SCD Recipe: Easy Cauliflower Pizza Crust

Recently I asked on Facebook and Instagram what people felt were their biggiest SCD challenges. One person answered that they had never been able to make a satisfying cauliflower pizza crust.

I love making cauliflower crust pizza and I’ve now been able to make a crust that I can actually pick up – no fork needed.


The secret to a good cauliflower pizza crust is squeezing out all the water from the cauliflower. It needs to be as dry as you can get it to make a dough. Once you’ve perfected your caulflower, you’ll perfect your crust.

For this recipe I’m making my basic crust, but you can experiment with diferent spices and cheese. Farmer’s cheese also works in place, or combined with, Parmesan.

Check out the recipe and the video and let me know what you think. Be sure to subscribe to my YouTube channel to keep up with all of my SCD videos.

SCD Easy Cauliflower Pizza Crust

Course Main Course
Cuisine SCD
Keyword crohns, crohns diet, gluten free, grain free, scd diet, scd pizza, specific carbohydrate diet
Prep Time 15 minutes
Cook Time 30 minutes
Additional Pizza Cook Time 10 minutes
Total Time 55 minutes
Servings 1 10″ Crust

Ingredients

  • 4 cups frozen or riced cauliflower
  • 1 large egg
  • cup grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp minced garlic (optional)
  • 1 tsp olive oil

Instructions

  1. If using frozen cauliflower that has been completely thawed – proceed to the squeezing out the water step. No cooking is necessary

  2. If using frozen or fresh riced caulflower – it will need to be cooked slightly before squeezing

  3. You can microwave or boil the cauliflower, but I prefer to saute it

  4. Heat a little olive oil in a large, deep frying pan – medium heat

  5. Add frozen (or paritally frozen) or fresh riced cauliflower

  6. Cook over medium heat for 5 – 6 minutes until cauliflower just starts to soften, use a spatula to stir the cauliflower while it cooks

  7. Once cauliflower is softened, remove from heat and allow to cool five – ten minutes

  8. Once cooled, place caulitlfower in a nut milk bag or clean dish cloth and squeeze out as much water as you can

  9. There should be a little over a cup of cauliflower after squeezing out the water and compressing

  10. Preheat oven to 400°

  11. Place squeezed cauliflower ina medium mixing bowl

  12. Add egg,, grated, cheese, salt, and mixed garlic if using

  13. Stir all ingredients until everything is well combined

  14. Line baking sheet with parchment paper – or parchment paper on top of silicon liner

  15. Place cauliflower mixture in center of baking sheet

  16. Use hands to flatten into a circle on the baking sheet

  17. It should be about a ¼" thick and should make a 10 – 12" crust

  18. Lightly brush top of crust with olive oil

  19. Bake for 30 minutes until crust is golden on top and a little crisy around the edges

  20. Top with sauce, cheese, and desired toppings

  21. Place back into oven for 10 – 12 minutes until cheese is melted

Recipe Video

Sherry Lipp

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