No-Fail Cauliflower Pizza Crust

Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
4

Yield:
2 pizza crusts

Ingredients

Directions

Preheat the oven to 450 degrees F (230 degrees C). Line a 9×13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.

Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.

Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.

Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.

Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.

Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.

Remove crusts from the oven and use as desired.

Cook's Notes:

This recipe makes 2 ready-to-use cauliflower pizza crusts. Use as desired with any of your favorite toppings.

Margherita Pizza with Cauliflower Crust:

Spread 3 tablespoons tomato sauce over each crust. Top each with 2 1/2 tablespoons shredded mozzarella, 2 slices fresh mozzarella, a pinch dried oregano, and a pinch of red pepper flakes. Bake in a preheated 450 degrees F oven (230 degrees C) until cheese is melted and just beginning to brown, 6 to 8 minutes. Garnish with fresh basil, cut, and serve immediately.

Nutrition Facts (per serving)