Description
Follow these steps to make a firm, non-soggy pizza crust using cauliflower, topped with traditional Margherita ingredients.
Ingredients
Scale
- 2 cups riced cauliflower, cooked and squeezed dry
- 1 large egg, lightly beaten
- 1/2 cup shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup pizza sauce or crushed tomatoes
- 4 ounces fresh mozzarella cheese, sliced
- 8 fresh basil leaves
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease the paper.
- If you have not already, process cauliflower into rice consistency. Steam or microwave the riced cauliflower until tender, about 5 minutes.
- Place the cooked cauliflower in a clean, thin kitchen towel or several layers of cheesecloth. Squeeze out as much liquid as possible. You need the cauliflower to be very dry to prevent sogginess.
- In a medium bowl, combine the dried cauliflower, beaten egg, shredded mozzarella, Parmesan cheese, oregano, garlic powder, and salt. Mix until well combined.
- Transfer the mixture to the prepared baking sheet. Press the mixture firmly into a 10-inch circle, about 1/4 inch thick. Create a slightly raised edge for the crust.
- Bake the crust for 20 to 25 minutes, or until the edges are golden brown and the crust feels firm to the touch.
- Remove the crust from the oven. Brush the crust lightly with olive oil.
- Spread the pizza sauce evenly over the baked crust, leaving a small border.
- Distribute the fresh mozzarella slices over the sauce.
- Return the pizza to the oven and bake for another 5 to 8 minutes, until the cheese is melted and bubbly.
- Remove from the oven. Top immediately with fresh basil leaves before slicing and serving.
Notes
- Squeezing the moisture from the cauliflower is the most important step for a crispy crust. Do not skip this.
- Baking the crust alone first ensures it sets before adding wet toppings.
- If you prefer a thinner crust, reduce the amount of mixture used or press it thinner, adjusting the initial bake time slightly.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 350
- Sugar: 7
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 20
- Cholesterol: 65