I’m a normal dude with a pulse, so of course I love pizza. But being on a super-low-carb food program means that pizza isn’t really an option right now. Unless… I make the crust out of cauliflower!
Yes, folks, it can be done! You can use cauliflower to replace all the flour in pizza dough. This pizza has almost no carbs, is gluten-free, super-healthy, and best of all, it’s delicious! One of the best things I’ve made in a long long time.
As is my usual, I read a bunch of recipes online, took bits and pieces from a few, and tweaked to my liking. Here’s what I came up with:
Preheat the oven to 425 degrees. Then go to work grating cauliflower on your box grater. (Or use a food processor, if you have one. Go as fine as you can!) You need 2 cups of grated cauliflower per pizza, which end up being around 10 inches in diameter. I ended up grating an entire head of cauliflower, and it yielded about 6 cups. I made 2 pizzas, as you’ll see below, and have enough for one more, which I’ll make soon! Trader Joe’s sells bags of ‘riced cauliflower’ – cauliflower pre-grated into rice-sized pieces – so use that if you can and save yourself a lot of effort!
Microwave the 2 cups for about 6 minutes, until it’s soft and cooked through. Let it cool for a little while, because you’ll be using your hands in a minute, and you don’t want to burn them. I took this time to slice and prep my pizza toppings.
Once the cooked cauliflower has cooled, add in 1 egg, 1/2 cup parmesan cheese, and salt and pepper to taste. These help bind it together, and, sure enough, it starts to come together like a dough.
I also added spices. To one dough, I added Italian seasoning, and to the other, I added turmeric, garlic powder, and crushed red pepper flakes. Just a liberal sprinkling of each.
Line a baking sheet with parchment paper, and plop the dough in the center, and work it with your fingers until it’s in a thin layer. This dough isn’t going to rise, so spread it until it’s the desired thickness you want. Bake it for 14-16 minutes, until it starts to get golden brown.
You can now top it however you want! Here’s what I did. I was wandering an unfamiliar grocery store, and couldn’t find the canned tomato aisle. I found myself in the international aisle, and stumbled across this Russian zucchini and garlic spread, and was curious and bought it.
It’s a little sweet, very garlicky, and very good. I used a few tablespoons for pizza sauce.
On the crust with Italian seasoning, I piled on tomato, red onion, and anchovy.
And topped it with mozzarella cheese (probably around 1/2 cup).
On the crust with turmeric, garlic powder, and crushed red pepper flakes, I added mushrooms and spinach leaves (which I tore into smaller pieces).
That, too, got mozzarella cheese on top.
The pizzas went back into the oven for 10-12 minutes, until the cheese was melted and bubbly. I could hardly wait for them to emerge, because the smell was so terrific! The finished pizzas:
They were incredible. The crust held together, and was even pliable, like a pizza crust is. You wouldn’t trick anyone into thinking they were eating a flour-based crust, but it hits that pizza-craving in a completely satisfying way. It has a great texture, crispy edges, mellow flavor that lets the toppings shine, and best of all, it’s completely guilt-free.
I’ve already been thinking about what kind of pizza I should make with the rest of that cauliflower. I’m leaning towards sausage and peppers. What are your favorite pizza toppings?
Keep it up, David!