How to Make the Best Cauliflower Pizza Crust
-
Category
Main Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
2 cups cauliflower florets , cut into 1/2-inch pieces
1/2 cup corn flour
1 large egg
2 tablespoons olive oil
1/4 teaspoon Morton kosher salt
2 tablespoons cornstarch
5 ounces grated Parmesan cheese
1/2 cup tomato sauce, homemade or store-bought
4 ounces fresh or shredded mozzarella cheese
Sliced tomatoes, basil, pepperoni, ham, pineapple, mushrooms, and/or olives
Directions
Place the oven rack in the upper-middle position and preheat the oven to 475ºF.
Add cauliflower florets, corn flour, egg, olive oil, and salt to a food processor. Process on high speed, scraping down the bowl every 30 seconds, until a smooth and sticky puree if formed—about 3 minutes total.
Add the cornstarch and process on high speed for 30 seconds. Add Parmesan cheese and pulse until just combined, 5 to 6 pulses.
Lightly grease a piece of parchment paper with olive oil. Transfer pizza dough to the paper. Lightly sprinkle more corn flour on top.
Use your hands to press and shape the dough into a 10-inch circle, then use a rolling pin to gently roll out the dough to about 11-inch circle. Dust the dough with more corn flour as needed to prevent sticking while shaping and rolling.
Bake the crust for 10 minutes. Remove the crust from the oven and allow it to cool for 3 minutes, and then run a spatula underneath the crust to carefully remove and then transfer to a wire rack set inside a baking sheet. Discard the parchment.
Spread the pizza sauce over the crust, leaving a 1/2-inch border. Place the cheese and tomatoes on top.
Bake until the cheese is melted and pizza edges are golden and lightly crisp, 5 to 7 minutes.
Garnish pizza with fresh basil leaves, sprinkle with salt and black pepper.
Leftovers will keep for about a week. To reheat, place on a foil-lined baking sheet and cook at 375ºF until the cheese is melted and the crust is warm and crisp, 5 to 7 minutes.