Healthy Pizza with a Cauliflower Crust

by on September 10, 2012

I was planning to share a quinoa, kale and tofu skillet recipe this morning, however plans changed after I had one bite of the pizza I made last night for dinner.

Healthy Pizza with a Cauliflower Crust

Don’t get me wrong, the kale and tofu dish is great (I’ll still post the recipe sometime this week). However, this pizza isn’t your average pie and judging from the response I got when I posted an Instragram photo on Facebook last night, the recipe needed to be shared right away. The thing that makes this pizza so unique is that the crust is made out of cauliflower – yes, the vegetable!

Healthy Pizza with a Cauliflower Crust

I honestly can’t remember when or where I first saw the idea for pizza made with a cauliflower crust (probably Pinterest), but I know that it has been done many times before. I used this blog post from DAMY Health as a guide and came up with a variation of the recipe. I was a little skeptical about using cauliflower to make a pizza crust, but trust me when I say that it’s pretty amazing. You can taste the cauliflower flavor (which I like) but it still tastes just like pizza – cheesy and delicious. The edges of the crust even get a little crunchy like regular pizza does.

So yes, pizza CAN BE healthy! If you cut this crust into 8 slices, each piece of crust (without toppings) has only 50 calories, 2 carbs and 5 grams of protein! There’s no need to feel guilty about eating a few slices, several times a week. :)

Healthy Pizza with a Cauliflower Crust

5.0 from 30 reviews

Healthy Pizza with a Cauliflower Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • ½ head cauliflower (about 2 cups riced)
  • 1 clove garlic, minced
  • 1 cup part-skim shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon basil
  • 1 teaspoon oregano
Instructions
  1. Pre-heat oven to 400° F.
  2. Prep a cookie sheet or pizza stone by grease it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly!! (I used a Pampered Chef baking stone, and made sure to spray it before putting on the crust.
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
  4. Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
  5. In a bowl combine the cooked cauliflower with all remaining ingredients.
  6. Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. Remove the crust from the oven.
  9. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
  10. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

You can top the pizza with whatever you like, just make sure the toppings are already cooked since you’ll only be broiling the pizza for a few minutes. I spread on a layer of my basil lima bean hummus, my favorite homemade pizza sauce (recipe from Ashley of the Edible Perspective), roasted squash and zucchini, roasted eggplant and a sprinkle of the shredded mozzarella, about 2 Tablespoons. The crust already has cheese so you don’t need much on top. Also keep in mind that the cauliflower crust is less firm than most regular dough-based crusts so you don’t want to weigh it down with a ton of ingredients. Keep is simple.

Healthy Pizza with a Cauliflower Crust

I found that it’s easier to eat this pizza with a fork/knife. Once you get to only a few bites left, it’s fine to pick up with your hands, but it tends to collapse if you try to pick up the whole slice early on.

Overall I LOVED this pizza and will definitely be making it again sometime soon – perhaps I’ll even try a vegan version next time. I hope you all enjoy it as much as I do!

I hope you have a wonderful start to your week! I’m pumped because we’re headed to Boston this weekend for a wedding and have all day Friday to hang out in the city. If you have any recommendations of things we should do and see while there – restaurants, breweries, history stuff, etc. I’d love for you to leave them in the comment section.

Last but not least, the office arm challenge exercises for week 6 are up so if you’re following along, definitely check those out.

{ 167 comments… read them below or add one }

Gabby @ Gabby's Gluten-Free September 10, 2012 at 8:43 am

I love cauliflower crust pizza – so good!

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Erica { EricaDHouse.com } September 10, 2012 at 9:02 am

Woah – so this entire pizza has only 400 calories?!

You are a caloric magician!

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Amy September 10, 2012 at 10:00 am

Boston is awesome. The weather is suppose to be gorgeous here this weekend. I suggest getting a T pass (get the hard Charlie card) and walk your heart out. For breweries there is the Sam Adams brewery, on the orange line get off at stony brook the Harpoon brewery is a little ways walking distance out by south station on the red line. ask anyone and they can direct you. Anywhere near the water front is fun to walk around look for Dewey square and you will find food trucks and the farmers market. You could rent a bike (Hubway) and bike around too. The north end is fun for italian food. Hope this helps. Enjoy the wedding!

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Brittany Mullins September 13, 2012 at 11:51 pm

Thanks so much for all the suggestions Amy. We’re excited to explore. :)

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Alexia September 10, 2012 at 10:01 am

amazing!!!!! i am in love with crunchy bread and pizza but dont eat gluten. so i hardly ever eat pizza and usually stick to homemade crackers.
this looks fabulous! cant wait to try!!!

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MoneyAfterGrad September 10, 2012 at 10:02 am

Thanks so much for this recipe. I am obsessed with pizza and this healthy option actually looks better than regular pizza !

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Rachel September 10, 2012 at 10:42 am

This looks amazing! I never tried a cauliflower crust.. I should though because it loks great! :D

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Jamee Dyches September 10, 2012 at 12:19 pm

Yes, I would love to see a vegan version of this!

