Low Carb Cauliflower Pizza | Dairy Free
12-ounces frozen riced cauliflower, defrosted (or 4 cups raw cauliflower florets*)
2 eggs (100 g, weighed out of shell), 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)
1/4 cup (36 g) tapioca starch/flour
Tomato sauce and dairy-free shredded cheese substitute, for topping (optional)
*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 recipe as written.
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 expect. 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 with the recipe.
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 smooth as possible.
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.
Nutrition information is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors. This nutrition information is for the entire pizza, so divide the numbers based on what percentage of it you eat.