No Fail Recipes: Cauliflower Crust Pizza

Kitchen novice Gabe wants to impress friends with a healthy pizza option, but struggles with a lumpy crust and lack of flavor. Learn how Tash Feldman takes this lackluster pizza pie and turns it into a mouthwatering meal worth sharing.

The problem: Gabe's soggy, bland cauliflower crust is missing the mark.

The solution: Correct the dough consistency and season well with each step.

No-Fail Tips

• Add salt to cauliflower to draw out excess moisture and to enhance flavor.
• Use pre-riced rather than whole cauliflower to reduce the overall prep time.

Talking Texture

"There are a lot of cauliflower recipes out there that are lacking in flavor or are incredibly difficult to follow," says Feldman. "Transforming a vegetable from its original form to something else is tricky." Start by swapping out whole cauliflower for pre-riced. The smaller pieces are easier to break down in the food processor and help to cut down on time.

Pulse until the cauliflower has a wet, nearly sandy consistency and remove from processor, being careful to avoid an overly mushy texture. Next, salt the mixture generously to coax the liquid out. "The cauliflower will able to absorb all of the other things we're going to put in it," Feldman says.

Top It Off

So what other elements are crucial to a crisp and cheesy plant-based pizza? Eggs, almond flour, and mozzarella help to bind the cauliflower while dried herbs ensure that the crust will be bold enough to stand up to toppings. After the dough has been combined thoroughly, press into a lined baking pan.

This recipe calls for a double bake — before and after toppings are added. "When you lay down your sauce, make sure you're not putting too much down," advises Feldman. It will make for an overly wet pizza. Top with fresh cheeses and additional veggies of your choice. Feldman uses fresh basil, oregano, and red pepper for a flavorful finish before serving.

Want to try a deliciously easy cauliflower crust pizza at home? Get the recipe here.