Sheet Pan

Cauliflower-Crust Pizza

February 28, 2018
6 Ratings
Photo by Rocky Luten
Author Notes

The crux of this crust is squeezing out all the water from the cooked, riced cauliflower. And there is a lot of water. Wring it until you're sure there's no more moisture—then wring some more. I use all eggs—and no cheese—a technique adapted from "The Food Therapist" by Shira Lenchewski. Homemade or jarred tomato sauce both work. Just make sure to cook it down until slightly jammy. Toppings, from pepperoni and black olives to mushrooms and garlic, are also welcome. —Emma Laperruque

  • Prep time 15 minutes
  • Cook time 40 minutes
  • Makes one 11-inch pizza
Ingredients
  • 1 head cauliflower, broken into florets
  • 2 large eggs, beaten
  • 1 pinch kosher salt (a big one)
  • 1 cup very thick tomato sauce
  • 5 ounces whole-milk, low-moisture mozzarella, grated (about 1 1/4 cups)
  • 1 dash red pepper flakes, for serving
  • 1 dash dried oregano, for serving
In This Recipe
Directions
  1. Pulse the cauliflower in a food processor until very fine—less cauliflower rice, more cauliflower couscous. Microwave, covered, for 5 to 10 minutes, until steamy and tender. (You can also do this on the stove in a steamer.) Dump onto a kitchen linen and let cool. When cool, squeeze out all the water.
  2. Preheat the oven to 400° F. Line a sheet pan with parchment. Transfer the squeezed-out cauliflower into a bowl. Add the eggs and salt. Stir until well combined. Dump this onto the sheet pan and press into a large, thin circle—roughly 11 inches in diameter.
  3. Bake the crust for 15 minutes. It should feel firmish and dry. Remove from the oven. Evenly spread the tomato sauce on top. Sprinkle with mozzarella. Bake for another 15 minutes. During the last minute or so, turn on the broiler. Watch the oven to make sure the cheese doesn’t burn (and the parchment doesn’t catch on fire). You want the cheese speckled and spotted.
  4. Season with red pepper flakes and dried oregano. Let cool for 5 to 10 minutes before slicing into triangles and serving.

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • Lynn Pearson
    Lynn Pearson
  • Amy Donovan
    Amy Donovan
  • Syndi
    Syndi
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

5 Reviews

Lynn P. April 15, 2019
I’ve been carb free for a few months and was craving pizza. I tried this last night with homemade marinara, mozzarella and prosciutto. Delish! I might add some Italian herb to the cauliflower to kill the sweetness.
 
Author Comment
Emma L. April 15, 2019
So glad you enjoyed! Adding prosciutto sounds amazing.
 
Amy D. March 8, 2018
Nutrition information?
 
Syndi March 2, 2018
Could you give a rough estimate on how many cups of cauliflower? I'm a novice cook & cauliflower comes in lots of different sizes. Thanks in advance.
 
Author Comment
Emma L. March 2, 2018
Hi Syndi—figure about 4 cups riced cauliflower (or 1 pound). Some stores also sell cauliflower already riced, which is a nice head start.