Cauliflower Crust Pizza Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A reinvented cauliflower crust pizza with reduced ingredients, swapped flour and cheese for lighter, nuttier alternatives. Roasting first draws out moisture, avoiding soggy crust. Fresh thyme replaces oregano, smoked paprika adds subtle heat. Baked longer for firm edges, shorter final bake keeps cheese melty. Roquette swapped for baby spinach; sun-dried tomatoes instead of fresh cherry for tang. Practical tips to dry cauliflower thoroughly; quick tips on handling soggy dough. Simple tweaks make this more rustic, flavorful. Hands-on from raw to plate, no nonsense.
Prep:
35 min
Cook:
22 min
Total:
57 min
Servings:
2 servings
#vegetarian
#gluten-free
#low carb
#pizza
#homemade
Cauliflower crust pizza, not your usual mushy green blotch. Learned from painful soggy failures: moisture kills texture. Pulse cauliflower fine, then squeeze hard like you’re wringing out a wet rag. Switch chickpea flour for almond, lighter, nuttier, less dense. Provolone replaces parmesan for creamier melt. Thyme over oregano, subtle earthy flavor, smoked paprika for a spark of warmth. Sun-dried tomatoes kick in for chew and brightness—forget raw cherry overload. Baby spinach for a fresh pop with less wilting than arugula. Bake longer for firm edges, shorter last bake maintains gooey cheese. Texture reigns. No excuses. No fads.
Ingredients
Cauliflower Crust
- 220 g (2 1/3 cups) cauliflower florets, pulsed fine
- 100 g (3/4 cup) grated provolone cheese
- 25 g (3 tbsp) almond flour
- 1 large egg
- 2.5 ml (1/2 tsp) dried thyme
- 1/2 ml (1/8 tsp) smoked paprika
- 1/4 tsp garlic powder
- Olive oil for brushing
- Salt and black pepper
Topping
- 100 ml (about 1/2 cup) tomato sauce, homemade or store bought
- 90 g (3/4 cup) shredded mozzarella
- 30 g (1/2 cup) baby spinach leaves
- 6 sun-dried tomatoes, thinly sliced
About the ingredients
Be brutal squeezing cauliflower. Even bright bits clinging can mean soggy crust. Almond flour over chickpea is my recent find—it toasts better, less gluey, and safer for those avoiding legumes. Switched parmesan to provolone because it melts creamier but still holds shape, reducing sharp aftertaste. Garlic powder not fresh garlic helps keep crust dry; fresh garlic can add moisture. Smoked paprika hops in for heat without burning lips. Sun-dried tomatoes bring chew, sweetness, and Latin brightness, paired with mild baby spinach to tone bitterness. Olive oil critical for crisping bottom and color. Salt seasons everything but watch your cheese saltiness when adjusting.
Method
Crust Prep
- 1. Preheat oven to 215°C (420°F). Slide oven rack to lowest position. Line baking sheet with parchment, brush with olive oil—prevents sticking and burns.
- 2. Pulse cauliflower in food processor until grainy like couscous, don't puree. Transfer to kitchen towel or cheesecloth, squeeze hard to expel as much water as possible—this step is critical. Skip, and crust turns into wet mess.
- 3. Toss cauliflower crumbs in bowl with grated provolone, almond flour, egg, thyme, smoked paprika, garlic powder. Season with salt and pepper. Almond flour replaces chickpea flour for nuttier texture, less dense crumb.
- 4. Dampen hands, press mixture firmly into a 27-28cm (10.5-11 inch) circle on parchment, about 6 mm thick. Thinner crust crisps better, but beware of cracks.
- 5. Light brush of olive oil on top. Slide pizza with parchment onto baking sheet. Bake bottom rack 18-22 minutes. Listen for golden edges, slight crackling sound, crust should firm but not browned too dark.
Assembling the Pie
- 6. Pull out crust carefully. Transfer parchment plus crust to wire rack set over pan to cool slightly (avoids soggy bottom from residual steam).
