Craving pizza but want to keep things healthy and gluten-free? Prepare to have your mind blown by this game-changing cauliflower pizza crust that will make you forget all about traditional wheat-based pizzas! This innovative recipe transforms humble cauliflower into a crispy, delicious pizza base that's not just low-carb, but packed with nutrients and flavor. Whether you're following a gluten-free diet, looking to reduce carbohydrates, or simply want to sneak more vegetables into your meals, this cauliflower pizza crust is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 pizza crust
Ingredients
- 1 medium head of cauliflower (riced)
- 1/2 cup almond flour
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons water)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Wash the cauliflower and cut it into florets. Use a food processor to pulse the florets until they resemble fine rice-like texture.
- Place the riced cauliflower in a microwave-safe bowl and microwave for 4-5 minutes until soft. Allow to cool for 5 minutes.
- Transfer the cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving a crispy crust.
- In a mixing bowl, combine the dried cauliflower, almond flour, nutritional yeast, salt, and garlic powder.
- Prepare the flaxseed egg by mixing ground flaxseed with water and let it sit for 3 minutes until it becomes gelatinous.
- Add the flaxseed egg to the cauliflower mixture and mix thoroughly until a cohesive dough forms.
- Transfer the dough to the prepared baking sheet and use your hands to spread it into a thin, even circle about 1/4 inch thick.
- Bake the crust for 15-18 minutes until the edges are golden brown and the center is firm.
- Remove from oven, add desired toppings, and return to oven for an additional 5-7 minutes until toppings are heated and cheese is melted.
- Let the pizza cool for 2-3 minutes before slicing and serving.
Tips
- Moisture is the Enemy: The most critical step is removing as much liquid as possible from the riced cauliflower. Use a clean kitchen towel and squeeze firmly to prevent a soggy crust.
- Use Fresh Cauliflower: For the best texture and flavor, use a fresh cauliflower head and rice it yourself rather than pre-packaged cauliflower rice.
- Flaxseed Egg Trick: The ground flaxseed mixed with water acts as a perfect binder, helping to hold the crust together without using traditional eggs.
- Parchment Paper is Key: Always line your baking sheet with parchment paper to prevent sticking and ensure easy removal.
- Get Creative with Toppings: While the crust is cooking, prepare your favorite pizza toppings. This crust pairs wonderfully with both classic and creative topping combinations.
- Patience with Cooling: Allow the crust to cool slightly after the initial bake and before adding toppings to help it set and become more structurally sound.
- Experiment with Seasonings: Feel free to adjust the garlic powder, salt, or add dried herbs to customize the flavor of your crust.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 9g
Fat: 13g
Saturated Fat: g
Cholesterol: 0mg
