How To Make Paleo Cauliflower Pizza Crust
Pizza crust made out of cauliflower isn’t a new concept – but it’s one that I recently started implementing into my meal rotations. You see, I can’t give up pizza even though I’m eating grain-free, dairy-free, and low carb. Pizza is my favorite food. I had to find a healthy alternative.
This cauliflower pizza crust is surprisingly delicious. Even if you’re not eating grain-free/dairy-free, I am sure you will like this recipe. (Check out this Hawaiian pizza recipe that uses this cauliflower crust).
This crust proves that you can still have your favorite foods – even though you’re on a restrictive diet. I hope you enjoy!
Preparing The Cauliflower
To make cauliflower pizza dough, you must first get the cauliflower ready.
To make one medium-sized pizza crust, I used about half of a large head of cauliflower. Then, I riced it in my food processor (pulsing about 20 times). Next, I cooked the cauliflower for 5 minutes on high in the microwave. Then I allowed it to cool before placing it in a thin dish towel to squeeze out all of the water I possibly could. The end result is a dry, crumbly cauliflower meal, with the consistency of couscous.
You can easily double this recipe to feed four, or make a crust ahead of time to eat later.
Pre-Cooking The Toppings
The process of making a pizza with a cauliflower crust is different than making a traditional homemade pizza.
The cauliflower pizza dough is baked on its own first, until it is golden brown and crisp.
Next, toppings that have been pre-cooked are added to the crust. You can add whatever toppings you would like.
Then the whole pizza is placed under the broiler for a minute or so, just long enough to heat the toppings and melt the cheese.
Can You Make Cauliflower Pizza Crust Ahead Of Time?
Yes, you can make the crust ahead of time. Cauliflower pizza crust keeps very well in the fridge. Here’s how to do it:
- Prepare the crust: Follow the recipe instructions below to bake your pizza crust, but instead of making one large crust, make 4 small crusts. Smaller crusts are easier to work with than one large crust. Each individual crust should be about the size of an English muffin.
- Refrigerate: After baking the crusts, let them cool to room temperature. Place crusts in a plastic baggie or sealed container. Refrigerate for up to 3 days.
- Reheat: Heat a bit of olive oil in a skillet over medium-high heat. Place crusts in the skillet and heat for about 2 minutes on each side, until the crust is heated through. Turn on the broiler. Place cheese and pre-cooked toppings on top of the pizza crusts. Place under the broiler for 30 seconds or so, until cheese is melted and toppings are hot.
Does Cauliflower Pizza Crust Taste Like Cauliflower?
No. This pizza crust does not taste like cauliflower. It is seasoned with garlic, pizza spices, and nutritional yeast. Once the toppings are added to the pizza, the flavor of the cauliflower is nearly non-existent.
Once you add toppings, you will not realize that you’re eating a cauliflower crust.
Is Cauliflower Pizza Crust Healthy?
Yes. This pizza crust is a healthy alternative to traditional pizza crusts. The base of the crust is – you guessed it – cauliflower. There is no cheese, dairy, gluten or grains added. It is vegetable-based pizza crust that is low-carb and paleo friendly.
Do I Have To Have a Food Processor To Make This Crust?
A food processor makes it very easy to rice cauliflower. If you do not have a food processor, I recommend finely chopping the cauliflower.
A word of warning: This will take awhile. To get the cauliflower into very small, couscous-like pieces, you may be chopping for 10 minutes or more.
I do not recommend using a vegetable grater. The cauliflower will not be the right consistency for this recipe.
Tip: You can purchase a good quality food processor for not a lot of money on Amazon: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White
More Great Cauliflower Recipes
- Cheesy keto cauliflower tots
- Cheesy cauliflower English muffins (great for breakfast sandwiches!)
- Creamy roasted cauliflower and Greek yogurt dip
Did you enjoy this post? Be sure to share it or Pin it for later. And be sure to check back for more paleo-friendly recipes in the future.
- 2 1/2 cups riced cauliflower (about half a large head)
- 1 egg, beaten
- 2 teaspoons olive oil
- 1 tablespoon flax seeds
- 2 teaspoons Frozen Pizza Seasoning (from Penzeys spices) - or other pizza seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Hot pepper flakes, optional
- 2 tablespoons nutritional yeast
- To rice cauliflower: Cut about a half of a large cauliflower into florets. Place in a food processor and pulse about 20 times, until the cauliflower is finely riced. See Q&A above if you do not have a food processor.
- Preheat oven to 425F. Place riced cauliflower in a microwave-safe bowl and microwave on high for 5 minutes. Remove and place cauliflower on a large baking sheet lined with a thin dish towel. Let the cauliflower cool until it is safe to handle. Use the dish towel to squeeze as much water out of the cauliflower as possible. There will be quite a bit of water extracted. Set cauliflower aside.
- Combine all ingredients in a large mixing bowl.
- Grease a baking sheet with olive oil. Place the dough on the baking sheet and form into a circle. The crust should be thin - less than 1/2 inch thick.
- Bake for 18 to 20 minutes, until the crust is golden brown and toasted on the sides.
- To make pizza: Place desired pre-cooked toppings on top of the pizza. Place under the broiler for a minute or so, until toppings are heated and cheese (optional) is melted. Serve right away.