Gluten-Free Cauliflower Pizza Crust

Ingredients

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• 1 medium head cauliflower (about 2 lb), or 4 cups riced cauliflower
• 1 large egg
• 1/2 cup shredded low-moisture mozzarella
• 1/4 cup finely grated Parmesan
• 1/2 tsp dried oregano Shop
• 1/4 tsp garlic powder Shop
• 1/4 tsp salt
• 1/3 cup pizza sauce
• 3/4 cup shredded low-moisture mozzarella, for topping
• 6 leaves fresh basil

Instructions

1. 1 Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2 Pulse the cauliflower florets in a food processor until they look like rice. Microwave in a covered bowl for 5 minutes, or steam for 5 minutes, then cool until you can handle it.
3. 3 Pile the cauliflower into a clean, thin kitchen towel and twist and squeeze hard over the sink until no more liquid comes out. You should have about 1 1/2 cups of dry, fluffy cauliflower.
4. 4 Mix the cauliflower with the egg, 1/2 cup mozzarella, Parmesan, oregano, garlic powder and salt.
5. 5 Press onto the parchment into a 10-inch round about 1/4 inch thick, with slightly thicker edges.
6. 6 Bake for 20-25 minutes, until the crust is firm and deep golden across the top.
7. 7 Spread with the pizza sauce, sprinkle with the remaining mozzarella and bake for 8-10 minutes more, until the cheese melts and bubbles. Top with basil, rest for 5 minutes and slice.

Tips & Notes

• Squeeze the cooked cauliflower until it is truly dry. Leftover water is the main reason a cauliflower pizza crust turns soggy and falls apart.
• Bake the crust until it is deep golden before adding toppings. A pale crust stays soft in the middle.
• Keep toppings light on cauliflower crust. Heavy or wet toppings like raw mushrooms weigh it down; cook them first.

Common questions