You can make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.
What You Need To Make a Cauliflower Pizza Crust Recipe Burrito
2 cups of grated CAULIFLOWER
1 cup of freshly grated CHEESE for crust
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
Burrito BEAN FILLING
freshly grated CHEDDAR CHEESE for burrito filling
plus toppings like sour cream, guacamole, and salsa
How to Make a Burrito Recipe with a Cauliflower Pizza Crust
- Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
- Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
- Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
- Remove skillet from burner and set aside to allow cauliflower to slightly cool.
- In a bowl, beat 1 egg.
- Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
- Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
- Spread parchment paper onto a baking sheet.
USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up.
- Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
- Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
- Remove cauliflower pizza crust from the oven.
- Allow the crust to cool slightly for 4-5 minutes, but not too long; the crust will be easier to roll if it is warm.
Spread burrito filling over the top of the crust.
Spread filling evenly over the crust, but leave room at the edges, this will make it easier to roll into a burrito shape.
- Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
- I also like to top with freshly chopped cilantro, but this is optional.
- Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
- Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
- If desired, in the final cooking minutes, top with additional cheese.
- Remove the burrito from the oven let cool 2-3 minutes before handling.
- Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!
For a more traditional take on a burrito recipe you can check out
Camera Girl’s Family Style Burrito Recipe
How to Make a Basic Vegetarian Burrito Bean Filling
1 can BLACK BEANS (15oz)
1 can REFRIED BEANS (15oz)
½ cup BELL PEPPERS (chopped)
1 cup ONION (chopped)
1 Tbsp CHILI POWDER
1 Tbsp CUMIN
1 tsp SMOKED PAPRIKA
SALT and PEPPER (to taste)
OIL for sauteing
- In a skillet, heat oil on medium heat.
- Add onions and peppers and saute for 3-4 minutes.
- Stir in seasonings and continue sauteing for 2 minutes.
- Add beans and mix well.
- Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
- Remove from heat.
This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito, but the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
- Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
The dryer the cauliflower pieces the better, but don’t be obsessed!
- Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
- Don’t make the crust too thick, around ¼” is ideal.
- Make the crust a uniform size all the way to the edges so that it will cook evenly.
- Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot!