Types of Crusts

This month we have already written about the sauces that could be used for pizza. Now, we are talking about the true foundation, the thing that holds it all together, the The Real MVP of the pizza: The Crust. Without the crust you would have absolutely nothing to put all your delectable ingredients on to make your scrumptious pizza pie. There are so many types of crust out there in the world that it would take numerous hours to go into detail on each one. So here is a short list and a couple recipes that may peak your interest in crusts

At Odd moes pizza we offer a few different types of crust. Each one is amazing and palatable in it’s own special way. 

One crust that we offer is the Original White. So simple yet so perfect. When you think about that perfect soft, bready, classic crust on a nice solid pizza, this is the crust that you are more than likely imagining! 

We also offer a Honey Wheat Crust. This is also perfect choice in it’s own way. The wheat crust is generally harder and hardier than an Original white.

 If you sensitive to gluten then that wheat crust isn’t going to work for you. Luckily, we offer a gluten free pizza crust. Gluten free is high demand at this time and we like our clients to be happy, healthy, and enjoying the heck out of their pizza.

Those are you options at Odd Moe’s Pizza, we think that each of our crusts definitely have their own set of pros!

If you are getting into making your own homemade crust then we have some great suggestions for your to try!

Cauliflower Pizza Crust is becoming extraordinarily popular with many people choosing to live a lifestyle with lower carbs. All of a sudden we are finding out that cauliflower is a great substitute to many other food items. One of those items is pizza crust! Want a healthier lower carb option? Then make a pizza with a cauliflower crust!

Here is How: (Recipe from Detoxinista.com)

The Secret To Perfect Cauliflower Pizza Crust

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins



2 pounds cauliflower florets , riced

1 egg , beaten

1/3 cup soft goat cheese (chevre)

1 teaspoon dried oregano

pinch of salt


-Preheat the oven to 400ºF. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.

-If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps. 

-Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an “S” blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.

-Transfer the “rice” to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot– you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.

-In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

-Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1/4″ to 1/2″ thick, and make the edges a little higher for a “crust” effect, if you like.

-Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.

-Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

Another great alternative to the typical pizza crust is 

A sweet potato crust! Never heard of it? Most people haven’t but it surprisingly delicious!

Sweet Potato Crust Hawaiian Pizza (via tasteandtellblog.com)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

 Yield: 8 slices 1x

A healthier alternative for pizza night, this crust is made from sweet potatoes and whole wheat flour and only takes minutes to make.


1 1/2 cups mashed sweet potatoes

1 1/2 cups whole wheat flour

2 teaspoons baking soda

2 teaspoons Italian seasoning

1 teaspoon salt

1/2 cup pizza sauce

7 slices Jones Dairy Farm Canadian Bacon

1/2 cup diced pineapple

1 1/2 cups shredded Mozzarella cheese


-Preheat the oven to 400F.

-In a large bowl, combine the mashed sweet potatoes, whole wheat flour, baking soda, Italian seasoning and salt. Mix until completely combined. -With oiled hands, pat the dough into a 12″ pizza pan. -Bake in the preheated oven for 15-20 minutes, or until lightly browned.

-Remove the pizza from the oven evenly spread the pizza sauce over the top. 

-Top with the Jones Dairy Farm Canadian bacon and the diced pineapple. Sprinkle the cheese over the top. 

-Return the pizza to the oven and cook an additional 10-15 minutes, until the cheese is melted and bubbly.

Recipe Notes:

Crust inspired by Carrots N Cake

We hope that you have some fun trying out some new recipes and trying all of our Crust here at Odd Moe’s Pizza!

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