5 Pizza “Crusts” To Make Now

Brooke Newberry
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Chewy, crispy thin, coal-fired, deep dish…cauliflower.  In recent months, the pizza blogosphere has taught us that pizza crusts don’t have to be flour-based.  And we’ve also learned that just because pizza is missing the white flour doesn’t mean that it reduces our favorite food to cardboard-flavored alternatives that are only meant to help us keep up our summer bods. Part of the appeal of eating or making a pizza is its versatility factor.  No pizza is exactly alike (except for maybe the ones in the frozen section), so have fun, experiment with the below, and don’t forget to tell us what you’ve made.

Rice Crust

Leftover rice – it happens. This crust is crispy and crunchy with a soft inside. Double it as a flatbread for some hummus or guac dipping.

Cauliflower Crust

Crispy cauliflower crust pizza was the “it” recipe of the food blogosphere a few months ago (since cauliflower has become the “it” vegetable).  There are dairy-free versions of a cauli-crust, but this one is easy, herbed and involves the addition of food group favorites: eggs and cheese.

Coconut Flour and Butternut Squash Crust

This crust is made with fine fall produce, protein-rich coconut flour and rosemary. Although topped in this recipe with “raw parmesan,” it can also be topped with regular Parmesan or your cheese of choice.

Ramen Noodle Crust

Buns have recently been replaced with noodles (check out our piece on the Ramen Burger here), so why not try it with pizza crust?  This thing starts and ends in a cast-iron skillet. There’s no indication of noodles from a top view until, ta-da, it’s flipped over and the underbelly of dorm food is exposed.

Purple Beet Crust

Because who wouldn’t want to eat a purple pizza?  This is a socca-inspired crust made with beets, garlic and chickpea flour.  Again, feel free to use real cheese and desired toppings.

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