Cauliflower Pizza Crust
  • Alaina Hinkle

Cauliflower Pizza Crust

I LOVE pizza.... like I have mentioned time and time again, I could live off of pizza and Mexican food! Now sadly pizza and Mexican doesn't always fall under real food and real ingredients. However, this pizza crust I am about to share definitely does and is also gluten free so my friends with a gluten sensitive allergy you will love this. Also anyone who is just wanting to watch their gluten intake, AND those who aren't... I promise you will love this. I made it for my dad and he really liked it as well... so that is the true test :)


BELOW you will find all my tips for the dough. If you want to skip right to the recipe go below the picture! I do recommend reading my tips though if you have never made cauliflower pizza crust before:


1. Now after looking at numerous cauliflower pizza crust recipes, there are a lot that just add any cheese you want into the crust and then some that add goat cheese. I decided to do goat cheese, because from what I have read about goat cheese, is it added a smoothness to the 'dough' and allows it to hold together. You can not really taste the goat cheese once it is baked so don't be worried if goat cheese seems to turn you off. I have done it both ways and honestly the goat cheese makes a huge difference in consistency!


2. Also the big thing is squeezing the water out of the cauliflower after you steam it & rice it. I would invest in cheese cloth (( it is not expensive and you can find it in your grocery store by any of the prep items)) this is better than just a strainer, because you can get SO much water out, which is exactly what you need to do for the crust to be successfully firm and dough like.


3. What is also FABULOUS is that now stores have riced cauliflower. I have been perfecting cauliflower pizza crust since college ( 5 years ago.... cannot believe that!) I always had to start with a big old head of cauliflower and then 'rice' it in the blender, which is just pulsing it until it is fine like rice. But now you can skip that step and just steam the already riced cauliflower and then just squeeze the water out then! HEAVENLY! However, it can be done with a whole head of cauliflower it just takes a tad bit longer. I will put the instructions for both variations below.


4. If you are using an frozen bags of either riced cauliflower or cauliflower florets, make sure to leave the bags out in the refrigerator the night before so they thaw and are ready to steam




Ingredients:


2 pounds of cauliflower florets// pre riced cauliflower

1 egg beaten

1 tsp Italian seasoning

1/2 tsp Pink Himalayan salt

1 tsp garlic powder

4 oz goat cheese

1/2 tsp cayenne pepper


Directions:

Pre heat oven to 400 degrees & have a baking sheet ready lined with parchment paper


1. If you have riced cauliflower you do not have to do this first step and skip to step 2. If you used 2 pounds of frozen cauliflower florets you want to make sure that you take it out to let it thaw the day before in the refrigerator. If it is not frozen just cut up the head of cauliflower into florets. Next you can choose your method of steaming


2.

Steaming it in the insta pot: (instructions for 6 qt)

+ Place 1 cup of water into the pot, then add the trivet that your pot came with, handles up into the pot so that when you put your steamer basket on top it is about 1 inch above the water. Now in the 6 qt this can be a bit of a squeeze, so I place my trivet on the counter and place my steamer basket on it before I lower it into the insta pot so I am lowering it now together with it on top-- works a lot better!

https://www.amazon.com/BAYKA-Pressure-Cooker-Accessories-Compatible/dp/B07G766T1H

^ my favorite insta pot accessories


+ Place the two pounds of cauliflower into the steamer basket. Secure the lid and move the steam release valve to sealing. Then select the manual/pressure cook button and cook on high pressure for 1 minute. Then when the the pot beeps and the screen reads L0:00, quickly move the steam release valve to venting and quickly release the steam. Once the floating valve drops you can remove the lid and hit cancel to stop the cooking process.


Steaming on the stove

+ Fill a stock pot with about 3 inches of water and the steamer basket on top, fill with the cauliflower and place a tight fitting lid on top. Once the water starts to boil, let it steam for 8 minutes on medium high heat. Then remove from stove top and take the lid off


3. Whatever steaming method you chose, let it cool for about 1-2 minutes. Then if you have riced cauliflower you can skip down to step 4. If you have florets you will transfer the cauliflower to your high power blender and pulse until it becomes rice textured.


4. Once you have your steamed 'riced' cauliflower. Transfer it to a drainer with cheese cloth lined in it and place your cauliflower in the center. Then wrap it up like a little bag and start squeezing all the excess water. You will be surprised with how much liquid there is. Sometimes if some parts are really dry I will transfer that part to a large bowl and just keep squeezing the other parts until it becomes little to no water being able to be squeezed out.


5. Transfer all the waterless cauliflower to the large bowl and add the beaten egg, garlic powder, salt, cayenne, Italian seasoning & goat cheese and combine throughly. Then place on the baking sheet that is lined with parchment paper and spread out you 'dough' with a spatula. You can make it into a circle or a flat bread shape OR even 2 separate pizzas and cook them both and then before you add any toppings take it out and freeze it for later pizza days :) I am going to walk you through a whole one though---- we can't stop eating it if I made 2!


6. Once it is evenly flatten about 1/8 of an inch, you will place it in the oven for 30-35 minutes at 400 degrees. You want it to be dried out and starting to brown. Then take it out of the oven and flip the pizza crust over onto the parchment paperless side and you peal the parchment paper off of the other side and it should be good on your baking sheet now, since the un exposed side is now facing up and the cook side is on the baking sheet. We have a Silpat that we cook it on so I never worry about it sticking, but in college I had a regular sheet and it did not stick after I flipped it from the parchment. ALWAYS MAKE SURE YOU START IT ON PARCHMENT THOUGH! :)


7. Put back in the oven for another 10-15 minutes until sides are starting to get crispy and brown. Then take it out and add ANY toppings to your desire! What you see above is I had roasted a bunch of veggies during the week and added those. As well as a 365 pesto sauce for the base. Then I did pancetta & mixed cheese with mozzarella and olive oil as the base on another section and then a basil, tomato, mozzarella, pesto sauce combo on another part! Do whatever your creative mind would like. Then pop it back in the oven for 5-8 minutes until your toppings are bubbling or crisping to your desire!


8. Take out and let cool a couple minutes before cutting and digging in!! ENJOY!! it is one of my favorite ways to eat pizza now days. It seems like A LOT of steps, it is just one of those recipes that there is a lot to type out, but doing it is VERY simple and once you do it once you will have it down pat!





Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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