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Jayashree September 10, 2012 at 12:56 pm

Welcome to New England! Apart from the obvious touristy places, I would recommend a visit to Newbury Street. It’s a nice walk along some fancy shops where window shopping is definitely recommended. They also have some nice restaurants there. Prudential Center is also within walking distance from there. Of course the Boston Commons and Public Gardens are a must see. The North End’s Mike’s Pastry has some delectable treats as long as you’re willing to wait in line for a while. If you’re still up for some walking after all this, the Harborwalk is a nice way to take in the sights of the city. Enjoy Boston!

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Brittany Mullins September 13, 2012 at 11:52 pm

Thank you so much for all the suggestions Jayashree!

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Lauren September 10, 2012 at 12:57 pm

I am still dying to try the cauliflower crust. I’m very intrigued but I keep hearing that it’s delicious!

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Michelle@Peachy Palate September 10, 2012 at 2:36 pm

Have to give a vegan version of this a try!!!

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Natalie @ FreshLifeFindings September 10, 2012 at 4:47 pm

This pizza looks amazing! I’m making cauliflower rice tonight for another recipe but now that I have made it I know what to use it for next time :) Yum!

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Shannon September 10, 2012 at 8:26 pm

Ah-maze-ing!!!! I am nervous, but I will be attempting this recipe.

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Kammie @ Sensual Appeal September 10, 2012 at 9:51 pm

I’ve seen people use this cauliflower crust quite a lot and I wanna use it soon too! Looks awesome!

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Lindsay September 10, 2012 at 10:17 pm

Can this be made vegan w/ egg sub?

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Brittany Mullins September 10, 2012 at 10:19 pm

I’m pretty sure it can – just use a vegan cheese like Diaya and sub a flaxseed egg for the egg. I haven’t tried it but I think it should work.

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Jessica September 11, 2012 at 1:10 pm

On Fridays there is a great farmer’s market in Copley Square! You should definitely check that out. There is also an amazing restaurant in the South End on Tremont Street called The Beehive. It has amazing food and usually has live music – often jazz. I definitely recommend it!

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Brittany Mullins September 11, 2012 at 10:24 pm

Thanks so much for the recommendations Jessica. I really want to try that restaurant! We named the house I lived in my senior year of college “The Beehive.” Good memories. :)

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glidingcalm September 11, 2012 at 4:20 pm

yum!!!!!!!! I have been wanting to make cauliflower pizza crust foreveeeeeeer…but I don’t have a food processor… and my blender isn’t very powerful! DOH! Someday! It looks delicious!

Hope all is well,
GC

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glidingcalm September 11, 2012 at 4:21 pm

oh! clearly I can’t read!! chop finely or grate?! SWEET! I will have to make this! I DO need a blender for cauliflower mashed faux tatoes. THAT I did try and it was a FAIL.

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Brittany Mullins September 11, 2012 at 10:22 pm

YES!! You can chop it finely or grate it. Let me know if it works out. :) xoxo

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Brooke @ Pretty In Protein September 11, 2012 at 5:04 pm

This looks so good! Every time I make cauliflower pizza it turns out mushy and falls apart, I must be doing something wrong!

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Brittany @ Delights and Delectables September 11, 2012 at 8:32 pm

I have made cauliflower crust but it didn’t turn out well. I will have to try your recipe!!

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Rachel September 12, 2012 at 1:09 am

This looks really good! Let us know if you make a vegan version…would love that recipe! :D

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marisa September 12, 2012 at 2:17 pm

oooh yum. Thanks for the recipe. This weather is making me crave carby foods so I’m sure this will be just the ticket! Good luck with wedding planning!

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Lauren September 12, 2012 at 3:34 pm

Boston: walk the Freedom Trail. Lots of history, good eating and drinking stops along the way. Fabulous running along the river–loops between the bridges with a path on both sides. Have fun and please post a vegan version of this if you make it!

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Beth @ Tasty Yummies September 12, 2012 at 3:52 pm

I am not sure why I haven’t made a cauliflower crust pizza yet, but I think i need to get on that. I am hoping it will work with non-dairy cheese… I can’t wait to try! Thanks for sharing!

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Brittany Mullins September 13, 2012 at 11:53 pm

Let me know if you try it with non-dairy cheese. I think it should work!

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Alexandra September 12, 2012 at 7:45 pm

This sounds like such an interesting recipe! I can’t wait to try it. I’ve been seeing so many interesting uses of cauliflower lately – from rice to pizza crust. Who knew such a bland looking vegetable could be so versatile!

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Marya@parttimehealthnut.com September 23, 2012 at 8:39 am

I can’t believe there’s no flour in this crust recipe! I can’t wait to try this. And I lurve cauliflower so it’s a win-win all the way around. Holy cow, thanks!!

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Sarah October 11, 2012 at 8:15 pm

Just made this and it was great! Really making my low carb diet more yummy! Thanks!!

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Emma October 16, 2012 at 3:13 pm

Just made it last night! fantastic! Boyfriend had nooo Idea! (hahaha)…. brought it as a cold pizza for lunch and let the ladies try it and they were amazed of how good (even as “cold” pizza). They all asked for recipe. I put pizza sauce, sauteed mushrooms and peppers, sprinkled with cheese! It was great!

