Cauliflower pizza crust is another great idea. I wish I could say it was my own, but there are many, many other bloggers that have shared their recipes before me. Most of them leave me feeling like I was missing something because those crusts weren’t quite taking care of my pizza cravings. While it was nice to still have the taste of the pizza, most of the time, they were meant to be eaten with a fork and were more like a layered cauliflower casserole instead of a pick-up-in-your-hands, chew-on-the-crust kind of a pizza.
In my Parmesan Cauliflower Pizza Crust, I accomplished everything I wanted to. I made a pizza crust that, instead of tasting like steamed cauliflower, came out with a rich and nutty parmesan flavor, had a bit of a bite, and remained gluten-free. The first goal was to remove as much moisture from the cauliflower as I could so it wouldn’t steam itself in baking process. I read a few recipes that called for cooking the cauliflower in the microwave. Since I knew that wouldn’t remove a lot of moisture on it’s own, I started the cauliflower cooking process in a sauté pan. I cooked it over medium heat for about 5-8 minutes and then finished it in the microwave for another 3 minutes. Then, I chilled it for 30 minutes in my freezer. (Actually, out on my sub-zero deck at the time this recipe was made! Ha!) After the mixture was chilled, I removed the remaining moisture by squeezing it in my hands with paper towels. It can take quite a few minutes and several paper towels, but trust me, the results are worth it. After the cauliflower is mostly dry, I added 1 egg, skim mozzarella cheese, and finely grated parmesan to help fill in any open crevices. Then I firmly pressed it into a well-greased 10 inch oven safe sauté pan. Once again, I used paper towel to press the crust into the pan to remove any excess moisture then baked it at 400 degrees for 25-30 minutes (or until it was a deep golden brown). After that, I flipped the crust out of the pan onto a baking sheet, which made the well-sealed bottom my new top! Afterwards, I added a few of my favorite toppings like sauce, cheese, mushrooms, spinach, cheese, a few pepperoni to keep in the pizza mood, and cheese. Oh yeah….and cheese! (Ok..there is not really that much in the recipe, but it is just soooo good!) After a quick 10 more minutes in the oven, you have a delicious, pick-up-with-your-hands, not-missing-a-thing piece of pizza!
Parmesan Cauliflower Pizza Crust
- 1 head of cauliflower cut into florets
- 2 cloves of garlic, fresh minced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1 egg
- 1 cup shredded skim mozzarella cheese
- ½ cup grated parmesan cheese
Add cauliflower to your food processor and pulse until a rice-like texture is reached. In a 10 inch saute pan, add olive oil, riced cauliflower, garlic, and Italian seasoning. Cook over medium heat, stirring occasionally until all of the cauliflower is nearly translucent. Remove mixture from the pan and place in a microwave safe bowl. Heat in microwave for 3 minutes. Remove and place in freezer to chill for 30 minutes or until completely cooled. Remove the bowl from the freezer and squeeze out the remaining moisture using several paper towels. Add in the remaining ingredients and stir until evenly combined.
Preheat oven to 400 degrees. Grease 10 inch oven safe saute pan. Add the cauliflower mixture and press firmly with fingertips and paper towels to create a well packed crust. Bake for 25 minutes or until the crust appears to be a deep golden brown color. Remove from the oven and flip onto a cookie sheet. Top with desired pizza toppings and bake for another 10 minutes or until cheese is melted and toppings are cooked through.