When I first heard about this, I thought it sounded disgusting. I hated cauliflower but I was so desperate for a slice of pizza I would try anything. Low and behold, it was the best thing I’d had in months. Not only does this make delicious pizza crust, but it also makes great bread for sandwiches, bread sticks or muffins, snacks for kids or a side dish. A guy I know eats it topped with steak and eggs in the morning. There are tons of uses for this stuff, and it’s delicious. I found the original recipe on the Internet and have tweaked it a bit. Mine is a great substitute for real pizza crust and holds up well enough to be eaten in your hands. Plus it’s gluten free, grain free, soy free and LOW CARB! Feel free to substitute broccoli for the cauliflower for a different taste. Depending on how thick you spread it on the pan, you’ll also have a different experience.
coconut oil or butter to grease pan
1 head of cauliflower, approx. 2 cups when steamed and smashed.
2 cups shredded mozzarella cheese
2 eggs, slightly beaten
1/4 cup coconut or almond flour*
1 tsp salt
Seasonings to taste. **
*Unsweetened dried coconut works fine if you don’t have flour, just put it in the food processor for a few seconds and it will make it more like flour. It doesn’t make the crust sweet. Just make sure you don’t use sweetened coconut!! Almond meal also works well. The more “flour” you use, the drier and browner your crust will be. Experiment with amounts to see what works best for you.
**I add about 1 tsp of garlic and onion powder to the batter and sprinkle a seasoning blend on the top right before I bake it. Use whatever you like.
1.Take a head of cauliflower and roughly chop it up, the pieces don’t have to look pretty. Steam it. I’ve found 11 minutes is good for the whole thing on the stove, but a microwave would work, too.
2. Get yourself a non-stick pan. Grease it liberally with coconut oil or butter. Preheat oven to 425. Note: NEVER use cooking spray on a non-stick pan. It makes it an all-stick pan. I systematically ruined all my pans until I figured this gem out.
3. Once your cauliflower is cooked, you need to either stick it in a food processor or mash the hell out of it with a fork. It needs to be a rice-like consistency.
4. Mix it (well) with the cheese, eggs, coconut flour, salt and spices.
5. Spread it out on the pan and bake for 17 minutes at 425.
6. While the crust is in the oven, you can prepare the toppings for your pizza. Even though you wouldn’t think you’d need it, I always add extra mozzarella on top. It makes it more like real pizza. The cheese in the crust bakes in and it isn’t gooey like you’d expect.
7. Spread your sauce on the crust, add extra cheese and top with toppings of your choice. Bake at 350 or broil until the cheese is melted. Keep an eye on it! The crust can burn. I avoid this by making a full sheet of crust, and putting my extra cheese and toppings all the way to the edge. It looks less like real pizza but tastes oh so good.
8. Or, if you don’t want pizza, let the crust cool and slice it into whatever size pieces you want. It keeps quite well wrapped in tin foil in the fridge. If you’re making “muffins” for the road, you’ll have to experiment with baking times. I baked mine at 425 for 17 minutes and they were great. Just keep an eye on them! Kind of like a mini cauliflower quiche.
If you want to half the recipe or double it, just remember this ratio: 1 cup cauliflower to 1 cup cheese and 1 egg. Super easy.