Cauliflower Pizza Dough

Does your wife/husband/girlfriend/boyfriend/friend/kid/etc ever bug you about not eating healthy enough? Mine does! Here’s a cool little keto twist on pizza dough for all those anti-gluten/keto folk. Give this cauliflower pizza dough a shot, get your fix of pizza and keep the picky people happy!

Pizza for the win

If traditional pizza dough is more your cup of flour, click here!

For a couple of cool ideas on how to dress your pizza, try our beef donair pizza, ham and onion pizza, or go fusion with our Thai Red Curry Pizza!

Big tips:

(…no innuendo intended…) Before you go ahead and dive right in, here are a couple of major differences and steps between regular pizza dough and cauliflower pizza dough:

• Drain, strain and drain and strain again. And then again. My first time making this, I totally rushed through and thought I could make the “dough” in about half hour… an hour later, it was still in oven, still wet and wouldn’t come off the pan.
• Par-baking is absolutely necessary. Unlike traditional pizza dough, where par-baking is nice but doesn’t make or break your experience, you have par-bake cauliflower pizza dough. If you drained/strained your cauliflower dough properly before tossing it in the oven, this should only take 12-15 minutes.
• If you don’t strain enough. You’ll know after about 15 minutes (when your timer goes off). The dough may be a little crispy on the edges, but the whole goal of parbaking is to turn the cauliflower into a crust/cracker thing. Turn the heat down and bake for another 15 minutes, or until you start to get that texture all the way through the “dough”.
• Pizza Stone: if you have a pizza stone, even better!

Do as I say, not as I did. Good luck!

Cauliflower Pizza Dough

When you have picky guests or if you just want to try something experimental and new, try this super easy (but slightly finicky) cauliflower pizza dough for your next home cooked pizza!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American, Italian

Servings 3 small pizzas

Calories 260 kcal

Equipment

• Food processor

Ingredients

  

• 2 heads cauliflower (4ish cups, chopped/blended)
• 4 eggs
• 1 cup grated mozzarella (or provolone)
• italian seasoning to taste
• salt and pepper to taste

Instructions

 

• Preheat oven to 425°F/220°C
• Blend cauliflower in food processor until consistency is somewhat like mashed potatoes, ensuring all chunks are smoothed out.
• Move from food processor to microwaveable bowl. Run in microwave for 4-5 minutes at high heat.
• VERY IMPORTANT: strain, strain, strain. With a cheese cloth or clean dish cloth, strain the blended/heated cauliflower and remove absolutely as much water as possible. This will be imperative to a nice par-baking experience.
• Once strained, in a large bowl, mix cauliflower, eggs, cheese, salt and any spices you may want to add (ie. Italian seasoning) into the dough paste.
• Heavily grease pans or use parchment paper and carefully disperse mixture onto baking sheet. (I have done with both oil and parchment. Parchment works much better)
  
• Bake at 425°F/220°C for 15 minutes, or until majority of moisture has come out of the mixture, creating a nicely browned, crispy (on both sides) crust.
• If required: if after the first 15 minutes, there is no sign of drying, consider reducing heat to 300°F for an additional 15-20 minutes, making sure not to burn crust. Cook until desired crispy result.
  
• If adding toppings, bake at 425°F/220°C for 10-12 minutes until toppings are cooked and cheese is nicely melted/lightly browned.

Notes

As I wrote out this recipe, I wonder if it would be better to thinly slice and salt the cauliflower prior to blending/chopping in order to remove water from the cauliflower (similar to how you would with zucchini or eggplant prior to  grilling).

In my estimation, this would likely reduce the amount of water removed after blending (during straining). 

Let me know if you try this – I will update if I beat you to it!  

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Non-traditional pizza dough is king

Looking for other cool ideas for non-traditional pizza dough? Try this simple pita bread recipe as your base!

Cheese on bottom or cheese on top? When you’re making a fusion pizza, do whatever you want. NYC/Brooklyn pizza or Chicago deep dish generally have toppings on top, but you’ll often find differing toppings wherever you go. Have fun with this one! 

WE WANT TO HEAR FROM YOU!

I absolutely love to make fusion Italian or keto… but I’m from Canada and I’m not keto, so I could use more tricks! Any family secrets? Any stories?

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Thanks for stopping in!

Enjoy food; enjoy life. – HCF