April 2018 Update: I have to let you know about my updated recipe which is much easier and streamlined – the steaming of the cauliflower has been omitted altogether! Please click here for Chard Asparagus Cauliflower Pizza Crust (the chard and asparagus are completely optional).
In my previous post I shared my adapted cauliflower crust pizza. In this post I'm going to share step by step photos for the whole process, and commentary for each step of the way.
Okay, so this recipe is super simple. Four ingredients: cauliflower, egg, oregano, salt. That's it. This makes one crust. Depending on your appetite this could feed from one to four, also depending on the person size. 🙂
You will find a printable recipe at the bottom of this post.
No Cheese Cauliflower Pizza Crust
- 4 cups riced cauliflower – this will be one good sized head of cauliflower
- 1 teaspoon oregano
- 1 whole egg
- pinch of sea salt [affiliate link]
Rinse the cauliflower, shake off any water and break into small florets. Place in your food processor. Pulse until cauliflower is similar in size to pieces of rice.
If you don't have a food processor, you can also shred the cauliflower using a potato shredder.
Here is how it looks riced.
Here are three of the ingredients: riced cauliflower, oregano and a lovely brown egg.
Now here is one area where the original poster and I differ. She says to place the riced cauliflower in an inch of water. I know from past experience this will completely water log the cauliflower, so I chose instead of elevate mine well above the water line using a steamer basket. Bring to a boil and steam for 5-6 minutes.
Line an 11″ x 17″ pan with parchment paper. I coated thecookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top. And one more coating of butter for good measure. I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
When the cauliflower rice is done, place it in a strainer, as you can see not much water drained out initially. Even though my cauliflower was not waterlogged, I did still follow Megan's advice to place the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
Here is the cauliflower squeezed dry, and the liquid.
Mix the cauliflower, oregano, salt and beaten egg together well, and dump onto the parchment paper.
Form the mixture into a crust. Bake at 350°F for 40 minutes. I kept checking to make sure it wasn't getting too brown and Megan said 40 minutes and that is exactly how long it took for mine to be done.
And here is the crust! It was easy to remove from the parchment paper and I moved it onto a cooling rack so that it wouldn't get soggy.
Here is what the bottom looks like.
I seasoned the meat sauce to have an Italian sausage flavor. Click here for the recipe.
Enjoy!
If you are looking for more Grain-Free and Dairy-Free recipes, I have a cookbook you need to get right now: Beyond Grain & Dairy.
And if you love snacks, Gluten-Free Snacks has 34 gluten-free snacks, 24 of which are GAPS legal! Get yours today!
- 4 cups riced cauliflower – this will be one good sized head of cauliflower
- 1 teaspoon oregano
- 1 whole egg
- pinch of sea salt
- Prepare the cauliflower by removing the outer leaves and stem. Rinse the cauliflower with cool water, then place in a colander and shake to remove water. Break into small pieces. You may want to place in a salad spinner to remove any last drips of water.
- Place in your food processor.
- Pulse until cauliflower is similar in size to pieces of rice.
- Place about an inch of water in a large pot, then place the riced cauliflower in a steamer basket. You don’t want to boil the cauliflower, you want to steam it. Boiling will water log the cauliflower.
- Bring to a boil and steam for 5-6 minutes.
- While you are steaming the cauliflower, place one egg in a medium sized bowl and beat until completely mixed. Add the salt and oregano, and mix well.
- Line an 11" x 17" pan with parchment paper. I coated the cookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top. And one more coating of butter for good measure. I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
- After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
- Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
- Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
- Place the cauliflower onto the parchment papered cookie sheet.
- Form the mixture into a crust (see the next post for photos of each step).
- Bake at 350°F for 20 minutes.
- Turn using a pizza peel.
- Bake an additional 20 minutes. The pizza will be browned on the edges.
- Remove and place on a cooling rack.
- The crust will be browned on the edges. I have seen some videos of folks making cauliflower pizza crust and it stuck really bad, so I was glad that I generously buttered the parchment paper.
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