Cauliflower pizza crust recipe
This delicious pizza crust is made from steamed cauliflower and is perfect if you are looking for a low-carb alternative to regular pizza dough.
- 340g cauliflower (leaves removed)
- 1/2 cup (35g) grated light cheese – mozzarella or tasty
- 1 egg, lightly beaten
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp garlic powder
Heat oven to 230°C (210°C fan-forced) and line a baking sheet with baking paper sprayed lightly with oil.
Chop cauliflower into chunks and place in a food processor.
Pulse until you’ve got cauliflower rice; the consistency of rice (you should have about 3 cups).
Remove cauli ‘rice’ and place into a microwave safe dish, cover with plastic wrap and microwave on high for 8 minutes.
Allow to cool slightly, place into a tea towel and squeeze as much moisture from the cauli ‘rice’ as possible (this is the secret to a crispy base).
Place cauli ‘rice’ into a bowl and mix with remaining ingredients. Season with salt and pepper.
Pour ingredients out onto the baking paper and shape into a thin layer about 25cm in diameter.
Bake for 15-20 minutes until golden.
Sprinkle over toppings and continue to cook for 5-10 minutes until golden and bubbly.
- Margherita: 1/2 cup grated light cheese, 2 tbsp passata, 10 cherry tomatoes, halved (and drained on some paper towel to remove excess moisture).
- Cheese and olive: 1/2 cup grated cheese, 1/4 cup chopped black olives.
- Hawaiian: 1/2 cup grated light cheese, 1/4 cup finely chopped pineapple (drained on paper towel to remove excess moisture), 50g lean ham, chopped.
- I find you get the best results using a thin baking sheet as opposed to a thicker oven tray. If you have a pizza stone then you’ll most likely get great results with that too.
- Try not to overload the pizza crust with toppings – it’s a little more fragile than a traditional pizza base.
- We often make the pizza crust and serve it cut up as an accompaniment with salad or spread on hummus for nibblies – really yum just on its own, too, though.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.