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Cauliflower Pizza Crust

by Deliciously Organic on April 26, 2012

Cauliflower Crust Pizza via DeliciouslyOrganic.net #grainfree

Some like it crunchy, others doughy. I waffle back and forth, but lately I wanted a grain-free pizza crust I could pick up, eat cold, and send with the kids to school without worrying it will fall apart. I love my recent grain-free pizza made of seeds, roasted bell peppers, and cheese, but it’s fun to change things up.

I’ve grown a certain appreciation (borderline obsession) for cauliflower recently. I tested this recipe dozens of times to come up with different variations for you to use depending on your dietary restrictions right now. Our  favorite was the crust made with garbanzo bean flour, but if you can’t eat beans right now, the next best substitute is almond flour or finely ground seeds. The other night, I made pizzas and included milkshakes using the homemade chocolate and peanut butter ice cream. The kids squealed. A diner-like dinner, grain free, and full of nourishing ingredients.

 

Cauliflower Pizza Crust

Serving Size: Makes Four 8-inch pizzas

Cauliflower Pizza Crust

Inspired by Your Lighter Side.

Ingredients

  • 4 cups chopped raw cauliflower

  • 3/4 cup garbanzo bean flour
  • 3 cups shredded mozzarella cheese

  • 2 large eggs

  • 1 tablespoon dried Italian Seasoning
  • 1 teaspoon coarse Celtic sea salt
  • For the toppings:

  • 3/4 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

  • Additional toppings like sausage, peppers, etc. (optional)

Instructions

Preheat oven to 300ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 8" round (about 1/4" thick). Bake for 35-40 minutes until just turning golden brown. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Increase heat to 425 degrees F. Top with mozzarella and any additional toppings. Bake for an additional 10 minutes until cheese is bubbly and just turning golden brown.

GAPs-allowed Cauliflower Pizza Crust

Serving Size: Makes four 8" pizzas

GAPs-allowed Cauliflower Pizza Crust

Fontina cheese is a mild, creamy cheese that can easily be found at most grocery stores.


Ingredients

    For the crust:

  • 4 cups chopped raw cauliflower

  • 1 cup Honeyville
  • 3 cups shredded Fontina cheese

  • 2 large eggs

  • 1 tablespoon dried Italian Seasoning
  • 1 teaspoon coarse Celtic sea salt
  • For the toppings:

  • 3/4 cup marinara sauce
  • 2 cups shredded Fontina cheese

  • Additional toppings such as sausage, peppers, etc. (optional)

Instructions

Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 10" round (about 1/4" thick). Bake for 15 minutes. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with Fontina and any additional toppings. Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.

Nut-Free Low-Carb Cauliflower Pizza Crust

Serving Size: Makes four 8" pizzas


Nut-Free Low-Carb Cauliflower Pizza Crust

Ingredients

    For the crust:

  • 4 cups chopped raw cauliflower

  • 1 cup dehydrated or roasted sunflower seeds, finely ground to a "flour"

  • 3 cups shredded mozzarella cheese

  • 2 large eggs

  • 1 tablespoon dried Italian Seasoning
  • 1 teaspoon coarse Celtic sea salt
  • For the toppings:

  • 3/4 cup marinara sauce
  • 2 cups shredded mozzarella cheese

  • Additional toppings such as sausage, peppers, etc. (optional)

Instructions

Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto a baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 10" round (about 1/4" thick). Bake for 15 minutes. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with mozzarella and any additional toppings. Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.

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{ 47 comments… read them below or add one }

Mariruth April 26, 2012 at 9:09 am

Is the cauliflower already cooked?

Reply

Deliciously Organic April 26, 2012 at 9:18 am

No, it’s raw cauliflower. I’ll mention that in the recipe directions in case anyone else is confused. Thanks!

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linda dazey September 24, 2012 at 3:44 pm

Hi,
Love your site and recipies! made the cauliflower pizza crust, but came out soft and un cooked, was it too thick? help!

Thank You,
Linda

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Allison [Girl's Guide to Social Media] April 26, 2012 at 9:23 am

I am intrigued by this! I bet it has some great fiber in there too.

