Cauliflower pizza crust has been all the craze for the past couple of years, especially in the low carb community! I will admit…it took me a few tries to “get it down”…but now that I have learned the ins & outs of it, I LOVE making this recipe & it’s a wonderful, low carb, gluten free option for anyone out there wanting to take steps to live that type of lifestyle…or if you just want to try something new! I won’t chat too much…I’ll just get right into the recipe!! Enjoy!!!
Ingredients for the crust:
1 bag of Green Giant Fresh Cauliflower Crumbles (OR one head of cauliflower, chopped or grated)
1 egg, beaten
1 cup mozzarella cheese, shredded
3 tbsp. parmesan cheese
1 tsp. garlic powder (I always use more than this because I LOVE garlic! But you 1 tsp. is the minimum I would use. Do whatever works for you!)
1 tsp. oregano
4-5 tbsp. almond flour (it does bind a little better this way & helps it crisp up…but it is not necessary.)
1 tsp. Garlic Lovers Flavor God (I use it sometimes, but if I don’t have it on hand, it’s not necessary either)
Ingredient ideas for the toppings:
I have used all different toppings for my cauliflower crust pizza!! You can stick to all veggies, all meat, only cheese, a mixture of all of them. Whatever YOU want! My favorite combo is italian sausage, onions, mushrooms, and green peppers! You can use anything you want, but be sure to cook your veggies & meat BEFORE you put it on the crust. You will be cooking just the crust first, then adding your toppings and “heating them up” & to melt the cheese at the end. So it’s important that the veggies & meat are cooked before that step.
Things you’ll need:
Food processor or cheese grater if you are not using Green Giant Fresh Cauliflower Crumbles
1) Cook the cauliflower crumbles according to the bag. Once cooked, pour them into a bag and let them cool down a little bit, about 15 to 20 minutes so it is easier to work with. If you are using a head of cauliflower instead of the crumbles, use a food processor or cheese grater to “crumble” the cauliflower, and then cook in a microwave safe bowl for 6-8 minutes. Let cool for 15-20 minutes.
2) When the cauliflower is cooling down, I like to prep my toppings as mentioned above. The sky is the limit!
3) Once cauliflower is cool, use a cheese cloth or towel to wring out the moisture from the cauliflower. This is an important step because if there is too much water, your crust will be soggy & will not crisp up at all. Wring, wring, wring until the cauliflower is a little more dry.
4) In a mixing bowl, mix all of the crust ingredients and combine them well.
5) Using a cookie sheet, place a piece of parchment paper on it, matching the size. You can use nonstick spray or a couple brushes of olive oil on the parchment paper so the crust doesn’t stick. Then, place the mixture onto the parchment paper and form into a crust shape. (Note: You can do a traditional circle, make it a square or rectangle, or even shape “mini” pizza crusts so everyone in the family can have their own! Whatever works best for you is fine!)
6) Pre-heat oven to 450 degrees. Once pre-heated, cook the crust for 15-20 minutes on the middle rack until golden brown & the edges are a little crispy.
7) Remove from oven and let cool for 5 minutes. Then start adding your ingredients. Again, the sky is the limit! You can use any type of sauce you want or omit sauce completely. Add your toppings & cheese & place it back in the oven for 8-10 minutes, until the cheese is melted & golden brown. You can even broil it for a minute or two if you want! That part is up to you
8) Slice any way you like and ENJOY!!!
*Serves 3-4 people. I usually make my crust circular and cut it into 6 or 8 pieces*
**Makes 4-5 “mini” crusts**