Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.
Make "rice": Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until "rice" texture forms (skip if using store-bought "rice").
Cook "rice": Transfer riced cauliflower on a prepared sheet pan and bake for 15 mins. Remove cooked cauliflower from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.
Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out.
Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
Form crust: Line same baking pan with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.
Bake it first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown. Cut into 8 slices with a pizza cutter and enjoy!
Video
Notes
Store: Refrigerate leftovers covered for up to 2 days.
Freeze: Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag. Freeze for up to 3 months. Thaw completely before baking with toppings.
You will use oven 3 times: To cook "rice", to bake crust and then to bake pizza with toppings. It's easier to keep oven running.
Microwave: You can also cook "rice" in microwave for about 8 minutes instead of baking in the oven.
Frozen cauliflower rice: No need to thaw, just cook from frozen.
How to make crust even more crispy? Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
Squeeze more than you think you can! The best advice I can give – squeeze cooled cauliflower very well. You really do need to squeeze out more water than you think you’ll ever be able to. Cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again. If your arm is sore for a bit after, you did it well.
Can I skip eggs and cheese and make it vegan? Unfortunately not. Eggs and cheese act as a "glue" and hold tiny pieces of cauliflower together.
Double the recipe: Make 2 pizza crusts at a time if you want to feed more than two. Means two large heads of cauliflower.
Where can I find cheesecloth? You can find cheesecloth in most well-stocked supermarkets, dollar store or on Amazon for a very reasonable price. Linen towel works great too. You can throw both in the washer after.
What baking sheet can I use? More likely your crust will not cover as much of a pan as shown in the picture above. It depends on the size of your round pizza pan. And if you are using rectangular sheet pan, size will vary. Any sheet or pizza stone works.
If you don't have a food processor, do this: Grate cauliflower on a box grater or buy cauliflower rice.