Cauliflower and Almond Crust Pizza
A Cauliflower and Almond Crust is a great alternative to a regular flour crust. They are slightly crispier than a traditional flour crust but still have a delicious texture. These pizzas can be made using either a sheet tray or a pizza stone. Both methods work, but using a stone will yield a crispier crust. This recipe makes a 12-inch size pizza.
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Servings: 4 servings
Calories: 296kcal
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Equipment
Ingredients
- 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
Instructions
- 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.
- Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
- 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.
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Notes
For a veggie-heavy crust, use pre-shredded cauliflower. You can find pre-shredded cauliflower at Trader Joe's or other grocery stores. Once the cauliflower crust is done, add the cheese, nuts, and spices, then bake the cauliflower pizza for 30 minutes. It will be crispy and golden-brown! Once baked, you can add toppings and assemble the pizza. You can make a Cauliflower and Almond Crust atop an almond or traditional crust.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 11g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1160mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 72mg | Calcium: 541mg | Iron: 2mg
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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.