I have heard about cauliflower pizza crust for a while now, but the idea of replacing the delicious, bready foundation of a pizza pie with one of my least favorite vegetables did not sound appetizing. I am all for substitutions, don’t get me wrong, but I doubted the claim that a recipe for cauliflower mush could enter a hot and cavernous stove only to emerge a beautiful pizza crust.
So, I decided to give it a try. I mean, why not? I had a head of that bland and crumbly cauliflower in my fridge just begging to be eaten with out a grimace.
I scoured through recipes, read reviews, and determined that if I wanted to do this job right, I would compile the best ingredients tips and techniques and create my own recipe.
And I did. And I liked it.
Cauliflower Pizza Crust Pizza
1/2 a large head of cauliflower
1/2 cup shredded cheese
garlic or garlic powder
3 tablespoons Bragg Nutritional Yeast
salt and pepper to taste
gluten-free marinara sauce
1 1/2 cups shredded cheese
all your favorite toppings!
Preheat oven to 400 degrees.
In pieces, add half a head of cauliflower to your food processor.
Pulse cauliflower until the texture resembles a small cous cous. Do not puree!
Place the cauliflower in a microwave safe bowl and cook for two minutes.
In the mean time, beat one egg and combine with 1/2 cup shredded cheese, 3 tablespoons Bragg Nutritional Yeast, garlic, salt and pepper. Combine with cooked cauliflower.
Place dough on a liberally greased cookie sheet. A pizza stone would work as well. Flatten dough to 3/4 inch thick. A thin crust does not hold up.
Place in center rack of oven and bake for 20 minutes.
Remove from oven and cover in toppings. Broil for an additional 10 minutes, checking often.
Remove from oven. Slice, and enjoy! This recipe makes 1 9 inch pizza.
- 1/2 large head of cauliflower
- 1 egg
- 1/2 cup shredded cheese
- 3 tablespoons Bragg Nutritional Yeast
- Salt and pepper to taste
- Marinara sauce
- 1 1/2 cups cheese
- Your favorites!
- Preheat oven to 400 degrees.
- Break apart the cauliflower and pulse in a food processor. Do not over pulse, cauliflower should be the texture of cous cous.
- Place cauliflower in a microwave safe bowl and cook for two minutes.
- Combine cauliflower with one beaten egg, 1/2 cup cheese, Bragg nutritional yeast, garlic, salt and pepper.
- Flatten dough 3/4 inch thick onto a liberally greased cookie sheet.
- Bake for 20-25 minutes.
- Remove from oven and add toppings.
- Broil for an additional 10 minutes, checking frequently.
- Remove from oven, let cool slightly, slice and serve!
- The crust is sticky. Make sure your baking sheet is liberally greased. Do not flatten the dough too thin, as it will over cook and fall apart.