Who doesn’t love pizza? At nécessité, we’ve created a delicious recipe that we just have to share with you! Our cauliflower crust pizza is completely gluten-free, egg-free, and dairy-free, making it perfect for anyone with dietary restrictions. Best of all, you can customize it to your liking with your favorite toppings.
This pizza is not only a great meal, but it’s also a fun way to experiment with different toppings. You can even add a salad on top once the crust is baked! Don’t be afraid to get creative and try something new. So why not add this cauliflower crust pizza to your weekend plans and impress yourself with a scrumptious new creation? Remember, you are a nécessité, and you deserve to enjoy every bite.
Cauliflower Crust Pizza Recipe
Makes one large pizza, serves 2
- 1/2 head of cauliflower, chopped into small pieces (yields approximately 3 cups or 375g of riced cauliflower)
- Four tablespoons oats (ensure gluten-free if necessary)
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- One clove of garlic, grated
- Toppings (optional suggestions):
- Four teaspoons of tomato passata or pizza sauce, or marinara sauce
- Garlic, finely sliced
- Dried oregano
- Olive oil
Method of Preparation:
- Preheat the oven to 375 degrees Fahrenheit (180 degrees Celsius).
- Cook the cauliflower – place in a pan and lightly cover with water. Bring to a boil, turn down the heat, and cook for around 7 minutes, until soft enough to gently pierce with a fork. Drain once cooked.
- Place the cooked cauliflower into a food processor and gently pulse to make the cauliflower into ‘cauliflower rice’.
- Transfer the riced cauliflower to a clean, thin dish towel or cheesecloth.
- Wrap the towel around it and use your hands to wring out as much of the excess liquid as possible.
- Keep squeezing until all excess moisture disappears. This is very important to ensure you don’t get a soggy pizza crust.
- Leave the cauliflower inside the dish towel or cheesecloth for the time being and set aside.
- Place the oats in the food processor and blend until you get a fine powder.
- Leaving the ground oats inside the food processor, now add the cauliflower again, along with the salt, dried oregano, and garlic. Blend briefly again until combined.
- Leave this mixture to sit for 10 minutes, as this will cause the oats to become stickier, allowing the mixture to bind together better.
- Transfer onto a baking sheet lined with lightly greased baking paper.
- Use your hands to carefully spread the dough into a circular or rectangular shape – I recommend pressing it as thin and flat as possible.
- Bake for 35 minutes at 375 degrees Fahrenheit until golden brown and dry to the touch.
- Remove from the oven and carefully flip over the crust – this helps create a better, more even texture. You can do this by first loosening the crust from the baking paper with a spatula, placing another sheet of baking paper on top of the crust, then lifting and flipping it over so that the crust is now lying on the new sheet of baking paper. Discard the original sheet of baking paper.
- Return to the oven to bake again for another 10 minutes, until the other side of the pizza crust is also golden brown and dry to the touch.
- Remove from the oven again and top with desired toppings. If using pizza sauce, be mindful not to over-saturate and avoid using too many toppings, as this can cause the crust to become soggy.
- Return to the oven and bake for a further 10 minutes.
- Serve immediately. Best when fresh.