You Won't Believe It's Cauliflower Pizza Crust
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 179.1
- Total Fat: 10.4 g
- Cholesterol: 79.4 mg
- Sodium: 298.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.4 g
- Protein: 16.8 g
View full nutritional breakdown of You Won't Believe It's Cauliflower Pizza Crust calories by ingredient
Submitted by: PLATSUZIE
Introduction
This delicious and easy gluten-free recipe can be frozen until you're ready to eat it. This delicious and easy gluten-free recipe can be frozen until you're ready to eat it.Number of Servings: 4
Ingredients
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1 cup raw, grated (or chopped in food processor) cauliflower*
1 egg
1 cup mozzarella cheese
1 tsp oregano
2 tsp parsley
(may add other Italian spices as desired--such as dried or fresh basil)
Directions
Makes 4, 1-slice servings. Can be doubled for a larger pizza
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (Optional: Use coconut oil and sprinkle with Parmesan cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some in this forum may not appreciate using this oil.)
In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)
Place under broiler, on high heat, until cheese is melted.
Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.)
Pizza crusts can be frozen after the initial baking and used later.
*If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL.
Guestimate~Approximately 2 1/4 cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower.
For lower calories, substitute two egg whites for whole egg and low or no fat mozzarella cheese.
Don't spread this too thin or it will fall apart; if it's too thick, it's doughy in the middle.
Please share your personal experience. (1.Did you use fresh or frozen califlower? 2. Or try both? 3. What size did you make the pizza? 4.How long did you cook? 5. How thick did you make the "dough"? 6. Was the texture smooth or lumpy? 7. Did you add extra egg or find you didn't need to? 8. Were you able to hold in your hand or too soft to do so?) Any one of the aforementioned, by number or just anything "helpful" to others.
Best results are found using fresh cauliflower and not baking first. Experiment and post your results. (Was this true for you?)
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or use parchment paper. (Optional: Use coconut oil and sprinkle with Parmesan cheese before laying dough onto baking surface. Increases calories but I like health benefits of coconut oil. Some in this forum may not appreciate using this oil.)
In a medium bowl, combine cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan or pizza stone.
Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe). You may turn over once if desired.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. (Get creative and top with chopped apples and cheese or your own combinations of whatever you like on a pizza. Some examples to choose from are jack cheese, onion, fresh or dried tomatoes, artichokes, shredded/cooked chicken, turkey pepperoni, pineapple, mushrooms, marinara sauce, bell peppers, whatever peppers you like, fresh mushrooms, fresh basil...your imagination is the limit.)
Place under broiler, on high heat, until cheese is melted.
Reheats nicely and can still be held in the hand, even the next day. (If you don't press "dough" too thin, make small rounds and add enough egg to hold together.)
Pizza crusts can be frozen after the initial baking and used later.
*If using frozen cauliflower, prepare according to package directions. After cooked and slightly cooled, shred cauliflower with a cheese grater, (or grater blade on food processor) and then measure for the recipe. (An "unpacked/loose" cup.) Be sure to drain WELL.
Guestimate~Approximately 2 1/4 cups of 1" cauliflower would grate into one cup of grated (or riced) cauliflower.
For lower calories, substitute two egg whites for whole egg and low or no fat mozzarella cheese.
Don't spread this too thin or it will fall apart; if it's too thick, it's doughy in the middle.
Please share your personal experience. (1.Did you use fresh or frozen califlower? 2. Or try both? 3. What size did you make the pizza? 4.How long did you cook? 5. How thick did you make the "dough"? 6. Was the texture smooth or lumpy? 7. Did you add extra egg or find you didn't need to? 8. Were you able to hold in your hand or too soft to do so?) Any one of the aforementioned, by number or just anything "helpful" to others.
Best results are found using fresh cauliflower and not baking first. Experiment and post your results. (Was this true for you?)
