Gluten-Free Cauliflower Crust

Name: Gluten-Free Cauliflower Crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 1 small head fresh cauliflower, cut into florets; 1 large egg; ¼ cup finely grated parmesan cheese; ¼ cup finely shredded part-skim mozzarella cheese; ½ teaspoon sea salt; ¼ teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes; Olive oil for brushing the baking sheet

Recipe GLPR257226cce3b33b

Bread

35 min

403 cal

Servings: 2

Microwave

Oven

SNAP eligible

A crispy, low-carb pizza crust made entirely from cauliflower, cheese, and egg. This gluten-free alternative is baked until golden and firm, creating a sturdy base for your favorite toppings. Perfect for those following gluten-free or primal diets.

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Ingredients

1 small head fresh cauliflower, cut into florets

1 large egg

¼ cup finely grated parmesan cheese

¼ cup finely shredded part-skim mozzarella cheese

½ teaspoon sea salt

¼ teaspoon dried thyme

¼ teaspoon crushed red pepper flakes

Olive oil for brushing the baking sheet

Directions

Preheat your oven to 500°F. Line a large baking sheet with parchment paper and lightly brush the surface with olive oil.
Place the cauliflower florets into a food processor and pulse until the mixture resembles small breadcrumbs or fine sand. If your food processor is too small to accommodate all the cauliflower at once, process in two separate batches.
Transfer the processed cauliflower to a microwave-safe bowl. Cover the bowl tightly with a plate to trap steam and microwave on high for approximately 4 minutes. Use oven mitts when removing the hot bowl.
Allow the cauliflower to cool until you can handle it comfortably. Divide the cooled cauliflower into two portions and place each portion into a clean, thin kitchen towel or cheesecloth. Squeeze firmly and repeatedly to extract as much moisture as possible—the drier the cauliflower, the crispier your final crust will be.
Transfer the thoroughly drained cauliflower crumbs to a mixing bowl. You should have approximately two tennis-ball-sized portions of dried cauliflower.
Add the parmesan cheese, mozzarella cheese, sea salt, dried thyme, and red pepper flakes to the cauliflower crumbs. Crack the egg into the bowl and mix all ingredients together thoroughly until well combined and the mixture holds together.
Form the mixture into a ball and place it on the prepared baking sheet. Top with another piece of parchment paper and gently roll out the dough as thin as possible using a rolling pin or the bottom of a wine bottle, creating either a circular pizza shape or a rectangular flatbread.
Bake in the preheated oven for 15 to 20 minutes, until the edges are golden brown and the crust is firm to the touch. Remove from the oven and cool slightly before adding your desired toppings.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight option that hits availability and cost well: cauliflower, eggs, both cheeses, and seasonings are stocked at every Charlotte chain, and the total ingredient cost runs under $8 for both servings. The real catch is the stated 35 minutes glosses over the wet cauliflower step—you're looking at 50 to 60 minutes total once you rice the head, salt it, let it weep, and squeeze out the moisture before the crust even bakes. The result keeps reasonably well cold and can be topped the next day, but it's fussy enough that you need to commit to the full timeline; don't plan this for a night when dinner needs to be on the table in 40 minutes.