Cauliflower pizza crust has been cool for quite a while now but everyone seemed to have bad luck when it actually came to making it. It was either too soft or sticky or didn't come together properly. So after a couple of tries, I realised that it is actually very easy but slightly laborious. There are a few steps that need to be followed to get the correct texture of a thin crust pizza.
SQUEEZE SQUEEZE AND SQUEEZE SOME MORE
Once your cauliflower florets are "steamed" and "riced", wrap them in a muslin cloth and squeeze as though your life depended on it. Once you think you are done, squeeze some more. You will be shocked at the amount of moisture that a cauliflower can hold. This is an absolutely CRUCIAL step and without it you will not get a crust that you can pick up with your hands.
SILICON MAT OR PARCHMENT PAPER
Form your dough on a silicon mat or parchment paper because it will most definitely stick to the surface of your baking sheet if you don't and you will not be able to flip it properly
USE A PIZZA SAUCE WHICH IS THICK
This crust cannot take any wet toppings so make sure that you use a pizza sauce which is more paste-like than sauce-like. Spread it on the base and use minimal toppings so that the crust does not get wet.
FREEZE IT
I would suggest making double the quantity and freezing it in an air tight container. You can remove it when you want, add the toppings and bake for around 10 minutes for a super quick and healthy dinner.
Different recipes have called for different cheese but I have felt that goats cheese gave me a texture which was most similar to a traditional thin crust pizza. This pizza crust is low carb, gluten free, crispy, delicious and healthy. A fabulous alternative to the usual pizza dough base.
This cauliflower pizza crust is so delicious and low-carb. A step-by-step recipe which will guarantee a crispy crust which is also soft at the centre.
Preheat the oven to 200°C. Steam the cauliflower florets till just tender. Then pulse it in a food processor till it becomes a rice-like texture. Once you have your cauliflower rice, place it in a muslin cloth and squeeze all the water out. This is the MOST important step. Keep squeezing till you manage to get all the moisture out of the cauliflower rice. If you don’t manage to squeeze all the water out then you won’t be able to get a dry crust which can be picked up.
Once it is very dry, mix it with the goats cheese, egg, cornstarch, oregano and salt. Make sure it is well mixed. It is not a traditional dough and more resembles a wet mixture.
Line a baking tray with parchment paper and place a handful of the cauliflower mixture on the paper. Using your hands and a spatula, press and shape the dough till you get the same shape as a pizza. It should be between 1/4" to 1/2" thick.
Bake until the top is golden which is around 25 minutes. Then flip the crust over and bake for another 5 to 10 minutes.
Remove from the oven and add the pizza sauce and toppings like cheese, vegetables, chicken or pepperoni. Make sure you keep the toppings minimal so that the crust does not rehydrate and become soggy. Bake for an additional 5 minutes till the cheese gets hot and bubbly. Serve warm.
Ingredients
Directions
Preheat the oven to 200°C. Steam the cauliflower florets till just tender. Then pulse it in a food processor till it becomes a rice-like texture. Once you have your cauliflower rice, place it in a muslin cloth and squeeze all the water out. This is the MOST important step. Keep squeezing till you manage to get all the moisture out of the cauliflower rice. If you don’t manage to squeeze all the water out then you won’t be able to get a dry crust which can be picked up.
Once it is very dry, mix it with the goats cheese, egg, cornstarch, oregano and salt. Make sure it is well mixed. It is not a traditional dough and more resembles a wet mixture.
Line a baking tray with parchment paper and place a handful of the cauliflower mixture on the paper. Using your hands and a spatula, press and shape the dough till you get the same shape as a pizza. It should be between 1/4" to 1/2" thick.
Bake until the top is golden which is around 25 minutes. Then flip the crust over and bake for another 5 to 10 minutes.
Remove from the oven and add the pizza sauce and toppings like cheese, vegetables, chicken or pepperoni. Make sure you keep the toppings minimal so that the crust does not rehydrate and become soggy. Bake for an additional 5 minutes till the cheese gets hot and bubbly. Serve warm.
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