Rate This Recipe
Member Ratings For This Recipe
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This is fabulous! I weighed the 1 cup of mozzarella on my digital scale, and it was only 3.15 oz. The recipe assumes that 1 cup is the standard 8 oz. So really much less fat (and calories) than stated in the calculations. Thanks for this great recipe! - 2/4/12
Reply from PLATSUZIE (6/13/13)
Ounces being used for volume and weight isn't the best situation. Many of us use scales to weigh food. I intended, as you state, one cup of mozzarella. Sparker's appreciate your clarification, thanks Caresings. Current fat and calories calculation is based on 2 weight ounces per SERVING way too high
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AWESOME!!!!! I use frozen cauliflower...don't cook it just let it thaw, chop with a veggie chopper, squeeze out water, then continue from there.... very, very good!! - 9/11/11
Reply from PLATSUZIE (6/10/13)
Maybe I should change "using frozen cauliflower" directions. Cooking first may be producing a too moist (unsatisfactory) crust. Thanks for posting your experience, BGKOZDRAS.
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The perfect name for the perfect gluten-free pizza crust! I made mine in a twelve inch cast iron skillet, cooked the crust a bit longer and flipped it once. The crust was crispy and yummy! - 9/30/12
Reply from PLATSUZIE (6/10/13)
Cooking longer, (maybe lower heat, as another comment suggested) using cast iron skillet and flipping are great tips for achieving crisper crust. Thanks for posting and sharing your experience and enjoyment of "the perfect name for a perfect GF crust", hmitf!
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This is so good - even without adding any toppings. The first time I tried it I did make it too thin. Then, I doubled the recipe and made 6 small crusts - measured each to 1/2 c, then formed them into a ball, pressed them into shape on the cookie sheet; much easier to handle and did not fall apart - 6/10/12
Reply from PLATSUZIE (6/10/13)
Do you use fresh or frozen cauliflower? Do you cook frozen or just defrost and drain? Great idea to make individual English muffin sized pizzas! Thank you for sharing VEEGEE!
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Wonderful! I put about 2c fresh florets in a mini chopper to get 1c grated. Used part skim mozz & about 1T Italian seasoning. I lined a 9" Pyrex pie pan with parchment & cooked @ 450 for 20 min. Crust about 1/2" thick. Not crunchy but solid enough to hold. This will be a great on-the-go breakfast! - 1/13/13
Reply from PLATSUZIE (6/13/13)
Nice detailed specifics; appreciate you for sharing your wonderful experience with everyone, Coleygreene!
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Mine didnt turn out so pretty, but it tasted great! Unfortunately, the store was sold out of white cauliflower so I ended up using purple cauliflower-I never knew such a thing existed! Lol, Heres some pictures of my my purple pizza! :)
Before:tinypic.com/r/2lxh1f7/6 After:tinypic.com/r/2td1w/6 - 7/26/12
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SO GOOD---I put a ton of cheese on it, thinking it would hold it together better---parmesan cheese does...but I want to try less cheese next time--->less calories! But the flavor was AWESOME..and once cooled, held together very well! A baking stone is the way to go. - 11/22/11
Reply from PLATSUZIE (6/10/13)
Use of a baking stone and cooling to achieve a better bound crust...both appreciated ideas. Thank you WBS9! Did you use fresh or frozen, raw or pre-cooked cauliflower?
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Amazing crust I did not even wait to put toppings on...like cheese and tomato and other stuff on top. I just ate the crust. I did not have enough mozzarella cheese so I used an italian five cheese blend I had. Also I added some garlic powder and onion powder and Italian seasoning blend to the crust - 6/27/13
Reply from PLATSUZIE (6/27/13)
Mmm...sounds delicious. Great additional seasonings; they make a huge impact on the crust personality! Makes me want to add fresh raw items to your experience....pineapple slices, gingered pears . I have three families coming for Vietnamese Chicken. Think I'll add this "bread" to the menu.
