It’s January, and we’re craving comfort food when we come in from the cold. This Cauliflower Crust Pizza has lots of veg power, thanks to the cauliflower, and it’s delicious. It only uses one egg, so it’s great if your girls aren’t laying much yet. We used a bag of pre-riced cauliflower, but if you want to rice your own you’ll want just about 2 cups.
We talk you through this recipe in Episode 163 of our podcast. The key to making a crispy crust is to get as much moisture out as possible. If your cauliflower is too wet, your crust will end up being rubbery. It’s still edible, but you’ll need to eat it with a fork!
Cauliflower Crust Pizza
Another great recipe that only uses one egg! Pizza is the perfect cold weather comfort food, and this version is quick and filled with veg. It's also very easy to make gluten and dairy free. Make sure you get the steamed cauliflower as dry as possible. Wring out every last bit of liquid that you can. It's the secret to a firm and crispy crust.
Ingredients
- 1 10 oz package riced cauliflower steamed and cooled
- 1 large egg
- 1/3 cup shredded mozzarella cheese or dairy free mozzarella
- ½ -1 teaspoon garlic powder
- Salt and pepper to taste
- Optional – a tablespoon grated Parmesan cheese or Nutritional Yeast for the GF DF crowd
- Pizza Sauce and Toppings
Instructions
- Drain as much moisture as possible from the steamed cauliflower. You can push it against the sides of a colander lined with cheesecloth or coffee filters or put it in a tea towel and squeeze out as much liquid as possible.
- In a medium sized mixing bowl beat the egg, then add the cheese and cauliflower and stir until thoroughly mixed.
- Line a baking sheet with parchment paper or spray the pan with oil. Press cauliflower mixture into a circle about 10 inches in diameter.
- Bake until the edges are turning golden brown and crust is starting become crispy, about 20 minutes or so. Remove from the oven and top with sauce, cheese, and other toppings. Bake for another 8-10 minutes and enjoy!