Do you guys remember that cauliflower pizza crust recipe that was all the rage this time last year, right? Well, I made it back then and enjoyed it, but it was kind of a lot of work (and really messy), and I ended up eating it with a fork and knife because the crust was so darn flimsy, which, ok, was likely my own fault because I didn’t squeeze all of the moisture from the cauliflower, but still… all of that work for a so-so pizza? Meh. Long story short, it wasn’t a recipe that I was super psyched about making again anytime soon.
Fast-forward to the present day: Trader Joe’s now makes frozen riced cauliflower, which solved a number of my pizza problems and inspired me to create a crust that wouldn’t fall apart when I pick it up. Hooray! That said, here’s my new quick and easy (!!) recipe for cauliflower pizza crust!
Bonus: It doesn’t require a lot of ingredients and you don’t need to squeeze all of the extra moisture out of the cauliflower!
- 12 ounces riced cauliflower, defrosted
- 1 cup gluten-free rolled oats
- 1 large egg
- 1/2 cup liquid egg whites (or 2-3 egg whites)
- 2 tbsp Herbal Pizza & Pasta Magic (or similar pizza seasoning)
- 2 tbsp garlic powder
- 1 tsp sea salt
- Toppings of choice
Preheat oven to 450 degrees F.
Combine above ingredients (minus your toppings) in a food processor. FYI: If you don’t have a food processor or you don’t feel like lugging yours out, you can totally stir the ingredients by hand. The batter still makes a nice crust; it’s just not as “smooth” to the eye. Both ways work!
Blend until a smooth batter forms.
Spray a baking sheet with non-stick cooking spray and then use a spatula to spread batter into a 1/4 to 1/2-inch thick circle.
Bake for 15-18 minutes until edges start to brown and center is firm to the touch.
Remove from the oven and top with your favorite ingredients (marinara sauce, cheese, veggies, etc.) and then pop it back into the oven for another 5 minutes. Remove from oven and enjoy!
Recipe makes 1 large pizza.