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This was CRAZY good. I was skeptical but I am now back to eating 'pizza' on my no flour, no sugar plan! I skipped the pizza sauce and topped my crust with diced Italian tomatoes and some leftover roasted winter veggies...DIVINE!!! Thanks for sharing...and giving me back my pizza. Made 4 small pies. - 1/31/14
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I used fresh cauliflower, doubled the recipe and placed parchment paper on a pizza stone and baked for 20 minutes. I put sauce, fresh mushrooms and parmesan cheese and broiled. I thought it turned out really well. Next time I would probably make smaller ones so they crisp up more. - 6/30/13
Reply from PLATSUZIE (7/1/13)
Informative and great details. They will help others too. I've been asked when to add the toppings. Before baking the crust or after... been done both ways. Doing in one step makes for a less firm (unable to hold in your hand) "crust". English muffin sized pizzas are fun with multiple topping variat
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I made a similar recipe from another member. Theirs said to cook the cauliflower first - I think it would have been crispier without cooking. Pressing the water out is essential if you do cook it first. Mine was crispy on the bottom but crumbly in the middle. Still great and allows liberal topping - 1/31/13
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I will make this again with a few tweaks. I made it with frozen cauliflower and mashed it with a potato masher. I used vegan cheese and egg beaters. Fresh made, this was more like a very tasty casserole. Left overs were more pizza like so I'll make the crust the night before or enjoy a casserole - 5/18/11
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I was looking for this recipe and was shocked to find one almost like it with Chef Meg getting credits for it. I don`t know about anyone else, but it annoys me that Chef Meg tries recipes and, apparently if she likes them, reposts under her name. Granted it was tweaked a bit, but still, give credit - 10/15/13
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DH and I loved this for lunch. I used parchment paper-regretted it. It was hard to get off the bottom of the crust. I used a fresh head of Cauliflower and I cooked in Microwave, Used a pastry cutter added egg and cheese and spices and used 16"pan only to 12" I have it in a grouping -easy to track. - 6/12/13
Reply from PLATSUZIE (6/13/13)
Microwave and parchment paper....caused regret. Thanks for preventing another Sparker from a repeat. Keeping the cauliflower raw might have been helpful. Glad you shared your experience and loved your handmade, the best lunch! I've never made this in the microwave and admire your adventurous nature
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Good flavor and remarkable texture.Needed longer baking time because it was too moist.Would bake directly on cast iron and flip.Calculated the recipe with my toppings (tomato sauce,more cheese and turkey pepperoni) and calorie-wise was lower because the cheese is more accurately measured by weight. - 10/19/12
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This is freakin' delicious!! I was kind of iffy because of the cauliflower (not a fan) but it tasted exactly like the pizzas we've made from the box. The crust ended being up too soft to hold (something I did or didn't do, I guess) but it tasted great anyway! Will definitely be making it again! - 10/18/12
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doubled the recipe, added fresh garlic baked on parchment. Ate some right away and put the rest in the fridge. Part in fridge was not as firm after being warmed. No worries Cut it in rectangles, fill with sauce and cheese roll up jelly roll style top with more sauce and cheese and bake. Manicotti! - 9/25/12
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I really like this & will definitely make again. Crust stuck, so may try olive oil instead of non-stick spray next time. DH & 11yo asked to try it -- and liked it!! (They had no idea it was made w/ cauliflower.) I only got 1/4 of the pizza & they ate the rest!! Really satisfies any pizza cravings. - 8/14/12
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This was my first attempt at anything like this so I will say that it was very tasty for my efforts. I used 1 whole head (about 6 cups grated) which made 2 pizzas. I made one on a pizza stone and one on a cornmeal dusted cookie sheet. Both worked well. Needs to be cool to eat with your hands though. - 2/8/12
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I'm really not a cauliflower lover but am going to try this. Maybe if I make it crisp and then cover it in toppings it will cover the flavor enough that I'll be able to eat cauliflower. I'm trying hard to like different veges that I dont love because I know they are good for me (and low calorie!) - 12/9/18
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I used fresh cauliflower, chopped up fine. Definitely, definitely, you must get as much of the moisture out as possible! I squeezed mine out good, then let it drain a bit, then squeezed again. I was able to hold it in my hand, but the center was just a bit soft. I did bake it first. GREAT taste! - 11/3/16
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I LOOOVE cauliflower pizza. I make it all the time and a slightly different recipe. Try 1/4 cup of mexican blend cheese with the same cup you can add egg substitute. Mix all together and place it on parchment paper (had to spray mine) same cooking time depending on your oven. You can also add a pinc - 3/1/15
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I didn't have any mozzarella on hand so I quadrupled the recipe and used 1/4 cup of parmesan per recipe instead and also substituted Italian Seasoning for the Oregano. I used a small plate as a guide and cut 4 circles out of parchment and was able to form 4 small pizzas on one cookie sheet. Yum! - 10/26/14
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