Cauliflower Pizza Crust
- 1-12” pizza, 8 slices
- 1 hr 45 min
Preheat oven to 450°F. Line pizza pan or pizza stone with parchment
paper dusted with cornmeal.
Steam fresh cauliflower on stove-top for 6-8
minutes or until soft and fully cooked.
Or, if using frozen cauliflower microwave for 2-3 minutes in a covered
bowl with a couple tablespoons of water.
Once cooked and slightly cooled, squeeze excess liquid out of cauliflower.
Using a food processor, add the cooked,
drained cauliflower and pulse until it becomes a small rice-like crumble. Add in the rice flour, corn starch, salt,
canola oil and seasonings (if desired).
Pulse until mixture comes together like a dough.
Transfer dough to pan and press out to fill
the pan creating a rim around the outer edge to contain your toppings. Lightly prick with a fork all over
crust. Pre-bake crust (before toppings)
on lowest rack for 12-15 minutes, or until edges start to crisp up, then move
to top rack and bake for an additional 5-7 minutes until slightly golden. Carefully remove from oven.
Add toppings of your choice to your pizza,
bake for an additional 7-10 minutes until toppings are hot and bubbly. Allow to cool a couple minutes before
Crusts can be pre-baked and stored in freezer
in an airtight freezer bag. To use from
frozen, add your favourite toppings and bake in preheated 450°F oven for 17-20
minutes, or until hot and golden.