Gluten-Free Cauliflower Pizza Crust
We love cauliflower, and we love pizza. So we asked our recipes editor to find a way to unite two of our culinary loves (and we're not talking about just tossing on some florets as a topping). Behold: cauliflower pizza crust. Here, we pulse a head of cauliflower in a food processor and bind it with cheese, seasonings, and eggs. After a quick bake in the oven, the flourless crust becomes a blank canvas that's ready for any combination of toppings (we went with a classic marinara-mozzarella-basil pie). Oh, and it's just a touch healthier than its gluten-laden counterpart, if you're into that sort of thing.
- 1 head cauliflower, cut into florets
- 2 cloves garlic
- 1/3 cup shredded part-skim mozzarella
- 1/3 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
- 1/2 cup marinara sauce
- 8 ounces sliced fresh mozzarella
- 3 tablespoons chopped fresh basil
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the cauliflower with the garlic. Pulse until the mixture resembles a fine meal, 2 to 3 minutes. Transfer to a large mixing bowl.
- Add the shredded mozzarella, Parmesan, and eggs, and mix to combine. Stir in the herbs, and season with salt and pepper.
- Press the cauliflower mixture into a 1/2-inch-thick circle on the prepared baking sheet.
- Bake the crust until it's crisp and golden around the edges, 25 to 30 minutes. Remove the crust from the oven.
- Spread the marinara on top of the crust. Arrange the mozzarella slices evenly over the sauce. Bake until the cheese is melted and bubbly, 15 to 20 minutes more.
- Let the pizza cool for 5 minutes before slicing. Garnish with basil just before serving.
- This article originally appeared as Cauliflower Pizza Crust on PureWow.