It’s possible to have a crisp, gluten free, veggie forward pizza crust! Try it!
Cauliflower goes great with lots of cheeses, but you can use this crust like you would any pizza recipe.
One tip is if you like a lot of tomato sauce, add it after a first layer of cheese. This helps keep the cauliflower crust from getting soggy.
Using a food processor, finely chop the rinsed head of cauliflower. Pulse until cauliflower is finely chopped, to same size of grains of rice. About 8 cups.
Briefly cook cauliflower, either in on the stovetop with a tablespoon of water and a sprinkle of salt and pepper. Or using a microwave safe bowl, heat cauliflower until soft and cooked. About 5-7 minutes.
Once cauliflower is cooked place it into a cleaned dish towel, or cheese cloth.
Let cauliflower slightly cool and squeeze liquid from veggie. You can squeeze about 2 cups or more from cooked cauliflower purée.
Mix cauliflower, egg, flour and Parmesan cheese together. Add a sprinkle of salt and pepper. Add a sprinkle of crushed red pepper if using.
Preheat oven to 375 degrees.
Prepare pizza pan, either a baking sheet or flat baking sheet. Line with parchment paper or foil and coat with cooking spray or thin layer of oil.
Press cauliflower mixture into a 10-12” circle.
Bake cauliflower crust, without toppings, for 10-15 minutes. Until crust is set and golden.
Allow crust to slightly cool.
Increase oven temperature to 400 degrees.
Top cauliflower crust, to your preferences. Bake dough for about 20-30 minutes. Until toppings are cooked.
Slice into pieces and serve hot.
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