Cauliflower Pizza Crust (Grain-Free)
Cauliflower is one of my favorite vegetables because of its incredible versatility!
(No, not because of its taste. There are definitely others that rank higher in that category.)
Cauliflower’s subtle flavor and benign color makes it easy to puree and hide from picky kids. It also does well sliced up, breaded, and baked like meat. Or blended into soup. Or masquerading as rice. (My personal favorite.)
For its next trick, it becomes a gluten- (and grain) free pizza crust!
A couple of years ago Steve and I gave up gluten for lent, and to get our pizza fix, I tried out a couple of gluten-free pizza crust mixes & recipes. Um, ick. We’re pizza snobs, so those mixes didn’t cut it.
We did like this cauliflower version. Instead of trying to (unsuccessfully) mimic the texture of real pizza crust, it takes it in a different direction. I’ve made it several times, and I’m always surprised how much flavor it has! It’s easy, too and doesn’t require rising.
Just whack apart a head of cauliflower, steam (or boil) it, and make a puree.
Add some eggs, cheese, and herbs, then spread it out on a baking sheet.
This isn’t a dairy-free recipe, but I bet you could omit the cheese and add a couple more eggs. You might have a more eggy flavor in the crust, but at least it will have enough binder to stay together.
Bake the crust first.
Then add the toppings. I’m so glad I made gobs of Easy Roasted Balsamic Tomato Sauce to freeze last fall. It’s fantastic on pizza!
My kids are pepperoni fans and pick off most everything else. (Except spinach. I’ve trained them since infancy to tolerate green bits of stuff in their food. Best thing I ever did.) So this is our default pizza unless I’m experimenting or feeling adventurous.
Let’s talk about texture. This is not a bready, chewy pizza crust, but it’s pretty darn tasty. It has a quiche-like flavor and texture, but the whole thing still tastes like pizza. And once it cools down, you can pick it up and eat it with your hands.
That’s the goal, right?
The original recipe came from Your Lighter Side. (I tripled her recipe, but cut back on the amount of cheese and thought it did just fine with a smaller amount.)
I just noticed that she adapted that recipe, creating a crispy version that includes chicken as part of the crust! Interesting!
Cauliflower Pizza Crust
Yield: Serves 4-6
Ingredients:
1 head cauliflower, stems removed and cut into 2-inch florets
3 eggs
2 cups mozzarella cheese
1 1/2 tsp dried herbs (oregano, thyme, rosemary, Italian seasoning, etc.)
A couple big pinches of salt
Your favorite sauce, toppings, and cheeseDirections:
Preheat oven to 450 degrees F. Prepare a rimmed baking pan with nonstick spray or silicone liner.
Boil or steam the cauliflower until it is easily stabbed with a fork. Drain well, transfer to a food processor and process until smooth. Transfer cauliflower puree to a large bowl and add the eggs, 2 cups of mozzarella cheese, dried herbs and salt. Mix well.
Spread mixture in an even layer on the prepared baking sheet. Bake for about 18-20 minutes or until the crust begins to turn a darker golden brown around the edges with spots on top.
Remove from the oven. Add desired sauce, toppings, and cheese. Return to oven for 10-12 minutes or until toppings are heated through and cheese is melted and golden.
adapted from Your Lighter Side
And a big congrats to Melisha who won the Wustof knife giveaway! Thanks so much for all of your comments, guys!
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Aggie — February 27, 2012 @ 4:53 pm
Is this for real? I seriously can’t believe how good this looks and that it’s CAULIFLOWER!! I have seen this around, I think I attempted it years ago (when I was a lot less talented in the kitchen ;) )…but I know I didn’t bake the crust first. I just got two heads of cauliflower in the csa box…used up too much but if I get more this week I am making this!!
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Natalie replied: — February 27th, 2012 @ 7:35 pm
Try it again! Just don’t expect it to be like real pizza crust :) I’m jealous that your CSA is year-round. We had that in California, too… sigh.
Blog is the New Black — February 27, 2012 @ 5:00 pm
I recently saw someone else do this and wondered if it could really be that good! YUM!
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Kathryn — February 27, 2012 @ 5:01 pm
Awesome! I am definitely going to try this! What a great way to sneak some veggies into my family’s diet :)
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Natalie replied: — February 27th, 2012 @ 7:36 pm
Exaaaaactly. “We’re having pizza guys!” (Actually you’re eating a plate full of cauliflower *snicker*)
Jolene (www.everydayfoodie.ca) — February 27, 2012 @ 5:16 pm
That crust looks like it held together quite well! I am very intrigued by this, and will have to make it. The toppings look delish!
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Janel Gradowski — February 27, 2012 @ 5:40 pm
My friend recently told me about this crust. She said it was fabulous, too! I will definitely try it – and check out the crispy version.
