Cauliflower Pizza Crust

Lunch/Dinner

Cauliflower Pizza Crust

By 197 Comments

Make pizza healthy with this low-carb cauliflower pizza crust recipe. Only 6 ingredients and so easy! 

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.

Cauliflower crust pizza on a pizza stone with red sauce and vegetables on top.

WATCH HOW TO MAKE THIS CAULIFLOWER PIZZA 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!

Cauliflower crust pizza on a pizza stone with red sauce and vegetables on top. One quarter of the pizza is cut away.

I honestly can’t remember when or where I first saw the idea for cauliflower pizza crust (probably Pinterest), but I know that it has been done many times before. 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.

Cauliflower crust pizza on a pizza stone with red sauce and vegetables on top. Three pieces of pizza removed from the image.

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. 🙂

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 like using homemade pizza sauce, sautéed onions and peppers, basil and an extra sprinkle of shredded mozzarella. The crust already has cheese so you don’t need much on top. Also keep in mind that the cauliflower pizza 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.

One slice of cauliflower crust pizza with red sauce and vegetables on top. Pizza is on a white plate with a silver fork next to it.

If you make this cauliflower pizza crust recipe be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful!
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Cauliflower Pizza Crust

★★★★★ 5 from 33 reviews
  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2-4
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
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Description

Make pizza healthy with this low-carb cauliflower pizza crust. You only need 6 ingredients!

Ingredients

  • 1/2 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 1/4 to 1/3 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.

Nutrition

  • Serving Size: 1/4 of dough
  • Calories: 118
  • Sugar: 2g
  • Fat: 7g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 10g

Keywords: pizza, cauliflower crust, cauliflower crust pizza, healthy pizza, gluten free pizza, gluten free, low carb, low carb pizza

 

Comments

  3. 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!

    Reply

  4. 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!!!

    ★★★★★

    Reply

  8. 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!

    Reply

  15. 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!

    Reply

  16. 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

    Reply

    • 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.

      Reply

      • You can prepare mashed cauliflower without that equipment, too. Cut into chunks as you would potatoes. Boil till fork tender. Drain. Add the butter, Half & Half, a little light cream cheese, nutmeg salt pepper – whatever you put in your mashed potatoes. Mash with a hand masher. Tastes better than potatoes. Lighter.

        Reply

  21. 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!

    Reply

  23. 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!

    Reply

  26. 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!

    Reply

  27. 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?

    Reply

  28. 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.

    ★★★★★

    Reply

  30. 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

    Reply

    • 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! 🙂

      Reply

    • I haven’t made this recipe, but I’ve made another one without the cheese, and it was fine. I did squeeze out the water though. I like this one, because she doesn’t do that. But, I’m wondering if you don’t squeeze and there’s no chees, whether it will hold together??

      Reply

      • I definitely think cooking the cauliflower to release the liquid and adding the cheese helps hold the crust together. If you’re not using cheese you’d probably need to squeeze the cauli!

        Reply

  32. 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!

    Reply

  33. 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… 🙂

    Reply

  34. 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

    ★★★★★

    Reply

  35. 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!!

    Reply

  38. 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. 🙂

    Reply

  41. 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!

    ★★★★★

    Reply

  42. 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!:)

    Reply

  44. 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.

    ★★★★★

    Reply

  46. 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!

    Reply

  48. 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.

    Reply

    • After grating cauliflower and before adding anything to it put it in a towel and squeeze excess water out. I did this and it came out good

      Reply

  49. 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!!!

    Reply

  50. 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)!

    Reply

  52. 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!!

    Reply

  54. 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.

    Reply

    • 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. 🙂

      Reply

      • 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!!!

        Reply

  55. 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)

    ★★★★★

    Reply

  56. 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!

    Reply

  57. 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.

    Reply

    • 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 🙂

      Reply

  58. 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

    Reply

  59. 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!!

    Reply

  60. 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:)

    Reply

  61. 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?

    ★★★★★

    Reply

  62. 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.

    Reply

  64. 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 🙂

    Reply

  65. 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!

    Reply

  66. 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 😀

    ★★★★★

    Reply

  68. 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

    Reply

  70. 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!

    ★★★★★

    Reply

  71. 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. 😛 I’ll be a little more measured next time. Still, that just goes to show how tasty it was! Thanks for the recipe!

    Reply

  74. 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!

    Reply

      • 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

        Reply

  75. 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

    Reply

  78. 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!

    Reply

  79. 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.

    Reply

  80. 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.

    ★★★★★

    Reply

  81. 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!

    Reply

  84. 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.

    Reply

  85. 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!

    Reply

  86. 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?

    Reply

  87. 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.

    Reply

  88. 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?

    Reply

  89. 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!

    ★★★★★

    Reply

  90. 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!

    Reply

  91. 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!

    Reply

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

    ★★★★★

    Reply

  94. 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!

    Reply

  96. 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.

    ★★★★★

    Reply

  97. 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

    ★★★★★

    Reply

  98. 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!

    ★★★★★

    Reply

  99. 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.

    Reply

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

    ★★★★★

    Reply

  101. 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!

    ★★★★★

    Reply

  102. 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!

    ★★★★★

    Reply

  104. 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! 🙂

    Reply

    • 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! 🙂

      Reply

  106. 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!

    Reply

  107. 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!

    Reply

  108. 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!

    Reply

  109. 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.

    ★★★★★

    Reply

      • 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.

        Reply

        • 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.

          ★★★★★

          Reply

  112. 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. 🙁

    Reply

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

    Reply

    • 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/)

      Reply

  114. 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!

