People will make anything out of cauliflower these days, won’t they? But we swear this crust recipe will change your pizza night for the better.
Cauliflower pizza crustcrust
- 1 medium head of fresh cauliflower, or 2 10- to 12-ounce bags frozen, riced cauliflower
- ¼ cup JUST Egg
- ½ cup almond flour
- 1 teaspoon olive oil
- 2 teaspoons nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- 1 teaspoon salt
- Freshly ground black pepper
- Pizza sauce
- Pizza toppings
Box grater or food processor
01 / 06
Prepare your toppingstoppings
Lightly roast or sauté any vegetables you plan on using as pizza toppings, like onion, bell pepper or mushrooms. As the crust is partially baked without the toppings, they won’t get as much cooking time in the oven later when you assemble the pizza. Preheat oven to 425°F and put a baking sheet or baking stone inside.
02 / 06
Salt the cauliflowercauliflower
If using fresh cauliflower, rice it using a box grater or a food processor fitted with a shredding blade. If using frozen, riced cauliflower, defrost it according to the instructions on the bag. Mix one teaspoon of salt into the cauliflower and let it sit covered for 20 to 30 minutes. Transfer the salted cauliflower to a cheese cloth, nut milk bag or clean kitchen towel and squeeze out as much moisture as you can.
03 / 06
Mix the crust doughdough
In a mixing bowl, combine the drained cauliflower, JUST Egg, almond flour, olive oil, nutritional yeast, garlic powder, oregano and pepper. Stir well.
04 / 06
Bake the crustcrust
Line a baking sheet or pizza peel with parchment paper and lightly grease the paper. Transfer half of the crust dough to the parchment. Using your hands, spread it out into a ¼-inch thick circle and smooth the edges. Brush the crust lightly with olive oil. Carefully transfer the crust on the parchment paper to the hot baking stone or pre-heated baking sheet. Bake crust at 425°F for 15 minutes. Meanwhile, repeat the process with the second half of the dough.
You can make one large pizza if you prefer. We find that the smaller size is easier to slice and eat.
05 / 06
Flip the crustcrust
While it’s baking, cut a second piece of parchment paper and lightly grease. Pull the crust from the oven and carefully flip onto the second piece of parchment. Return to the oven and bake for another 10 minutes or until firmed up and nicely golden brown around the edges (but not burning).
06 / 06
Add toppings and serveserve
Pull from the oven again and top with pizza sauce and desired pizza toppings. Bake for another 5 to 7 minutes, just until the toppings are heated through.
If you’d like both pizzas to be ready at the same time, wait until you’ve added toppings to both crusts and do the final bake on the same baking sheet.
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