I thought for sure that this recipe for cauliflower pizza crust was going to be a FAIL. My “dough” didn’t spread on my baking stone very easily, the whole thing smelled burnt, and it certainly didn’t seem sturdy enough to hold toppings. I was doubly fearful about things because if this didn’t work out, we had no other ingredients in the house other than a container of plain yogurt and a can of white beans. In fact, the photo taken for this post is from my husband’s phone, because as I removed the crust from the oven, he said, “I have to take a picture of this display of our poverty.” Surprisingly, though, the crust turned out to be delicious, filling, and easy! It required very few ingredients and broke us out of the norm. And it’s gluten-free!
Give it a try!
Please pin this recipe
- 1 head Grated Cauliflower (Use a food processor. Cauliflower should be a dry, crumbly texture.)
- 2 eggs
- 1 cup unprocessed cheese (Any kind: mozzarella, feta; I used white cheddar.)
- 1 Tsp rosemary
- 2 Tsp basil
- 1-2 Tbsp hot sauce (Optional & to taste)
- salt and pepper
- Preheat oven to 450 F.
- Cover a baking sheet with parchment paper, or place baking stone in preheating oven.
- Cook the grated cauliflower in a large pan over medium heat until translucent.
- Place remaining ingredients in a food processor and blend until smooth.
- In a bowl, combine cooked cauliflower and blended ingredients.
- Spread dough out evenly and fairly thinly over parchment paper (or baking stone).
- Bake for 25-35 minutes.
I based my recipe on this one, and while the crust might make a delicious pizza, we ate the meal with knives and forks. The crust served as more of a side dish. I topped it with some sautéed spinach and sundried tomatoes.