How to Make Cauliflower Pizza Crust That Doesn't Fall Apart (2024)

FAQs

Why does my cauliflower pizza crust fall apart? ›

So the secret to making cauliflower pizza crust that won't fall apart? Dry out the cauliflower as much as possible! Cauliflower has a surprising amount of moisture in it, which is bad news for pizza crust. Too much moisture will cause the crust to be soggy and weak.

Keep your Caulipower crust frozen as you preheat the oven to 425° F. Bake for 13-15 minutes or until crust is crispy and golden-brown.

Next, when I tried making the crusts from scratch, pulsing cauliflower florets in the food processor and then steaming them for a few minutes until tender, I learned another crucial step: squeezing the cauliflower in a kitchen towel to get rid of as much liquid as possible. That helps avoid sogginess.

Heat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Dust the mat with a bit of potato starch so that the crust doesn't stick.

Head Splitting

This issue usually occurs late in the head's development and can be caused by overwatering or too much rain. It can also be a sign that you've left it a little late to harvest. To avoid this aesthatic issue do not overwater at the end of head development, and harvest when the heads are firm and full.

Be sure to check out Chef Felice's techniques here to ensure the dough itself is made properly. Knead the dough a little bit longer than normal to improve the gluten structure. The amount of gluten will stay the same but the quality and strength will improve, and your dough will be less likely to tear.

Don't add too many toppings. This crust is not as sturdy as a regular one (or even as a chicken-crust pizza which is definitely sturdier). Adding too many toppings could cause it to become soggy and floppy. So add your toppings sparingly.

COOKING INSTRUCTIONS: Enjoy tasty, crispy, melty, crazy good CAULIPOWER pizza in 3 easy steps: Preheat oven to 425°F (conventional oven recommended!) Remove pizza from box, overwrap, & cardboard Cook pizza directly on the middle rack (no pan needed!)

Remove all packaging from your pizza before placing it directly on the rack. Cook it at 425 degrees for between 13 and 15 minutes until the cheese has a golden tint. Take your cauliflower pizza out of the oven and let it cool for two to three minutes before serving. Enjoy!

“You can save the calories and carbs from a regular pizza crust by using a cauliflower crust, but if you load it with meat and cheese you've negated your healthy swap,” explains Lincoln. While everyone's tolerance is different, too much cauliflower can create G.I. distress, like excess gas and bloating.

How does cauliflower pizza crust compare to regular pizza crust? ›

While it might not sound so appetizing, it's definitely better than you would think! Cauliflower doesn't have a very strong flavor so it won't necessarily overpower and completely change the taste of the pizza.

Overcooking It

It should cook in the microwave for 3-4 minutes and when you're heating it up on a pan it should be about 2-3 minutes. Keeping riced cauliflower on a pan longer than that will start make it turn too crumbly and wreck the texture.

Other telltale signs of spoilage for cauliflower include mold, off-smells, slimy texture, or soft spots. Per Does it Go Bad?, cauliflower is supposed to be firm to the touch. Once you see soft spots or examples of slimy texture, the cauliflower should definitely be thrown out.

"Adding flour and baking powder makes they typically soggy cauliflower pizza crust rise and crisp up more like a regular pizza crust."

Tearing crust is a common pizza dough problem. If the gluten in your pizza dough hasn't developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.

Cook your cauliflower cheese at the right temperature, otherwise your cheese sauce can split. If your cheese sauce splits before that, it can be down to leaving it out too long, or you've boiled the sauce. If this happens, add a splash of milk or cream and whisk vigorously and it should come back to life.

There are two main reasons why cauliflowers develop small heads. The first is caused by hot weather – they are, after all, a winter crop requiring cold soil and air. The second is wobbly stems which are, in turn, caused by seedlings not being planted deeply enough in the soil.

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.