Cauliflower Pizza Crust {coconut flour}

Here's a classic recipe for a cauliflower pizza crust from my cookbook, The Healthy Coconut Flour Cookbook.

Creating a pizza crust using cauliflower requires a few more steps than my other grain-free pizza crusts, but the flavor and texture of this pizza is so worth it. It's thick and tender, like a deep-dish, doughy crust, thanks in part to the cheese that accompanies the cauliflower.

To rice the cauliflower, use a box grater or food processor to grate the cauliflower florets into rice-size pieces without letting it get mushy. You can also buy ready-made riced cauliflower found in the vegetable area or freezer in most markets.

The trick to getting a good texture for these pizza crusts is to get rid of as much moisture from the steamed cauliflower as possible. Place all the steamed cauliflower in a dish towel, nut milk bag, cheesecloth, or fine mesh strainer and squeeze the cauliflower to release as much water as possible. Protect your hands by wearing dish-washing gloves if you're handling hot cauliflower.