Cast Iron Deep Dish Cauliflower Crust (Keto, Gluten-Free) Print 0 LikeDislike By Blair Flynn The other day at the market I had bought a bag of cauliflower rice and thought I would just quickly cook it over the stove top and serve it with whatever else we had on hand (salmon/chicken) for a really easy quick meal. BUT I am desperately trying to have a few new recipes on hand and completed before I take a mini break when the baby arrives and thought about making cauliflower fritters or something that would be freezer friendly / last up to a week. Anything really to save time during the week!SO, instead of remaking what I already had- I decided to make a cauliflower pizza crust ….just a little differently. While I do prefer a regular pizza crust, texture wise, I actually love the taste of a cauliflower one. I think that the key to making it sturdy and crispy is allowing the moisture to be released from the cauliflower before baking it.After making the dough I added it into a hot cast iron pan and allowed it to cook for about 10 minutes. The bottom started to brown and the edges were getting crisper! Then, at a high oven temperature (425 degrees) I baked it in the oven before adding any toppings and then after about 20 minutes or so I added the toppings and baked it again for another 10 minutes!It gave such a thick pizza crust with crunchy edges and crispy bottom! It was really good!I kept it pretty basic and topped the pizza with arugula, vegan cheese, red pepper flakes, pesto, and sliced tomatoes! Anything works!