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Div November 1, 2012 at 7:09 pm

I just heard about this amazing pizza crust and I can’t wait to try it out. I love your pizza stone too, where did you ever find it?

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Brittany Mullins November 1, 2012 at 10:21 pm

I hope you love the pizza. I got the stone from Pampered Chef – http://astore.amazon.com/eatbirfoo-20/detail/B001F0LYRM It’s awesome!!

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Melissa November 4, 2012 at 9:25 pm

OK, so I expected mediocre pizza at best, but this was really good. I tweaked a few things b/c that is how I cook, but it was sooooo good. Bookmarked for future use.

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Brittany Mullins November 4, 2012 at 10:09 pm

Yay! I’m so glad you enjoyed it Melissa. I was skeptical at first too, but it’s really good. :)

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B November 9, 2012 at 10:31 am

I made your crust last night. VERY easy and really good. Thanks so much for the recipe.

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erik November 12, 2012 at 9:53 am

Hi Brittany, I’m really looking forward to trying this recipe soon. I just wanted to ask you if it is crucial for the structure of the dough to put the mozzarella in the crust, or if you can leave it out and do like a regular pizza with the cheese on top? Thanks!

erik

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Brittany Mullins November 12, 2012 at 9:56 am

I’m not 100% sure because I haven’t tried making the crust without the cheese but I don’t know if it would hold together as well. You could certainly try it. Let me know if you do! :)

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Angela Willis November 14, 2012 at 10:25 pm

I have a funny question… do you think that I could make this crust with out cheese?
Angela

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Brittany Mullins November 14, 2012 at 10:34 pm

I’m not 100% sure because I haven’t tried making the crust without the cheese but I don’t know if it would hold together as well.

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Nina November 14, 2012 at 10:57 pm

Are we supposed to put the cheese in the crust mixture? Referring to the sentence below from the recipe:

“In a bowl combine the cooked cauliflower with all remaining ingredients.”

Thank you!

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Brittany Mullins November 14, 2012 at 11:19 pm

Yup!

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Angela Willis November 15, 2012 at 1:23 am

Thanks Brittany!

I tried it based upon your recipe! Fantastic! Thank you… I will experiment without the cheese maybe more egg? I will let you know… :)

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Margareth November 15, 2012 at 10:56 pm

Hello,
I loved your recipe. I was searching about this recipe after a friend tell me about this tipe of pizza. I made it today for me and my Hubby. When I finished I thought I think it is not enough food for 2…But believe or not we were Happy w/ half and full…Thanks so much.. I just changed the topping…We are in a low proteine diet so it was the best thing for us. And pizza is my hubby favorite dish…So I will make it again in this week…
Thanks again,
Margie

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Kirsty December 4, 2012 at 7:06 pm

I just had to leave a comment. I was a bit skeptical of cauliflower crust but have seen it a lot recently. I just finished making this ad haves to say it is DELICIOUS!!! I subbed the basil and oregano for mixed Italian herbs. Thank you for the great recipe!!

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Kathy Pratt December 17, 2012 at 2:19 am

My husband and i tried this for lunch it was great. Will definitely try this again with different toppings.

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Brittany Mullins December 17, 2012 at 8:38 am

So glad you both liked it Kathy!

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Kristen@Change of Pace December 21, 2012 at 6:00 pm

Made this last night for dinner and we LOVED it. Great recipe Brittany!

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Julia January 1, 2013 at 1:47 pm

I made this the other night and was pleasantly surprised! It was very yummy and I will make it again, but when I have someone to cook for. The leftovers were not as good as when it first came out of the oven. I topped my cauliflower pizza crust with fresh mozzarella, prosciutto, and green olives. Thanks for the recipe. :)

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Sara @ fitcupcaker January 3, 2013 at 2:59 pm

This recipe looks awesome, I saw that tina used it and I am def going to try it soon!!

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Brittany Mullins January 3, 2013 at 6:09 pm

Thank you Sara. I hope you love it.

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Gary January 4, 2013 at 1:56 pm

Thanks for the share of your Pizza. Will be trying this out on the kids this weekend.

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mystic mama January 4, 2013 at 9:22 pm

This pizza is incredible! Made one tonight and topped with veggies I had on hand: olives, green and yellow bell peppers, mushrooms and tomatoes. It was delicious! Hubby and I had no problem polishing it off!

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Tatjana January 9, 2013 at 2:08 pm

Hi, I made your recipe last night, followed everything as written but the dough was very soggy.

I topped it with my own Italian mix of turkey sausage, diced tomatoes and herbs and it was delicious but I am wondering how to avoid the wetness of the crust as we could not lift it from the plate at all without it breaking.

If you have any advice, I am happy to follow.

Currently eating the leftovers and they are even better!:)

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Ellie Kinard January 9, 2013 at 7:28 pm

Awesome recipe! I will have to copy some of this down for one of my blog posts soon! I’ll be sure to mention your site!!

-Live Satisfied

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Kenyatta January 10, 2013 at 12:02 am

Made this tonight. Outstanding! I used sauteed yellow onion, mushrooms, red and green bell peppers as well as roasted rell bell pepper, spinach, feta mozarella, and a homemade chunky tomato sauce.

