Cauliflower Pizza Crust

Cauliflower Pizza by Herring and Potatoes

I eat lots of flour products. I bake bread on a weekly basis and pasta is often the center of a meal. But I also eat (and love!) veggies. Once upon a time, I probably would have scoffed at someone trying to pass off cauliflower as a classic pizza crust substitute. But A. the times and general population eating habits have changed. B. Just because this is called pizza doesn’t mean other pizza doesn’t exist (Oh. Wait. Be right back…need to confirm the truth of that last statement) …

Cauliflower Pizza by Herring and Potatoes

Yup. It’s true. {Wipes crumbs off mouth}
And C. There is no better name for this, that I can think of, than Pizza.

One of the many cool things about cauliflower is that it is a bit of a chameleon. Cauliflower’s texture is easily manipulated and it is a fantastic canvas for all sorts of flavors.

Take for instance the photo below:

Cauliflower Pizza by Herring and Potatoes

You can stop after you toss the cauliflower into a food processor and make this into a “couscous” or “rice”. You can quickly steam the cauliflower in a pan to release some moisture and then sauté it with other veggies and herbs or nuts and dried fruit to make a delicious (and unique!) side dish.

Cauliflower Pizza by Herring and Potatoes Cauliflower Pizza by Herring and Potatoes

If you’re going the full pizza route, you need to get as much moisture out as you can. I’ve made the crust before and even though it’s still delicious when you make it without squeezing it within an inch of its life, it won’t hold its shape as well after baking. Plus this is a great de-stress activity (or a fun activity for little hands!).

Cauliflower Pizza by Herring and Potatoes

Once the cauliflower is prepped it’s smooth sailing to the finish line.

Cauliflower Pizza by Herring and Potatoes

Go all out on toppings. These guys can stand up to them. In honor of fall, I roasted some butternut squash and added goat cheese, pepitas, and little strips of kale for one pizza and went classic mushroom and mozzarella with a tomato sauce for the other.

Let me know what other amazing flavor combos you come up with that make this pizza shine!

Cauliflower Pizza by Herring and Potatoes

Cauliflower Pizza Crust
Ingredients
  • 1 small cauliflower (about 1 pound)
  • ¼ cup water
  • 1 egg, lightly beaten
  • ⅛-1/4 tsp cayenne (depending on how much heat you like)
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ½ cup grated parmesan cheese
  • ½ tsp salt
Instructions
  1. Chop cauliflower into florets. Remove all core pieces and the largest stem pieces.
  2. Place the florets into a food processor in small batches so that you won't end up with large untouched chunks. Quickly process until the cauliflower resembles couscous or rice (about 10 seconds). Place the cauliflower into a large bowl once it's been processed.
  3. Pour the ¼ cup of water over the cauliflower and tightly cover the bowl with a piece of plastic wrap.
  4. Using your microwave (you can also quickly boil the pieces or steam then in a pan with a little water) microwave for 4 minutes. Let it stand, still covered for another 2 minutes.
  5. Carefully remove from microwave and let it cool (enough that you can work with it, but you need it to still be warm) about 10 minutes.
  6. While waiting, preheat oven to 400°F
  7. Remove the cauliflower from the bowl onto a clean kitchen towel, wrap tightly, and squeeze out all the water you can. This will help ensure crispy and strong crust later.
  8. Place the cauliflower into a mixing bowl and add all the remaining ingredients. Mix until well combined.
  9. Line a baking sheet with parchment paper.
  10. With a 1lb cauliflower, you can make 4 individual size pizzas or create larger shapes (they will be a little more difficult to flip, but can be done!) Using your hands portion out the cauliflower onto the baking sheet into the shape you want - it will hold together! Make sure it maintains a consistent thickness all the way around.
  11. Bake 10 minutes on one side and then flip. Bake another 10 minutes, or until golden, on the other side.
  12. Remove and add toppings. Bake again until your cheese is melted and/or you can't wait any longer to eat it.