Cauliflower-Crust Pizza With Tomatoes and Mozzarella
4.0
(24)
Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower “rice” and ground almonds, making it nutritious and gluten-free. A generous sprinkling of mozzarella cheese and tomato sauce keep this gluten-free pizza classic and delicious.
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 1
Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
Step 2
Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
Step 3
Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Step 4
Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
Step 5
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.
Step 6
Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
Step 7
Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.
Do Ahead
Step 8
Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
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Reviews (24)
Back to TopI made the recipe as written. Next time I would increase baking time until golden brown in the centre to dry out a bit more. I might increase egg to help hold together better. Flavor was great. Served 2 adults. I will make this again and have sent it to my daughters who are gluten intolerant.
nicki521739
Whistler BC
10/2/2020
I really like this recipe. The only thing I do differently is double the amount of almond flour and eggs. I have put other dried herbs to change things up but overall this is the best cauli crust I have found.
airforcemommy
Las Vegas
5/2/2020
Added finely chopped parsley to cauliflower mixture. Baked crust 'NAKED' for 5 mins to dry out. Added 1/2 cheese mixture to NAKED crust, baked 5 mins more. Removed crust from stone to add tomato sauce, thinly sliced raw mushrooms and remaining cheese mixture. Baked for 10-15 mins, watching for crust to turn golden, but not burn. Let sit for 5 mins to settle cheese before cutting. Scattered torn basil leaves to pizza before serving.
LipstickLibrarian
VANCOUVER, BC CANADA
2/20/2020
To all you idiots writing reviews without making it or actually trying it yet. Get a life.
it's kit
4/30/2019
Followed the recipe and was very happy with the results. It was very good and was the best cauliflower-crust recipe to date. I made it once before with a different recipe and this was much better and less cumbersome to make. Enjoy!
gtrainer
Westampton, NJ
4/22/2019
I recently made this crust, but made a "mexican" chicken pizza. The crust held up well, to my surprise, and was very tasty! Cauliflower itself is quite bland to me but this recipe made bland into something grand! So grand, in fact, that one of my son's friends, a very picky eater, loved it better than regular pizza crust! I'm getting ready to make it again, to use it for another mexican-inspired dish tonight. A few tweeks here and there in the spices and it works for just about any dish! If you don't say anything most people won't notice that healthy swap! I do advise, however, that if you make this you need to be mindful of those with a nut allergy. (Almond flour/Almond meal) A great way to get veggies into a kid, too, especially with it being something you can make ahead so they don't ever see it. (For those persnickety kids who really are suspicious of anything remotely green or veggie.)
1cr3at1v3d1va
Maryland
6/12/2018
Just made this. First off, I'm not a health nut. I typically don't like veggies at all. I'm going very low carb these, and thought this might be worth a try. Having said that, I have to admit it was tasty. I disagree with a lot of the reviews in that I actually got a pizza feel from it. Maybe it was the extra cheese I added or the chorizo, but it managed somewhat to trick my senses into thinking this might actually be pizza. Kudos for that, cauliflower. I was a little worried about the moisture content so after wringing with a towel, I spread the cauli rice out on baking paper on a baking tray and heated it in the oven at about 220 F for about 10 minutes. Then I put the tray out to air dry. It didn't seem to help much at the time, but the final result also didn't seem overly soft or gooey like the recipe warns. So, maybe it helped. I only baked for about 19 minutes and it was ready. I didn't put the cheese layer down first and it was fine. The edges were somewhat burnt, but not overly burnt tasting. All in all, this worked as a decent vehicle for transporting cheese and sauce to the gut, which is what most no-carbers are looking for. However, I wouldn't make this again. It's just too labor intensive. I'd rather go for one of the many "no crust" pizza recipes that are out there.
stillafool
Dubai by way of Indiana
4/6/2018
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