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shanna April 26, 2012 at 9:26 am

Great minds think alike, Carrie! I posted a cauliflower pizza crust today, too! Pretty sure you set the original wheels in motion when you pinned something on Pinterest. : )

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Deliciously Organic April 26, 2012 at 9:32 am

I just saw your post. How funny! I’ve been wanting to try cauliflower pizza for months now, but was “sure” it wouldn’t taste good. Boy was I wrong! Love the photos on your post. So beautiful!

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Debbie J S. April 26, 2012 at 9:29 am

Hi Carrie, long time no see! Since going vegan, it’s been quite the journey… Anyway, is there any way to make this crust successfully without the cheese? Or some other substitute? Is it the fat part of the cheese that makes it work? I’m asking because I’ve made my own cheese using the “Uncheese” cookbook and was wondering if I could use it. It doesn’t have any fat in it and is made with tahini, cashews, pimentos and a few other ingredients.

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Deliciously Organic April 26, 2012 at 9:46 am

Good to hear from you! I tested a few recipes without cheese and it wasn’t really our favorite, but it is possible. Here’s a recipe without cheese: http://paleodietlifestyle.com/paleo-pizza/

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Danielle April 26, 2012 at 9:36 am

This is popping up all over the place this week! I can’t wait to try it, it looks delicious!

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Maria April 26, 2012 at 9:38 am

Can’t wait to try this pizza!

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Caroline @ chocolate & carrots April 26, 2012 at 9:39 am

This is great! I’ve been looking at the cauliflower crusts on pinterest, but was too afraid to try them. This is the one! :D Thanks for the great recipe!

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Katrina April 26, 2012 at 9:39 am

This looks so easy and yummy! Awesome idea.

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Ethna April 26, 2012 at 1:01 pm

if i can’t eat cheese, what can i substitute it with on the dough?? is it possible?

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Theresa S. April 26, 2012 at 1:27 pm

I’m dairy free, so how does this work with out cheese in the crust? I made your seed and red pepper crust without cheese and it came out fine. I would imagine just adding another egg and baking soda would do the trick.

Love your Grain Free recipes. Keep them coming!

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Deliciously Organic April 26, 2012 at 1:47 pm

I would increase the garbanzo bean flour to 11/2 cups and add an extra egg. If the mixture looks too wet, add some more bean flour. If it looks too dry, add a bit of water. If you try it, let me know how it turns out!

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Karen April 26, 2012 at 1:55 pm

Can I substitute TJ’s almond meal for almond flour? I read that the two are not the same and aren’t always interchangable in recipes. What is your take on it? Thanks!

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Deliciously Organic April 26, 2012 at 1:57 pm

Yes, TJs almond meal will work great!

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The Mrs @ Success Along the Weigh April 27, 2012 at 5:26 am

I MUST try this!

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marla April 27, 2012 at 11:47 am

We love cauliflower pizza crusts too!

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Nancy@acommunaltable April 27, 2012 at 12:05 pm

I love cauliflower so I am sure that I would love this – can’t wait to give it a try!!

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mellissa @ ibreatheimhungry April 27, 2012 at 3:18 pm

I have been meaning to try the cauli pizza crust for weeks and still haven’t gotten around to it! Your post inspired me to finally go for it this week! I LOVE that you gave us three different options to try out and your pictures sold me! I have garbanzo bean flour so I’m going to try that version first – thanks so much!

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Lori @ RecipeGirl April 27, 2012 at 9:35 pm

I love your variations. I did one that was completely free of any flours whatsoever and my family actually loved it a lot!

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Anna April 28, 2012 at 1:41 am

I would love to try so many of these recipes, Carrie! I can rarely find cauliflower here in Africa! I’ve got a long list of recipes from this website to try once I am in a place that offers these ingredients. Thankfully, I can get coconut flour easily. Miss you!

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the urban baker April 28, 2012 at 8:57 am

I have seen several crusts made with Cauliflower and this is now, officially, on my to-do list. Looks great, Carrie – and thanks for all the variations!

