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The Best Cauliflower Pizza Crust Recipe That Won't Fall Apart

Feb 27, 2020
chef buck here, and today we're going to cook a

cauliflower

crust

pizza

. I've cut back on bread a lot, so I've been experimenting with making

cauliflower

pizza

crust

s. I've made several different versions, and this is the

recipe

that works

best

for a cauliflower batter. I didn't want to make a version where you had to boil the cauliflower and then squeeze out the water. Many

recipe

s call for that technique, but that sounds like a lot of work to me. I tried not to cook the cauliflower at all, but that didn't work very well, although the miss did make a nice stromboli.
the best cauliflower pizza crust recipe that won t fall apart
I found that cooking the cauliflower in a pan and steaming off any excess moisture worked

best

so the first thing we are going to do is grate the cauliflower, you can use a food processor but a grater works fine just use the florets, save the stems for soups or other recipes, grate the florets until you have approx. two cups Your shredded cauliflower will be about the size of a candy poprocks or grapefruit cereal I just used the large side of the grater I'm going to measure 2 cups Heat a skillet over medium heat, not too hot, we're just going to cook off some of the water the cauliflower, some people like to use a microwave, or boil and then squeeze out the water, but I like the skillet method better, the skillet method is the easiest way, there is a lot of water in the cauliflower, so drying it out is key to a successful cauliflower batter.
the best cauliflower pizza crust recipe that won t fall apart

More Interesting Facts About,

the best cauliflower pizza crust recipe that won t fall apart...

It's not very hot. Doesn't the cauliflower smell like an old tennis shoe? stir the cauliflower occasionally and allow the moisture to steam out. Don't try to color the cauliflower, soften it or overcook it...our goal is to just dry it out a bit, it will take about 10 minutes. don't rush it...just stir it occasionally to release the steam. Much of the moisture will evaporate. Then, set the pan and cauliflower aside for a couple of minutes to cool down a bit while the cauliflower cools down for a bit, we'll prepare the other ingredients and crack 1 egg into a bowl.
the best cauliflower pizza crust recipe that won t fall apart
I used 2 eggs before but found it too eggy and unnecessary, 1 egg worked well beating the egg then 1 cup grated parmesan, you can substitute an asiago or romano cheese, just make sure you use a hard cheese don't use a soft cheese in the bark. A hard cheese will help hold the crust together better a hard cheese adds great flavor plus it adds salt too...so no extra salt needed the cauliflower will cool quickly so add it to the bowl so we now have 1 cup cheese, 2 cups cauliflower and 1 beaten egg, mix well, no need to add additional seasonings to the crust.
the best cauliflower pizza crust recipe that won t fall apart
A great pizza sauce and toppings will provide the most flavor in your mouth at the same time, so flavoring the dough is a redundant step. Get a baking sheet and a sheet of parchment paper. Parchment paper is IMPORTANT! spread your "crust" over the pan and then press it into a thin pizza crust shape, make the crust about 1/4 inch thick all around, an evenly shaped crust will cook evenly, you don't want that the crust is too thick, 1/4 inch is best, it will hold together well and won't take too long to cook. You don't want the edges of the crust to be any thinner, because they will darken and appear burnt.
It looks beautifull. now we'll toss it in the preheated 400 degree F oven the crust will melt and turn a golden brown (insert BS talk here) it's been about 19 minutes the crust actually looks nice and firm with a golden color you can hear it bubbling a It's a little bit too hot to handle so I'll let it sit for a bit it looks perfect you want it to have a good color and look like one solid piece it doesn't look like little bits of cauliflower stuck together because the cheese, cauliflower, and egg they have melted into a possible pizza MMMMMmmmmmmmm! it smells amazing even though it's cauliflower.
It gets cold enough to pick it up and since it's on parchment paper it won't stick or tear when you try to move it, it still smokes and has good structural integrity! one I made before without parchment paper was not a hit...it stuck to the pan luckily I was able to roll the failed crust to make a stromboli it's not overcooked on top or bottom because the edges weren't too thin it's not burnt if the edges are too thin it will look burnt it's not a huge pie about 10 inches wide but that's a good size for a cauliflower crust if you're making a cauliflower crust pizza you probably don't need a cauliflower crust Big pizza anyway, now let's dress it up and spread the sauce to the edges as far as you can top it with your favorite pizza toppings!
I'm using spinach, basil, tomatoes, and mozzarella cheese. and then back in the oven, still 400 degrees F, we'll let it cook and keep an eye on it so it doesn't overcook, it's been 10 minutes, it didn't take long, the cheese is nicely melted, and you see the edges have started to darken a bit, you need to make sure the crust doesn't overcook and darken the edges too much, having the crust an even depth and the sauce spread to the edges will help the crust not get too dark A lot I'm going to put the pizza on a rack to allow some of the steam to escape from the bottom.
I have it back in the pan and I'm going to cut it. It doesn't harden super well like a pizza dough, it doesn't have yeast, flour, bicarbonate or baking powder like a bread dough, that's why it doesn't rise, it's made of cheese and vegetables, that's why it's more dense, that's why making it thin is better. it sticks together, looks like pizza, and even tastes like pizza. The cauliflower is not overpowering in flavor, it will taste like what you coated it with! "This is good!" Make this pizza... it's delicious

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