So pizza isn’t always the healthiest choice but when you really really have a craving, I’m all for indulging in the real thing once in a while. But sometimes you want to chow down on some pizza without forgoing your health goals. Enter this cauliflower pizza crust! I used to make this all the time and I didn’t realize how much I missed it until I made it again to put up here for you guys! It’s totally satisfying and gives me the pizza taste I’m craving but in a healthy cauliflower form.
There are several ready-made cauliflower crusts on the market (I’m partial to the one from Califlour Foods) but what I love about making my own is that I can customize the exact ingredients I want in my crust. So in a pinch, I will use a pre-made crust but when I have a little time on a weekend then I opt for this homemade version. This allows me to lighten up the recipe further and slash calories or sub in some more healthful choices. I originally used the recipe from The Lucky Penny Blog when I started making these and I have since adapted for my own preferences but definitely check out this blog post if you want to see the original.
A couple things to note:
I use pre-riced cauliflower from Trader Joe’s. I find that to be much more convenient than putting cauliflower florets in a food processor but that’s definitely an option if you don’t have the pre-riced cauliflower at your disposal. I use 2 bags from Trader Joe’s which usually yields about 2 cups of “flour” for your pizza dough (once the water is removed). The equivalent would be about 1 large head of cauliflower.
The single most important step in this recipe is making sure to wring out as much water as possible from the cooked cauliflower. I can’t stress this enough! If you skip this step you will end up with a soggy dough that doesn’t bind together well. You can do this using something like thicker like a dish towel. I typically just use several paper towels. Maybe not the most efficient choice but it works for me! So wrap up the cauliflower and squeeze, squeeze squeeze! And then squeeze some more. You should end up with something that looks like the picture below.
Once you mix in all your ingredients, cover a baking sheet with some parchment paper, spray with cooking spray and roll out your dough. Don’t forget to spray the parchment paper! I have done that before and it was NOT a fun mess to clean. I spread mine out to be as thin as possible (without making any holes) which helps create a stiffer crust. Once you bake the crust for about 15 minutes it’s ready for toppings! You can definitely add sauce to your pizza but I choose not to just based on my own personal preference. If you do choose to use sauce, make sure you go light so your crust doesn’t get soggy.
The recipe here is for the crust itself since naturally everyone’s preferences on toppings will vary. (Pineapple on pizza? Total deal breaker for me.) I usually switch up my toppings and some of my faves are canadian bacon, green pepper and olives or pepperoni and olives with jalapeño.
Other low carb faves you will love!Print
- 2 bags riced cauliflower (or 1 large head cauliflower)
- 2 eggs (or 1 egg & 1 egg white)
- 2 oz lite mozzarella (I use the one from Trader Joe’s)
- 1 Tbsp oregano
- salt & pepper to taste
- Preheat oven to 425
- Heat up riced cauliflower in the microwave according to package directions and let cool
- If using a cauliflower head, break into florets and pulse in the food processor until desired consistency is reached. Place in a microwave safe bowl and heat for about 5 minutes and let cool
- Wring out water from cauliflower using a dish towel or paper towels (try wringing more even when you think you’re done)
- Add the rest of the ingredients and mix thoroughly
- Place parchment paper on a baking sheet and spritz with cooking spray
- Add dough to parchment paper and spread out into a large circle
- Bake at 425 for 15 minutes
- Once ready, add desired toppings and bake for an additional 5 minutes
- For a little extra crispiness, broil for 1-2 minutes
- Cut into slices and enjoy!