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Laura January 10, 2013 at 7:13 pm

Has anyone tried it w/o cheese yet?

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Traci January 12, 2013 at 9:19 am

I made this for my boyfriend and I last night with chicken, onion, red pepper, kale, and mozzarella on top and let’s just say there are no leftovers! Clearly, we hated it. ;) Thanks for the recipe!

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Tanya January 14, 2013 at 6:01 pm

Loved it! Been wanting to try a cauliflower crust for ages and finally took the plunge. Thank you for posting this!

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Brittany Mullins January 14, 2013 at 11:05 pm

So glad that you liked it Tanya!

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Mara January 16, 2013 at 10:14 am

Thanks for the recipe! I’m transitioning into a GF diet and it’s always helpful to find things like this :) Mine turned out OK. I used vegan mozzarella, baked for 40 minutes, but still a little soggy. Trying to figure out what might have gone wrong. Oh well–will give it another go at some point.

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Epicuriousbynature January 16, 2013 at 10:33 pm

I’ve been reading up on the cauliflower crusts and finally decided to try it tonight!! It is AWESOME!!!! I used garlic powder, LOTS OF IT and regular Italian seasoning. I did add a little salt too!!! I started it on a silpat and then once it was ready for toppings, I pulled it off and finished it on an perforated pizza pan!!! I’m beyond happy about this!! I eat a ketogenic diet and will make this OFTEN!!!!!!!! Soooooooo happy!!! Thanks!!!

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Allison January 21, 2013 at 3:08 pm

This is DELICIOUS! Thanks so much! The only things I did differently was to saute the garlic in a touch of olive oil first, then add the cauliflower and herbs (I used Penzey’s Tuscan Sunset blend, and added salt) and cooked it all together. I topped my pizza with (drained) sautéed fresh garlic spinach and sliced sautéed mushrooms, and a grating of parmesan. Incredibly tasty! Five stars (for some reason the system wouldn’t let me rate it)!

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Brittany Mullins January 22, 2013 at 7:11 am

Yum! I haven’t tried Penzey’s Tuscan Sunset blend but it sounds great. I’m glad you enjoyed the pizza. :)

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Carolina Plew January 22, 2013 at 10:00 pm

Just made this for dinner tonight and it was DELICIOUS!!! thank u for sharing the recipe.

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Caitlin January 24, 2013 at 1:25 am

Made this for dinner tonight. Just chucked on what veges I had and it was amazing!!! so blown away by how easy it was to make and how yum the base was. Going to think of a bit more adventurous toppings to put on it when I make it next week!!

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robyn January 24, 2013 at 6:23 pm

Loved this recipe! Changed up the toppings and even my veggie fearing spouse loved it!

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Jordan January 26, 2013 at 9:53 pm

I just made this recipe tonight and loved it! The only thing was that mine turned out super small- do you know the reason for this?
I do not have a food processor so I chopped the cauliflower up into really small bits. My pizza ended up barely serving 2. It was, however, delicious.

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Brittany Mullins January 27, 2013 at 8:16 pm

hmm.. I can think of two reasons it may have turned out smaller… maybe your head of cauliflower was smaller or perhaps you didn’t spread the “dough” as thin as I did. You could always double it next time. :)

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CMM April 6, 2013 at 8:27 pm

If you are worried about the size of the bits and don’t have a food processor, I chopped my small, but when I removed it from the skillet and added the other ingredients I used a hand blender. I have made cauliflower rice with a friend and their processor, but in a pinch this minimized my fear that the texture would not be satisifying. Trouble was I could have eaten the crust without the toppings. Sooo good!!!

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Mark January 27, 2013 at 7:36 pm

Ok…yes…sounded crazy, so had to make it to find out. Pizza was awesome…..small though, barely enough for two…for a lunch snack. Will double all ingredients next time. As it was a pizza i added some Pepperoni and Red Onion, and Ground Sausage (pre-cook onion and sausage)

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sylvia January 28, 2013 at 1:13 am

Thanks for this recipe! It was delicious, and sooooo easy to make! I can’t wait to make it again, with different toppings! Did not even taste the cauliflower! Looking forward to making more recipes from your blog!

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Sally C January 29, 2013 at 2:18 am

I have made this twice and the first time it was amazing. I loved it. However please everyone take note DO NOT USE FOIL. The first time I made this I baked on parchment/baking paper and it worked perfectly, but today I ran out and decided that spraying some foil would be enough to stop it sticking. Nope, melted to the foil and had to be thrown out. I was so annoyed because it takes me ages to make (no food processor) and it smelt so good cooking too. Grr. So THANK YOU for the wonderful recipe but I just want to warn others about the foil. Thanks again.

