Cauliflower Pizza Crust

  • Cauliflower Pizza Crust
    Serves: 2

    Option #1
    1 small head cauliflower, before steaming
    2 whole eggs
    3 tablespoons of nutritional yeast
    1 tablespoon of coconut flour
    1 tablespoon ground chia seed
    1 garlic clove, minced
    1 teaspoon sea salt
    ½ teaspoon dried basil
    ½ teaspoon dried oregano
    fresh ground black pepper

    Preheat oven to 450 degrees F
    To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, place into a blender and blend until pureed (it doesn't have to be perfectly smooth).
    Lightly steam cauliflower for 3-5 minutes or until slightly soft, puree again to help smooth. (You have an option of leaving this a bit chunky or smooth if you prefer)
    Place the lightly steamed cauliflower into a nut-milk bag//cheesecloth//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
    Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for about 5 minutes, returning to squeeze any further water.
    Discard the cauliflower liquid. The end result will resemble a firm puree.
    Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
    Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to the pan.
    Avoid spreading the "dough" too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
    Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking.
    Take out of the oven and top with your favorite toppings.
    Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
    THIN CRUST: Simply spread the mixture to a thinner thickness. You may also turn over the crust mid way through the baking process to help “dry” out the bottom so both sides are “crispier”
    BAKING: All ovens are different, and the time may take longer if you choose to make a thicker dough. Use a chia egg to make vegan.
    TOPPINGS: Some toppings are more moist than others, this will require more baking after you've put on the toppings

    NOTE* be careful when flipping, this is a very fragile “dough”

    Nutrition Information
    Serving size: 1 recipe Calories: 250 Fat: 8 Trans fat: 0 Carbohydrates: 24 (net 10) Sugar: 3 Fiber: 14 Protein: 20 Cholesterol: 210

    Option #2
    2 pounds cauliflower florets, riced
    1 egg, beaten
    ⅓ cup soft goat cheese (chevre, parmesan cheese works as well)
    1 teaspoon dried oregano
    pinch of salt


    • Preheat your oven to 400F.
    • To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
    • Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
    • Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
    • In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
    • Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
    • Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
    • Now's add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
    • Slice and serve immediately!

  • As a side note: getting all of the moisture out of the cauliflower can be a bit of a pain. If you don't get enough moisture out, then your crust is soggy.

    A tip I've learned is to start prepping for the pizza dough the night before. I'll typically mess around with it all while I'm making another meal. I like to strain the cauliflower rice a couple times during the meal making, then leave it in a cheese cloth lined strainer with a bowl underneath it, plastic wrap the top and store in the fridge. Next day when I go to make the crust, I strain it one more time and this typically gets all the moisture out.

  • Thank you for the recipe.
    My wife and I are trying to go gluten free and low carb.
    We had mashed cauliflower tonight instead of mashed potatoes.
    Our first time experimenting with it.
    This is one I will show her.

  • Banned

    @hypo Get your wife on here! We are continuously trying to improve GunHive and increase the amount of people that can benefit from it. @gash is a great source for the homemade living. It is always nice to see new additions to any part of the forum, including Homemade Hive!

  • @hypo said:

    Thank you for the recipe.
    My wife and I are trying to go gluten free and low carb.
    We had mashed cauliflower tonight instead of mashed potatoes.
    Our first time experimenting with it.
    This is one I will show her.

    Good luck! Gluten for was the 2nd hardest habit to kick...dairy was number 1. We've been GF for over 4 years now. Ask a way and I have tried and true recipes that I'd be glad to share to save you the headache of making something that doesn't turn out. Been there done that lol

    I also have a lot of low carb recipes! Are you going dairy free as well?

  • Nope, we are confirmed cheese heads here.
    Low Carb, high fat, moderate protein is what we are trying.
    Got to have my real butter.

  • @hypo I use to say the same thing...until tasting Ghee, aka clarified butter. It's all the dairy protein burned off basically left with all the good oils/fats of butter. It's way better than regular butter ;) I'll post up a tutorial.

  • No question about it... the food supply in this country has basically been turned into poison. You don't die immediately, but it's poison none the less.

    The first 1.5 months were the hardest. After that, you start feeling the benefits of cleaner eating. Sadly, I think a lot of damage was done to my body before I started being cautious about what I ate.