I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.
- This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
- The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
- Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
- While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy. It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
- This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
- Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.
Yesterday I had the pleasure of hosting a cooking demo and meet-up at Williams Sonoma in Orange County and we made a bunch of these cauliflower pizzas with tons of varying toppings. I was cooking them up in the Breville Crispy Crust Pizza Maker which is a countertop pizza maker that cooks pizza in about half the time, as it has a hot pizza stone that preheats and cooks the pizza from underneath at the same time. I start this crust on parchment paper, on medium-high, I give it about 6 minutes. I slide it off, remove the parchment, add the toppings and put it back in for a minute or two. Done and done.
For those that joined me yesterday at Williams Sonoma for my cooking demo and meet-up here are the links to the recipes we made:
- 3 cups uncooked cauliflower rice
- 2 large pasture-raised eggs
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- whatever pizza toppings you love
- Preheat oven to 425ºF. Line your baking sheet with parchment paper. (If you are using a pizza stone place in the oven while it preheats, without parchment paper.)
- Cook the cauliflower rice until tender. You can cook on the stove top, steamed in a small pan with lid in a small amount of water. You can also steam in the microwave for 4-5 minutes, time and amount of water will depend on if it is fresh or frozen. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
- Once the cauliflower is steamed and tender (do not overcook you don't want total mush), let cool slightly then place in a clean kitchen / tea towel and squeeze really really well to remove all of the water.
- Add the squeezed cauliflower mush to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really really well to combine. I generally use my hands.
- On the parchment lined pan press and form into your crust, it should be around 8-9 inches in diameter. If you are cooking on a preheating pizza stone, form the crust on the parchment paper, off of the pan and then carefully transfer to the hot pan.
- Bake the crust without toppings for 12-15 minutes in the 425ºF oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
- Remove the crust from the oven, add whatever toppings you would like, add back to the oven to cook the toppings and melt any cheese, etc.
- Once done, let cool for a just a minute or two, cut and serve! enjoy!