Cooking and Serving: 40 minutes | 8 slices pizza
Ingredients
12- ounces frozen riced cauliflower, defrosted (or 4 cups raw cauliflower | 2 (100 g (weighed out of shell)) eggs, lightly beaten | 3 tablespoons (20 g) homemade vegetable bouillon powder, (or substitute 1/4
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 8 slices pizza
Ingredients
12- ounces frozen riced cauliflower, defrosted (or 4 cups raw cauliflower
2 (100 g (weighed out of shell)) eggs, lightly beaten
3 tablespoons (20 g) homemade vegetable bouillon powder, (or substitute 1/4
¼ cup (36 g) tapioca starch/flour
Tomato sauce and dairy-free shredded cheese substitute, for topping
Instructions
Preheat your oven to 400°F. If you have a pizza stone, place it in the oven.
not, place a cookie sheet in the oven instead.
Place the defrosted (or cooked), riced cauliflower to a large tea towel,.
Keep wringing until the cauliflower is clumped and as dry as humanly.
In a food processor (a miniature one will work just fine), place the dried,.
larger pieces of cauliflower visible.
Add the powdered vegetable bouillon (or nutritional yeast and salt), and the.
Transfer the entire mixture to a large, square piece of parchment paper.
Transfer the crust on the parchment to the pizza stone or cookie sheet in the.
and continue to bake for another 3 minutes to help brown the top.
Raise the oven temperature to 425°F. Remove the crust from the oven and top.
store in the refrigerator for 2 days or the freezer for longer storage).
Return the crust to the oven and bake at 425°F until the toppings are set,.
the cheese melted, and the edges very browned (about another 5 minutes).
Remove from the oven and serve immediately.
Notes
* 2 (100 g (weighed out of shell)) eggs, lightly beaten
* 3 tablespoons (20 g) homemade vegetable bouillon powder, (or substitute 1/4
cup (20 g) nutritional yeast flakes + 1/4 teaspoon kosher salt)
* ¼ cup (36 g) tapioca starch/flour
* Tomato sauce and dairy-free shredded cheese substitute, for topping
* Preheat your oven to 400°F. If you have a pizza stone, place it in the oven
before preheating as it will help the pizza base to crisp during baking. If
not, place a cookie sheet in the oven instead.
* Place the defrosted (or cooked), riced cauliflower to a large tea towel,
cheesecloth, or fine mesh bag. Gather the towel, cloth or bag tightly around
the contents and wring out all of the moisture. There will be more than you
* Keep wringing until the cauliflower is clumped and as dry as humanly
possible. Set it aside. This step can be completed days ahead of time, placed
in a sealed container and stored in the refrigerator until ready to proceed
* In a food processor (a miniature one will work just fine), place the dried,
riced cauliflower and the eggs, and pulse until well-combined and as smooth
as possible. It will have a curdled texture, but there shouldn’t be any
larger pieces of cauliflower visible.
* Add the powdered vegetable bouillon (or nutritional yeast and salt), and the
tapioca starch, and pulse again until the mixture is well-combined and as
* Transfer the entire mixture to a large, square piece of parchment paper.
Using an offset spatula or large spoon, spread into a round about 10-inches
in diameter and 1/3-inch thick, smoothing the top as much as possible. Use
the flat edge of the spatula or a butter knife to create a raised edge around
the perimeter of the pizza.
* Transfer the crust on the parchment to the pizza stone or cookie sheet in the
hot oven and bake for 10 minutes. Working quickly, flip the pizza crust over
and continue to bake for another 3 minutes to help brown the top.
* Raise the oven temperature to 425°F. Remove the crust from the oven and top
as desired (or allow to cool completely on a wire rack, wrap tightly and
store in the refrigerator for 2 days or the freezer for longer storage).
* Return the crust to the oven and bake at 425°F until the toppings are set,
the cheese melted, and the edges very browned (about another 5 minutes).
Remove from the oven and serve immediately.
If using fresh cauliflower, follow the instructions in this post for ricing and
cooking the cauliflower. If you’ve purchased already riced cauliflower that is
fresh, not frozen, click the same link and for ricing and cooking, and only
follow the instructions for cooking the cauliflower before proceeding with this
Nutrition information is automatically calculated, so should only be used as an