The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

chef buck here, and today we’re going to cook up a cauliflower crust pizza I’ve cut down a lot on bread, so I’ve been experimenting with making cauliflower crusts for pizza I’ve made several different versions, and this is the recipe that works best for a cauliflower crust I didn’t want to make a version where you had to boil the cauliflower and then squeeze out the water alot of recipes call for that technique, but that sounds like a lot of work to me I tried not cooking the cauliflower at all, but that didn’t work too well –although the fail did make a good stromboli I found cooking the cauliflower in a skillet and steaming off the excess moisture worked best so the first thing we’re going to do is grate up the cauliflower you can use a food processor, but a grater works fine just use the florets, save any stems for soups or other recipes grate florets until you have approx. two cups Your grated cauliflower will be about the size of poprocks candy, or grapenuts cereal I just used the big side of the grater I’m gonna measure out 2 cups Heat a skillet on medium heat, not too hot we’re just going to cook some of the water out of the cauliflower some folks like to use a micowave, or boil and then squeeze out the water, but I like the skillet method best the skillet method is the easiest way there’s a lot of water in cauliflower, so drying it out is key to a successful cauliflower crust. it’s not on a super high temperature doesn’t cook cauliflower smell like an old tennis shoe? stir the cauliflower occasionally and let that moisture steam off don’t try to color up the cauliflower, or soften it up, or over cook it…our goal is to just dry it out a bit it’ll take about 10 minutes, don’t be in a hurry …just give it an occasional stir to release the steam a good deal of the moisture will evaporate. Then set the skillet and cauliflower aside for a couple of minutes to slightly cool while the cauliflower cools for a moment, we’ll prepare the other ingredients break 1 egg in a bowl. I used 2 eggs before, but I found it was too eggy, and unnecessary, 1 egg worked fine beat the egg and then a 1 cup of grated paremesan cheese you can substitute an asiago or romano cheese, just be sure you use a hard cheese don’t use a soft cheese in the crust. A hard cheese will help best hold the crust together a hard cheese adds a great flavor, plus it adds salt, too…so additional salt is not needed the cauliflower will cool quickly, so add it into the bowl so now we have 1 cup of cheese, 2 cups cauliflower, and 1 beaten egg mix everything well adding extra seasonings to the crust is not needed. A great pizza sauce and toppings will provide the most flavor it’s all going in your mouth at the same time, so flavoring the crust is a redundant step get a baking pan and a sheet of parchment paper the parchment paper is IMPORTANT! roll your “dough” out onto the pan and then press it out into a thin pizza crust shape make the crust about a 1/4 inch thick all the way around an evenly shaped crust will cook evenly you don’t want the crust too thick, a 1/4 inch is best it will hold together well and not take too long to cook you don’t want the edges of the crust to be thinner, because they will darken up and appear burnt keep the depth of the crust uniform it looks beautiful. now we’ll throw it in the oven preheated at 400 degrees F the crust will melt together and brown up (insert BS talk here) it’s been about 19 minutes actually the crust looks nice and firm with a golden color you can hear it bubbling a bit it’s too hot to handle so I’ll let it sit a moment it looks perfect you want it to have a nice color and look like 1 solid piece it doesn’t look like little pieces of cauliflower stuck together because the cheese, cauliflower, and egg have all melted together into a potential pizza MMMMMmmmmmmm! smells awesome even though it’s cauliflower It’s cooled down enough to pick up and since it’s on parchment paper, it won’t stick and break apart when you try to move it still steaming, and has nice structural integrity! one I did before without parchment paper was not a success…it stuck to the pan luckily, I was able to roll up the failed crust to make a stromboli it’s not overly cooked on the top or bottom because the edges weren’t too thin, it’s not burned if the edges are too thin, it will appear burned it’s not a huge pie, about 10 inches across, but that is a good size for a cauliflower crust if you’re making a cauliflower crust pizza, you probably don’t need a big pizza anyway now lets dress it up spread the sauce out to the edges as far as you can top with your favorite pizza toppings! I’m using spinach, basil, tomatoes, and mozzarella cheese. and then it goes back in the oven, still at 400 degrees F we’ll let it cook and keep an eye on it so it doesn’t overcook it’s been 10 minutes it didn’t take long at all the cheese is nicely melted, and you see the edges have started to darken up quite a bit you have to make sure the crust doesn’t overcook and darken the edges too much having the crust a uniform depth and the sauce spread to the edges will help the crust from darkening too much I’m gonna put the pizza on a rack to let some of the steam escape from the bottom I’ve got it back on the pan and I’m gonna slice it up! it doesn’t firm up super well like a dough pizza it doesn’t have yeast, flour, baking soda or baking powder like a bread dough, so it will not rise it’s cheese and vegetables, so it’s denser, that’s why making it thin is best. it sticks together, looks like pizza, and even tastes like pizza the cauliflower is not an overpowering flavor, it will taste like what you have it topped with! “This is GOOD!” Make this pizza…it is delicious

100 thoughts on “The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart”

  1. Check out Chef Buck and CG's new channel at Slowpoke Travel …thanks!

  2. This manโ€™s hilarious ๐Ÿคท๐Ÿฝโ€โ™€๏ธ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  3. Cute little kitchen! I can see why you don't have a microwave…where would you place it? Thank's for posting. I will have to try your recipe. It seems far easier than others I have seen demonstrated.

