You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it–it keeps it’s shape –and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying.
A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at

Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart


Give this pizza recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
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What You Need To Make a Cauliflower Crust Pizza:
2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and
PIZZA TOPPINGS you desire

How to Cook the A Cauliflower Crust Pizza Recipe:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!)
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
And that’s it.
eat and enjoy.

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010

Kevin MacLeod’s fantastic music selection can be found at http://incompetech.com/

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40 Replies to “The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart”

  1. Whenever I look for low-carb it is either "Salad with some joghurt" or "a normally high-carb product made healthier!". Low-carb wants to have own stuff, but it's only an excuse to eat junk food made of vegetables xD xD

  2. Thanks! I just made this; and, would make it again! However, I did have to add about a 1/2 cup of APF since my c/f was just a bit moist even after drying…Overall, this is quite a tasty 'pizza' without being heavy, which would make it a healthy late-night 'snack'. I wrote a detailed summary on my Facebook page. Peace!

  3. Made this tonight , fantastic!!!! Staying away from the bread but loaded it down with meat and veggies. The crust holds up great for those of us that don't believe in using a fork for pizza. As far as crust taste goes, as close as u can get to the real thing. I've tried several and this is by far the closest to the real thing. Thinking I'll make this up for some hamburger buns soon. Thanks chef buck for sharing.

  4. Thank you so much for this video and recipe!!!!!! I can't have carbs so I haven't had pizza for eons. This was delicious and I think even better than pizza dough. Please keep looking for ways to cut the carbs out of our food You are so appreciated!!!!!

  5. That was a great video – fun. Great instructions – starting to make it now! Thank you! (Since this post I made it and OMG! I made it again today. I didn't have fresh basil so I put basil paste in the "dough" abut 1 tsp and then used basil pesto for the sauce on top. SO DAMN GOOD!)

  6. I NEVER add a comment to any videos. You're my first and I just made this pizza and it was AMAZING. Thank you for changing my life. I love pizza and now I can eat it healthier with a peace of mind!!! :)))))

  7. I've tried a few recipes/procedures and this one is the best explained and the most reliable. Not to mention delicious. Thank you so much, chef. I can even make this in my toaster oven!! Yum

  8. I have all the ingredients and will be making your pizza this morning. I like your recipe better than the others because you use less cheese and one egg. I see that Walmart has frozen cauliflower rice as does Trader Joe's. May use that next time just to speed things up. Thank you for posting your recipe.

  9. "Tommy Toes" brought me back to reading Ramona books when I was a kid. Hahaha!

    So glad I found this recipe. My cauliflower crust (made with a bunch of mozzarella instead of parm) was way too wet. It firmed up a bit as it cooled, but then the toppings got a little too cold. I'll bet the parm keeps it dryer. I'm going to try it out this weekend. I only have the green can stuff, so that's what I'm using.

    By the way, when I made my previous crust, I made two and froze one of them. It worked REALLY well. Before freezing, flip it over and cook for a few minutes longer. Then when ready to use you can just use it…no need to thaw. It heats up fine in the oven. I have a sh– ton of cauliflower right now, so I might just make a few crusts for the coming weeks.

    Thanks for posting!

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