- You won't believe how incredible this cauliflower pizza crust tastes, and best of all, it's
completely grain-free and very easy to make. I'm Justin, from Cooking with Coit, I specialize in clean, comfort cooking. (upbeat music) And if you love this recipe, make sure you hit those
like and subscribe buttons. Let's get started. All right,
the first thing we're gonna do is make sure that your oven
is preheated to 400 degrees. I am just saying that because I always forget to tell you guys, and then in like one minute, I say it, and then I feel like I've ruined your day. So let's do the preheating right now. 400 degrees. There we go, okay. I've already rinsed my cauliflower head and now I'm going to cut it into florets. Now the floret size is
not so important here. I basically just wanted to
take the cauliflower head and break it into small pieces. We're gonna dump the whole thing in our food processor next. So don't be too obsessed with
what size it needs to be. All right, next thing we're gonna do is pop these cauliflower
florets into our food processor. I'm gonna try to get all
these little bits up too, I hate to waste. All right, let's pop on the top and we are going to pulse until we have created, essentially, what is called cauliflower rice. Just breaking up the
cauliflower into pieces that are roughly about the
size of a grain of rice. So let's give it a little pulse. (food processor whirring) And it happens really fast. Okay, that should do it. Let me show you guys what
size I'm talking about here. Braden, will you get a shot of that? So check this out. Now we've made essentially
cauliflower rice, like I said before. And this is the size
that you're looking for. All right, so now let's
take this cauliflower rice and we're gonna dump it into the bowl. Next thing we're to do is
microwave this cauliflower rice on high for three minutes.
And the whole point of that is we wanna cook the
cauliflower all the way through. All right, the next thing we're gonna do is we're gonna stop this
microwave from cooking at about halfway through, which is a minute 30, which
is just about right now. And what I'm gonna do is give this a little bit of fluff, so that we're cooking the cauliflower nice and evenly, all over. So just give it a quick little mix, and then let's pop in back in and finish off the minute
and a half cooking. All right, we just finished cooking the cauliflower in the microwave. It is nicely softened. You're not gonna notice
like this massive difference when you take it out
from when you put it in. But if you pinch it a little bit, what you're gonna notice
is it has softened and it will kind of hold together if you just give it a little
bit of a pinch like that. Next thing we're gonna do
is take a clean dish rag. Clean dish rag, do not
use a dirty dish rag. And you can place it over a bowl. I'm gonna use the bowl
from the food processor 'cause it's here. Put it over, just like that. And then we are, well, okay, so here's the thing, guys. Really, you should let this cool before you do this next step. That's what a smart person would do. Now I am kind of impatient. So I am gonna see if I
can muscle through this. But for you guys, please set this aside, let it cool before you start handling it or you might burn your fingers. Again, I'm impatient, so
I'm just gonna go for it. So take the cauliflower, put it into this dish rag, just like this. And it's okay if it falls all the way into the bowl, that's fine. All right, we're gonna
wrap this cauliflower up, just like this in this clean dish towel. We're going to give it
a little bit of a twist, and already, I can feel the
moisture wanting to come out. We really wanna squeeze
as much of the water that's in this cauliflower out as we can. That's really going to help us later when we're baking this
cauliflower pizza crust, it's gonna help it firm up more. If you don't do this step, you are gonna have very soggy
cauliflower pizza crust, and nobody wants that, I promise you. So just give it a little bit of. (winces) It's so hot. It's literally steaming. Guys, can you see this? It is steaming, and I am
trying to squeeze it out. Okay, I'm gonna take a break. I am just gonna let this
sit here for a second and cool down, so I don't burn my hands. I'll be right back. All right guys, I am back. I feel like I just became an adult today because I did the responsible thing. I let this cool. And now I'm not gonna burn my hands. Okay, so let's squeeze out as
much of the liquid as we can and look at all of that liquid coming out. It's crazy how much
water is in cauliflower. But it kinda just goes to show you that that's why these vegetables
are so healthy for you, because not only are you
getting all the fiber and stuff from the veggies, you're also getting a lot of water as you're eating them, too. So squeeze out all of the water, try to get as much as you can out. What I do is I just kind
of keep giving it a twist so that the fabric around the cauliflower really gives it a very good squeeze. It's still kind of hot by the way. Didn't let it cool all the way. All right, so what you should be left with is this type of texture. So check this out. This is what cauliflower looks like when you've squeezed
most of the water out. Next thing we're gonna do is
grab out a big mixing bowl. We're first gonna start with
lightly beating two eggs. We're gonna add the eggs to the bowl first so that we don't have to
dirty up another bowl. You're welcome. Nobody wants to clean more dishes than absolutely necessary. I am completely convinced of that, especially after this COVID experience. I could never do another
dish again and be so happy. So let's do a quick
little beat on the eggs. And you don't have to go crazy here. Next, we're going to take our softened and squeezed-out cauliflower and let's dump it into this bowl. Next, we're gonna add our cheeses. We're first gonna start with a quarter of a
