Dairy-Free Cauliflower Crust PizzasYummly
Craving pizza but needing to be careful with carbs, dairy, and/or saturated fat? Look no further than this incredible Dairy-Free Cauliflower Pizza. Unlike most cauliflower crusts that rely on heavy amounts of cheese for structure, this crust bakes up crisp and sturdy with just cauliflower, cornstarch, and egg.
- 24 ounces frozen riced cauliflower
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- black pepper
- 1 eggs
- 1/2 cup corn starch
- 1 egg whites
- 1/3 cup pizza sauce (or marinara sauce)
- 3/4 cup mozzarella cheese (or shredded “pizza blend”, dairy or non-dairy)
- 1/2 teaspoon italian seasoning
- 1Preheat the oven to 425° F.
- 2Line a large pizza stone or baking sheet with parchment paper, and spray liberally with nonstick cooking spray. Set aside.
- 3Place the bags of frozen riced cauliflower into the microwave. Thaw according to package directions.
- 4Set a large fine-meshed sieve over the sink. Turn the riced cauliflower into the sieve and strain
- 5Lay a large clean dish towel flat on a countertop.
- 6Carefully turn the drained riced cauliflower into the center of the dish towel.
- 7Gather the towel into around the riced cauliflower, creating a sack.
- 8Hold the towel sack over the sink, and firmly squeeze the riced cauliflower to remove as much water as possible. Continue squeezing until no more water drips out.
- 9Transfer the squeezed cauliflower from the towel to a large mixing bowl.
- 10Lay two sheets of paper towels on top of the riced cauliflower. Press down firmly to remove any last traces of water. Discard the paper towel.
- 11 Season the cauliflower with the garlic powder, salt, and black pepper, to taste. Add the egg and the cornstarch.
- 12Using a large fork, mix vigorously until the riced cauliflower is thoroughly coated in the egg and cornstarch. It will be slightly wet and pale yellow in color.
- 13Divide the cauliflower into two equal mounds on either side of the baking sheet.
- 14Using clean hands, gently pat each mound into a circle approximately ½” thick and 7-8” in diameter. Make sure the mixture is packed firmly together, with no loose pieces of riced cauliflower.
- 15Transfer the baking sheet to the bottom rack of the oven.
- 16Bake the cauliflower crusts for 30-33 minutes, until browned on the edges and slightly golden on top.
- 17Open the oven door and quickly brush the surface of each cauliflower crust with a thin layer of egg white. There will be some egg white left unused.
- 18Close the oven and continue baking the crusts for 4-5 minutes longer.
- 19Remove the baking sheet from the oven.
- 20Spoon a generous 2 Tablespoons of pizza sauce onto the center of each cauliflower crust. Use the back of a spoon to spread it into an even layer, leaving a ½” border around the sauce.
- 21Sprinkle an equal amount of cheese over each cauliflower crust.
- 22Sprinkle the Italian seasoning over the cauliflower crusts.
- 23Return the baking sheet to the oven.
- 24Bake for 10-11 minutes, until the cheese is melted and golden.
- 25Remove the baking sheet from the oven.
- 26Allow the cauliflower crust pizzas to cool on the baking sheet for 2-3 minutes.
- 27Slice and serve.
PER SERVING *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.