So, you love pizza, but not all the complicated steps usually needed to make a healthy, gluten-free version? Oh, and you especially don’t love scalding your hands while trying to wring water out of piping hot steamed cauliflower over the sink? I get it.
Skipping recipe steps is practically an art form in my kitchen. Sometimes it works out – like with these quick chicken nuggets – sometimes not so much.
Recently I’ve been working on a simplified cauliflower pizza crust recipe that doesn’t require any pre-cooking, squeezing, or double back-handsprings. You see, Friday night at my house is family meeting night – each of us takes a few minutes to talk about what worked in our family that week, what didn’t, and then we decide together what we’re going to improve for the next week.
It’s supposed to be a relaxed, fun evening, and fun equals pizza, right? (RIGHT!)
This Friday-night-friendly recipe requires very little hands-on time, holds together beautifully, and goes perfectly with my no-cook homemade pizza sauce. I hope your family loves it as much as we do!
Cauliflower Pizza Crust Recipe
Equipment
- baking sheet
- measuring cups
Ingredients
- 1 large head of cauliflower (or 2.5 cups frozen riced cauliflower)
- 2 tbsp coconut flour
- ½ cup mozzarella cheese (plus more for topping)
- 2 large eggs
- ¼ tsp unrefined sea salt
- ½ tsp onion powder
- pizza sauce
- toppings of your choice (pepperoni, parmesan cheese, fresh basil, oregano, garlic powder, red pepper flakes, etc.)
Instructions
If you're using a head of cauliflower:
- Place a large baking sheet in the oven and preheat to 450F.
- Remove stem from cauliflower and break florets small/medium pieces. I use my hands to do this as I place the florets in my food processor.
- Grind cauliflower in food processor until the texture resembles small pieces of rice.
- Measure out 2½ cups of riced cauliflower and place it in a bowl.
- Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
- Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
- Slide heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings, like this:
- Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.
If you're using frozen riced cauliflower:
- Allow riced cauliflower to thaw. It doesn't need to fully reach room temperature, but it should be no colder than a fresh head of cauliflower would be when taken out of the fridge.
- Place a large baking sheet in the oven and preheat to 450F.
- Measure out 2½ cups of riced cauliflower and place it in a bowl.
- Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
- Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
- Slide a heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings.
- Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.
Nutrition
More Italian-Inspired Recipes
Marinara Sauce – Rich, zesty and full of flavor, this homemade marinara sauce is delicious over Italian meatballs with gluten-free pasta, as a dipping sauce for garlic bread, and more.
Basil Pesto – I use this easy pesto in my one-pan skillet chicken recipe, slathered over steak or fish, tossed with grilled veggies, mixed into pasta, sauteed with shrimp, and as a topping for pizza.
Zucchini Pasta Carbonara – This yummy zucchini pasta is amazing with fresh herbs and cheese, and can be adapted based on whatever you have in your kitchen.
Italian Seasoning – This tasty all-purpose blend is my go-to for homemade pizza, meatballs, salad dressing, and other tried-and-true favorites.
