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Cauliflower Low Carb Pizza Crust Recipe

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★★★★

3.9 from 39 reviews

This Cauliflower Low Carb Pizza Crust is a healthy, grain-free alternative to traditional pizza dough, perfect for those seeking a gluten-free or low-carb option. It features a crispy crust made from riced cauliflower and tapioca starch, ready to be topped with your favorite sauce and dairy-free cheese for a delicious, guilt-free pizza experience.

Ingredients

Scale

Crust Ingredients

  • 12– ounces frozen riced cauliflower (defrosted (or 4 cups raw cauliflower florets) (See Recipe Notes))
  • 2 eggs (lightly beaten)
  • 3 tablespoons homemade vegetable bouillon powder ((or substitute 1/4 cup (20 g) nutritional yeast flakes + 1/4 teaspoon kosher salt))
  • 1/4 cup tapioca starch/flour

Topping Ingredients (Optional)

  • Tomato sauce and dairy-free shredded cheese substitute (for topping (optional))

Instructions

  1. Preheat Oven: Preheat your oven to 400°F. If you have a pizza stone, place it in the oven before preheating as it will help the pizza base to crisp during baking. If not, place a cookie sheet in the oven instead.
  2. Dry Cauliflower: Place the defrosted (or cooked), riced cauliflower to a large tea towel, cheesecloth, or fine mesh bag. Gather the towel, cloth or bag tightly around the contents and wring out all of the moisture. There will be more than you expect.
  3. Remove Excess Moisture: Keep wringing until the cauliflower is clumped and as dry as humanly possible. Set it aside. This step can be completed days ahead of time, placed in a sealed container and stored in the refrigerator until ready to proceed with the recipe.
  4. Combine Cauliflower and Eggs: In a food processor (a miniature one will work just fine), place the dried, riced cauliflower and the eggs, and pulse until well-combined and as smooth as possible. It will have a curdled texture, but there shouldn’t be any larger pieces of cauliflower visible.
  5. Add Seasoning and Starch: Add the powdered vegetable bouillon (or nutritional yeast and salt), and the tapioca starch, and pulse again until the mixture is well-combined and as smooth as possible.
  6. Shape Crust: Transfer the entire mixture to a large, square piece of parchment paper. Using an offset spatula or large spoon, spread into a round about 10-inches in diameter and 1/3-inch thick, smoothing the top as much as possible. Use the flat edge of the spatula or a butter knife to create a raised edge around the perimeter of the pizza.
  7. Bake Crust Initial: Transfer the crust on the parchment to the pizza stone or cookie sheet in the hot oven and bake for 10 minutes. Working quickly, flip the pizza crust over and continue to bake for another 3 minutes to help brown the top.
  8. Prepare Toppings or Store: Raise the oven temperature to 425°F. Remove the crust from the oven and top as desired (or allow to cool completely on a wire rack, wrap tightly and store in the refrigerator for 2 days or the freezer for longer storage).
  9. Bake with Toppings: Return the crust to the oven and bake at 425°F until the toppings are set, the cheese melted, and the edges very browned (about another 5 minutes). Remove from the oven and serve immediately.

Notes

  • The step to wring out the cauliflower can be done days ahead and stored in the refrigerator in a sealed container.
  • Using a pizza stone helps the crust crisp better during baking.
  • You can substitute homemade vegetable bouillon powder with nutritional yeast flakes and kosher salt.
  • Crust can be cooled completely and stored for 2 days in the refrigerator or frozen for longer storage before adding toppings and baking.

Keywords: cauliflower pizza crust, low carb pizza, gluten free pizza, dairy free pizza, vegetable crust pizza

Find it online: https://foodarohub.com/cauliflower-low-carb-pizza-crust-recipe/