Our Favorite (Easy!) Cauliflower Pizza Crust Recipe
Gluten-free and keto-friendly pizza night, anyone?
Cauliflower is king — a very adaptable king: You'll find it standing in for rice, tater tots, mashed potatoes, gnocchi and yes, even pizza crust. This easy recipe comes together in a food processor. It’s as versatile as the usual dough, and fabulous with the usual toppings (Keep reading for some great pizza topping ideas — ham and brie, anyone?). And it rewards early planners — you can freeze parbaked crusts for up to a month. Set aside some weekend time and make a big batch, so that any night can be cauliflower-crust pizza night.
Easy Cauliflower Pizza Crust Recipe
1 small head cauliflower, chopped (about 5 cups)
2 ounces shredded Asiago (1 cup)
1 large egg
1/2 teaspoon dried Italian seasoning or oregano, optional
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for brushing
Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, if using, garlic, 1/2 teaspoon salt and a few turns of black pepper, and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
Remove the crust from the oven. Top with your favorites (see below for suggestions). slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 35 minutes
Sausage and Pepper: Top parbaked cauliflower crust with pizza sauce, shredded mozzarella and sausage and peppers — in this case, cooked and crumbled or sliced hot Italian sausage and very thinly sliced bell peppers. Drizzle with olive oil and finish baking. Top with fresh basil or parsley leaves.
Buffalo Chicken: Top parbaked cauliflower crust with pizza sauce, a combo of shredded mozzarella and Cheddar and some crumbled blue cheese. Add some shredded rotisserie chicken tossed in buffalo sauce. Top with sliced red onion. Finish baking. Top with fresh celery leaves.
Mushroom and Fontina: Rub parbaked cauliflower crust with garlic oil and top with shredded fontina cheese. Top with sautéed mixed mushrooms and a sprinkle of crushed red pepper flakes. Finish baking. Top with baby arugula.
Meat Lovers: Top parbaked cauliflower crust with pizza sauce and shredded Mozzarella cheese. Add pepperoni, ham, cooked and chopped bacon and cooked and halved meatballs and sliced pepperoncini. Finish baking and top with grated Parmesan.
Fig and Fresh Mozzarella: Rub a parbaked cauliflower crust with garlic oil. Top with slices of fresh mozzarella, quartered fresh figs and chopped candied walnuts. Sprinkle with a little salt and freshly ground black pepper. Finish baking. Drizzle with olive oil and a little honey. Add some fresh basil, too.
Eggplant and Ricotta: Top a parbaked cauliflower crust with tomato sauce and top with shredded mozzarella. Add chunks of cut up eggplant parmesan and dollops of ricotta cheese. Finish baking.
Baked Ziti: Top a parbaked cauliflower crust with tomato sauce, shredded mozzarella cheese and leftover baked ziti. Sprinkle wit crushed red pepper flakes. Finish baking. Top with grated Parmesan.
Four Cheese: Rub a parbaked cauliflower crust with garlic oil. Sprinkle with dried oregano. Top with dollops of ricotta cheese, sliced fresh mozzarella, shredded fontina and grated Parmesan. Finish baking. Sprinkle with salt.
Corn and Onion: Top a parbaked cauliflower crust with pizza sauce. Add some caramelized onions, corn kernels and fresh thyme leaves. Drizzle with olive oil and finish baking.
Ham and Brie: Rub a parbaked cauliflower crust with olive oil. Top with slices of brie and ham. Sprinkle with salt and freshly ground black pepper and finish baking.
Salad: Top a parbaked cauliflower crust with pizza sauce. Top with sliced fresh mozzarella and fresh basil leaves. Finish baking. Top with a green salad tossed with a simple vinaigrette.
Smoked Salmon: Rub a parbaked crust with olive oil and sprinkle with salt and pepper. Finish baking. Let cool slightly. Spread with crème fraiche and top with smoked salmon, lemon zest and sliced scallions.