Cauliflower pizza crust. It’s now a thing. You would think, wouldn’t you, that it would be a thing only with the clean eating crowd. It’s hard to imagine the same sort of person who might Google how to make pepperoni pizza would settle for for a cauliflower pizza crust recipe. And yet, across the foodie spectrum, cauliflower pizza crust is a food trend that has definitely made its mark.
And you know a food trend is probably here to stay awhile when Food Network stars and celebrity food critics start coming out with their own versions. Neither Valerie Bertinelli nor Katie Lee Joel are particularly big into promoting a clean eating diet, yet they both have their own Cauliflower Pizza Crust recipe! That says a lot in my book.
Although I’m a little late to the game, I decided it was clearly time to come up with a Clean Cuisine Cauliflower Pizza Crust too…
Cheese-Free Cauliflower Pizza Crust Recipe
If you have our book or are familiar with our anti-inflammatory diet guidelines, then you know that we are not big on dairy. My love of cheese is pretty much the only reason I have not totally banned all dairy from my diet. Although I do still eat a wee-bitty bit of cheese, I try to limit it as much as possible (luckily a wee-bitty bit of good real cheese goes a long way as far as flavor goes!) The problem with the conventional cauliflower pizza crust recipes I kept finding online is that pretty much every single one of them called for lots of cheese—and that’s before you even get to adding cheese as a topping.
If you are following a clean eating diet you could of course use macadamia “cheese” as an alternative to dairy cheese as a topping on your Cauliflower Pizza Crust recipe, but then you are really starting to deviate big time from the whole idea of eating a pizza in the first place. I’d much prefer to skip the cheese in the crust and use just a wee-bitty bit of really good cheese as a topping instead. But that’s just me.
I’m pretty sure all of the Cauliflower Pizza Crust recipes call for cheese because it’s what helps bind the cauliflower together. But I found I could substitute gluten-free whole grain millet flour instead. I only had to use 1/4 cup millet flour for the whole recipe, which comes to about 1 1/2 tablespoons per serving of pizza.
Cauliflower Pizza Crust Recipe Tastes Better with Carrots
In addition to nixing the cheese, I also added carrots to my Cauliflower Pizza Crust. I added the carrots simply to mellow out the cauliflower flavor a bit and to add a touch of sweetness. Although you could certainly make this recipe simply by adding more cauliflower and eliminating the carrots altogether, I have tried it both ways and I really like the overall flavor profile of the crust with the addition of the carrots best.
The only thing I’m not totally crazy about when adding the carrots is that it does turn the crust a slightly orange-ish color. Oh well, I guess you can’t have it all!
And finally, although you could bake your Cauliflower Pizza Crust Recipe on a parchment-lined baking sheet, our family loves making personal pizzas (by the way, have you checked out my BBQ Pizza recipe?), which is easiest to do on a individual pizza grill stones. I initially bought my personal pizza stone grills from Sur La Table for $49.95, but I see now I could have saved $30 if I had bought them on Amazon. But again, you don’t need to get all fancy with the stones—a baking sheet will work just fine!Print
- 1 whole head cauliflower (roughly chopped)
- 4 carrots (peeled and roughly chopped)
- 2 teaspoons extra virgin olive oil
- 1 organic (pasture-raised egg (such as Vital Farms))
- 1 garlic clove
- 1/4 cup millet flour
- Preheat oven to 400 degrees.
- Arrange cauliflower and carrots on a large baking sheet, toss with oil and season lightly with salt; roast vegetables for 25 minutes, or until slightly softened. Remove roasted vegetables from the oven and set aside to cool, but keep the oven turned on at 400 degrees.
- Transfer the roasted vegetables to a food processor and pulse until finely ground, about the consistency of couscous. Transfer the mixture onto a clean kitchen towel and use your hands to squeeze out as much liquid as possible.
- To a large bowl, add the roasted vegetable mixture, egg, garlic clove and millet flour. Mix until the mixture holds together when pinched.
- Line 3 small pizza stones (or a large baking sheet) with parchment paper and liberally brush the top of each piece of parchment paper with extra virgin olive oil (Note: It is important to oil the parchment paper to keep your pizza from sticking!) Divide and spread the roasted carrot-cauliflower mixture out onto the parchment-lined pizza stones or baking sheet and use your hands to shape 3 equal-sized round crusts. Transfer the crusts to the 400 degree oven and bake for about 30 to 35 minutes, or until just barely golden. See notes below for adding toppings.
To top your pizza crust, simply brush with marinara sauce, sprinkle on a small amount of cheese and transfer the crust back to the oven to bake for about 5-minutes, or until cheese melts. Serve warm.
Did You Make the Carrot and Cauliflower Pizza Crust Recipe?
Please be sure to let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #CleanCuisine
Want More Healthy Dinner Recipes?
If you liked the Carrot and Cauliflower Pizza Crust Recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.