Two things motivated Dave and I to learn how to make a Cauliflower Pizza. The first is my gluten sensitivity and the second was Dave’s Keto diet. I found this dough to be very simple to make. You are also getting a fair amount of fiber as one pizza contains a whole head of cauliflower. Sometimes we don’t have bottled pizza sauce at home. So, I have added my easy homemade pizza sauce to this recipe under a separate link. It is nice to have a healthier version in this pizza with less calories and guilt!
Preheat oven to 400 degrees F and prepare the cauliflower.
Put the cauliflower florets in a large pot. Cover with water and add a pinch of salt. Bring the water to a boil. Then cover and lower the heat to simmer until cauliflower is very tender and can be pierced with a fork.
Drain and place the cauliflower in a food processor using the sharp “S” blade.
Pulse until it looks like rice.
Transfer the rice to a clean, thin dishtowel.
Twist it up and squeeze all the excess moisture out over your sink.
Place the drained cauliflower in a large bowl.
Add the egg, goat cheese and dried oregano. Using your clean hands (my preferred method), kneed the mixture until it is all incorporated. This will take about 10 minutes.
Line a baking sheet with parchment paper and place the dough on top.
Spread out the dough with your hands until you reach a thickness of ¼ to ½ inch **.
Bake for 35-40 minutes until dry and golden. Use the parchment paper to flip the crust over. Bake again until the other side is finished for about 10-15 minutes.
Ladle the pizza sauce over the crust leaving the edges bare.
Add your favorite pizza toppings (in this case we used honey baked ham and pineapple) and finish with grated mozzarella. Bake an additional 5-10 minutes until the pizza is hot and bubbly. Enjoy!
*You can use any toppings you like.
**The size of your pizza will depend on how large of a cauliflower head you have.