I have been hesitant to jump on the cauliflower pizza crust train for a number of reasons.
Number one: Cauliflower? Pizza? No.
Number two: Most of the time, the crust of the pizza is more important than the toppings to me. Why would I want to give up my favorite part of the pizza?!
But my kids were begging for pizza Friday night and knowing that Mother’s Day was only days away and I consider eating lots of carbs essential on Mother’s Day, I needed to find a way to have pizza night with the kids without overdoing it.
So I tried the cauliflower crust.
Aaaaand… I loved it.
I’ve kind of heard mixed reviews. It seems like for every person that’s talking about how amazing it is, there’s someone saying that it’s mushy and you can’t slice it.
But I thought it worked perfectly.
Did it taste like pizza crust? No, of course not. And if someone tells you that it does, they are filthy liars.
It tastes like cauliflower but I feel like cauliflower kind of tastes like nothing so… it worked. I’m planning on making it again this weekend!
Cauliflower Pizza Crust
from The Iron You
Ingredients
- 1 head of cauliflower, cut into florets
- 1 egg
- ½ cup shredded mozzarella
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- In a food processor, process the cauliflower until it is finely chopped but not mushy. Place in a microwave-safe dish and microwave for about 8 minutes, or until cooked.
- Place the cooked cauliflower into a tea towel and squeeze all the water out of it. You'll get quite a lot of water out.
- Transfer the cauliflower to a mixing bowl and stir in egg, mozzarella, salt, Italian seasoning, and black pepper. Mix until combined.
- Use your hands to transfer mixture to the prepared baking sheet and flatten it out into a large, thin circle.
- Bake 15 minutes or until lightly golden. Remove from oven and top with toppings of your choice. Return to oven and bake another 10 minutes to melt any cheese, if using.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 753mgCarbohydrates: 14gFiber: 7gSugar: 6gProtein: 13g
Carmel says
My daughter and I are dieting low carb. I made this tonight with Alfredo sauce and shrimp. It was delicious. Can’t wait to try sausage and mushroom. Thank you for a surprise treat.
Nutmeg Nanny says
Yeah, I have yet to try this whole cauliflower thing. I do LOVE cauliflower Alfredo sauce so maybe I will love this too? It does look tasty :)
kita says
Rock out. I too am rater hesitant for a cauliflower crust. I can see my man wiggling his nose up at it, unwilling to try. But, knowing that it isn’t supposed to taste like pizza crust, I can go in. How was the texture?
amanda says
Ehh, like a pancake almost. It was weird but not in a bad way.
kita says
Any chance of it being crispy?
amanda says
Probably if you squeeze every drop of water out of the cauliflower and then bake the heck out of it.
kita says
Let me know after you try the version without pre-cooking the cauliflower. Handsome would kill me over pancake pizza :(
Althea Moret says
I do not pre-cook the cauliflower and it works really well.
I use 1 cup cauliflower:1 cup mozzarella:1 egg. The Italian seasoning gives it a final ‘pizza’ taste.
amanda says
Oh really? I wondered if that would work. Squeezing all that water out of the hot cauliflower was not fun! I’m going to try it your way this weekend!
Cookbook Queen says
I’ve always turned my nose up at cauliflower crust but now you have me curious!! I mean…with enough toppings piled on, it’ll all be fine, right?
Chelsea @chelseasmessyapron says
The crust is my favorite too! I like it more than the toppings :) So glad to hear a great review on the cauliflower crust since I’ve been hesitant to try it too! Definitely going to give this a try!