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Careen replied: — April 25th, 2013 @ 11:47 am
What crispy version?
cassie — February 27, 2012 @ 5:53 pm
What a great idea – this crust looks heavenly!
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Cara — February 27, 2012 @ 6:29 pm
I tried this once a long time ago and was less than impressed. Since you claim it works so well I might have to give it another shot. Might try it with daiya non-dairy cheese, that stuff is not half bad when cooked!
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Natalie replied: — February 27th, 2012 @ 7:37 pm
Well ” it works” as in it tastes really great. The crust is nothing like actual pizza crust. As long as you go in with those expectations you’ll like it, I think :)
Joanne — February 27, 2012 @ 8:21 pm
I could never really go low-carb or (voluntarily) gluten-free but sometimes a girl DOES want the flavor of pizza without all the calories! I’m definitely trying this next time.
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Laurie {Simply Scratch} — February 27, 2012 @ 8:56 pm
I’m a total believer! This is so happening… and soon! Thanks Natalie!
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Mary — February 28, 2012 @ 4:41 am
Thank you! Pizza is our favorite, but I hadn’t tried to figure out what we were going to do about it yet. We’ll have to try this!
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Cookie and Kate — February 28, 2012 @ 5:47 am
I am so intrigued by your cauliflower crust! I must know what it tastes like.
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Julie @ Table for Two — February 28, 2012 @ 6:03 am
This is great! I’ve seen this cauliflower crust before but have not tried it yet. I just always thought it’d have an overpowering taste. Your pizza looks so good! Great way to sneak in veggies for those kids who refuse to eat them!
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Julia {The Roasted Root} — February 28, 2012 @ 6:06 am
Hey Natalie, Looks great! I’ve made pizza crust out of spinach and collard greens and I love the flavor of it..I think it’s better than pizza with flour crust! I like cauliflower and can see how it would make a great crust as well, so next time we make pizza, I’ll make it using cauliflower! Thanks for the tip.
As a side note, I met your friend Christy this past weekend at a Heritage Makers get together! I live in Reno, too! Anyway, she told me she knew you and I couldn’t believe it because I had only recently stumbled upon your blog! So hello neighbor and I am truly a big fan of your blog – I check up on it regularly now that I’ve seen it! I’m psyched we’re finally getting snow in the mountains and hope you have the opportunity to play in it this weekend!
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Natalie replied: — February 28th, 2012 @ 7:03 am
Julia! I’m thrilled that there’s another food blogger around here! I’d love to get your greens crust recipe, too. That sounds so interesting. There are so many things I want to say…. I’ll write you this afternoon :)
Julia {The Roasted Root} replied: — February 28th, 2012 @ 8:56 am
Sounds great Natalie! As I was telling Christy…it’s such a small world!
Bev Weidner — February 28, 2012 @ 6:56 am
I am DYING right now. this is incredible!
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Yael — February 28, 2012 @ 7:02 am
Not sure how I feel about cauliflower, but that certainly LOOKS delicious. I think I will keep this one in mind for Passover. Looks way better and healthier than matzah pizza!
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Natalie replied: — February 28th, 2012 @ 7:04 am
If you’re not a cauliflower fan, I think you’d still enjoy it. I don’t think it has a cauliflower-y taste (but then again I like cauliflower so maybe I don’t notice it as much). I never thought about this for Passover — what a great idea!
Yael replied: — February 28th, 2012 @ 11:08 am
Thanks!! I’ll definitely try it!
Jessica — February 28, 2012 @ 7:27 am
Really? really? It looks amazing. I’m going to have to try this. I still haven’t been able to get a good gluten free pizza crust yet. Your pictures are looking so good too by the way!
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Heidi @ Food Doodles — February 28, 2012 @ 8:27 am
Yummy! I love this idea. I’m a cauliflower fan to begin with and I love all kinds of pizza variations that aren’t quite pizza, but have the same flavorings, and in this case toppings. So this looks awesome to me. Will have to try it some time :)
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Jen — February 28, 2012 @ 11:32 am
This looks and sounds absolutely delicious! My boyfriend and I have been trying to eat low carb for the last couple months, and I am definitely missing pizza! I think I will definitely be making this later in the week. Thank you for posting!
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Kristin — February 28, 2012 @ 1:48 pm
Oh my gosh, I love this idea! Will definitely have to try it. Thanks for sharing!
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Kristen Gilmore Powell — February 29, 2012 @ 4:17 am
this is awesome!! i am always looking for uses for the cancer figher foods!!
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Elizabeth @ Chronic Venture — February 29, 2012 @ 9:05 am
wow this sounds so awesome!! I love using cauliflower in all sorts of things but I never would have thought to use it like this!!
