| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small head cauliflower, chopped (5 to 6 cups)
- 1 cup grated Parmesan
- 1/2 teaspoon dried Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 egg
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup marinara sauce
- 1/4 cup fresh basil leaves, torn
Instructions
- Special equipment: a pizza stone and peel or two rimless baking sheets
- Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
- Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
- To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
- Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
- Scatter the basil over the top. Slice and serve.
Nutrition Facts
| Calories | 281 |
| Total Fat | 18 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 91 milligrams |
| Sodium | 990 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 2 grams |
| Protein | 23 grams |
| Sugar | 3 grams |
Reviews
The trick to making cauliflower crust is using cooked cauliflower. After chopping up the raw cauliflower, steam it or microwave it for several minutes. Then you can ring out all of the water. You can’t get water our of raw cauliflower. I cooked the crust for about 25 minutes and it came out ok, but still not what I wanted. Guess we’ll eat the pizza with a knife and fork!!! Next time, cooked cauliflower!!!!!
This recipe did not work for me. The process was easy and the crust looked great until it came out of the oven. The crust was too wet. I could have literally eaten it with a spoon. So sad. I threw it out.
Olive oil catches fire as does parchm nt at temps >425. Other than that, yummy!
Very good recipe my kids loved it
The crust came out crumbled and too soft even taking the moisture out of the cauliflower. Maybe it was the cheese. Maybe too much cheese
Will try another recipe – kinda disappointed for being on the food network
Just did this for Lent…….OUTSTANDING!!!!
This looks okay…
Terrible. Despite the moisture removal step, the crust was wet and crumbly and took 5x as long to cook. Plus, cheese first tomato sauce second is no pizza. Bubbly cheese and succulent tomato sauce underneath is not what you get here. Avoid this recipe. Check out keto websites for better cauliflower crusts.
I love so many of Valerie’s recipes, but this was just awful. Could very well be personal taste, but there was just no flavor to the crust (and I doubled the garlic). And, despite “drying” the cauliflower through multiple kitchen towels, there was still too much moisture and the recipe doesn’t suggest doing anything further, nor did the demo on the show. Such a shame…I was really excited about this one.
I was nervous at first as I make my own pizza dough from scratch, but this is absolutely amazing! Thank you for the recipe, I will be making it again!