Cauliflower Pizza Crust
A healthy, gluten-free pizza crust made from cauliflower, perfect for sneaking in vegetables and reducing carbs.
Ingredients
For the dough
- 2 tsp yeast Active dry yeast
- 2 tsp sugar Granulated sugar
- 1/2 cup warm water Water should be warm but not hot
- 1 cup riced cauliflower About 1/4 of a 2lb head, pulsed or grated into small pieces
- 1 cup brown rice flour Gluten-free flour
- 3/4 cup white rice flour Gluten-free flour
- 1/3 cup cornstarch
- 1 large egg Large egg
- 1/4 tsp salt
- 1 TBSP Italian seasoning
- 1 tsp garlic powder
For the topping
- 1 cup shredded mozzarella cheese For topping
- 3 TBSP marinara sauce For spreading on the crust
- 1 1/4 cup shredded mozzarella cheese Additional cheese for topping
- 3 TBSP grated Parmesan cheese
- 1/3 cup roasted vegetables Your choice of vegetables
- 1/4 tsp Italian seasoning For additional flavor
Instructions
Preparation
- In a small bowl, mix the yeast, sugar, and warm water. Allow it to sit for 5-10 minutes until frothy.
- In a large bowl, combine riced cauliflower, brown rice flour, white rice flour, cornstarch, egg, salt, Italian seasoning, and garlic powder.
- Pour the yeast mixture into the large bowl and mix everything together until a dough forms.
- Preheat your oven to 425°F (220°C).
Baking
- Spread the dough onto a parchment-lined baking sheet, shaping it into a pizza crust.
- Bake the crust for about 20-25 minutes until it is golden brown.
- Remove it from the oven and spread marinara sauce on top.
- Add shredded mozzarella cheese, grated Parmesan cheese, and roasted vegetables. Sprinkle extra Italian seasoning if desired.
- Return to the oven and bake for an additional 10-15 minutes, until the cheese is bubbly and melted.
- Let it cool slightly before slicing.
Notes
Serve hot with extra marinara sauce or ranch dressing. Pairs well with a salad. To store leftovers, cool completely and keep in an airtight container in the refrigerator for up to 3 days, or freeze wrapped tightly in plastic wrap.