Q1: What is the absolute, number one secret to a crispy, not soggy, cauliflower pizza crust?

The secret is to remove as much water as you possibly can from the cauliflower rice before you mix it with your other ingredients. Using a clean dish towel or a nut milk bag to wring out every last drop of moisture is the non-negotiable step that guarantees a final crust that is sturdy, sliceable, and delicious, not a soggy, watery mess.

Q2: Can I make a cauliflower crust ahead of time and freeze it?

Yes, this is a perfect make-ahead component! You can fully bake your cauliflower crust and let it cool completely. Then, you can wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. You can top and bake it directly from frozen.

Q3: Can I make my own cauliflower rice from a fresh head of cauliflower?

Of course! Simply cut a head of cauliflower into florets and pulse them in a food processor until they have reached a rice-like consistency. You will then need to cook the fresh cauliflower rice (a few minutes in the microwave is perfect) before you proceed with the crucial squeezing step.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to substitute the egg with a "flax egg" (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and use your favorite brands of high-quality, dairy-free, shredded mozzarella and Parmesan cheese substitutes.

Q5: What are some other great, low-carb toppings for this pizza?

A cauliflower crust is a fantastic canvas for all your favorite pizza toppings! Some other great, low-carb options include pepperoni, cooked and crumbled Italian sausage, sliced black olives, or some chopped bell peppers and onions .

Crispy Cauliflower Crust Pizza (Easy Keto Recipe!)

A healthy, low-carb, and gluten-free recipe for a vegetarian pizza made with a from-scratch cauliflower crust. The crust is created by squeezing excess moisture from thawed cauliflower rice and mixing it with an egg, Parmesan cheese, and seasonings. The crust is pre-baked on both sides until firm and golden. It is then topped with sautéed mushrooms and shallots, fresh spinach, and a generous layer of mozzarella and Parmesan cheeses before a final bake until the cheese is melted and bubbly.

Author: Grace

Ingredients

For the Cauliflower Crust:
2 (12-ounce) bags cauliflower rice, thawed
1 large egg
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
For the Toppings:
1 Tablespoon butter or olive oil
1 medium shallot, sliced
2 teaspoons minced garlic
8 ounces sliced mushrooms
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups shredded mozzarella cheese
1 cup fresh spinach
1/4 cup fresh basil
1/2 teaspoon red pepper flakes

Instructions

Make the Cauliflower Crust: Preheat the oven to 400°F. Place the thawed cauliflower rice in a dish towel and wring out as much liquid as possible.
In a bowl, combine the squeezed cauliflower with the egg, Italian seasoning, salt, pepper, and Parmesan cheese. Mix well with your hands.
Transfer the mixture to a pizza pan lined with parchment paper and press it into a roughly 10-inch circle.
Bake for 35 minutes. Let the crust cool for a few minutes, then carefully flip it over and bake for an additional 10 minutes. Set the crust aside.
Prepare the Toppings and Bake: While the crust bakes, sauté the shallot in olive oil or butter for about 5 minutes. Add the garlic, mushrooms, and all dried seasonings. Sauté for another 5-7 minutes until the mushrooms have softened.
Top the pre-baked crust with 1 cup of the mozzarella cheese. Add the mushroom mixture, fresh spinach, and the remaining mozzarella. Finish with fresh basil and red pepper flakes.
Bake for 12-15 minutes, or until the cheese has melted and is bubbly.
Let the pizza cool for about 10 minutes before slicing and serving.

Notes

The most crucial step for a crispy crust that holds together is to squeeze as much moisture as possible from the cauliflower rice using a dish towel.
Pre-baking the crust on both sides is also key to ensuring it is firm and not soggy.
This is a ‘white pizza’ that does not use a tomato-based sauce, instead relying on the sautéed vegetables and cheese for flavor.

Find it online: https://www.eatswithsoul.com/crispy-cauliflower-crust-pizza/