Cauliflower Crust Pizza
A coworker on a special diet introduced me to a cauliflower pizza crust recipe. Intrigued, I tried it and it was surprisingly good, even reheated. My husband, a pizza lover, also approves. It's a healthier alternative, allowing us to enjoy pizza more often while limiting processed carbs. We load it with various toppings. It's not exactly like a traditional crust, but it's delicious and satisfying.
A coworker on a special diet introduced me to a cauliflower pizza crust recipe. Intrigued, I tried it and it was surprisingly good, even reheated. My husband, a pizza lover, also approves. It's a healthier alternative, allowing us to enjoy pizza more often while limiting processed carbs. We load it with various toppings. It's not exactly like a traditional crust, but it's delicious and satisfying.
- Carbohydrate 6.80073333387883 g
- Cholesterol 128.47333336327 mg
- Fat 18.3091666740279 g
- Fiber 2.82954994142087 g
- Protein 18.3552866778814 g
- Saturated Fat 7.30322483804235 g
- Serving Size 1 1 Serving (199g)
- Sodium 535.935333622636 mg
- Sugar 3.97118339245796 g
- Trans Fat 1.16300916703751 g
- Calories 260 calories
Step-by-step
- Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
- Add to food processor and pulse until it looks like grain.
- Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes.
- Preheat oven to 450 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.
- Add oregano, crushed garlic and garlic salt, stir.
- Transfer to the cookie sheet, and using your hands, pat out into a 9" round.
- Bake at 450 degrees for 15 minutes.
- Remove from oven.
- To the crust, add sauce, toppings and cheese.
- Place under a broiler at high heat just until cheese is melted.
Controlling Moisture
Ricing cauliflower releases trapped cellular water that ruins structural integrity if left unchecked. Raw florets contain high water volumes. Pulse the vegetable in a food processor until it reaches a grain-like texture. Microwave the resulting grains for eight minutes without added water. This thermal step breaks down cell walls to release bound liquid. Raw, wet cauliflower mixed directly with cheese and egg creates a batter that refuses to hold together under toppings. Squeeze the cooked vegetable through a clean cheesecloth after heating. Removing excess liquid guarantees a rigid base capable of supporting sauce and melted cheese.
Binding and Shaping
Cheese and egg act as the primary structural matrix for the base. Mix one cup of cooked riced cauliflower with one beaten egg and one cup of shredded mozzarella. Season the matrix with dried oregano, crushed garlic, and garlic salt. Transfer the sticky mass onto a non-stick cookie sheet. Pat the mixture evenly into a nine-inch round using bare hands. Keep the thickness uniform across the entire circle to prevent thin spots from burning. Brush olive oil lightly over the top surface to encourage Maillard browning during the bake.
Baking and Broiling Parameters
Bake the shaped round in a preheated oven set to 450 degrees Fahrenheit for fifteen minutes. High initial heat sets the egg protein and melts the cheese binder. Watch for deep golden edges as a visual cue of doneness. Remove the pan from the oven before adding toppings. Apply pizza sauce, precooked proteins, and additional cheese directly to the hot base. Place the assembled pie under a high broiler for three to four minutes. Pull the dish out immediately once the surface cheese melts completely and bubbles.
