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- Cauliflower Crust Pizza
- Supreme (pepperoni, sausage, roasted vegetables, 3-cheese blend)
- 19.4 oz pizza
- 2 ct
- Keep frozen
- Gluten free
How do I cook my Plain Cauliflower Pizza Crusts?
Enjoy tasty, crispy, melty, crazy good CAULIPOWER pizza in 4 easy steps:
- Preheat oven to 425°F (conventional oven recommended!)
- Remove crust from box, overwrap, & cardboard
- Layer crust with your favorite toppings
- Cook topped crust directly on the middle rack (no pan needed!) until cheese is golden brown and crust is crispy, typically 12-15 minutes
KEEP FROZEN. NOT READY TO EAT. COOK THOROUGHLY. COOK FROM FROZEN. Product must be cooked thoroughly to 160°F for food safety and quality.
HOW TO FREEZE CAULIFLOWER PIZZA CRUST
Because making a cauliflower pizza crust can be a bit labor-intensive, I like to double the recipe and make two large crusts (or 4 smaller crusts for individual pizzas) and freeze the extras for an easy future meal.
I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. That way, when you’re ready to make a pizza, you can simply place the frozen crust on a pizza sheet and bake it at 400ºF just until it’s heated through, about 10 minutes.
Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling.
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Preheat the oven to 400ºF. If the cauliflower isn’t already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
If you’re using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook the frozen & thawed caulifower, so it will save you time! Tip: You can use up to 1 1/2 pounds of cauliflower, if you want to use two 12-ounce bags. It still holds together well!
Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot– let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
In a large bowl, mix up the squeezed-out rice, egg, cheese, and spices. It won’t be like any pizza dough you’ve ever worked with, but don’t worry, it will work!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4″thick.
Bake for 30 to 35 minutes at 400ºF, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 more minutes.
Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
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