Cauliflower Pizza Crust

Main Dish

The rise in popularity of cauliflower crust has piqued my interest since I’m such a fan of the chubby cruciferous. Needing a testing vehicle for pizza sauce, I set out to find a recipe that made sense. I found one on a blog called Nutrition Stripped and needed to only make a few adaptions after the first test run. While crust is a generous description for this recipe, it holds together better than any other adaption I’ve tried. You shouldn’t expect this to resemble any variety of traditional crust though. More than anything, it’s a great, gluten-free resting place for your favorite sauce, veggies, cheeses, and meats.

By Lindsey Riddle Conway | August 25, 2015

Ingredients

1 small head of cauliflower
2 eggs (I used duck eggs)
3 tablespoons buffalo mozzarella
1-2 tablespoons coconut flour
1 tablespoon ground chia seeds
1 clove garlic
1 teaspoon sea salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
A few grinds of black pepper

Preparation

Preheat your oven to 450°. Chop the cauliflower into small pieces and lightly steam for five minutes — you want the cauliflower to be soft, but not falling apart (read: too mushy). Blend the steamed cauliflower until it is a smooth puree. Place the puree in a nut-milk bag (a paper towel will work, too) over a large bowl and gently squeeze to remove excess liquid from the cauliflower. Let the cauliflower rest for about five minutes. The end result should be a firm puree. Add all of the ingredients to a large bowl and mix until well combined. Spread the dough on a parchment-lined baking tray (either rectangular or square will work); you can also use a pizza stone if you have one, but be sure to let the pizza stone preheat with the oven if so. Make sure to not spread the dough too thin. Bake the dough for about 20 minutes or until it is golden brown. Top with your favorite sauce and toppings; then bake the pizza for an additional 10-15 minutes.