Rating: 4.5 stars
66 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Gluten-free, grain free, but not flavor-free! Top as desired and bake for an additional 15 minutes.

Recipe Summary

cook:
44 mins
total:
59 mins
prep:
15 mins
Servings:
4
Yield:
1 12-inch pizza crust
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice.

  • Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower "rice"; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool until running water.

  • Pour cauliflower onto a clean dish towel; roll up and twist edges. Wring out as much water as possible.

  • Transfer cauliflower to a large bowl. Add egg, mozzarella cheese, oregano, and salt; mix well. Spread on the lined baking sheet to about 1/2-inch thickness.

  • Bake in the preheated oven until firm to the touch and light golden brown in color, about 35 minutes.

Cook's Notes:

Wringing out the water is the secret to this crust! It is surprisingly bendable for a veggie crust - you can pick it up just like any other pizza crust. This could be adapted to calzone, breadsticks, etc.

I think fresh basil or even minced spinach would be excellent in this crust.

Nutrition Facts

54 calories; protein 4.4g; carbohydrates 7.8g; fat 1.4g; cholesterol 46.5mg; sodium 99.4mg. Full Nutrition
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