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Kalyn — February 29, 2012 @ 11:08 am
I must try this!
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Bree — March 5, 2012 @ 7:48 am
How creative–looks amazing!
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Amanda — March 11, 2012 @ 12:49 pm
this is oh-so-cool. i think it’d work well with broccoli too – in time for St. Patrick’s day.
Amanda
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Linda — March 12, 2012 @ 4:51 pm
I’m eating this crust right now, and I love it! I added powdered garlic and onion to the crust, and used turkey pepperoni and fat free mozzarella on top. Delish!
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Kristin — March 13, 2012 @ 9:55 am
I made this last weekend and it was delicious! My husband (who often balks at these kinds of things) not only commented on how good it was but also that it took less to fill him up than regular pizza. And the 3 year old? She thought she was the luckiest girl ever to be eating pizza! Thanks for the recipe.
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Kirsten- The Foreign Domestic — March 25, 2012 @ 2:06 pm
This is AMAZING!!! Do you mind if I feature you in my new series 100 recipes from 100 blogs? For the next 50 recipes, Iām focusing on healthier options. You can read more about it here: http://www.theforeigndomestic.com/2012/01/from-your-kitchen-to-mine-100-recipes.html
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Julia — March 26, 2012 @ 1:53 pm
I love cauliflower crust! Ya, it’s not the same as ‘real’ pizza, but it does the trick! Yours looks so great!
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Kimmy — March 28, 2012 @ 1:05 pm
Another idea for cauliflower; fake mashed potatoes. Mash or blend cooked cauliflower with 1% milk, margarine, and any other seasonings you usually add to mashed potatoes.
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chinmayie @ love food eat — April 3, 2012 @ 5:23 am
OMG! This is unbelievable! Love this idea…
I am new toy our blog and i love all your recipes and beautiful photos…
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Kirsten- The Foreign Domestic — April 3, 2012 @ 11:49 am
I featured your recipe today! http://www.theforeigndomestic.com/2012/04/from-your-kitchen-to-mine-recipes-56-60.html.
Thank you!!
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Taka — April 28, 2012 @ 3:02 pm
I am IN LOVE with this recipe. I cannot believe how good it really is and how well it held together. It doesn’t seem like a substitute like so often some recipes do. I only used 2 eggs and it came out great. I also mixed my cheese 50/50 Vermont Cheddar and Mozzarella. I am the only person in my family of 4 who is eating grain free at the moment. I realized the pizza would be a full size 12 inch pizza but I thought I would be able to devour it in one or two meals. It is incredibly filling and after 2 slices I was STUFFED. My question is have you ever frozen this pizza or how do you think it will turn out if I freeze half of it and save it for another time? Thanks in advance for your response.
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Natalie replied: — April 28th, 2012 @ 3:35 pm
I’m so glad you liked it!! Freezing? Hmm. I’ve never done it. I’m not sure it would do good things to the texture… it might make it really mushy, but you could give it a try! (Come back and let me know how it goes!) Thanks!
Alexandra — May 8, 2012 @ 11:51 am
I did not care for it. The crust fell apart and was soggie the texture I didn’t care for it either . I rather don’t eat any pizza because of calories.
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Kali Hetrick — May 22, 2012 @ 7:29 pm
I’m totally going to try this! My questions is about Cali-rice. Do you steam it first? I don’t like it crunchy. Any suggestions? Thank you!
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Natalie replied: — May 22nd, 2012 @ 7:45 pm
No, I don’t steam it first. I put it raw (after it’s been run through the food processor and chopped) into the pan, stir it around and cover it, so it steams with everything else in the pan. You can let it cook however long you want until it’s not crunchy anymore. We love it! :)
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Valerie — October 6, 2012 @ 12:59 pm
Have you tried making it without the cheese ( diary free)?
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Natalie Perry replied: — October 7th, 2012 @ 8:45 pm
Hi Valerie! No, I haven’t. You could try leaving out the cheese and replacing it with a couple of extra eggs. The cheese does help the texture quite a bit as it stiffens after the pizza has cooled some. Good luck!
Sheila — January 9, 2013 @ 4:15 pm
according to Your Lighter Side, “NOTES: Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven.”
I just made four personal size pizzas with your recipe! They turned out great :) I cooked mine on parchment paper at 420 degrees because my parchment paper said it wasn’t supposed to go above that temperature. So i did have too cook them a little longer, but i had not prob with them sticking. Thanks for the recipe
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Barbara — February 19, 2013 @ 5:12 pm
How can you or is it possible to get the crust a little crisper?!?
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Emily — February 25, 2013 @ 5:12 pm
This was so good! I was really full (but not heavy full) after one slice. Definately a fork and knife kind of dish, but ill definately be adding this to my list if recipes. Thanks!!
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