Artisan Olive Oils & Balsamic Vinegars
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Cauliflower Pizza Crust

 4 heads cauliflower, coarsly chopped 

1 cup shredded Mozzerella

1 cup grated Parmesan

4 eggs lightly beaten

2 teaspoons oregano

1 teaspoon of salt

2 teaspoons basil 

2 teaspoons garlic powder

1/4 teaspoon red pepper flake 

1 tablespoon ultra premium extra virgin olive oil (or garlic EVOO)


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. ( I like to put it in a towel and squeeze to get all the moisture out. The more moisture out of the cauliflower better the crust!) Let cool.

In a bowl, combine the cauliflower with mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake 20 minutes

Add desired toppings and bake an additional 10 minutes 

recipe from Rachel Shultz Directions from Katie Lee

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