This gluten-free, carb-free pizza crust is great for Pesach and year round. It’s a healthier alternative to a wheat crust. In order to achieve a crispy crust, you must wring out as much water as possible from the cooked cauliflower. Be creative with your toppings! For tastiest results bake dough right before serving. Enjoy.
Cauliflower Pizza Crust
This gluten-free, carb-free pizza crust is great for Pesach and year round.
Servings
6 Servings
Ingredients
- 1 medium cauliflower
- ¼ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 clove garlic
- dash red pepper flakes
- 3 tablespoons Parmesan cheese
- ¼ cup mozzarella plus more for topping.
- 1 egg
- 6 tablespoons whipped cream cheese such as Temp Tee
- ½ cup marinara sauce
- Optional toppings: mushrooms jalapeno, kale, tomatoes, basil, zucchini, olives…
Instructions
- Place a pizza stone or cookie sheet in the oven and preheat oven to 450°F.
- Cut all florets from the cauliflower and pulse them in a food processor 1 minute, until they look like snow.
- Transfer the cauliflower to a microwave-safe bowl, cover and microwave for four minutes. Remove from microwave and let cool for about 5 minutes.
- Pour cauliflower on top of a cheesecloth or dishtowel. Wring out as much liquid as you can. This step is the key to getting the best crust.
- In a bowl combine salt, basil, oregano, garlic, crushed red pepper flakes, Parmesan and mozzarella. Pour cauliflower into the mixture and mix. Add egg and mix until all ingredients are combined.
- Place a large piece of parchment paper on a flat cookie sheet or cutting board and spray with olive oil or cooking spray. Place dough in the center of the parchment paper and, using your fingers, press down to form a round pizza crust.
- Slide the parchment off the cookie sheet or cutting board onto the pizza stone. Bake for 12 minutes. Remove from oven.
- While crust is in the oven, prepare the sauce and any desired toppings.
- Mix together cream cheese and marinara sauce. Cover pizza with marinara and sprinkle cheese on top. Add any desired toppings. Return to oven and bake for an additional 5 minutes.
- Remove pizza from oven, allow to cool, and serve.
I made this for dinner tonight during Pesach. My family loved it!! Thank you for the recipe. Well worth it as a healthy option.
Can you use frozen cauliflower for this recipe?
Thanks
Hi Ronnie, I know from TBE Stamford and see your comments and recipes on Jamie’s site. In the cauliflower pizza recipe, do you bake the pizza on the parchment paper, on the stone or do you remove the paper prior to transferring to the stone? I had this pizza in Israel during Passover and loved it. I want to make it at home this year.
Hi Barbara! Of course I know you fro Temple! This isn’t my recipe but it looks as if you place the pizza on top of the parchment and then on top of the stone to bake. The stone is preheated; using parchment makes it easier to place the uncooked pizza on top of the hot stone and then to remove the pizza when it’s done.
This was so delicious! Everyone from my youngest child to my mother-in-law loved this pizza. Yummy!
This is absolutely fantastic. Everyone from my youngest child to my mother-in-law loved it. Very tasty and healthy!
Unbelievable what you can do with cauliflower! Good for you, this looks great.