Homemade pizza without dough
WHAT YOU WILL NEED
From ingredients
12 products
SIMPLE PROCESS
Step by step recipe
The key to this recipe is properly prepared cauliflower. After microwaving, squeeze out as much moisture as possible using a cheesecloth or towel — otherwise, the crust will be soggy. For crispiness, use a mix of Parmesan and mozzarella. The sauce is made from fresh tomatoes, garlic, and basil, giving it an authentic Italian taste. Don't overload the crust with toppings to ensure even baking.
Prepare the Sauce
Finely chop 150 g (5.3 oz) of ripe tomatoes. Mince 15 g (about 3 cloves) garlic. Heat 15 g (1 tbsp) olive oil in a skillet, sauté garlic for 1 minute, then add tomatoes and 2 g (½ tsp) basil. Simmer for 5–7 minutes over medium heat until thickened. Season with salt and pepper to taste.
Prepare the Cauliflower Base
Grate 450 g (about 1 lb) of cauliflower on a coarse grater or pulse in a food processor until rice-like. Place in a bowl, cover, and microwave for 7–8 minutes until soft. Let cool, then squeeze out excess liquid using a cheesecloth or kitchen towel.
Mix the Crust Ingredients
In a large bowl, combine the squeezed cauliflower, 1 large egg (55 g), grated Parmesan (50 g of the total 100 g), and mozzarella (50 g). Add salt (2 g / ½ tsp) and spices to taste. Mix well.
Shape the Crust
Line a baking sheet with parchment paper. Spread the cauliflower mixture into a thin, even layer (about ½ inch thick) in a round or rectangular shape, pressing the edges firmly.
Bake the Crust
Preheat the oven to 210°C (410°F). Place the baking sheet in the oven and bake the crust for 10 minutes until it becomes firm and lightly browned.
Add Toppings and Finish Baking
Remove the crust, spread the tomato sauce evenly. Top with the remaining Parmesan (50 g) and halved cherry tomatoes (100 g / 3.5 oz). Return the pizza to the oven and bake for another 10–15 minutes until the cheese melts. Let it rest for 2–3 minutes, slice, and serve.
CHEF'S TIP
Squeeze the Cauliflower Thoroughly
After microwaving, let it cool slightly, then wrap in a clean kitchen towel or cheesecloth and press out as much liquid as possible. This is crucial for a crispy crust.
Use a Cheese Blend for the Crust
Parmesan and mozzarella create the perfect texture: Parmesan adds crunch, mozzarella adds stretchiness. Don't substitute with other cheeses without adjusting.
Don't Overload with Toppings
A thin layer of sauce and a moderate amount of toppings (cherry tomatoes and cheese) help the crust bake through and stay crispy. Too much moisture makes it soggy.
Let the Pizza Rest After Baking
After removing from the oven, let the pizza rest for 2–3 minutes on the baking sheet — the crust will firm up and be easier to lift.
SUBSTITUTIONS
Add your taste
- Replace Cauliflower with Broccoli Broccoli gives a greener color and a slightly denser texture. Prepare it the same way: heat and squeeze out excess moisture.
- Add Meat Toppings After spreading the sauce, add thinly sliced ham, pepperoni, or cooked chicken for a more filling version.
- Use Ready-Made Tomato Sauce If short on time, replace fresh tomatoes with about 100 g (½ cup) of quality sugar-free tomato sauce. The taste will be less fresh but still good.
- Make a Vegan Version Replace the egg with flaxseed meal (1 tbsp + 3 tbsp water) and use vegan cheese alternatives (coconut or soy-based). The texture will be firmer.
HOW TO STORE
How to Store Cauliflower Crust Pizza
Cool the baked pizza to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes or in the microwave for 1–2 minutes. You can freeze the baked pizza: slice, wrap each piece in plastic wrap, and place in a bag. Freeze for up to 1 month. Thaw in the fridge or reheat directly in the oven.
GOOD TO KNOW