Cauliflower crust tomato basil pizza. It looks like pizza, it tastes like pizza, it IS pizza, it’s just not made with regular pizza dough.
I love a good pizza as much as the next person, but I don’t like the heavy feeling that comes along with eating the dough, you know the feeling. So after doing some research, it would seem that the cauliflower pizza crust has become popular recently. Since there are so many people going gluten-free, by choice and for dietary reasons, I had to see what all the fuss was about.
The crust is started by making ‘cauliflower rice’. Not as difficult as it sounds as the food processor does all the work, well most of the work, there is a little arm strength needed. Using a medium sized head of cauliflower, pulse the cauliflower florets until they turn into a fine powder. Then you have to cook the cauliflower, which is done in the microwave, this also helps remove some of the moisture. Once the cauliflower is cooled, it is then wrapped up in a clean dish towel and now it’s time for your muscles. You need to squeeze out as much of the liquid as possible. If you don’t get at least 1/3 cup, keep wringing, you know you can do it, it’s worth it and there’s always the calorie burning benefit. The more moisture you can remove, the better the crust will be.
Once you’ve wrung out as much liquid as humanly possible, the cauliflower goes into a mixing bowl, then you add all the flavors. What I really love about this crust is the addition of goat cheese. I made one with goat cheese and one without and really did prefer the one with. You don’t taste the tang from the cheese, it just gives the crust great texture. The key to the crust is the egg, just like most recipes, it’s needed to bind the crust and hold it together.
There’s no rule to the shape that you have to make, it’s a personal choice. But, it is very important to use parchment paper on your baking sheet because it is the only thing, other than a silicone mat that the dough will not stick to. At this point you’re almost ready for the toppings, but first the crust must baked in the oven so it will be sturdy enough to hold the toppings. For this recipe I chose to make a tomato basil pizza because the vine on tomatoes looked so good in the supermarket.
So there you have it, a great tasting pizza and you won’t even miss the dough.
Cauliflower crust tomato basil pizza
- 1 medium cauliflower cut into small florets
- 1 large egg lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/3 cup grated mozzarella plus 3/4 cup for topping
- 1/4 cup grated parmesan cheese
- 2 ounces goat cheese
- 2 tablespoons olive oil
- Pizza sauce
- 3 medium tomatoes
- Fresh basil leaves
- Preheat oven to 450 degrees F.
- Add the florets to a food processor.
- Pulse until you get a fine powder.
- Transfer the cauliflower powder to a microwave safe dish.
- Microwave on high for 5 minutes. *see note
- Lay a clean dish towel out on a flat surface, pour the cauliflower onto it and allow to cool to the touch.
- Wrap the cauliflower up in the towel and wring out as much liquid as you can.
- Transfer the cauliflower to a large mixing bowl and add the egg, salt, dried basil, 1/3 cup mozzarella, parmesan and goat cheeses. Mix well.
- Cover a baking sheet or pizza round with parchment paper.
- Turn out the cauliflower mixture onto the parchment paper.
- If you are making 2 individual pizzas use 2 sheets.
- Shape into your desired shape.
- Brush olive oil lightly over the dough and bake for 15 minutes.
- Remove from the oven and top with your favorite toppings.
- Return back to the oven and back for another 5-7 minutes until the cheese is bubbly.
Recipe Notes* If you do not have a microwave, you can spread the powdered cauliflower onto a baking sheet or ovenproof dish, cover with foil and bake at 300 for 5 minutes.