Cauliflower Crust Pizza

My cauliflower crust pizza is a guilt-free and healthy way to enjoy pizza in under 15 minutes. The crust is perfectly chewy and holds its shape perfectly. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 97kcal

Author Arman Liew

Ingredients

1 medium cauliflower chopped
3 cloves garlic minced
1 tablespoon Italian seasoning
1 2/3 cups mozzarella cheese low moisture
1/2 cup parmesan cheese grated
2 large eggs

Instructions

Preheat the oven to 220C/440F. Line a large pizza stone or baking sheet and set aside.
Add the cauliflower to a food processor. Pulse until finely ground. Transfer into a large bowl.
Add spices, salt, pepper and Italian mixture to the cauliflower and mix well. Transfer it into a cheese cloth or kitchen towel and squeeze out excess moisture. Add the mixture back into the bowl. Add the cheeses and eggs to the cauliflower mixture and mix until combined.,
Spread the cauliflower mixture into a 12-inch-wide circle on the parchment paper. Bake until the cauliflower crust for 12-15 minutes, until it is lightly golden.
Remove the crust from the oven and add your favorite toppings. Place back in the oven and bake for 10 minutes, or until the cheese has melted.
Remove the pizza from the oven, slice, and serve.

Video

Notes

Freezing pre-baked crust: Prep the crust as instructed. Bake the crusts then let them cool completely. Wrap each crust in parchment paper, followed by saran wrap and store in the freezer for up to 2 months. When you’re ready to cook a pizza, let the crust sit at room temperature for 30 minutes before adding toppings and baking it in a preheated oven.

TO STORE: Store the leftover cooled pizza in an airtight container for up to 3 days.

TO FREEZE: Wrap leftover pizza in plastic wrap, place it in a freezer bag, and freeze for up to 2 months. Let it thaw overnight before reheating.

TO REHEAT: Reheat pizza slices in a 325F/162C oven until warm.

Nutrition