So far, this has been my best recipe for making cauliflower crust. I hope you enjoy it as much as I do.
Author:Amanda C. Hughes
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:1 Large or 2 Small pizza crusts 1x
2 cups, riced fresh cauliflower
1 cup, shredded and divided in half mozzarella cheese
1 cup, shredded parmesan cheese
1, beaten egg
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp garlic salt
Preheat the oven to 450 degrees F.
Rice your cauliflower in a blender or food processor.
Put the riced cauliflower in a microwave safe bowl with a little bit of water and microwave for 10 minutes.
Lay out some paper towels and then spread out the cauliflower so that there’s little to no excess moisture left (this step is super important, otherwise it will be soggy!)
Pour the cauliflower back in a bowl and stick in the refrigerator until it’s cooled down.
Add 1/2 cup of mozzarella, the whole cup of shredded parmesan, and the egg and mix it together (don’t forget #5 or the hot cauliflower will make scrambled eggs!)
Finally, add in the Italian seasoning, garlic powder, and garlic salt.
At this point, you can decide to pour it all out into a baking sheet and use your palms to make it as flat as possible, or you can make small little rounds for individual pizzas. Personally, I’d go for the smaller pizzas for a more dense crust.
Now stick it in the oven for about 15-20 minutes. It may take less time if you make little pizzas, just take it out when it starts to get golden brown.
Add your sauce of choice and top with the remaining mozzarella cheese. You might even throw some carb-free pepperonis on top! Throw it back in the oven on broil for about 3 minutes, until it looks done. Enjoy!
Use parchment paper, not tinfoil and not a well-oiled baking dish (trust me on this!)
Make sure the cauliflower isn’t wet AT ALL. Drain it on a paper towel if you have to.