You won’t believe this pizza is gluten-free. The cauliflower takes on all the flavor of a delicious pizza crust with none of the flour.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small head cauliflower, chopped (about 5 cups)
- 2 ounces shredded Asiago (1 cup)
- 1 large egg
- 1/2 teaspoon dried Italian seasoning or oregano
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
- 1 1/2 cups shredded mozzarella (6 ounces)
- 1/2 cup marinara sauce
- 4 slices prosciutto (1 ounce), sliced into ribbons
- Crushed red pepper flakes, for sprinkling
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
- Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
- Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
- Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
- Sprinkle with the basil just before serving.
Nutrition Facts
| Calories | 267 |
| Total Fat | 17 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 85 milligrams |
| Sodium | 975 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 20 grams |
| Sugar | 5 grams |
Reviews
This turned out so good! I just used the riced cauliflower from Trader Joe’s and it was excellent. I didn’t need to squeeze the water out.
Waste of time and money. Followed the recipe exactly. The edges of the crust were practically burned but the rest of it was still mush after baking for about 45 minutes not just the 21 minutes in the recipe. Either they are telling us to form it too thick or not baking it long enough at the get go before adding toppings. Very disappointing. This recipe takes a lot of effort and prep and it was all wasted.
This is excellent! I used some pepperoni and added some chili flakes… wow, I never would have guessed the crust would be so delicious.
I really like this pizza recipe because of the cauliflower crust that I found really interesting. I was looking for a pizza recipe that was different from the normal one. I did liked the cauliflower crust because it had a unique flavor. I have tried this recipe with other toppings that I find more interesting but the crust i keep using it everytime that I want something different. I recommend this recipe if you want to make something different from your normal pizza.
So delish! I feel like the trick to this is to make sure you soak up as much water out of the cauliflower as you can, if you have to use 3 towels who cares do it! If you are a healthy eater and this is your lifestyle you will appreciate this recipe. If you’re looking for something not so healthy, compare with regular dough, forget it! Be creative and top it with whatever veggies you desire. I altered it a bit and used 1- 1/2 cup of mozzarella cheese ( sticks better ) also popped it in the microwave after I put it in the food processor to dry up the water a bit and soaked up more water using at least 3 towels and the ball of cauliflower dough came out perfect!!!
Extremely disappointed. First of all the cauliflower wouldn’t stick together. And after i cooked it for 40 minutes, it tasted like sand. Will never use this recipe again nor will I ever recommend it. It took 1 hour just to prepare, what a joke. It was just all round horrible.
Tastes incredible! We eat low carb and pizza is one of the few things we miss. Well we won’t be missing it now. A truly great recipe.
Great! I made a couple of alterations. I did not have Asiago cheese, so used shredded parmesan (1/2 cup) in the dough. I also cooked the cauliflower in the microwave for 6 minutes right after shredding in the food processor, then drained it in the towel before adding the parmesan cheese, 1 egg, oregano, and salt and pepper. (Got about 1/2 cup liquid from the draining!) Baked it at 450 degrees for 15 min, then added the toppings and baked another 4 minutes. I will make this my “go to” pizza dough as I am trying to eat healthier! Thank you for the recipe!
This was the best cauliflower pizza recipe yet! Only because I was lazy, I just pressed the top of the mixture with a paper towel to absorb moisture, before adding the egg and cheese. I cooked it at a lower temp 425 and a bit longer as well–maybe 30-40 minutes to a nice golden brown. I used a pizza as directed on the highest rack setting.
I added cheese first then drizzled sauce over cheese. I learned the “cheese first” method from a cooking show. Even on a regular flour crust, it keeps the crust from getting soggy.
pizza came out so good. I don’t think my picky son even knew that he was eating cauliflower. Using parchment paper to form and cook crust on was genius…so easy to work with and clean up after. I also used a small flat plastic spatula to spread crust out.
Thank you for this recipe. I’ll be using it all the time as I needed a gluten free, lower calorie solution to our most loved food!
I added cheese first then drizzled sauce over cheese. I learned the “cheese first” method from a cooking show. Even on a regular flour crust, it keeps the crust from getting soggy.
pizza came out so good. I don’t think my picky son even knew that he was eating cauliflower. Using parchment paper to form and cook crust on was genius…so easy to work with and clean up after. I also used a small flat plastic spatula to spread crust out.
Thank you for this recipe. I’ll be using it all the time as I needed a gluten free, lower calorie solution to our most loved food!
One modification: “wring” the cauliflower out before adding egg and cheese. This way you don’t loose egg and the cheese does not stick to the kitchen towel. Otherwise, perfect!!