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Melissa S February 16, 2013 at 5:10 pm

I tried making it for the first time today and used foil. I ended up spraying the foil with a calorie free “oil” type spray. It stuck a little but was able to remove. It turned out great! I cut up 2 little turkey sausage links, sauteed bell peppers, mushrooms and onions. I also added a little garlic salt. I think I found one of my new favorite go-to no bread dishes :)

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Samantha January 29, 2013 at 3:02 pm

This pizza came out amazing.. I had about three cups of riced cauliflower once sautéed and used two eggs and two cloves of garlic same amount of cheese and it was pretty big rectangle shaped pizza :) I also just sprinkled Italian seasoning over the entire dough prior to baking… This is better than real pizza..but I used turkey pepperoni and sliced olives as my toppings with a handful of 6 blend Italian cheese all over the top..thanks so much for this recipe makes low carb eating easy

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Brittany Mullins January 29, 2013 at 11:48 pm

Yay! I’m so glad the pizza came out and you enjoyed it!

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Brittany Mullins January 30, 2013 at 6:13 pm

Awesome! I’m so glad that it came out well. :)

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Lisa January 31, 2013 at 4:53 pm

I am finally going to try this! I want to make it so i can eat it at work the next day. How would you suggest i prepare it the night before? Thanks!!

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Rebecca February 1, 2013 at 5:20 pm

This recipe is so great! I do not even miss regular pizza crust when I eat the cauliflower crust. I have passed this recipe on to many of my friends and everyone loves it! Thank you, I finally don’t feel deprived of pizza while on a diet:)

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Jenny L February 2, 2013 at 9:20 am

Made this recipe last week for dinner! I couldn’t believe how much it tasted like ‘regular’ pizza! Was wondering if I could make the crust ahead of time and freeze it? Thoughts?

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Brittany Mullins February 2, 2013 at 5:01 pm

I’m not sure if it would work, but you could definitely try it. Let me know if you do end up trying it. :)

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Lisa February 2, 2013 at 10:38 pm

I riced a ton of cauliflower and keep it in a tupperware for when I want to nuke it and cook some pizza up!

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Primal Mom February 3, 2013 at 8:40 pm

I was putting off making this because I was skeptical and thought it was going to be one more failed “alternative” to gluten-laden favorite. I really am pleasantly surprised and I even made my kids taste test it – two thumbs up! I can’t believe I can eat this and not worry. Thank you SO much for sharing the recipe.

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Small Footprints February 4, 2013 at 3:11 pm

Oh this looks wonderful. I’m wondering … do you think this could be veganized? Perhaps using flax eggs instead of a real one and maybe nutritional yeast instead of the cheese?

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Brittany Mullins February 4, 2013 at 9:32 pm

You could try using flax eggs and nutritional yeast. Definitely let me know if you do! :)

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tess February 5, 2013 at 7:09 am

I made this for dinner tonight, worked out perfectly!! It was super tasty, couldn’t believe it was cauliflower. I used thinly sliced eggplant, pumpkin, mushroom, zucchini and capsicum for the toppings, really don’t need much more cheese on top.
thanks for sharing this great recipe will definitely be making again :)

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Penny February 8, 2013 at 8:44 am

I made this for dinner and it was wonderful. We found it flavorful and filling. I made two single servings with this recipe as my spouse and I enjoy different toppings. I topped mine with peppers, mushrooms, black olives and a little cheese. My spouse topped his with mushrooms , cheese, meat, and black olives. I am looking forward to making this again but would spread my “dough” thinner next time. Also, would there be a way to make this crust crunchy? Thanks for the recipe. It didn’t feel
like a low carb meal at all!

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Amber February 11, 2013 at 10:08 pm

Yay for gluten free pizza! This was awesome! I used my Pampered Chef pizza stone as well, but I found it stuck a little… maybe mine isn’t seasoned properly? Anyway, we used pesto for our sauce and a light layer of mozzarella cheese, topped with thinly sliced tomatoes and it turned out great! Thank you for sharing :D

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Brittany Mullins February 11, 2013 at 10:37 pm

As you can see in the picture, our stone is seasoned a ton so that might be the reason I had no trouble with sticking. So glad that you liked the pizza anyway. :)

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Rocio February 12, 2013 at 6:00 pm

Hello quick question how much fat do you think the whole pizza had

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chin February 13, 2013 at 8:29 pm

I will never buy pizza again, this was beyond my expectations and next time i am going to make a bigger one.
Thank you so much for this recipe, my kids also enjoyed it

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Brittany Mullins February 13, 2013 at 10:18 pm

Yay! So glad that you loved it. :)

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Deb @ Dietitian Debbie Dishes February 16, 2013 at 2:08 pm

This recipe is so easy and always turns out so well! Thanks so much for posting! My boyfriend and I even used it to make a vegetarian taco pizza last night. Yum!

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Paula McDermid February 17, 2013 at 12:37 pm

DELICIOUS RECIPE! Although I was sceptical at first because I’m not a big fan of cauliflower, the flavor of the crust was subtle and delicious. I made a vegetarian version and eating it was totally guilt-free. I’ve posting the link to this recipe on my FB page and in a nutrition group. Thank you for sharing it!

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Ali February 17, 2013 at 3:04 pm

This was insanely good. :) I ended up eating the whole thing *hides*, but I’d just gotten back from a long run and was starving, so. :P I’ll be a little more measured next time. Still, that just goes to show how tasty it was! Thanks for the recipe!

