• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Cauliflower Pizza Crust: 12 Tips and Step-by-Step Photo Tutorial

February 8, 2019 by Tina Verrelli 4 Comments
Modified August 16, 2020 at 9:34 pm

Thanks for Sharing!

711 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Cauliflower is everywhere now!  In our house it’s one of those vegetables that, surprising to me, everyone likes – so I’m always game for a new way to make it!  We already love roasted cauliflower, cauliflower rice, mashed cauliflower and Roasted Cauliflower & Cheddar Soup… So, I was excited to make my first Cauliflower Pizza Crust!

I tried a store bought “Pizza Crust with Cauliflower” which was a whopping $10.00 per box of 2 10″crusts.  The ingredient list had 14 ingredients!  I couldn’t really taste the cauliflower, so I wondered just how many of those 14 ingredients were actual cauliflower?  

I read a lot of cauliflower pizza crust recipes, each had varied methods and ingredients.  I made my version using what made sense to me and tweaked it with each new batch.  My recipe uses only 4 ingredients, it’s made mainly from cauliflower, 2 heads-worth to make 2, 9”-10” crusts.   After making the crusts 4 different times here’s what I’ve learned:

12 Tips for Making Cauliflower Pizza Crust:

  1. Does it taste like cauliflower?  It does taste like cauliflower as that’s largely what it’s made from. It is a roasted/mild cauliflower flavor.   I think more of what you taste is what you top the pizzas with.
  2. Is it crispy?  It does get crispy around the edges, and the center is firm enough to hold in your hands to eat like traditional pizza.
  3. Is Cauliflower Pizza Crust hard to make?  It’s not hard to make, but it’s more time consuming than ordering a pizza for delivery…the good thing is you can make the crust ahead and even freeze them.
  4. -The Basic Steps Are: make cauliflower rice, cook cauliflower rice, squeeze it dry, mix it with 3 ingredients, form and bake the crusts.
  5. Cauliflower has a lot of moisture in it – surprised me just how much!  The process of making the crust is largely trying to reduce the moisture of the cauliflower.  I carry this out through my cooking method.
  6. Oven bake the cauliflower rice.  I saw lots of recipes that called for steaming or boiling, which didn’t make sense to me – if I’m trying to reduce moisture – I want to use a dry cooking method.  I did try cooking in a skillet, but it was tricky to cook it evenly and you have to stand at the stove stirring the whole time.  When you bake it in the oven, it’s evenly cooked and the oven does all the work. Plus, if you’re going to turn the oven on anyway to cook the crusts…
  7. Once the cauliflower rice is cooked, you need to squeeze out excess moisture – you’ll be shocked at how much remains after oven baking!
  8. I mix my crust with lightly whipped (just foamy) egg whites, Parmesan cheese and some dried Italian herb blend.  I saw some recipes with whole eggs and mozzarella cheese, both of these, in my opinion would add unnecessary moisture.
  9. Parchment Paper is essential as the crust is very crumbly (think sand castle crumbly) until it’s cooked a bit. You need the parchment paper to transfer into the oven.  Once the bottom of the crust is baked, you can discard the parchment.
  10. Do I need a pizza stone?  I find I get the best results with a pre-heated pizza stone.  I did try baking it on a baking sheet – it does work, but you don’t get the same texture. It doesn’t get as thin or as crispy on the edges. I think the pizza stone helps draw more moisture from the crust as it bakes.
  11. Let the crusts cool on a cooling rack after they are baked – they firm up as they cool and the cooling rack allows the steam to escape and not make the crust soggy.When you’re ready to add toppings – go a little lighter than you normally would.  If you don’t want the edges to get too much darker, spread the cheese to the edge.  If I use sauce, I add dots of it on top of the cheese.  Adding the sauce right to the crust could make it soggy. I put the topped pizza back in the oven just until the cheese is melted and bubbly at the edges.

1. Make Cauliflower Rice:

  • Start with 8-cups cauliflower florets from 2 heads cauliflower.
  • Make cauliflower rice by using grinder or food processor.
  • 8 cups of cauliflower florets makes about 8 cups cauliflower rice.

2. Bake the Cauliflower Rice:

  • Spread cauliflower rice on baking sheet and bake for 40 minutes at 350 degrees, stirring every 10 minutes to release moisture.
  • After baking allow to cool enough to handle.
  • After cooking the volume decreases. This is the first step in reducing the moisture of the cauliflower.

3. Squeeze Out Liquid:

  • Place cooked cauliflower in the center of a clean kitchen towel or cheesecloth.
  • Twist towel and squeeze out as much liquid as possible.
  • Here’s what it looks like after squeezing.
  • Cooked and squeezed cauliflower rice – reduced in volume to 2 cups – from 8 cups.

4. Mix the 4 Cauliflower Crust Ingredients:

  • Whisk 2 egg whites until foamy. You can do this by hand or with a hand or stand mixer.
  • Add 1/2 cup grated Parmesan Cheese…
  • …and 1 teaspoon dry Italian Seasoning.
  • Mix to combine.

