It’s 2018 and just like kale, matcha, and avocado had their time, cauliflower is ready to take center stage. I was skeptical at first, health-wise aside, I ‘d rarely choose pizza first, or even last, on a menu. However, in the past few months as I’ve observed up and coming recipe posts and the health world’s renewed interest in (cauliflower) pizza, I too chose to join in. After my own secret affair with pizza to try and discover the perfect balance between crunch and doughy, cheesy and saucy, it’s safe to say we have a winner.
This recipe requires only a few ingredients and absolutely zero expertise to make, hence its earning of the title Easiest Cauliflower Crust Pizza Recipe Ever. Simple as that.
If you’re lazy and want to make this recipe as quick and simple as possible, I recommend using frozen riced cauliflower. If you have more time, using a food processor pulse cauliflower florets until they reach a rice-like consistency. Whether you’re using fresh or frozen, it’s very important to dry out the cauliflower prior to mixing. The best way to remove excess moisture is to place it in the middle of a dish towel and squeeze. For frozen cauliflower, allow it to thaw first, then wring out the moisture. To save time and a big mess, I used frozen riced cauliflower in my recipe.
Although the recipe is not vegan and uses cheese and egg, you can sub the cheese for a vegan cheese if you’re dairy intolerant. As far as the texture of the pizza, the crust is crunchy and the cheese is creamy giving it that drool-worthy pizza factor. Use any vegetables to top including mushrooms, onion, or broccoli. You name it.
- 3 cups riced cauliflower, frozen or fresh
- 1½ cups part-skim mozzarella or parmesan, shredded
- 1 egg
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ½ cup tomato sauce
- fresh basil
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Place the riced cauliflower in the center of a dish towel or paper towels and wring out as much moisture as possible. If using frozen cauliflower, allow it to thaw first, then squeeze out the moisture.
- In a large mixing bowl, place cauliflower rice, 1 cup cheese, egg, and all of the spices. Mix until all the ingredients are uniformly combined.
- Pour the mixture onto a greased parchment paper and use your palm to form a round or square crust, about ¼ inch thick. Make sure it's evenly spread out and that there are no holes in the crust to avoid cracking.
- Bake until the crust is golden brown, about 25-30 minutes. Flip and bake for 10 more minutes.
- Remove the crust and add desired toppings. I used red sauce, the remainder of the cheese, and fresh basil. Put back in the oven and bake for 8-10 minutes, or until the cheese is melted. Remove from oven, slice, and enjoy warm.