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Linda February 21, 2013 at 2:49 am

This sounds amazing! Do you think this can work as a crust for mini quiches, made in muffin tins?

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Adam February 27, 2013 at 8:24 am

Hey,

I want to try this. Would you know of something to use instead of the egg for a vegan?

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Lisa February 27, 2013 at 12:22 pm

You can probably use a flax egg. I think it’a 1tbsp of flax to 3 tbsp of water for 1 egg

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Brittany Mullins February 27, 2013 at 5:47 pm

You could try using flax eggs and nutritional yeast. Definitely let me know if you do!

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Rex April 13, 2013 at 11:42 pm

You could use the egg replacer brand. You can get it at whole foods. If youre a vegan and dont know about this you really really should go buy it!

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Stephanie J. February 27, 2013 at 7:28 pm

This was delicious!! I goofed up and forgot to cook the cauliflower the first time and I didn’t even notice a difference tonight when I actually cooked the cauliflower! Both were great – such an incredible recipe. Thank you! This will be a regular meal now!

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Brittany Mullins February 27, 2013 at 10:20 pm

So glad you liked it Stephanie. Good to know that it can be made with cooked or uncooked cauliflower. :)

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Eileen April 5, 2013 at 1:27 pm

Just found you and soo glad I did. Thanks so much for sharing but have a crazy idea for you :)

Did you ever think of making a few of your great recipes and selling in the frozen section of a store ( for those culinary challenged ) I think it would be a big seller ! the quiche sounds great too

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Céline February 28, 2013 at 7:08 am

Hi there!!
I’ve just made this pizza and I’ve to say it’s DELICIOUS! I put 2 cloves of garlic in the base and it was SO yumi, added some tomatoe/basil sauce and some roasted vegs (pumpkins, sweet potatoes) + tomatoes and ham. Wonderful! Thanks for sharing this recipe, I love your website, it’s such an inspiration for me and I’m looking forward to reading more of your recipes!
Céline from France

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Nicole February 28, 2013 at 2:30 pm

Just made this. Looked great, tastes like crap. What a waste of an hour and ingredients.

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Brittany Mullins February 28, 2013 at 9:59 pm

Sorry you didn’t like it Nicole.

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Adam March 4, 2013 at 10:11 am

How would you consider this a waste of time? You try things that are healthier for you, and sometimes you don’t like them. Sometimes you do. Spending the time to find out what you like or dislike is worth it.

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Ros March 1, 2013 at 4:03 pm

I made this recipe and I am in LOVE!!! Thank you so much for sharing! It came out perfect.

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Christa March 6, 2013 at 2:17 pm

Delicious. Made it the other night and will definitely make again. I doubled and it made a good sized 12-inch pizza. Also doubled the garlic because we love garlic.
My stone wasnt seasoned enough so as it was almost done I scraped it off and put on a cookie sheet and make little mini pizzas.
Thinking of making little mini breadsticks and dipping in marinara for this Friday!!
Thanks for the great recipe!

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Jen March 11, 2013 at 8:41 pm

So, I kind of stumbled upon your recipe as I have recently been focused on eating without flour and sugar, and I just have to say, you have convinced me that great pizza is possible with cauliflower. Simply amazing.

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celinaluvsu March 13, 2013 at 4:49 pm

This recipe is the greatest discovery ever. I LOVE pizza but regular pizza is not on my diet. This is the 3rd time I’m making it. And it’s really filling, I can only eat about half as much as I could eat with regular pizza.

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Teresa March 14, 2013 at 4:22 pm

Question: was thinking of trying this tonight for dinner but don’t have any shredded mozzarella cheese on hand, can I use other cheese in replacement? Would it mess up the cauliflower crust? Cant wait to try this!

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Brittany Mullins March 21, 2013 at 11:50 pm

Hey Teresa. I can’t say for sure because I’ve only made it with shredded mozzarella. Let me know if you ended up trying it with a different cheese.

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Marion March 21, 2013 at 6:23 pm

do you have to cool the cauliflower before making dough?

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Brittany Mullins March 21, 2013 at 10:58 pm

You can let it cool a few minutes but I don’t think it’s absolutely necessary if you’re in a rush.

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Christine Price March 29, 2013 at 9:20 pm

Just had this for dinner. Delicious!

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Christine Price March 29, 2013 at 9:24 pm

Oh, forgot to mention that I don’t eat dairy so I replaced the mozzarella with “mozzarella style” almond cheese and tasted great. May help Teresa above.

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Brittany Mullins March 29, 2013 at 9:47 pm

I’m so glad that you liked it Christine! What brand was the almond cheese? Or did you make it yourself?

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Christine Price March 29, 2013 at 11:03 pm

Wish I could say I make my own cheese, haha! It’s made by Lisanatti Foods. Whole Foods sells it. my litte ones (6 & 8) also thought it was pretty tasty! Yay!

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Kaitlyn March 30, 2013 at 1:59 pm

Found this post while doing a search for cauliflower pizza crust, but am intrigued by the kale, tofu and quinoa skillet you mentioned…have you posted that recipe yet?? Excited to make this pizza tonight!

