Eggless Cauliflower Pizza Crust
Learn how to make Eggless Cauliflower Pizza Crust without eggs. It has crispy edges and a nice texture. It's delicious and easy to make. Plus, this is a fantastic way to add more veggies to your meals.
Servings 4 small crusts
Calories 157kcal
Ingredients
For the Crust:
- 4 cups (440 g) raw cauliflower rice (homemade or store-bought)
- 1 teaspoon ground golden flaxseeds
- 1/2 cup (50 g) parmesan cheese
- 1/3 cup (80 g) cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon Italian herbs
For the Pizza:
- 1 -2 cups pizza sauce
- Fresh tomatoes to taste ( I used grape or cherry tomatoes)
- 8 oz fresh mozzarella balls (I used pearl size)
- 1 cup fresh basil, finely chopped
Instructions
Make the Crust:
- Cook the Cauliflower Rice: Fill a large pot with 2 cups of water and bring it to a boil over medium heat. Add the raw cauliflower rice and cover; cook for about 4-5 minutes. NOTE: If using store-bought cauliflower rice, follow the packet instructions. Drain cauliflower rice into a fine-mesh strainer. Place it in a clean, thin kitchen towel and let it cool a bit. Wrap, twist, and then squeeze the excess moisture out. Repeat this step until no water comes out.
- Preheat oven to 450º F (230º C). Line a baking sheet with parchment paper.
- Mix 1 tablespoon of water and ground flax seeds. Mix and let it rest for 5 minutes to thicken.
- In a medium bowl, mix cooked cauliflower rice, flax mixture, cheeses, salt, and Italian herbs. Mix well with your hands, or mix it in the stand mixer with the hook attachment.
- Transfer the cauliflower mixture to the center of the baking sheet and spread it into a circle, resembling a pizza crust. The thickness will depend on your personal taste, but I recommend not spreading it super thin; 1/3 inch thick works great.
- Bake for 20 minutes, or until the crust is firm and golden brown.
Add the Toppings:
- Add your favorite toppings. In this case, I added pizza sauce, fresh tomatoes, fresh mozzarella, and basil.
- Return the pizza to the oven, and bake an additional 5-8 minutes, just until the cheese is melt and bubbly.
- Serve immediately.
Notes
Leftovers: You can store cauliflower pizza crust in the refrigerator. It will stay fresh for about 2-3 days in the fridge.
Freeze: First, wrap the cauliflower pizza crust in plastic wrap or aluminum foil. Place it in a resealable freezer bag or a vacuum-sealed bag to minimize exposure to air. Store it in the freezer for up to 2-3 months.
Reheat: To reheat cauliflower pizza crust, preheat your oven to around 375°F (190°C). Place the crust directly on the oven rack or on a baking sheet and bake for 5-7 minutes until it's heated through and crispy.
Cauliflower Rice: You can use homemade or store-bought. If using store-bought, steam it, following the packet instructions.
Recipe Notes:
- This recipe makes four small crusts for individual pizzas or two medium.
- You MUST drain the cooked cauliflower very well for the crust to dry and crisp up while it bakes.
Nutrition
Calories: 157kcal | Carbohydrates: 9g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 454mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 77mg | Calcium: 205mg | Iron: 1mg