Finally! A cauliflower pizza crust that crisps in the oven, slices well, and can carry lots of toppings without any cheese! In my quest to eat less grain, I’ve tried many a recipe online that yielded less than desirable cauliflower crusts.

Unlike other crusts you may have tried that are soggy in the center and have to be eaten with a fork, this crust is crispy crunchy, and you can actually pick up a slice without it falling apart! If you’ve ever fallen victim to a sad, soggy crust, you know exactly how amazing this is!

To begin, you’ll cut the florets off of the cauliflower and place in a food processor, pulsing until the cauliflower is a light “rice” consistency.

The *key* to a crunchy crust that holds together is to squeeze as much liquid as possible from the cauliflower. Once the cauliflower has steamed in the microwave, be patient while the cauliflower cools. You’ll want the cauliflower cool enough that you can wring it out in a kitchen towel without scalding your hands. Wring, wring, and wring some more, until there’s seemingly no liquid left!

If you’re the responsible, planning type, you can purchase any typical pizza toppings at the grocery to pile on. Since I am always looking for creative ways to clean out the fridge, my cauliflower pizzas are usually topped with whatever is hanging out in my meat and produce drawers.

For this particular pizza, I added mushrooms, spring peas, asparagus, turkey bacon, romano, and an egg.

This pizza was my favorite: Barlett pear, gorgonzola, prosciutto, caramelized shallot, and pine nuts. Seriously, divine. My mouth is watering just thinking of it!

I hope you will enjoy this recipe as much as I have! If you give it a try, tag us on instagram @fridgetofork. We love to see what you create with our recipes!