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joanna April 3, 2013 at 12:36 am

Hello,

I am just wondering when you said “the pizza crust of cauliflower isn’t as hearty as most dough-based crusts”, I am confused. I thought this was healthier, as you said Pizza can be healthy as the beginning of the article? Isn’t the point of cauliflower crust to be healthy?

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Brittany Mullins April 3, 2013 at 10:40 pm

Hi Joanna,

When I said “hearty” I was referring to the ability for the crust to hold a ton of toppings and be held in your hand like most regular dough based crusts. Hope this helps explain it.

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Joana April 5, 2013 at 4:45 pm

Hi Brittany,

Thank you for clarifying that to me! I didn’t know hearty could be used that way. It certainly tasted like a hearty/healthy pizza crust!

Joanna

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Sharon July 15, 2013 at 9:08 pm

Hardy…

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Kriss April 8, 2013 at 4:21 pm

Quick question: Do add the cheese in the crust mix or only after once you’ve put the veggies? By the look of this picture, it looks like there isn’t any cheese on top.

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Brittany Mullins April 9, 2013 at 1:08 pm

You add the cheese in the crust mix. I only put a tiny amount of cheese on top since the crust has quite a bit. :)

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Rex April 13, 2013 at 11:43 pm

I just made this and it is AMAZING. Better than pizza dough in my opinion. I eat gluten, but I was trying this recipe for my gluten free father and it is just fantastic. I will make again and again, thank you! How did you come up with this?

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E. Trance April 16, 2013 at 9:55 am

This is amazing… so excited to see a healthy version of pizza. Heading to the grocery store to get the missing components. Excited for Pizza tonight!

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Brittany Mullins April 17, 2013 at 1:25 pm

I hope you enjoyed it!

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Paula April 27, 2013 at 12:50 pm

This crust looks amazing – have you tried a non-dairy version? I’m thinking of using Daiya – wonder if I could skip the egg or use flax meal – I’ll try it if no one else has and let you know!

Looked like a great time at the Jamba Juice Fit Event – was following another great healthy food and fitness blogger and that’s how I got to your site – you all have a wonderful community!

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MoiJill May 15, 2013 at 10:10 pm

I used your recipe to make the pizza just now. LOVED it! I added fresh rosemary and oregano leaves to the cauliflower as it chopped in the Vitamix. Then, sauteed on LOWish heat slowly before putting it back into the bowl with the egg. Then, I sprayed my pizza plate with LOTS of olive oil (I didn’t want sticking); then, placed the cauliflower mix into a pizza shape, placed in the oven and cooked. It didn’t get brown enough, so I ended up putting it into the broiler. After browning, I put on fresh tomatoes, jarred pasta sauce, crushed red pepper and Daiya (vegan cheese). Then I put it back into the oven.

The taste was LOVELY. But, it really stuck to the pan. Did I take it out too soon? I’d also like to find an egg substitute so that it can be entirely VEGAN? I have another smaller “crust” in the oven now. I’m going to save it for another day … I ATE the WHOLE thing!

Thanks for sharing your recipe! Any tips would be great!

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Denise May 31, 2013 at 9:01 pm

If you make a Vegan one please post that recipe! Can’t wait to try it!

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Mattp June 5, 2013 at 1:41 pm

Just had pizza without the crust due to the carbs. Now I have this recipe I must try! Thanks a million for sharing :)

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Cristy July 7, 2013 at 12:22 pm

Looks delicious! I have a bag of frozen cauliflower in the freezer. Would I be able to use that instead of fresh cauliflower?

P.S. Congrats on your wedding! Instagram pics were beautiful!

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Brittany Mullins August 27, 2013 at 10:41 pm

Hi Cristy,

I haven’t tried it with frozen cauliflower so I’m not 100% sure. Let me know if you try it.

Thank you for the congrats. :)

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Coco July 28, 2013 at 11:21 am

Is there a way to make this is if you don’t have or don’t use a microwave?

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Brittany Mullins August 27, 2013 at 10:38 pm

The recipe doesn’t call for microwaving. :)

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Michele August 27, 2013 at 7:10 pm

Just a tip regarding the CHEESE. My daughter has issues with cheese so I make mine without cheese in the crust at all and it turns out great. Can’t tell the difference.

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Brittany Mullins August 27, 2013 at 10:37 pm

That’s awesome news Michele. I’m sure the folks looking for a vegan recipe will be happy to hear that. I’ll have to try it without the cheese too!

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Sebby Holmes September 19, 2013 at 2:44 pm

This is an awesome recipe Brittany. I have been a chef, writer, menu designer and helped with a few pop up Thai street food restaurants in London for a while now and never come across this. Great recipe, thanks for sharing – eat well

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Brittany September 22, 2013 at 8:55 pm

My roommate and I just made this for dinner tonight. SO GOOD. We probably should have spread the dough a little less thick, but I was shocked by how savory and delicious the crust was considering it is made out of cauliflower. We topped with yellow squash, onion, purple bell pepper, tomato, a little tomato sauce, garlic hummus, and a little bit of shredded cheese!

