Cauliflower Crust Pizza Sticks

I’ve made a few attempts at cauliflower pizzas and cauliflower sticks before, but I was never fully happy with how they held. They always ended up a liiiittle too moist and flimsy for the toppings. But THESE were great! I’ll have to try them as a full pizza one day. This recipe is for a single serving but could easily be doubled or tripled to make a giant pizza crust. I’m also thinking they would be fun cooked in the skillet to make quick mini pizza crusts! photo (17)Cauliflower Crust Pizza Sticks Serves: 1

  • 1 cup riced cauliflower (raw cauliflower finely chopped in food processor)
  • 2 egg whites
  • 1/2 tbsp almond flour (or preferred flour)
  • 1 tbsp coconut flour (or preferred flour)
  • 3/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • Any other spices you like! (oregano, basil, parsley, etc)

Preheat the oven to 375F. First, I like to pat the cauliflower with a paper towel a bit in order to remove any excess liquid. This helps prevent the crust from ending up “soggy” like I mentioned before. Then add the rest of the ingredients and stir well to fully incorporate the egg whites and flours. Spray a baking sheet with nonstick spray and form three sticks (or a giant circle!) with your hands. A little messy, but fun :p Flatten it to about 1/2-3/4 inch thickness. Bake at 375F for 25 minutes, flipping them over half way through baking. Remove the crust from the oven and add whatever toppings you want (sauce, meat, veggies, cheese, etc.), then bake another 5-10 minutes (or until toppings are hot and, if added, cheese is melted). If you’re going to add meat, make sure it’s already cooked! I topped one of mine with all-natural marinara and oregano and the other two with tuna mashed with cottage cheese and topped with sriracha. Deeeelish.


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