5. Form the Crusts:

  • Cut 2, 12″ x 12″ squares of parchment paper.
  • Divide the cauliflower mixture in half.
  • Place half the mixture on a parchment square and start pressing with your hands or spatula to form a 9-10″ round.
  • Press with your hands or spatula to form a 9″ – 10″ round.
  • ΩForm a crust edge with your hands.Ω

6. Bake the Crusts:

  • Place on pizza stone in preheated 400 degree oven.
  • Bake for about 20 minutes on the first side. If any air bubbles puff up – poke them gently with the tip of a knife to release air.
  • Once the crust is cooked and browned (15-20 minutes) on the bottom, it will be sturdy enough to flip and discard the parchment paper.
  • Flip the crusts and cook for another 15-20 minutes.
  • Cool on cooling rack until you are ready to add your toppings. They will firm up more as they cool. You can cool them and refrigerate or freeze at this point too!

7. Add Toppings, Bake & Enjoy!

Cauliflower Pizza Crust

Make your own Cauliflower Pizza Crusts! Read my 12 Tip for Making Cauliflower Pizza Crust and follow the Step-By-Step Photo Tutorial.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 2 9"-10" crusts

Ingredients

  • 8 cups cauliflower florets from 2 medium heads cauliflower
  • 2 egg whites from large eggs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions 

  • Preheat oven to 350 degrees F. Line 1-2 large rimmed baking sheet(s) with parchment paper.
  • Use food grinder* or food processor to make 8 cups cauliflower rice. I used 2 heads of cauliflower.
  • Place cauliflower on prepared baking sheet (You can also spread out on two baking sheets if it seems too much for one, but it will cook down and I hate doing extra dishes.) and bake in oven for 40 minutes. Stir every 10 minutes or so to help release moisture.
  • Remove and allow to cool enough to handle. Place cooked cauliflower rice in center of clean kitchen towel or cheesecloth and twist and squeeze to release as much liquid as possible.
  • Place a pizza stone on the bottom rack of your oven. Increase oven temperature to 400 degrees F. Allow pizza stone to preheat at least 20 minutes.
  • Use a whisk, hand mixer or stand mixer with wire whip to whip egg whites until foamy. Add the cooked and squeezed dry cauliflower rice to egg whites. Add in Parmesan and Italian seasoning. Mix until combined.
  • Cut 2, 12" x 12" squares of parchment paper. Place one parchment square on pizza peel or flat baking sheet you can use to slide crust into oven.
  • Divide cauliflower mixture in half and place one half on center of parchment square. Use your hands or a spatula to pat the mixture into a 9"-10" round. Use the edges of your hands to press the sides of the round to form a crust edge. Repeat to form other crust.
  • Depending how large your pizza stone is, you can bake one at a time or two at a time.
  • Slide crust(s) with parchment square onto preheated pizza stone. Bake for 15-20 minutes on one side until the bottom is lightly browned and firm enough to flip. Use spatula or pizza peel to flip the crust(s) to cook other side. Discard the parchment squares. Cook the other side for 15-20 minutes until evenly browned.
  • Transfer cooked crusts to cooling rack, they will firm up more as it cools. You can add toppings and finish cooking now (keep oven on) or let completely cool then refrigerate for 2 days or freeze for up to 3 months. (wrap in plastic wrap and place in zip top freezer bag or container.
  • Top crusts lightly with toppings. I add cheese to bottom, and if using sauce add a small amount lightly over the cheese. This will help keep the crust from getting moist. Place topped crusts back in oven until cheese melts and is bubbly on edges.
  • Remove from oven, slice and enjoy! The crust will firm up as the pizza cools.

Notes

*Food Grinder:  I grind mine with my KitchenAid Food Grinder Stand Mixer Attachment.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dinner / Lunch, QVC Recipe, Vegetarian Tagged With: cauliflower, Cauliflower pizza, Cauliflower Pizza Crust, mailchimp

Reader Interactions

Comments

  1. Karla

    February 13, 2019 at 2:27 pm

    Hello there, I tried to make it, and it was perfec. I followed the recipe just on how you explain it. Thank you for the recipe and thank you Kitchen Aid for making easy on me🥰

    Reply
    • Christina Verrelli

      February 13, 2019 at 8:35 pm

      So happy to hear my instructions were helpful for you!! Thanks Karla!

      Reply
  2. Sylvia Parraz

    May 20, 2020 at 4:08 pm

    Can I use riced cauliflower in a bag from the store?

    Reply
    • Christina Verrelli

      May 21, 2020 at 9:16 am

      Hi Sylvia – I haven’t tried it myself, but you probably could. You need to cook it, then squeeze it in a clean kitchen towel or cheesecloth to squeeze the excess moisture out of it. I’m not sure how many bags you’d need. According to my photos, looks like I started with about 5 1/2 cups cooked cauliflower rice. Let me know how it goes!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Jan
28
Sat
11:00 am KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
Jan 28 @ 11:00 am – 3:00 pm
From QVC Studio KitchenAid Espresso Maker KitchenAid 7-Cup Food Processor    
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Homemade Sandwich Rolls

Warm Pumpkin Rum Cider Recipe and More Autumn Recipes!

Parmesan Herb Cloud Bread

Peace, Love & Lentil Breakfast Bars

Pumpkin Honey Mustard Dressing

Cranberry Orange Prosecco Cocktail

Tropical Green Smoothie

Purr-fect Kitty Salmon Treats

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

711 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss