This grain-free pizza crust is delicious and it won't give you the uncomfortably full feeling associated with regular pizza crust. Growing up, pizza night was a weekly treat, likely because my mom knew how low the nutrient levels are in the white bread and likely because we'd only eat the cheese pizza (picky kids: no vegetables). If you're creating this cauliflower pizza, you could eat it every night of the week and still feel satisfied that your getting lots of healthy nutrients. Obviously adding lots of healthy toppings is a good idea and giving it to your children to enjoy from an early age will hopefully make it their normal too.
The key to cauliflower pizza crust is to be sure you squeeze out as much of the water from the cooked cauliflower as possible. If you leave the water, your crust will turn out soggy. By removing the water, your crust will stay together well and it will cook up nice and crispy. I will play around with the thickness of the crust depending if I'm in the mood for a thin crunchy crust or a fluffy, thicker crust. Both have worked out great!
You could also try using my pesto recipe for the base instead of a tomato sauce.
Cauliflower Pizza Crust
*click on blue text to buy ingredients
- Chop the washed cauliflower into pieces and steam on the stove top until cooked. Set aside to cool.
- Preheat oven to 400°F
- Combine all other ingredients in a medium sized bowl.
- When the cooked cauliflower is cooled, place in a tea towel and squeeze all the water out. Be patient, the water seems endless but the breadsticks turn out best with the least amount of water. This action will also chop up your cauliflower so if you feel chunks you can break them down by squeezing them.
- Add the waterless cooked cauliflower to the other ingredients and mix well.
- Place the mixture on a parchment paper lined baking pan and flatten out to be a rectangular shape approximately 1/3 inch thick or to your desired thickness.
- Bake in the oven for 20 minutes. Remove from the oven and add all your favourite toppings. Then return to the oven and cook for a remaining 15 minutes or when your vegetables on top are cooked.
*Nutritional values vary depending on the amount of cauliflower used.