There's nothing bland or boring about this easy, cheesy cauliflower crust pizza. Whether you want to take a break from gluten or have a surplus of cauliflower on hand, this is one of those pizza recipes that will please even die-hard bread fans. As with anybody that has embraced healthy habits, Ree Drummond has shared in her journey that indulgences like pizza don't have to be shunned! So even when it's topped with stretchy cheese, garlicky ricotta, and balsamic mushrooms, this cauliflower pizza deserves a starring role for pizza night.
What is in cauliflower crust?
This recipe calls for frozen riced cauliflower. With the widespread popularity of using riced cauliflower as a replacement for heavy starches, food manufacturing companies have enthusiastically responded by making nifty convenience items like frozen riced cauliflower. No need to lug out the food processor or painstakingly grate and steam your cauliflower, unless you want to make your own cauliflower rice. This crust is bound together with a protein-rich egg and creamy, salty cheese. Flavored with garlic, Italian seasoning, salt, and pepper, it's ready to be patted out and baked!
Is cauliflower crust pizza gluten-free?
While there is no guarantee that every cauliflower crust pizza you run into will be gluten-free, this recipe is just that! The cheese gives it a deliciously chewy texture rather than a fluffy bread consistency one might look for in gluten-free or regular pizza crust.
What goes on cauliflower crust pizza?
Anything you normally put on a pizza can be used here, but remember: this is a delicate crust! This recipe protects it with a brush of oil and a layer of cheese. The beauty of a white pizza (pizza bianca) is there is no soupy red sauce that might make the crust soggy. If you want to use tomato sauce, a little goes a long way. Keep any other vegetable or meat toppings to a ¼ cup.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 15 mins
Ingredients
- 2
10-oz. bags riced cauliflower, thawed
- 2 oz.
cream cheese, softened
- 1/4 c.
plus 1 tablespoon grated parmesan cheese, divided
- 1
large egg, beaten
- 3
grated garlic cloves, divided
- 1 3/4 tsp.
kosher salt, divided
- 1 tsp.
ground black pepper, divided
- 1/2 tsp.
Italian seasoning
- 3 tbsp.
olive oil, divided
- 1 tbsp.
medium yellow cornmeal
- 1 tbsp.
unsalted butter
- 1/2 lb.
baby bella mushrooms, sliced
- 1 tsp.
chopped fresh thyme
- 2 tsp.
balsamic vinegar
- 1/3 c.
whole milk ricotta cheese
- 2 tbsp.
chopped Italian parsley, plus more to serve
- 1 1/2 c.
shredded low-moisture mozzarella cheese
Red chili flakes, optional
- Nutrition Information
- Per Serving (Serves 6)
- Calories423 Fat32 gSaturated fat17 gTrans fat0 gCholesterol115 mgSodium642 mgCarbohydrates9 gFiber3 gSugar4 gProtein23 gVitamin D1 mcgCalcium539 mgIron1 mgPotassium537 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 400˚. Place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven.
- Step 2Place the cauliflower in the center of a lint free kitchen towel. Pull the four sides up to make a bundle and squeeze very well over the sink to remove as much moisture as possible.
- Step 3Combine the dried cauliflower, cream cheese, 1/4 cup of parmesan, egg, 1 grated garlic clove, 1 teaspoon of salt, 1/2 teaspoon ground black pepper, and Italian seasoning in a medium bowl until well combined.
- Step 4Place a 14-inch piece of parchment paper on a half-sheet pan. Pour 2 tablespoons of the oil onto the parchment and dust with the cornmeal. Place the cauliflower mixture onto the prepared parchment. Gently pat the crust into a 12-inch round.
- Step 5Transfer the half sheet pan to the preheated baking stone. Bake until the crust is golden and dried out, 20 to 25 minutes. Remove to a wire rack.
- Step 6Melt the butter in a medium sauté pan over medium heat. Add the mushrooms and cook, stirring frequently until the liquid reduces and the mushrooms begin to brown. Stir in the thyme, 1 grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir until mushrooms are golden brown. Stir in the balsamic vinegar and allow the vinegar to reduce slightly, about 30 seconds. Remove the mushrooms from the heat.
- Step 7Combine the ricotta, 2 tablespoons parsley, remaining grated garlic clove, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.
- Step 8Brush the surface of the cauliflower crust with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 tablespoon of parmesan. Sprinkle the mozzarella all over. Dot the surface with the ricotta mixture. Top with the mushrooms. Bake until the cheese is melted and bubbly, 12 to 14 minutes more.
- Step 9Allow to sit 5 minutes. Carefully remove from parchment and place on a cutting board. Garnish with more parsley and red chili flake, if you like. Slice and serve hot.
Tip: Omit the mushrooms for a more classic pizza bianca.
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