectly.
• On a Silpat (or parchment-lined baking sheet), spread cauliflower dough out until it resembles a pizza (round or square). Make sure the crust is at least ½" thick. Pinch the edges up to contain sauce to be added later. Bake for 40 minutes.
• Top however you want and bake in a 450°F oven for 7 minutes or until cheese and toppings have baked.

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.