This Costco Copycat Cauliflower Pizza Crust is a crisp and chewy recipe that involves NO squeezing, steaming or cooking cauliflower! It came together after trials of making to replicate that incredibly delicious cauliflower crust pizza from Costco!
To make this Costco Copycat Cauliflower pizza crust you’ll only need One fourth of a cauliflower head which will give you 3 pizza’s! And the good part is that you can FREEZE these just like the Costco ones! So even if you quadruple the recipe to use up a whole head of cauliflower, it’ll make 12 freezer friendly pizzas (yay for future pizza dinners!) But before you get working on the dough, make these ROASTED VEGETABLES! They will complete your pizza!
I attempted to go flour-less when making these cauliflower pizza crusts but couldn’t get the dough right. All brown rice flour resulted in a grainy dough and the crust ended up cracking. So I came to the conclusion that I must use flour because I don’t have cellulose powder, calcium chloride, tapioca starch and xanthan gum to put into my pizza, (ingredients found on the ingredient list of the Costco pizza.) So flour it was and it does make a great alternative (and probably a healthier one too!) But if you are on a strict diet perhaps milled oatmeal or other milled light grain can be substituted for the flour. Our children can even this cauliflower pizza crust!
INGREDIENTS for Costco Copycat Cauliflower Pizza Crust:
YEAST MIXTURE:
- 2 tsp yeast
- 2 tsp sugar
- 1/3 cup warm water
DOUGH:
- 1 cup riced cauliflower (1/4 of a 2lb head of cauliflower, blended or pulsed to small pieces)
- 1 cup brown rice flour
- 1/3 cup cornstarch
- 1 egg
- 1/4 tsp salt
- 1 TBSP Italian seasoning
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 11/3 cups all-purpose flour
TOPPINGS FOR EACH PIZZA:
- 1/3 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 3 TBSP grated Parmesan cheese
- 1/3 cup Roasted Vegetables
- 1/4 tsp Italian seasoning
How to make Costco Copycat Cauliflower Pizza Crust:
1. In a large bowl combine the yeast mixture together and allow to poof 2-5minutes.
2. Add in the riced cauliflower, brown rice flour, corn starch, salt, Italian seasoning, garlic powder, egg and mozzarella cheese until well combined. Mixture should be moist.
3. Knead in the all-purpose flour until a ball forms and divide the dough into 3 equal pieces.
4. Roll out one piece of dough onto the back of a large baking sheet dusting brown rice flour onto the surface. Bake the crust ONLY for 6 minutes then remove and bake other crusts.
5. Assemble baked crusts with sauce, cheeses and roasted vegetables. Sprinkle with Italian seasoning and bake for additional 5 minutes or until cheese just starts to melt nicely.
FREEZER INSTRUCTIONS:
Bake crust only as directed. Top with sauce, cheeses, roasted vegetables and Italian seasoning. Place onto a tray and freeze solid. Remove and cover with ceramic wrap and keep frozen. When Ready to bake, preheat oven to 425°F. Bake in the preheated oven for 5-8 minutes or until cheese melts.
WHAT IS RICED CAULIFLOWER?
Riced cauliflower is basically cauliflower that has been pulsed or blended into small “riced” sized pieces. A boxed grater, blender or food processor can be used to achieve that consistency.
CAN YOU FREEZE RICED CAULIFLOWER?
YES! I have seen a post on how to freeze and prep cauliflower rice. So if you want to prep riced cauliflower before hand go ahead and pulse the cauliflower and freeze into 1 cup measurements.
HOW MUCH RICE DOES ONE HEAD OF CAULIFLOWER MAKE?
My head of cauliflower was just over 2 lbs, so about 1/4 of a head makes 1 cup of riced cauliflower. So a large head of cauliflower can make from any where to 4-5 cups of riced cauliflower.
DO YOU HAVE TO STEAM OR COOK CAULIFLOWER FOR PIZZA?
No, I prefer to make things easier at times and steaming or cooking cauliflower can make a for lengthy process of unnecessary steps (in this case at least.) But if it’s crucial for a recipe then it’s best to follow the instructions to achieve exactly what your aiming for.
- Serves: 12
- Serving size: 1
- Calories: 227
- Fat: 1.9g
- Saturated fat: 0.6g
- Carbohydrates: 44.2g
- Sugar: 1.1g
- Sodium: 73mg
- Fiber: 2g
- Protein: 6.9g
- Cholesterol: 16mg
- YEAST MIXTURE:
- 2 tsp yeast
- 2 tsp sugar
- ⅓ cup warm water
- DOUGH:
- 1 cup riced cauliflower (1/4 of a 2lb head of cauliflower, blended or pulsed to small pieces)
- 1 cup brown rice flour
- ⅓ cup cornstarch
- 1 egg
- ¼ tsp salt
- 1 TBSP Italian seasoning
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 11/3 cups all-purpose flour
- TOPPINGS FOR EACH PIZZA:
- ⅓ cup marinara sauce
- 1 cup shredded mozzarella cheese
- 3 TBSP grated Parmesan cheese
- ⅓ cup Roasted Vegetables
- ¼ tsp Italian seasoning
- In a large bowl combine the yeast mixture together and allow to poof 2-5minutes.
- Add in the riced cauliflower, brown rice flour, corn starch, salt, Italian seasoning, garlic powder, egg and mozzarella cheese until well combined. Mixture should be moist.
- Knead in the all-purpose flour until a ball forms and divide the dough into 3 equal pieces.
- Roll out one piece of dough (11-inches in diameter) onto the back of a large baking sheet dusting brown rice flour onto the surface. Bake the crust ONLY for 6 minutes then remove and bake other crusts.
- Assemble baked crusts with sauce, cheeses and roasted vegetables. Sprinkle with Italian seasoning and bake for additional 5 minutes or until cheese just starts to melt nicely.
- FREEZER INSTRUCTIONS:
- Bake crust only as directed. Top with sauce, cheeses, roasted vegetables and Italian seasoning. Place onto a tray and freeze solid. Remove and cover with ceramic wrap and keep frozen. When Ready to bake, preheat oven to 425°F. Bake in the preheated oven for 5-8 minutes or until cheese melts.
2 comments
What a great, healthy pizza this is! Thank you.
You are welcome!