  4. Gotta say i really enjoyed your explanations and attention to detail. Plus your sense of humor is awesome! Reminds me of good times with good friends. The delicious looking end results didnt hurt either, BRAVO!!๐Ÿ‘๐Ÿฝ๐Ÿ‘๐Ÿฝ

  5. Has become a long time family favorite in my house. Thank Chef Buck! Please continue to share all your favorite Keto recipes because Most of my side of the family has become Keto so we need all your wonderful keto recipes! Thanks again!!!

  6. GREAT recipe!!! (Put your microphone closer or try a cheap lapel mic. The PrymeBLU BTH-300-KU Bluetooth Lapel Mic is a good choice.)

  7. Jesus Christ is who we all need! Are you ready? Ready or not Jesus is coming to take us home! Enough is enough let these devils have this wicked place! Jesus please hurry and take us HOME ! โค๏ธ๐Ÿ’ฏ๐Ÿ™๐Ÿฅฐ๐Ÿ‘๐Ÿ˜˜

  8. Made this tonight and it was fabulous..did spinach, turkey pepperoni, Tom slices and used a store bought pizza sauce..ate with a fork…flavor of the crust was delicious…WILL MAKE AGAIN FOR SURE..THIS ALSO FIT IN TO MY WEIGHT WATCHER POINTS. WILL BE ANXIOUS TO SEE HOW THE LEFTOVERS ARE…PLAN TO PUT IN TOASTER OVEN..

  9. I'm so excited to make this had weight loss surgery and haven't had bread in 6 months I'm on my way to Walmart to get all the products thank you so much

  10. I believe for those of us who have the time and money to Invest. A good food dehydrate would work the best in drying out the cauliflower.

  11. This came out really well, especially on my second attempt. Yes, the house smelled like feet, but it was worth it. It's really important that crust is a bit brown on the top before loading it up with toppings. Also, go easy on the cheese when doing the toppings. More cheese weighs it down, which breaks it up.

  12. Dude, You ROCK!! This recipe was AWESOME AND EASY!! Loved the video and your personality was hilarious! You know thatโ€™s how we ALL feel…want to try and eat better but donโ€™t want to have to spend 10,000hrs in the kitchen to do so..๐Ÿ™„. I have been looking for an easy recipe using raw cauliflower instead of the store bought crusts and this was PERFECT!! Thank you. โค๏ธ

  13. Great recipe, just made two crust.๐Ÿ‘And smells great, to bad I donโ€™t have pizza sauce. Glad I can freeze.

  14. Personality is on point. STILL don't get the cauliflower "crust" craze. Seems like the absolute WORST ingredient for crust-making. Just soak a cup of raw org. sunflower seeds for 4 hours, drain and air (or excalibur) dry them, grind them up quick, then work into a couple large onions that have been halved, then sliced lengthwise for long thins, and food process a few handfulls of criminis, for the "pulp" (or cauliflower). The lengths (long strips) of the yellow onions will provide the binder quality, shape out the crust on wax paper (or the teflex sheets) in the excalibur food dehydrator, set at 110-115 degrees for 2-4 hours, flip after an hour, and then continue dehydrating until desired chewiness or dry-ness. Awesome (but brown)

  15. I can't wait to try this! My husband and I are just starting Keto and feel lost. Videos like yours are super helpful and inspiring, so I smashed that subscribe button! ๐Ÿ˜Š๐Ÿ‘๐Ÿ‘๐Ÿ‘

  16. You are right, this is the best cauliflour pizza that will not fall apart! I actually make two large pizzas for my family every week, just double the quantities and it tastes amazing!! I have been looking for a pizza recipe for so long, I am so glad that I came across your channel! You really have made my life easier. X.

  17. Boom ๐Ÿ’ฅ I am making this tomorrow!! Just started keto and I can eat ๐Ÿ• and not feel like Iโ€™m cheating๐Ÿ˜๐Ÿ˜

  18. Slop some toppings on! ๐Ÿคฃ๐Ÿ˜‚๐Ÿ’ฆ Great recipe! You're forever saved into my recipes file on YouTube.

  19. Hello Buck Love your videos… What brand is the pizza tray you use?? I'm having trouble finding a good pizza pan thanks

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