It’s nice to have options, isn’t it? I know there are lots of y’all out there with nut allergies. I myself could be murdered by a macadamia, but almond meal seems to be fine for me. Well, when so many of you wrote that those in your lives can’t tolerate almond meal, naturally I had to come up with an alternative solution. Cauliflower is the almond meal of vegetables, meaning it can be subbed for many things.
This crust is not quite as crusty as the fat head crust, but it still does the trick…on one condition…and this condition will make or break the crust. Make sure you squeeze ALL of the water out of the cauliflower. Wrap the cauliflower in cheesecloth to squeeze out the water into the sink. When you think you are done squeezing, you are not. Wrap a towel around that cheesecloth and squeeze some more to make sure you get the cauliflower as dry as possible.
The Ultimate Cauliflower Pizza Crust
Ingredients
- 2 12-ounce bags of cauliflower florets
- 1/4 cup grated parmesan
- 1/4 cup shredded mozzarella
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1 Egg
Instructions
- Pulse cauliflower in a food processor until it resembles the texture of couscous. It will have a very snowy appearance.
- In a microwave safe bowl, cook on high for 3-4 minutes. Let cool. Using cheesecloth, squeeze any and all excess water out of the cauliflower, then do one final squeeze wrapping a towel around the cheesecloth to make sure all excess water has been removed.
- Preheat oven to 425 degrees. In a large mixing bowl, mix cauliflower, parmesan, mozzarella, garlic powder, oregano, basil, salt and egg very evenly and form a dough ball.
- Cover a baking sheet with parchment paper, spray a light coating of olive or coconut oil. Place dough ball into center, and press into a circle, about 10-11 inches in diameter and 1/2 inch thick.
- Bake in oven for 11-14 minutes until golden brown spots start to cover the surface of the crust. Remove from oven, add your toppings, and place back in oven for 5-7 minutes or until cheese topping is melted and bubbly.
Hey Anna. How would you suggest cooking the cauliflower sans microwave? I’m not a huge fan of the microwave, and don’t use them unless I have no other choice. Would you suggest a quick steam, blanch, bake of the cauliflower? I can’t wait to try this. Keep the great recipes flowing.
Chris
Good question–I know the microwave is not always a good option for some folks. So yes, all of your solutions above would work wonderfully! You wanna get the cauliflower steamed enough to be able to squeeze out all excess water. Good to see you here, Chris!!
XOXO
My 13 year old son has been missing his “Friday night, pizza night”. This has made him a happy kid tonight.
Tammie, this thrills me to no end! Long live Pizza Night!!! XOXO
Solution to the Microwave, I steam foods, 5 mins in a pot with a steamer insert, then you go to the food processor.
If it is soft do you think I didn’t cook long enough or remove enough water from the cauliflower?
Probably didn’t remove enough water…cauliflower has soooooo much. I get my husband to help press the water out b/c i need his muscles!
My wife just put my crust in the oven! Can’t wait!!!
Do you know how much cauliflower rice you need? Trader joes now sells cauliflower rice and want to know how much to use.
I would use at least two bags of the TJ’s cauliflower rice for this crust. Yummy!
My husband and I LOVE this recipe! However, I struggle with getting the right amount of cauliflower ratio when I shop at a store that doesn’t sell bagged cauliflower. Understanding the size varies, could you suggest an approximate amount in heads of lettuce when bags are not available?
one large head of cauliflower should do the trick!