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Ione October 1, 2013 at 4:17 pm

I’d love to try this pizza. I read the recipe few times but I don’t see at what point to put the egg. Than you.

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Heidi October 12, 2013 at 1:45 pm

Cant wait to try!!! I am drooling thinking about the hummus! Haven’t even tried yet, but 5 star! LOL

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Holly November 16, 2013 at 8:48 am

This was tasty! I riced the cauliflower and cooked it in a pan. Added three garlic cloves an egg, mozzarella, parm, feta cheese, and some italian spices. Cooked the crust on my baking stone for 25 minutes and added veggies and more cheese for the toppings. I really liked the taste of this and may experiment with the crust a bit more by adding different cheeses. What can I say, I love cheese. Thanks for posting and I really enjoy your website!

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Judith January 1, 2014 at 6:25 pm

Tried your recipe and LOVED it! Husband loved it and toddler daughter loved it too! Thanks for posting! Will definitely be making this a regular in our recipe rotation!

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Margaret Maneb January 4, 2014 at 9:52 pm

Looks delish, will have to experiment to see how to veganise it.

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Sarah January 10, 2014 at 6:31 pm

This was delicious and I was very happy it was healthy too! I made it tonight, my husband told me it was “fancy” and it tasted like it came from a high-end restaurant. I’ll take that compliment! Thanks! :)

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Eating Bird Food January 10, 2014 at 6:39 pm

Hi Sarah. Thank you so much for trying the recipe. I’m happy to hear that you enjoyed it and that your husband thought it was tasty as well. I love it when people come back to tell me how the recipe turned out! :)

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Callie February 1, 2014 at 6:54 pm

Could you use an egg white substitute in place of the actual egg?

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Eating Bird Food February 1, 2014 at 8:55 pm

Hi Callie. I haven’t tried it but I think it would work just fine.

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Kelly February 7, 2014 at 7:14 pm

I have been using your recipe for about a year now. I cannot have pizza any other way! I double the recipe and make a nice big giant pizza and my husband and I can polish off almost the whole thing! With healthy toppings and this crust, no way do I feel guilty about having thirds!

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Sydney February 16, 2014 at 10:58 am

Do you think frozen cauliflower would be okay if I drained the excess water? I have a couple bags sitting in my freezer, so I’d love to use those when whipping this up if possible. This looks great, and I can’t wait to make it this week!

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Eating Bird Food February 16, 2014 at 11:02 am

I haven’t tried frozen cauliflower so I’m not 100% sure, but if you do try it, I’d cook the cauliflower then wrap it in a towel to squeeze out all the water. Let me know if you try it!

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Barb February 19, 2014 at 7:54 pm

I am super interested in the vegan pizza you said you will try next! This one sounds great, but I don’t know what I would substitute for the egg. (and I don’t do cheese)
Keep up the great recipes!

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Leo March 2, 2014 at 7:59 pm

For Vegans you could try using Tofu to replace the egg? Add ¼ cup to blender with enough water to smooth it out = 1 egg.

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Erika March 5, 2014 at 11:23 am

Can this be cooked on parchment paper?

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Brittany Mullins March 5, 2014 at 11:52 am

Yes, but I would spray the parchment paper with a non-stick spray to just to be sure it doesn’t stick. :)

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Erika March 5, 2014 at 6:04 pm

OH MY YUM!

This was amazing! It came out just fine on parchment. After I baked it, I slid it off the parchment and onto my pizza pan (it has holes in it) and broiled it like that. It crisped up a little on the bottom that way. I don’t have a pizza stone otherwise I would have used that.

Thank you so much for this great recipe.

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Patty M March 24, 2014 at 2:15 pm

That’s a good idea, about the pizza pan with the holes in it. I made it last night and loved it. Next time I’m not even adding the sauce or cheese, more like a flatbread. I love cauliflower so this works for me. Tonight I’m making cauliflower fried rice.

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Joy Roxborough March 7, 2014 at 9:54 am

This looks so YUMMY! Gonna save it and try it when I can. Thanks!

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Cindy March 10, 2014 at 10:33 pm

I was so excited to try this. It looked amazing. I just didn’t like it and despite actually really liking both raw and cooked cauliflower, the smell and taste were just overwhelmingly cauliflowery. I wanted to love it, but it’s not for me. :(

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cynthia March 31, 2014 at 4:27 pm

I want to try the pizza but my problem is my granddaughter cant have milk. What will happen if I leave out the cheese?

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Brittany Mullins March 31, 2014 at 4:59 pm

Hi Cynthia. I’m working on a dairy-free/vegan version but haven’t posted it yet. I wouldn’t leave out the cheese completey as I don’t think it will turn out properly. You could try using 1 cup Daiya Mozzarella Shreds instead of the regular cheese — Daiya is vegan and dairy free. (http://us.daiyafoods.com/)

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Melissa April 7, 2014 at 9:21 pm

I don’t cook much and don’t care for cauliflower AT ALL, but I just made this recipe (with my own topping modifications) and it was unbelievably delicious!

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Brittany Mullins April 8, 2014 at 9:24 am

Hooray. I’m so happy that you decided to try it even though you’re not a big cauliflower fan. Glad you liked it. :)

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