Life without pizza is not a life well lived in my opinion. And just because you have sworn off carbs does not mean you have to say goodbye to the best comfort food around. This Cauliflower and Almond Crust Pizza recipe from Epicurious (a most reliable and constant source of worderful ideas) just works. It will satisfy your pizza cravings without breaking the carbs bank. Try it and you will adopt it as yours, just as I did.
Cauliflower and Almond Crust Pizza Recipes
Cauliflower and Almond Crust Pizza
- 1 small head cauliflower about 1 pound, coarsely chopped
- 1 large egg lightly beaten
- 1 cup Parmesan grated, about 3 ounces
- 3/4 cup finely ground almond meal or almond flour
- 1 garlic clove finely chopped
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper freshly
- 1 1/2 cups mozzarella shredded part-skim, about 5 ounces, divided
- Vegetable oil for brushing
- 1/2 cup marinara sauce
- 1/4 cup basil leaves torn
- 1/2 teaspoon red pepper flakes optional
- Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
- Pulse cauliflower in a food processor fitted with the blade attachment, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
- Generously brush a large piece of parchment paper with oil. Form cauliflower mixture into a 12″ circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
- Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.
- Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
- Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.
- Do Ahead
- Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Cauliflower and Almond Crust Pizza
The first step is to soften the cauliflower. This will give you the most flavorful crust. You can use a ricer to squeeze the cauliflower rice a little bit, or you can simply squeeze the cauliflower. Once the cauliflower is soft, simply mix all of the ingredients together. You can use a pizza peel, a cutting board, or an oversized turner, but a pizza peel works best.
The cauliflower florets should be pulsed in batches in a food processor to achieve a fine texture. Be careful not to over-ground it, and try to make it a fluffy texture. Next, add the almond flour, eggs, and sea salt to the cauliflower meal and mix well. Once you’ve mixed all the ingredients, shape the dough into a 12-inch round and bake at 425o for 30 minutes. The baking time will remove any excess moisture and get the crust crisp on the bottom.
Once the cauliflower and almond crust is rolled out, the next step is to prepare the toppings. The toppings should be mixed into the crust and baked until golden brown. The cheese should be melted and the sauce set. The cauliflower and almond crust should be cooled before serving. After the crust has baked, add the pizza toppings. When you’re done, serve the delicious Cauliflower and Almond Crust with an ice cold glass of milk or soda.
The cauliflower and almond crust is a delicious alternative to a traditional pizza. The cauliflower almond crust has fewer carbohydrates than a traditional wheat crust and is very thin. The crust is best when it is slightly crisp and crispy. For the most delicious crust, choose a whole-wheat flour. A combination of both will make a fantastic pizza. When you want to make a cauliflower and almond crust pizza, start by cutting a whole floret into small pieces. Then, stir in the almond flour and the egg.
Once the cauliflower florets are steamed or cooked, pulse them in batches until they are ground until they reach a fluffy texture. Once combined with almond flour, the cauliflower “meal” will resemble the consistency of traditional pizza dough. Then, divide the mixture into equal portions and place it in the oven to bake. The crust should be golden brown before the toppings are added. After the crust has cooled, add the cheese, and sprinkle with Italian herbs, if desired.
To make a cauliflower almond crust, begin by pulsing the cauliflower florets in a food processor. You don’t want the cauliflower to be over-ground. The final product should be light and fluffy. When the cauliflower meal is ready, press it into a pizza shape. You can bake the crust for about 30 minutes at 425o. This will help it get crispy and remove any excess moisture.
Once you have pressed the cauliflower into a pizza shape, you can cook it in the oven. For a healthier version of this crust, you can use almond flour. You can also use almond meal as an alternative to cassava flour. After the cauliflower has cooked, let it cool. Then, prepare your toppings. To make the pizza crust crispy, you can add a sprinkle of Italian herbs.
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