Some like it crunchy, others doughy. I waffle back and forth, but lately I wanted a grain-free cauliflower 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
Inspired by Your Lighter Side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Category: Main Dish
- Diet: Gluten Free
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.
Nutrition
- Serving Size: Makes Four 8-inch pizzas
GAPs-allowed Cauliflower Pizza Crust
Serving Size: Makes four 8″ pizzas
Fontina cheese is a mild, creamy cheese that can easily be found at most grocery stores.
For the Crust:
4 cups chopped raw cauliflower
1 cup almond flour
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 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 10″ round (about 1/4″ thick). Bake for 35-40 minutes until just turning golden brown on the edges. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with Fontina and any additional toppings. Increase oven temperature to 425. Bake for an additional 10 minutes until cheese is bubbly and just turning golden brown.
Nut-Free, Low-Carb Cauliflower Pizza Crust
Makes four 8-inch pizzas
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 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 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 35-40 minutes until just turning golden brown. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Increase the oven temperature to 425. Top with mozzarella and any additional toppings. Bake for an additional 10 minutes until cheese is bubbly and just turning golden brown.
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