- Written by Dr. Stephanie Shelburne Dr. Stephanie Shelburne
Yes, you read that right...believe it or not this pizza crust recipe is delicious, diabetic-friendly, gluten-free, paleo-friendly, keto-friendly, and can even be converted to Vegan.
The secret ingredient? Cauliflower. That's right, cauliflower... and it's versatile enough to make thick or thin crust and still be yummy. It takes a little bit of time to make but the up-side is you can make it a day ahead and then it takes just a few minutes to add toppings and have pizza.
Cauliflower Pizza Crust
Preheat oven to 400 degrees.
- 1 head of Cauliflower - clean and separateflowerettes(to equal 3 cups when grated)
- 9 TBS of water (3 TBS per cup of cauliflower)
- 3 eggs
- 1 1/2 TBS olive oil (1 1/2 tsp per cup of cauliflower)
- 1 1/2 TBS Nutritional Yeast (1 1/2 tsp per cup of cauliflower)
- 1 1/2 TBS Coconut Flour (1 1/2 tsp per cup of cauliflower)
- 1/4 tsp sea salt
- 1/2 TBS oregano
- 1/2 TBS garlic powder
- 1/2 TBS Basil
Clean and separate the cauliflower and either grate by hand with a grater or grate in a food processor. Bring the water to boil in a large saucepan with lid. When boiling add cauliflower, place lid on pan, and turn off heat. Let sit for10 minutes.
Prepare a cheesecloth or muslin on acollanderand place cauliflower in. Wrap into a ball and squeeze liquid from cauliflower. This takes some time. Typically if this recipe fails it is because too much water was left in the cauliflower. Squeeze, squeeze, squeeze.
Pour cauliflower into a bowl and add the rest of the ingredients. Mix until well combined "batter" is formed. Pour contents onto a parchment lined cookie sheet or baking pan. Cover with another piece of parchment and using a rolling pin (or your hand) press the mixture out into the desired thickness. Remove top parchment sheet and place pan into the oven. Cook for 40 minutes.
Remove from oven when thickened and "crisp". Add toppings, place back into oven long enough to melt cheese. Enjoy!