Cauliflower pizza crust: the gluten free and healthy variety to the regular pizza! This recipe includes step by step instructions and precise measurements.
Are you experimental? I know I am, at least in the kitchen. Often when I see a new recipe or ingredient I’ll give it a shot: that’s what makes cooking fun! Learning new things and discovering new flavour (combinations).
However, when I first saw a cauliflower pizza crust I was a bit… puzzled. How? And does that taste anywhere near as good as the real deal? When I saw more vegetable pizza crust recipes I decided to give it a shot. You’ve already seen how that worked out:
Naturally I figured the cauliflower crust was just as easy! Well… Think again. Most recipes are a bit vague (‘cauliflower, 1 head’…. But which size?) and my first attempt turned out to be quite the disaster. The flavour was ok, but it was super soggy instead of crunchy! Then, when I still had quite a lot left over of the biggest cauliflower I had ever seen (yay market! 1 euro because it wasn’t standard size!) I decided to give it another shot.
Cauliflower pizza crust
I wrote everything down, so that I could give precise measurements in my recipe later. And… it worked! Still not as crunchy as a ‘real’ pizza crust, but for something that exists 95% of vegetable I think it turned out pretty good. Eating pizza is so much better when you don’t have to worry about the calories, am I right? 😉
Without further ado, I’ll share my recipe with you now! Bear in mind that the most important part is getting rid of all the water in the cauliflower – I started with 1 kg and after squeezing all the water out I only had around 480 grams left… Woah!
See you soon,
Cauliflower pizza crust
For the crust
- 1 kg cauliflower
- 1 egg
- 1 tbsp (almond) flour
- 40 g grated cheese
- 1 tbsp Italian herbs
- 1/2 tbsp salt
For the topping
- 250 ml tomato sauce
- 1 small red onion
- 1 garlic clove
- 3 tbsp fresh basil and/or parsley
- salt, olive oil
- 10 salami slices
- 1 mozzarella
- 30 g grated cheese
Preheat the oven to 230 degrees Celsius. Wash the cauliflower and dry thoroughly. Cut into pieces and place in a food processor. Blitz until it looks like cooked couscous. Cover with plastic foil and microwave for around 6 minutes. Let steam and cool down slightly.
Once the cauliflower is cold enough to handle, transfer to a cheese cloth, clean kitchen towel or 'nut milk bag'. Now it's time to start squeezing! Squeeze until almost no water comes out: the weight should have halved to around 500g max. This takes some time.
Place the cauliflower in a bowl and add the egg, cheese, flour, herbs and salt. Mix everything together until it's one coherent mixture. Place this on a pizza stone or baking tray, and shape into a pizza. Slightly press. Place in the oven for around 15 minutes.
Meanwhile, heat up a frying pan with some oil. Chop the onion in fine cubes, and toss this in the oil. Cook for around 3 minutes. Add the garlic, grated, and cook for another minute. Add the tomato sauce and let simmer for 2 more minutes. Add the chopped basil and/or other herbs, and season with salt. Set aside.
Once the pizza and sauce are done, you can start assembling. Pour the sauce on top of the pizza crust and top with salami and cheese. Place this in the oven until the cheese has melted: around 10 minutes. Enjoy!