cup of Parmesan cheese. We're gonna be following that up with a half a cup of mozzarella. Mozzarella happens to
be my favorite cheese. I feel like that's a
very common thing to say and may be kind of obvious, but mozzarella is delicious right? In the comments below, if you guys would, would you let me know what
your favorite cheese is? I would love to hear it. Okay, that's half a cup of mozzarella plus that, and plus that. You've gotta try it. You cannot cook with
mozzarella and not try it. Next, we're gonna add our spices. We're first gonna, well, oregano, is this, or no? Guys, okay, a couple of videos back, I had this whole thing with
my camera person at the time, whether oregano was a spice or an herb. - [Woman] They're not
really spices, it's herbs. It's thyme and oregano. That's not spices. - But it's in the spice aisle. - [Woman] Yeah, but they're not spices. - Really not that important,
it could probably be both. I kind of think it's an herb now. But maybe the dried version is a spice and the fresh version is an herb? I don't know. Let me know in the comments
below what you think. Half a teaspoon of oregano. You can't make pizza without oregano. All right, we're gonna also add a half a teaspoon of garlic powder. And last but not least, we're gonna add our salt and pepper. We're gonna do a teaspoon of each. And now we're gonna mix
everything together. And the goal here is that
what we're making right now is essentially pizza dough. It's not gonna be exactly
like a pizza dough, if you've ever made a traditional pizza. But what we're looking for is that everything binds together as well as we can get it to. So just give it a nice mix. We wanna try to incorporate
everything together. And you might have to
break up the cauliflower. It might still be kind
of clumped together. Just use your spatula, use your spoon, and just kind of mash it down and push it all together. So what you're gonna end up with, again, it's not exactly dough because we're not using any
kind of wheat or flour here. It's gonna be a little bit softer and a little stickier than that. So Braden get a shot of this. This is exactly the texture
that we are looking for. So notice how it is a little more wet and that's totally fine. All right, guys, so now we
have gotten to the fun part. We are going to take our dough. Let's empty it onto, actually wait, I forgot to tell you. You need a baking sheet. Take some parchment paper,
put it right on top. You could use one of those baking mats, like a Silpat, those like French, French fancy ones. But if you don't have one of those and you have parchment
paper, just use that. So I'm going to take our
cauliflower pizza dough, if you will. Dump it right into the middle here. And we're going to just start to form it, and push it down. Now, as you're touching it, you might think, Cooking with Coit, why is this so wet feeling? And I promise you, that is totally normal. So don't freak out. It's gonna still feel a little bit wet and that's all right. One really important note
that you guys need to know, and I don't even know if I mentioned it before in this video, cauliflower pizza crust,
when you make it home, you're never really going
to get it perfectly crispy like a traditional pizza crust. It's just not gonna happen. And you might be like,
oh no, I tried the one, that it was like, totally crispy. That might've been a store-bought one. And store-bought ones have preservatives, and they have all these different things from the manufacturing
process to make them crispy. So that's a different story. But doing it at home, I personally have never seen a very crispy cauliflower crust. Doesn't mean it's not good. It's just means that it's a
slightly different texture, and that's okay. So continue to use your hand. And what we're gonna do
is we're just gonna form a nice round pizza shape, or you could do a heart if you'd like, it's very cute. I actually did a heart pizza
once for Valentine's Day. And it was pretty nice. Keep pushing it down, pushing it down, pushing it down. As you push down, it's
gonna start to spread out. The thickness that I've
found for this pizza crust that I think works really well is anywhere between a third of an inch and a half of an inch. You can kind of see how
thick it is right there. So just kind of do it
just like this, guys. All right, so once you have
formed your pizza dough, grab your olive oil spray and just give it a nice little spritz, little spritz like you would, like a little spray paint can. And what we're hoping for here is that the olive oil will
help it crisp up a little bit. Now I'm gonna pop this
pizza crust into the oven and cook it for 20 minutes. All right, so the 20 minutes is up. Let's see how we did. Oh yes! Look at this beautiful
cauliflower pizza crust. I think you guys were doubting me. I think when you were
putting your hands on it, and it felt wet, you were like, Cooking with Coit, I don't know. But take a look at how
beautiful this is looking. This is exactly what we want. And now we get to do all the fun parts about making a pizza. So let's take some pizza sauce and we're gonna take our
favorite, mozzarella cheese. We are taking this pizza. We're gonna pop it back into the oven for anywhere between eight and 10 minutes. All right, I've got two last things to finish off this beautiful pizza. I am going to garnish with a
little bit of chopped basil and last but not least, red pepper flakes, and just sprinkle them on or right on top. This looks so good. I cannot wait to give it a try. But before I do, if you love this recipe and you wanna see more just like it, check out my Healthy Recipes Playlist. Okay, let's get into it. All right, let's see how it tastes. Ooh, it's gonna be a little hot. I love this pizza. This cauliflower pizza
crust is so delicious and it has such great
texture, fantastic flavor. It's grain-free, it's super easy to do. Guys, I hope you love this one. I hope you give it a try. See in the next video. (upbeat music)
