So, let’s make our cauliflower pizza crust, shall we?!

Firs, you need one large head of cauliflower, 7″ – 8″ in diameter. Cauliflower naturally contains a lot of water and after you remove the outer leaves and separate into florets, you are not left with much. Rinse it under cold water and do not dry. I would also recommend making 2 pizza crusts at a time since cauliflower cooks down a lot and doesn’t make a huge pizza. Unless you are cooking cauliflower pizza crust only for yourself.

Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. You will be baking and then squeezing the cauliflower, so really chunks do not matter.

I avoid cooking in the microwave for health reasons. Instead I roasted cauliflower in the oven for 15 minutes. You could also microwave it for 8 minutes. Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel like this one. I used it to make the Cauliflower Breadsticks and it worked!

You can find cheesecloth in most well-stocked supermarkets or on Amazon for very reasonable price. Just ask the clerk at the store. Cut the desired size piece each time and it will last you a while. Probably around 10 pizza crusts.

Holding by the four corners of cheesecloth with one hand, squeeze out the liquid as much as you can with other hand. Squeeze really well, quite a few times. Count it as an arm workout for the day. The cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again.

You should be left with a cauliflower mash. Transfer it to a bowl with remaining ingredients and mix.

Using your hands, flatten the cauliflower mixture on a lined with parchment paper pizza baking pan. Note, more likely your crust will not cover as much of a pan as shown in the picture below. Firstly, it depends on your pizza pan size and secondly I took this photo while still experimenting. This is raw cauliflower mash which is larger in volume than cooked cauliflower, and is’s a big NO in a cauliflower crust making. So, don’t worry if your cauliflower pizza crust looks smaller in diameter.

Then bake for 15 – 20 mins and your cauliflower pizza crust is ready.

Now the fun part begins – toppings. I made 3 kinds: Mediterranean, Chicken & Pepper and Cheese.

This is the Mediterranean pizza: tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley.

 

And this is Chicken & Pepper pizza: tomato sauce, sliced grilled chicken breast, olives, red onion and cheese.

Honestly, my favourite was cheese pizza. I was quite surprised with myself but I loved the combination of cauliflower + cheese. Probably because I’m a huge fan of Roasted Garlic & Parmesan Cauliflower.

So, if you have been waiting to jump on the cauliflower pizza crust bandwagon, here is your chance. I think I took out all the guessing for you. Make it and let me know how your cauliflower pizza turns out. Also what pizza toppings have you used?! I would love to hear your ideas!

Nutritional Info (crust only, no toppings)