Paula Deen Cauliflower Crust Pizza

Paula Deen cauliflower crust pizza is a golden, cheesy low-carb pizza with grated cauliflower, mozzarella and fresh grape tomatoes that comes together in 55 minutes. This easy gluten-free pizza night idea fits a weeknight dinner, game day and a casual summer cookout, and it serves 4.

Let the microwaved cauliflower cool before you mix in the egg and cheese, because hot cauliflower can scramble the egg. Skip the cooling and the crust turns loose and crumbly instead of holding together.

Paula's crust is just cauliflower, one egg, mozzarella and Parmesan, so there is no flour or yeast to wait on. She bakes it plain first and tops it after, which gives the crust a head start on crisping before the sauce and tomatoes land on it.

Paula Deen Cauliflower Crust Pizza

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

190

kcal

Grated cauliflower, egg and two cheeses pat out into a golden crust that crisps in the oven before the toppings go on. A second bake melts the mozzarella until bubbly, and fresh basil goes on at the end.

Ingredients

• 2 cups grated (about 1/2 a large head) cauliflower
  

• 1 large lightly beaten egg
  

• 1 1/2 cup shredded and divided part skim mozzarella
  

• 2 tablespoons grated Parmesan cheese
  

• 1/4 cup homemade or store bought tomato sauce
  

• 1 cup sliced in half grape tomatoes
  

• 2 cloves sliced garlic
  

• 1/4 teaspoon crushed red pepper flakes
  

• 1/4 cup for garnish basil leaves
  

Directions

• Preheat and line: Heat the oven to 425°F and line a rimmed baking sheet with parchment paper. That way the crust won't stick when you pat it out later.
• Grate the cauliflower: Grate about 1/2 a large head of cauliflower on a box grater until you have 2 cups of crumbles. Put them in a large microwave-safe bowl.
• Microwave and cool: Microwave the cauliflower for 7 to 8 minutes, or until soft. Then let it cool, so the heat doesn't cook the egg when you stir it in.
• Mix the crust: Stir in 1 lightly beaten egg, 1 cup of the mozzarella, 2 tablespoons Parmesan, and salt and pepper. Once everything is combined, the mixture should hold together when pressed.
• Pat out the crust: Pat the mixture into a 10-inch round on the prepared pan, then spray it lightly with non-stick spray. Keep the thickness even so the whole crust browns at the same pace.
• Bake the crust: Bake for 10 to 15 minutes, or until the crust turns golden. It needs this first bake to firm up before any toppings go on.
• Add the toppings: Spread 1/4 cup tomato sauce over the crust, then scatter on the remaining 1/2 cup mozzarella, 1 cup halved grape tomatoes, 2 cloves sliced garlic and 1/4 teaspoon crushed red pepper flakes. Keep the layer fairly light.
• Bake again and garnish: Bake for another 10 minutes, until the cheese is melted and bubbly. Top with 1/4 cup basil leaves before serving.

Tools for this recipe

• OXO 4-sided box grater, Reynolds unbleached parchment paper, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen riced cauliflower instead of grating a fresh head?

Yes, frozen riced cauliflower works if you thaw it fully first. Squeeze out as much water as you can in a clean kitchen towel, because extra moisture is what makes a cauliflower crust soft instead of crisp.

Why is my cauliflower crust falling apart?

Too much water is the usual cause, along with mixing the egg in while the cauliflower is still hot. Let it cool, pat the crust out firmly and evenly, and give it the full first bake before topping it.

Can I make the crust ahead of time?

You can bake the crust through the first 10 to 15 minutes, let it cool and keep it covered in the fridge for a day or so. Then add the toppings and give it the second 10-minute bake when you're ready to eat.

Do I have to use a microwave to cook the cauliflower?

No, you can steam the grated cauliflower on the stovetop instead. Whichever way you cook it, let it cool and wring out the moisture before you mix in the egg and cheese.

How do I reheat leftover slices without losing the crispness?

Warm slices on a sheet pan in a 400°F oven for about 8 minutes. The microwave makes this crust soft, so skip it if you want the edges to stay crisp.