Cauliflower Pizza Crust – Just 5 Ingredients!
by Chocolate Covered Katie
A simple and secretly healthy cauliflower pizza crust recipe that’s so surprisingly delicious, you’d never guess it could possibly be so good for you!
A yummy pizza idea if you are following the Ketogenic diet, low carb, paleo or using whole foods.
Just FIVE Ingredients – Seriously!
If you somehow still haven’t tried cauliflower pizza, this simple 5-ingredient recipe is absolutely one to bookmark for later. Or better yet, make it for dinner tonight!
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I am a girl who loves carbs.
Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet. So I never thought I’d ever get on the cauliflower pizza crust bandwagon. Taking my beloved doughy Italian pizza crust and replacing it with a vegetable? No thank you; I wanted no part of this.
For months, I completely ignored the cauliflower-for-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made perfect low carb cauliflower rice or cauliflower breadsticks and how they were ohmygosh so good.
But as time went on and the cauliflower trend only seemed to be getting stronger, curiosity finally got the better of me… I had to know what all the hype was about. I gave in and tried my hand at homemade cauliflower pizza.
And I fell in LOVE.
***Unlike many other cauliflower crust recipes, this pizza crust CAN be picked up without falling apart!
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The recipe needs just five ingredients—no eggs, and no cheese required.
It can be low calorie, dairy free, plant based, paleo, and completely flourless. And even before you add any toppings whatsoever, the tasty cauliflower crust is packed with nutrition: 3 grams of fiber, 2.5 grams of protein, and over 50% of the RDA for Vitamin C in each slice of pizza.
That’s just for one slice…
Who ever stops at just one slice of pizza???
Shown with the Melty Vegan Mozzarella from my Hello Breakfast Cookbook
Easy 5 Ingredient Cauliflower Pizza Crust!
Total Time: 40m
Yield: 6 slices
Print This Recipe 4.97/54.97/533
- 1/2 medium head cauliflower (4 cups small florets)
- 1 1/2 tsp baking powder OR 2 1/2 tbsp ground flax
- 1/4 cup water
- 1/3 cup flour (I’ve used spelt, white, oat, almond, or sorghum)
- 1 tsp dried oregano, optional
- 1/4 tsp garlic powder
- 1/2 tsp salt
Line a baking sheet with parchment, and set aside. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a bowl and add the 1/4 cup water (or the flax mixture). Mash and stir well. Stir in the flour mixture. Form into a ball. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until lightly browned with crispy edges. Add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes. Slice and enjoy!