Cauliflower Pizza Crust

I’ve been seeing all of those cauliflower pizza crusts popping up on my social channels so I thought I’d take a stab at making it.  Have you seen the prices of those! What’s great about this is you don’t have to cut up a large head of cauliflower now that you can buy frozen cauliflower “rice.”

Most of the recipes for crust are the same using an egg to bind and then some other ingredient that will help keep the cauliflower together.  I decided to use some falafel or chick pea and wheat flour I had on hand, but you can use regular flour or almond flour if you’d like.  Some recipes use goat cheese or mozzarella if you are on a low carb  plan.

The biggest tip is to make sure you squeeze all of the cauliflower “dry” so it’s not a wet texture.

Recipe – Serves 1 to 2

1 bag of Hanover cauliflower rice

1 egg

1/4 cup of flour (chick pea, almond, wheat will work)

1 teaspoon of Italian seasoning

1/2 teasoon of garlic powder

Dash salt and pepper

Preheat oven to 425 degrees

Cook cauliflower per package directions and let cool.

Remove cauliflower from packaging and wrap in a towel or blot with paper towels until the cauliflower is very dry.  Add cauliflower and remaining ingredients in food processor and mix until thoroughly blended. If too wet, add a little more flour.

Transfer to a baking sheet lined with parchment paper.  Shape your crust and make it as thin as possible. The thinner you can make it without breaking, the better it will harden.

Bake for about 20 minutes.  Remove from oven and gently slide pizza crust to a rack so it can continue to crisp. Add back into oven for 5 – 10 minutes.

Remove from oven and add your favorite toppings. Bake for 8 to 10 minutes longer.

TIPS:

Save time by using cauliflower rice in your freezer section

Squeeze or pat dry caulflower to remove excess liquid

VEGAN:  Use egg substitute or aquafaba for the egg; almond or chick pea flour for the dry binding ingredient

LOW CARB: Mix in mozzarella or goat cheese for the dry binding ingredient