The Secret To Perfect Cauliflower Pizza Crust Recipes

THE PERFECT CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven 400 degrees F.
• Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. But do not over process or cream it.
• Microwave the cauliflower rice for about 1 minute or until soft. Or boil it: In a large pot, fill with about an inch of water, and bring it to a boil. Add the cauliflower "rice" and cover. Cook about 4-5 minutes. After the cauliflower is cooked, drain it into a fine strainer or over a cheese cloth.
• On your counter over a towel, lay out a fine mesh cheese cloth (if not already in one). Pour mixture on the cheese cloth and using the cheese cloth, gather and squeeze out any extra moisture into the sink. Pat even more moisture out by patting again with the towel. Make sure all the water is removed by squeezing out on the towel.
• Once moisture is removed, transfer "rice" to a large mixing bowl. Add beaten egg, cheese, oregano and salt. You many need to use your hands to mix.
• Press the dough out onto a baking sheet lined with parchment paper. Using hands press flat and squeeze in the sides to form shape at ⅓ inch high. Make slightly higher on the sides.
• Bake 35-40 minutes at 400 degrees F or until crust is firm and golden brown.
• Remove from oven and add toppings. Bake an additional 5-10 minutes until cheese is hot and bubbly. Serve immediately.

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.

THE SECRET TO PERFECT CAULIFLOWER PIZZA CRUST

Steps:

• 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.

PERFECT CAULIFLOWER PIZZA CRUST

Steps:

• Preheat your oven to 400°F.
• To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
• 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.
• 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.
• 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, or it will stick.) Keep the dough about 3/8" thick, and make the edges a little higher for a "crust" effect, if you like.
• Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
• 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.
• Slice and serve immediately!

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.