Description
Skip the soggy crusts and long prep times, this crispy cauliflower pizza crust is fast, flavorful, and made with just a few simple ingredients. With clever shortcuts like frozen riced cauliflower and no need for cooking or blending, it’s perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 lb fresh or frozen cauliflower florets (or pre-riced cauliflower)
- 1 large egg
- 1/3 cup soft goat cheese or grated Parmesan
- 1 tsp dried oregano
- 1/4 tsp salt
- Optional: parchment paper, cheesecloth or thin dish towel
Instructions
- Preheat the oven to 400°F (200°C).
- If using whole cauliflower florets, pulse them in a food processor until they resemble rice.
- For fresh cauliflower: bake riced cauliflower for 15 minutes. For frozen: thaw overnight (no baking needed).
- Wrap cauliflower in cheesecloth or a thin towel and squeeze out as much moisture as possible.
- In a bowl, mix cauliflower with egg, cheese, oregano, and salt until evenly combined.
- Line a baking sheet with parchment paper. Press dough into a circle about 1/4 inch thick. Wet hands if mixture sticks.
- Bake for 30 minutes or until golden brown. Flip using parchment and bake another 10 minutes for extra crispiness.
- Add desired toppings and bake 10 more minutes until cheese bubbles and edges are browned.
Notes
Frozen riced cauliflower makes this recipe quick and easy, no food processor or precooking required. Parmesan cheese yields a crispier crust, while goat cheese results in a softer bite. Either way, the crust will be sturdy and sliceable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: cauliflower pizza crust, keto pizza, low carb, gluten free, healthy pizza