- 7. Spread tomato sauce evenly, sprinkle mozzarella, scatter spinach and sliced sun-dried tomatoes instead of raw cherry for extra umami punch.
- 8. Return to oven on middle rack, bake 6-8 minutes or until cheese bubbles with faint gold spots. Overcook and spinach wilts too much, loses that fresh pop.
- 9. Remove carefully, let rest 3 minutes. Slice with serrated knife to avoid tearing crust. Serve warm but not piping hot; helps firm up.
Troubleshooting & Tips
- Too wet crust? Add handful more almond flour next time. Cauliflower always varies in moisture.
- No food processor? Grate cauliflower finely, then squeeze tightly in towel multiple times until mostly dry.
- Use skillet to pre-toast crust for 2 mins before oven if you like extra crunch on bottom.
- Sun-dried tomatoes add sweetness and chew, balance spinach bitterness. Swap for kalamata olives if you prefer briney punch.
- Thyme’s subtle earthiness carries better than oregano here; fresh herbs can be tossed on at end if desired.
Cooking tips
Preheat oven early to full temp—don’t rush this or crust steams instead of crisps. Food processor pulses coarse always; fine puree turns gluey crust. Squeezing moisture out can’t be skipped—wrap cauliflower tight in towel then twist until nearly dry. Spread dough evenly with damp fingers or damp spatula to avoid cracking. Brush oil gently but consistently—helps golden spots. Bake on low rack so bottom gets toasted, edges soften first. Remove crust and cool briefly before topping to avoid soggy middle. Final bake short, just enough to melt cheese and warm toppings. Watch cheese bubble closely; overdo and toppings wilt or dry out. Use serrated knife for cut, no stabbing — crust cracks if forced. Let cool 2-3 minutes to set and slice clean.
Chef's notes
- 💡 Squeeze cauliflower dry like wringing wet rag. Moisture kills crust crisp. Use kitchen towel or cheesecloth. Skip squeezing means soggy mess. Pulse coarse, not puree — gluey dough otherwise. Almond flour swaps chickpea. Toasts better, less glue, nuttier crunch.
- 💡 Brush oil on parchment before shaping dough. Olive oil sticks crust to paper, helps brown bottom. Bake on bottom rack — crust firms with slight crackle sound. Listen, watch edges for golden hints, not burnt dark.
- 💡 Press dough circle firmly with damp hands. Keep thickness around 6 mm. Too thin — cracks and breaks. Too thick — soggy middle. Handle with damp fingers or spatula; dry hands cause tears. Shape evenly to avoid weak spots.
- 💡 Cool baked crust on wire rack after first bake. Avoid sit-in-pan steam under crust; keeps bottom crisp. While warm, spread sauce thin. Thick sauce adds moisture, ruins texture. Spinach, sun-dried tomatoes add chew and color contrast.
- 💡 Final bake short — 6-8 minutes max. Watch cheese bubbles swell with faint gold spots, no browning. Spinach wilts fast; longer bake dulls fresh pop. Remove, rest few minutes before slicing. Serrated knife prevents tearing crust.
Common questions
Why does crust get soggy?
Excess water in cauliflower. Squeeze hard! Skip this and crust’s wet. Flour choice matters; almond flour less gluey than chickpea. Bake on lowest rack to dry bottom.
No food processor — what now?
Grate cauliflower finely with box grater. Then squeeze repeatedly in towel till mostly dry. Different texture, but works. Pulse helps texture control; skip if needed.
How to fix cracked dough?
Damp fingers press dough evenly. Too dry or thin means cracks. Rest dough briefly before shaping. Oil brush on top seals cracks partially during bake. Adjust thickness next time.
Best storage method?
Cool completely before fridge. Store wrapped tight or air-tight container. Reheat oven for crisp, microwave makes soggy. Freeze only if cooked, thaw fully to avoid excess moisture.
