The Pizza Issue

Cauliflower Pizza Crust

Yield 1 12-inch pizza
1 ratings


1 head cauliflower, stalk removed, roughly chopped

1 large egg, lightly beaten

1 cup shredded mozzarella

¼ cup freshly grated Parmigiano-Reggiano or parmesan cheese

½ teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon garlic powder


Preheat oven to 425° Fahrenheit.


In a large skillet, bring about ¼ inch of water to a boil. Add chopped cauliflower in one even layer and cook until crisp-tender, around 3 to 4 minutes.

Transfer to a clean dish towel (or paper towels). Wrap it up and squeeze to drain the water out of the cauliflower.

Add drained cauliflower to food processor and pulse until grated. Drain excess water again in paper towels.

Transfer drained cauliflower to a large bowl and add egg, mozzarella and Parmigiano-Reggiano (or parmesan), then season with oregano, salt and garlic powder. Mix into a dough consistency.

Transfer dough to a baking sheet lined with cooking spray and pat into a crust shape, in your choice of circular or rectangular. Bake until golden and dry, around 20 minutes.