Cheese Free Cauliflower Pizza Crust Recipe

Ingredients

• 2 cups Riced Cauliflower (fresh cauliflower, processed in a food processor or grated)
• 2 large Eggs (room temperature)
• 3 tablespoons Arrowroot Starch (may need extra 1‑2 tbsp if mixture is wet)
• 2 tablespoons Coconut Oil (melted; can substitute butter if desired)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt (adjust to taste)
• 1 spray Olive Oil Spray (to coat parchment paper)

Instructions

1. Rice the Cauliflower

   Remove the stems, break the cauliflower into florets, and pulse in a food processor on the chop setting until it resembles fine rice. If using a grater, grate the florets into a bowl.

   Time: PT5M

2. Measure the Cauliflower

   Place the riced cauliflower into a measuring cup and level it to obtain exactly 2 cups. This ensures the correct moisture ratio for the crust.

   Time: PT2M

3. Combine Wet Ingredients

   In a mixing bowl, whisk together 2 large eggs, 2 Tbsp melted coconut oil, and the measured cauliflower rice until evenly combined.

   Time: PT3M

4. Add Starch and Seasonings

   Stir in 3 Tbsp arrowroot starch, basil, oregano, onion powder, garlic powder, and salt. Mix until the mixture holds together like a dough. If the mixture feels wet, add an additional 1‑2 Tbsp arrowroot starch.

   Time: PT4M

5. Preheat Oven and Prepare Sheet

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the paper with olive oil to prevent sticking.

   Time: PT5M

   Temperature: 400°F

6. Shape the Crusts

   Divide the dough into 2‑3 portions. Place each portion on the parchment and press with your hands or a spatula into a 6‑8 inch round, about ¼‑inch thick. Keep the edges slightly thicker for crispness.

   Time: PT5M

7. Bake the Crusts

   Place the sheet in the preheated oven and bake for 25‑30 minutes, or until the edges are golden brown and the crust feels firm when lifted.

   Time: PT30M

   Temperature: 400°F

8. Cool and Add Toppings

   Remove the crusts from the oven, let cool 5 minutes, then add your favorite gluten‑free toppings and return to the oven for an additional 5‑7 minutes if needed.

   Time: PT7M

   Temperature: 400°F

Nutrition Facts

Calories

205

Protein

8 g

Carbohydrates

10 g

Fat

15 g

Fiber

4 g