Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.
But wow…this was the easy cauliflower crust of my dreams.
This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.
What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.
But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.
I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).
It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.
Preheat the oven to 425 F and prepare your toppings. Put parchment paper on a baking sheet (I like to fold it in half, the double layer helps absorb extra liquid).
Place the riced or pearl cauliflower in the processor and pulse until it’s very fine and starting to almost create a paste. Then add the egg white protein, salt, and Italian seasoning (and shredded cheese if you’re using). You can also just add all of this at the beginning if you’re lazy…
Blend and add the water a tablespoon at a time, continuing to blend or pulse. Stop the machine and scrape down the sides a couple times, then keep blending until it’s fairly smooth.
Place mixture on a parchment paper lined baking sheet and pat out (or spread with a rubber spatula) into a circle-ish (or oval) shape.
I use a rubber spatula at first, then my hand to pat it to even thickness and smooth the edges. I get it as thin as I dare, but you don’t want it *too* thin or it will be too flimsy and hard to flip.
Bake for 10-15 minutes at 425 degrees. Remove from oven and gently use a spatula to peel the crust off the parchment and flip it over (still on the parchment). If it’s sticking too much, give it another few minutes before trying to flip it or it will fall apart.
Bake another 5 minutes or until it’s starting to get nice and crispy, and the moisture is clearly baking off.
Remove from the oven and flip back over to the original side. Top with desired toppings and place back in the oven to cook the toppings and melt cheese, about 3-5 minutes.
I mean, that’s a pretty great low-carb dinner, is it not?!
Is it quite as sturdy as a normal pizza crust? No, but it’s better than my traditional one. I also tend to put way too many toppings on mine, so the poor crust can’t hold everything up.
You can see here though that you *can* pick it up kind of like a piece of pizza, though.
So there you have it, a no-squeeze cauliflower pizza crust…making it so much easier and faster than the more traditional method. I use this “just egg whites” egg white protein powder. You definitely want UNFLAVORED!!!
I go into more detail in my more traditional cauliflower crust recipe post on toppings, and honestly just go with your heart here.
I stay away from super wet/soggy ingredients, and often just grab whatever’s in my fridge at the time. Usually a combination of cooked hamburger, roasted veggies, and a couple different cheeses.
Other healthy recipes you’ll love:
- Amazing, Flavorful (& Easy) Chicken Shawarma
- Adapting Ottolenghi’s “Cauliflower Cake”
- Hearty Fall Lentil, Butternut Squash, & Kale Salad
- One-Pot Yellow Cauliflower Chickpea Curry (vegan)
- Roasted Vegetable & Farro Salad with Creamy Shallot Dressing
Adapted from Healthy Helper Kaila
This no-squeeze cauliflower pizza crust is the easy cauliflower crust of your dreams! Only takes a few minutes to come together in a food processor, and none of that pressure to squeeze all the moisture out. A delicious keto, low-carb, gluten-free dinner option! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy "No-Squeeze" Cauliflower Pizza Crust
This no-squeeze cauliflower pizza crust is the easy cauliflower crust of your dreams! Only takes a few minutes to come together in a food processor, and none of that pressure to squeeze all the moisture out. A delicious keto, low-carb, gluten-free dinner option!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
JO N KAMMERDIENER says
This is our favor califlower pizza crust. So easy to make. I cook up several and keep them in the freezer for a quick meal. I use an 11 oz.l bag of frozen califlower and it works perfectly. Just pulse till everything is combined. It does tend to be a little
bit more wet than fresh califlower, so no water needed.