    Reply

  115. Will you please email me the actual recipe for cauliflower crust pizza?
    I can receive the comments but am unable to see the actual recipe.
    Thank you!
    Caroline

    Reply

  116. Question: So the cheese in incorporated into the cauliflower crust…. and doesn’t stick to the foil? I’m just making sure before I try this recipe 🙂 Please let me know. Thank you so much for posting!

    Reply

  117. My husband would like the recipe for Penne Rosa from Noodles & Co. It comes with parmesan crusted chicken as well as an add-on. His new favorite! 🙂

    Looking forward to trying your pizza.

    Reply

  118. Love, love this recipe a winner…I’m not much of a cook and was able to ace this recipe. Thank you for keeping it simple. Taste too good to actually be healthy 😀 I used all organic non-GMO food to make it and it was beyond good…5 Stars. You save me calories and money. Now I have no need to buy Whole food Market Pizzas

    Reply

  119. This pizza is absolutely delicious! I made it just now. It took less than a hour total time. I chopped up the veggies and got my sauce ready while the crust cooked. I used mushrooms, tomatoe, spinach, and ground turkey sausage. I mixed in a bruschetta with my favorite spaghetti sauce. Oh my goodness who would have thought we could eat such a healthy pizza! This is definitely making it into my weekly dinner rotation!

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  121. tried this tonight, i didn’t have mozzarella so i used cheddar which still only came to 70 calories a slice. i burnt it around the edges and it was still softish in the middle but i think thats mainly down to my oven. so easy and so delicious!

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  122. I have used grated zucchini, drained well, patted dry, mixed with egg to stabilize it. That is also delicious. I can’t wait to try the cauliflower now. My mouth can well imagine its goodness, though!!! Thank you for the recipe.

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    • Broiling just means baking at a high temperature. Most ovens have a BROIL setting. If yours doesn’t, here’s a little guide — the presets for broil are usually a low of 400 degrees, medium of 450 degrees and a high 500 degrees.

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  125. I followed the recipe exactly- it turned out mushy and tasting of cauliflower. Had to eat it with a fork. I’m not sure how to assign stars, but I would give it 1 of 5. Will not make again

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  127. If you wring out the cooked cauli”flour” in a clean dish towel or cheese cloth, it helps hold it together better and then ti doesn’t seem to fall apart. You have to make a little more since when you squeeze the water out of it, it ends up being HALF of what you started with but it was so freakin good! I used the crust to make a quiche… and i added 1/4 cup of grated parmesan cheese to the crust which helped hold it together and rid the crust of the cauliflower taste…

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  128. So you put the cauliflower in the vitamix *without* adding water?? If that’s the case, I didn’t realize the vitamix acted as a food processor in that way and I may need to get one. 🙂

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  129. Thanks for a great recipe! I made this for dinner tonight and my wife and I both loved it. While you can tell that the crust is not bread related you can’t tell that it’s cauliflower. I stuck to the recipe and topped it with pepperoni, black olives and mozzarella. It was delicious! If people think that it will be as filling as regular pizza they will be disappointed, so they should make a nice green salad to go with it. Great meal, thanks again!

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  131. I was so happy to find your cauliflower pizza crust recipe. There are others out there but the use of goat cheese was the clincher. I did a little Test Kitchen experiment with the crust. I made one according to your recipe and as I was squeezing the water out of the cauliflower- with all my might!- it occurred to me that roasting the cauliflower rice would add nice toasty flavor and eliminate extra liquid. So with my second cauliflower I followed your recipe except for how to prep the cauliflower “rice” – instead of boiling I spread it on a baking sheet and baked it for about 20min or so at 375 to roast the cauliflower. When it came out of the oven it was nice and dry and smelled delicious. I let it cool. I didn’t squeeze the baked cauliflower before I added egg and goat cheese, salt and herbs and popped it back in the oven. It didn’t need to cook as long as the boiled cauliflower version. I cooked it about 12-15 min. instead of 20mins.

    The verdict, according to hubs, is that the roasted crust tasted more like cauliflower which was both a good thing and bad. He felt the boiled cauliflower crust held up better and though it needed more salt, it wasn’t obvious that it was cauliflower.

    I’d love to hear what you think. We eat roasted whole cauliflower frequently- so I like the roasted cauliflower crust as much as the other. I would suggest squeezing the cauliflower after roasting it. The crust didn’t hold up as well as the one when I followed your recipe.

    Great site! Thanks

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  132. This is unbelievably good. I did add a half teaspoon of cumin to the cauliflower mixture. Topped with a pretty decent heirloom tomato and sauteed mushrooms and onions. Can’t wait until August when the great tomatoes are in. BTW, Trader Joe’s is now selling riced cauliflower so you can cheat and put this together in record time. Thanks so much for the recipe.

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  133. I tried to make it , and it was a fail! The middle of the pie was really soggy and soft , couldn’t life he pizza up & I used greased aluminum foils .. Any tips for next time ? 🙁

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  134. I’m so reluctant to swap gluten filled crust to cauliflower. I did once and it wasn’t a disaster but wasn’t anything that I’d be proud of either. But your one looks so delicious I may give it a try again.

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  135. We love this cauliflower crust recipe!! My husband and I make this at least a couple times a month. You can even buy the riced cauliflower in the freezer section of the grocery store making this a much quicker recipe on a weeknight. We’ve tried numerous different topping ideas and haven’t been unsatisfied with any. Great with Pesto topping too! I can’t help but share the recipe with family and friends.

    ★★★★★

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  136. one thing we have missed while doing a low-carb life style has been pizza! Made this recipe tonight – didn’t expect much but wow!!! What a wonderful surprise! Both my husband and I agreed it was delicious and we’ll make it again soon! I don’t have a food processor so just chopped fine with a knife and it worked just fine. Topped with just peppers and onions and cheese. Delicious!!!!!!!

    ★★★★★

    Reply

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