Best Foolproof Cauliflower Pizza Dough
David and I have a few “dedicated” nights that we have every month. There’s “chicken wings night”, “date night” every Thursday and “pizza night”. We love pizza 🍕 especially when made from scratch and that includes the dough. I’m sorry but buying a pre-made pizza dough at the store and adding some toppings, is not making a pizza from scratch. It has to start with the dough before claiming that it’s “homemade”.
I’ve been sharing some of my recipes like Easy-Cheesy Herb Pizza Dough, Rustic Italian Pizza Dough, and Green Onion Pizza Dough. I have a few more up my sleeve that I haven’t posted yet like Ancient Multigrain, Mushroom Lovers as well as this one… Best Foolproof Cauliflower Pizza Dough!
I’ve been making this over a decade and simply love it 💖! It’s such an amazing recipe that it won 3rd prize 🥉 in Taste of Home Magazine – Feb/March 2024 edition. It’s so delicious and not that hard to make. The most important aspect of this recipe is the fact that it’s gluten-free! It’s healthy for those who want to change their diet and definitely a great one for people who have celiac disease and other medical conditions associated with gluten.
To achieve the Best Foolproof Cauliflower Pizza Dough, there are a few important steps to respect. First, we have to cut the cauliflower into florets including the stems. There’s an awesome tutorial on it so click on the link… How to Cut Cauliflower. Next, the best way to get them the size of rice is to grate them in a food processor with the shredding disk attachment. It’s quick, easy, and flawless. This is the same method I use when making my Cauliflower Fried Rice.
Third, to draw out some moisture, we transfer the riced cauliflower in the oven for 15 minutes ⏰. After it’s cooled off, we squeeze out as much liquid as we can using a clean, thin dish towel. I don’t recommend using cheesecloths as it will tear apart easily.
Lastly, to bind the cauliflower, we need ingredients and one of them I use is almond meal. It’s gluten-free and the perfect ingredient to help the dough stick together. Other ingredients are added like a beaten egg, cheese 🧀 (another ingredient that will help it bind) and some seasonings like Herbes de Provence although this can be substituted with Italian seasoning or others.
After the dough is evenly spread and pressed out to about ¼-inch thick on a pizza pan lined with parchment paper, it’s transferred to the oven to bake for 30 minutes. Another step I do is after it’s done and to dry it out further, I place another pizza pan on top so both pans are lined up with each other and quickly flip them. I remove the top pan and discard the parchment paper. If you gently touch it, you’ll realise that the bottom that’s now the top is very moist. I simply return the crust back to the oven for an additional 8 minutes ⏳. This will make the crust nice and crispy without falling apart when trying to eat it with toppings…
I call this recipe my Best Foolproof Cauliflower Pizza Dough for a reason… it’s because IT IS! By following a few important steps, you’ll be able to enjoy a nice tasty, crispy crust with all the goodies on top. This healthy 💚, gluten-free dough certainly deserves to be on your “to do” list soon… Here my Mediterranean Artichoke Chicken Pizza using this dough recipe… outstanding!
Bon Appétit! 🍽
Check out these other delicious pizza recipes… 😀
– Caribbean Jerk Chicken Pizza
– Sombrero Pizza
– Quattro Formaggi Pizza – Four Cheese Pizza
– Meat Lovers Pizza
– BBQ Pulled Pork Pizza
– Seafood Pizza
– Hawaiian Ham Bacon Pizza
and for even more pizza and pasta recipes 🍕, click on this link… Recipe Category • Pizza & Pasta
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Best Foolproof Cauliflower Pizza Dough
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Ingredients
- 3 1/2 cups cauliflower florets, riced and excess moisture squeezed out tips & tricks
- 1 large free-range egg, beaten
- 1/2 cup sharp white Cheddar cheese, grated
- 1/4 cup almond meal tips & tricks
- 1/2 tsp. garlic powder
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tsp. Herbes de Provence (substitute Italian seasoning, oregano, basil, etc.) see Recipe
Directions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper; set aside.
- Process the florets and the stems in a food processor with the shredding disk attachment and grate to the size of rice.
- Spread the riced cauliflower evenly on the prepared baking sheet and transfer to the preheated oven. Bake for 15 minutes but halfway through, rotate the pan.
- Remove from the heat and let it cool for 10 minutes.
- Once the rice has cooled off, working in batches, place it in a clean, thin dish towel, gather the corners and squeeze out the excess moisture.
- In a bowl, add cauliflower and fluff it out with a fork. Add beaten egg, Cheddar cheese, almond meal and seasonings; mix until well combined.
- Line a 12-inch pizza pan with parchment paper and evenly spread and press the dough out to about ¼-inch thick using clean hands or spatula.
- Transfer to the preheated oven and bake for 30 minutes or until dry and golden brown; rotate the pan after 20 minutes.
- Remove from the heat and gently slide a thin spatula under to unstick the crust from the parchment paper.
- Take another pizza pan, place it on top so both pans are lined up with each other and quickly flip them over. Remove the top pizza pan as well as the parchment paper; discard paper.
- Return pizza crust back to the oven and bake for an additional 8 minutes. Proceed with your recipe
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