Cauliflower Sweet Potato Pizza Crust

Cauliflower-Yam Pizza Crust

Pectin makes cauliflower quite the chameleon, disguising itself as ‘mashed potatoes’, ‘rice’ or even ‘steaks’. But, when I kept reading about cauliflower pizza crust, my reaction was ‘I don’t think so’. That is, until I read friend and colleague, Michelle Babb’s version in Anti-Inflammatory Eating Made Easy’. Trying this recipe set me on a quest to find the ultimate cauliflower crust. If you are curious, skeptical or intrigued about cauliflower pizza crusts, let me save you a lot of time. This is the best one I’ve tried yet. But, stay tuned as I’m on a mission to find a cauliflower pizza crust recipe for a variety of dietary preferences. Let it be said. Let it be done. 

VEGETABLE PIZZA WITH CAULIFLOWER CRUST

Adapted slightly from Michelle Babb, MS, RD, CD
Yield: One 10-inch pizza (2-4 servings)

The clever addition of sweet potato makes this cauliflower pizza crust work. Its texture is  not only soft and chewy, it actually holds together nicely when you pick it up -as a pizza slice should. Nothing flopping or falling apart here.

I’ve tried the recipe with both peeled and unpeeled sweet potatoes and noticed only a slightly more uniform appearance and smoother crust texture with the peeled potatoes. So, if Martha Stewart was swinging by for a bite, I would probably peel those tubers. But, otherwise, I’ll skip that step and appreciate the extra fiber.

Michelle’s version calls for brown rice flour. I used all-purpose gluten-free flour, simply because that is what I had on hand. Otherwise, this crust recipe is pretty true to the original version. But, I improvised with different toppings and I recommend that you do as well. Take your pick. Just be sure to sauté them lightly first to soften them and release some of their water. I also added a bit of Daiya vegan mozzarella cheese. For baking the crust, I now always roll the dough onto parchment paper, then transfer to the heated baking sheet, reducing clean-up time in the process. Parchment paper is your friend.

This cauliflower crust delivers not only on taste and texture, but is also one of the easiest and most forgiving ones I’ve tried. Unlike most cauliflower crust recipes, there is no need to wring out the water from the cooked vegetables. That said, be sure to avoid overcooking the vegetables or you will have a soggy crust.

WHAT YOU WILL NEED:

  • Food processor or high-speed blender
  • Sauce pan and steamer basket
  • Pizza stone or baking sheet
  • A piece of parchment paper, size of the baking sheet (optional)
  • A large bowl for mixing

Cauliflower Crust Ingredients

INGREDIENTS:

  • Florets from 1/2 medium head cauliflower
  • 1/2 medium sweet potato, peeled (or unpeeled) chopped into 1/2-inch pieces
  • 1 tablespoon dried italian herbs (or just oregano)
  • 3/4 teaspoon sea salt, divided (some for the crust and some for the vegetables)
  • 1 cup brown rice flour or gluten-free flour
  • 2 tablespoon coconut (or virgin olive) oil, plus more for greasing the baking sheet
  • 1 small red onion, sliced into thin rings
  • 1 cup thinly sliced shiitake (or cremini) mushrooms
  • 1/3-1/2 pesto (regular or dairy-free)

CAULIFLOWER AND SWEET POTATO CRUST DIRECTIONS:

  1. Preheat oven to 400º F. Place your pizza stone or baking sheet in the oven.
  2. Place a steamer basket inside of a saucepan or stock pot with an inch or two of water.
  3. Place chopped yams into the bottom of the steamer basket, then add the cauliflower on top.
  4. Steam vegetables until both are easily pierced with a fork, about 15 minutes.
  5. Transfer the steamed vegetables to a food processor or blender.
  6. Add the Italian herbs and 1/2 teaspoon of the salt.
  7. Blend until smooth, then transfer to a large bowl.
  8. Gradually add the flour, stirring until the mixture is evenly combined.
  9. If using pizza stone:
    • Remove the stone from the oven.
    • Transfer the cauliflower mixture to the center of the stone.
    • Using a rubber spatula, spread the dough out from the center until is evenly 1/8th inch thick, but no less.
  10. If using baking sheet:
    • Lightly oil the parchment paper (if using).
    • Transfer the cauliflower mixture to the center of the paper.
    • Using a rubber spatula, spread the dough out from the center until is evenly 1/8th inch thick, but no less.
    • Remove the baking pan from the oven.
    • Transfer the crust and parchment paper to the baking pan.
  11. Bake the crust for 40-45 minutes.
  12. Turn on the broiler and place the crust under the broiler for 2 minutes, or until the top is crispy.

Unbaked Cauliflower Crust

Pizza Vegetables

VEGETABLE DIRECTIONS AND PIZZA ASSEMBLY:

  1. Heat 1 tablespoon of oil in a medium sauté pan over medium heat.
  2. Add the onions and sprinkle lightly with some of the remaining 1/4 teaspoon of salt.
  3. Saute until softened, between 2-4 minutes.
  4. Remove the onions from pan and set aside.
  5. Add the remaining tablespoon of oil to the pan and allow to heat up.
  6. Add mushrooms to the pan and sprinkle lightly with the remaining salt and sauté for 3 to 4 minutes until soft and slightly browned.
  7. Spread the pesto evenly over the pizza crust.
  8. Spread the sautéed onions, then the mushrooms over the pizza crust.
  9. Slice and serve!

 

 

5 thoughts on “Cauliflower Sweet Potato Pizza Crust

  1. I’m thinking of giving this a try soon, but I was wondering as I’ve been reading through other similar recipes for a cauliflower crust, why is egg not added into the crust as other recipes call for? Does this crust rise at all without egg? By the way, beautiful pictures!

    • Thank you for your kind comments!

      This crust actually holds together very well, without egg as the sweet potato gives a somewhat bread-like texture. This recipe was designed to be egg-free for those who are on an elimination or anti-inflammatory diet or are vegan.

      Thanks for stopping by. Come back soon! -M

  2. Love your site! I found it as I was looking for a recipe for cauliflower sweet potato pizza 🙂 Trying to find a recipe that holds together a little nicer. Look forward to trying with the brown rice flour!

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