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Cauliflower Pizza Crust with Cherry Tomatoes, Mozzarella, and Arugula Recipe

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3.9 from 86 reviews

A delicious and healthy cauliflower pizza crust recipe that is low in carbs and gluten-free. Perfectly crispy and flavorful, topped with fresh vegetables and melted mozzarella cheese, making it an excellent alternative to traditional pizza crust.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

For the Cauliflower Crust

  • 1 medium cauliflower
  • 1 egg
  • 3 tablespoons flour
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Black pepper, to taste

Toppings

  • Cherry tomatoes, sliced
  • 1 onion, thinly sliced
  • 1 mozzarella ball, torn into pieces
  • Fresh arugula, for garnish

Instructions

  1. Prepare the cauliflower: Cut the cauliflower into florets and pulse them in a food processor until the texture resembles fine couscous, ensuring it is fine and even but not pureed.
  2. Remove the moisture: Transfer the processed cauliflower to a clean kitchen towel, wrap it tightly, and squeeze out as much liquid as possible to ensure the crust will hold well.
  3. Dry it further: Place the squeezed cauliflower in a non-stick pan over low heat and cook for about 5 minutes, stirring frequently to remove any remaining moisture and improve texture.
  4. Make the dough: Transfer the cauliflower to a bowl and mix in the egg, flour, smoked paprika, salt, and black pepper until you achieve a soft, slightly sticky dough that holds together when pressed.
  5. Shape the crust: Preheat the oven to 200°C (400°F). Prepare a baking tray or pizza pan by lining it with parchment paper and lightly oiling it. Using damp hands, press the dough into a thin, even circle in the center of the tray.
  6. Pre-bake the base: Bake the crust for 15–20 minutes until it is set and lightly golden around the edges.
  7. Add the toppings: Remove the crust from the oven and top it with thinly sliced onion, cherry tomatoes, and torn pieces of mozzarella cheese.
  8. Final bake: Return the pizza to the oven and bake for another 10 minutes until the cheese has fully melted and the surface is lightly golden.
  9. Finish and serve: Remove the pizza from the oven and garnish with a generous handful of fresh arugula just before serving.

Notes

  • Removing as much moisture as possible from the cauliflower is crucial for a sturdy crust.
  • Flour quantity can be adjusted slightly depending on the moisture content of the cauliflower.
  • For a gluten-free option, substitute regular flour with a gluten-free flour blend.
  • Use fresh mozzarella for the best melting texture.
  • If you prefer a thinner crust, press the dough more thinly before baking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/cauliflower-pizza-crust-with-cherry-tomatoes-mozzarella-and-arugula-recipe/