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The One and Only Cauliflower Pizza Crust - with tomato, basil, spinach and smoked mozzarella

Servings 4

Ingredients
  

For the Crust

  • 1 small cauliflower florets only, 4 finely riced level cups*
  • ½ cup/ 60gm spelt flour (or any flour you like)
  • ½ cup/ 40gms almond meal/flour
  • 1 egg beaten
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • ½ cup/ 60-65gm finely grated mozzarella cheese
  • 2 tbsp olive oil 

My Toppings

  • About 1 cup shredded smoked mozzarella
  • About 12 cherry tomatoes quartered
  • Big handful of spinach
  • 10 basil leaves torn

Instructions
 

  • Preheat oven to 500˚F and place the oven rack on the second from the lowest position.  Heat a cast iron flat top sheet or a cookie sheet (lined with foil if you wish) in the oven as it preheats.  
  • Measure 4 cups of riced cauliflower* in a microwave safe bowl.  Microwave on high for 4 minutes.  Stopping halfway to toss.  When cool enough to handle, squeeze the liquid out of the cauliflower using paper towels.  Allow the cauliflower to cool a little before adding the egg and cheese.
  • Add the two flours, salt, garlic powder and stir well.  Add the egg and cheese and work the dough with your hands so that it is all evenly distributed
  • .Carefully remove the sheet from the oven, place it down on a heatproof surface.  Brush the sheet with the olive oil.  Spread the cauliflower mixture in a large oval, making a lip, like a “pizza crust edge.”  I will spread it as much as I can with my hands (it is hot), then sometimes put a piece of parchment on top of the flattened cauliflower and using a rolling pin, roll over the parchment to little to make it even thinner, then make a nice raised edge.
  • Bake the crust without the toppings for 10 min, remove from the oven and sprinkle the crust (starting with the cheese) with all the toppings.  Bake for another 8-10 minutes.
  • Remove from the oven, let cool for a few minutes, cut and enjoy!

Notes

*to “rice” the cauliflower, place the florets in the food processor fitted with the steel blade.  Pulse the cauliflower many times until it resembles rice.