Homemade Cauliflower Pizza Crust

If you love pizza but want less carbs or have a gluten-free diet, this homemade cauliflower pizza crust is perfect for you.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 47kcal

Preheat oven to 400°F. Pulse cauliflower florets in batches in food processor until rice-like consistency.
Line a baking sheet with parchment paper and spread cauliflower rice evenly throughout. Bake for 15 minutes.
Transfer the cauliflower rice to a thin dish towel or cheesecloth. Wrap up the dish towel, twist it, and squeeze the excess water out. You might have to wait a minute as it will be very hot.
In a large bowl, mix the cauliflower rice, egg, goat cheese, oregano and salt until well mixed. Press out the dough onto a baking sheet lined with parchment paper. You want to reach a thickness of about ¼".
Bake for 30 min at 400°F or once the crust is firm and golden brown. Flip and bake for another 10 minutes. Add your toppings and then bake for an additional 10-15 minutes or until your cheese is bubbling. Serve immediately.

Squeeze Until Your Hand is Sore: The key to the best cauliflower crust is to squeeze out as much moisture as possible. Just when you think you're done, squeeze more. The cauliflower should be very dry at this point.
Baking Sheets: You can use either a rectangle or circle baking sheet. The key is to use parchment paper so it doesn't stick.
Use Frozen Cauliflower: You can buy two (1 lb) bags of frozen cauliflower and just thaw in the fridge the night before. Because they're already semi cooked, you can skip the cooking stage and just go straight to making into cauliflower rice before squeezing the moisture out.