Learn how to make cauliflower pizza crust with only a few simple-to-find and healthy ingredients! This low-carb pizza tastes so much like a regular pizza crust that you'll want to have it on a weekly (or nightly!) basis.
In the bowl of a food processor add cauliflower pieces. Pulse cauliflower 10-20 times, or until cauliflower resembles rice.
Pulse 2-3 times more to make it just a bit smaller.*
In a medium-sized pot add 6 cups of water. Bring water to a boil.
Add cauliflower “rice” to boiling water and cook for 3-4 minutes.
Drain cauliflower through a mesh strainer until the majority of water is removed.
Place cauliflower in a bowl and freeze for 30-60 minutes, or until cauliflower is a comfortable temperature to touch.
Pour the cauliflower into a thin kitchen towel. Wring the towel and squeeze the cauliflower until all of the water is released. (This step is SUPER important. The drier the cauliflower is, the better the pizza crust texture will be!)
In a large bowl combine cooked and drained cauliflower “rice”, goat cheese, Parmesan cheese, salt, garlic powder, seasonings, and egg. Mix by hand until all ingredients are well incorporated.
Press cauliflower pizza dough out until it is ⅓-½ inch thick.**
Take a paper towel, lay it flat against the crust and press out any extra water that might still remain.
Bake pizza crust for 35-40 minutes or until crust is cooked through.
Top pizza with pizza toppings of choice and return to oven for 5-7 minutes. Enjoy!
Notes
*Make sure not to pulse or process the cauliflower too much. If it gets too small it will drain through the mesh strainer. **A rectangular pizza will be about 6 inches x 9 inches. ***Pizza is best when reheated in a toaster oven or conventional oven.