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saniel April 28, 2012 at 9:14 pm

this look ultra yummy! i am attempting to make meals i can freeze for later use could I bake the crust for the 15 min top with cheese and stick it in the freezer then freezer wrap once frozen? how long would i bake the crust/dough?

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Deliciously Organic April 29, 2012 at 6:50 pm

I think that would work. If you put it directly from the freezer to the oven I’d bake it at 350 for about 15 minutes. If you give it a try, let me know how it goes!

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Sylvie @ Gourmande in the Kitchen April 30, 2012 at 2:49 am

I’ve made grain free crusts with cauliflower before and loved the taste so much! I’ll have to try out all your different versions.

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SS April 30, 2012 at 7:30 am

Hi! This sounds great and I want to try it, but I don’t eat eggs. What can I use in place of it?

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Deliciously Organic May 1, 2012 at 10:18 am

I don’t have a substitution for the eggs. Sorry!

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Pat May 28, 2012 at 11:32 am

Try Chia Seed soaked in water before you add it.

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Kristina Vanni April 30, 2012 at 10:01 pm

Wow-so creative. What a different take on a classic pie. Will have to try!

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Lucy Lean May 1, 2012 at 2:49 pm

This looks intriguing – I like to use cauliflower to make a ‘cous-cous’ – it’s so so good but would never think to use it as a pizza crust – will let you know how I get on.

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aida mollenkamp May 2, 2012 at 1:40 pm

Pizza and milkshakes? Count me in!

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Jenni beeman May 3, 2012 at 5:42 pm

We actually substitute organic flaxseed and water for eggs. I’m wondering how this would taste without the cheese but with soy cheese. I plan to try the recipe using a soy substitute since we are currently dairy free.

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Stephanie May 10, 2012 at 9:26 am

Must make this. I so need a grain-free, high fiber crust. Thanks for sharing!

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Alessandra May 15, 2012 at 6:52 pm

I love all these great recipes for different pizza crusts, I am going to give them a try next time I go to the grocery store and pick up some cauliflower. Thanks for sharing.

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deborah September 15, 2012 at 5:29 pm

can i use coconut flour or regular? I dont have to be grain free but I want to try this without getting some other kind of flour if possible..TIA!

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Deliciously Organic September 16, 2012 at 6:19 pm

I tested it with coconut flour and we didn’t prefer the taste. I honestly have no idea how this would do with regular flour. Sorry! If you’re looking for a good whole wheat pizza crust, here is one of our favorites: http://deliciouslyorganic.net/quick-skillet-whole-wheat-pizza/#s.abwdoyb7ybaaa

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Amber September 15, 2012 at 5:42 pm

What can I sub for the garbanzo bean flour? I don’t have that readily available but would love to make this for my dad who is T2 Diabetic and LOVES pizza. Thanks so much!

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Deliciously Organic September 16, 2012 at 6:17 pm

I would use the second recipe option with the almond flour.

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Sara Kazemi December 8, 2012 at 4:46 pm

Hi Carrie,

I’m wondering if you’ve tried your crusts using a pizza stone. I’m going to try it out… Hopefully the dough won’t stick to it…

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Deliciously Organic December 10, 2012 at 8:30 am

I bake mine on a piece of parchment paper on top of a baking stone. This way you get the extreme heat from the stone, but no problems with sticking.

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Sara Kazemi December 10, 2012 at 3:48 pm

Thanks! Trying it out as we speak.

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Sara Kazemi December 10, 2012 at 4:28 pm

Just realized I omitted the cheese from the crust. Dang. It was pretty decent but the cheese in the crust would probably make it amazing. I will have to try again tomorrow. I used garbanzo flour tonight but I also have almond meal on hand. Which do you prefer for this recipe?

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Poornima February 25, 2013 at 12:11 am

Can I use almond meal instead of almond flour for this recipe? Thanks!

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Deliciously Organic March 11, 2013 at 3:53 pm

You can, but the texture will be more coarse then intended.

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Robin March 11, 2013 at 3:39 pm

Now who woulda thought… I absolutely love cauliflower pizza–as a topping. We eat it on a regular basis in season. But it never dawned on me you were referring to the crust. And I actually have some garbanzo flour I need to use up. We’ll give it a try.

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