Cauliflower Pizza Crust Recipe

Pizza comes in many forms and flavors, but this homemade pizza comes straight from the garden. Even ingredients one might not normally associate with this favorite finger food find a home atop the flat pie. Broccoli, green beans, and zucchini work surprisingly well alongside such favorites as tomatoes, peppers and spinach. If I can grow it, it’s probably going to end up on top of a pizza. Pizza-friendly herbs like basil, thyme and oregano are homegrown as well, but this year we’re taking it a step further—we’re growing the crust.

While I don’t have the garden space to grow wheat, an alternative has come our way and I may never look at pizza the same way again. Gluten-free, low carb and low calorie, cauliflower may be valued for what it doesn’t have, but with spectacular flavor and a texture that works surprisingly well in crust form, add mashed cauliflower to the list of garden ingredients that have become part of the perfect pie.

Easy to make using garden-fresh ingredients, this crust isn’t quite the same as a traditional flour crust, but the texture is great and actually adds flavor to the pizza instead of just serving as a delivery system for copious pizza toppings.

We roast the cauliflower before processing to draw out the flavor. A quick spin through the food processor with eggs, cheese and fresh basil and it’s ready to be baked. Once firm, it can be topped with anything found on a traditional pie, but we stuck with other garden favorites including, tomatoes, asparagus and spring onions.

If you can’t bear to leave the backyard for one minute now that spring weather is finally here, we’ve got you covered. Try cooking this new take on an old favorite on the grill. Not only will it draw out those amazing flavors plucked from the garden, it’ll make you look like a superstar of outdoor dining.

Cauliflower Pizza Crust

Serves four

• 1 head cauliflower
• 1/4 cup olive oil
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 eggs
• 1/4 cup Parmesan cheese
• 2/3 cup mozzarella cheese
• 2 tablespoons fresh basil

Break the florets from cauliflower and toss with olive oil, garlic and salt in a large bowl.

Place cauliflower on a baking sheet and roast in a 450 degree oven for 15 minutes.

Remove from oven and allow to cool.

Combine cauliflower, eggs, Parmesan, mozzarella and basil in a food processor and process to form thick, even batter.

Pour batter onto a sheet of parchment paper and form into a disc 1/4-1/2 inch thick.

Slide parchment paper onto a pizza pan or preheated pizza stone and bake in a 450 degree oven or on the grill (with the lid closed) for 20-25 minutes until edges begin to brown.

Remove from oven and top with preferred sauce, toppings and cheese.

Return to oven or grill to bake another 12-15 minutes until cheese is melted and beginning to brown.