Make pizza healthy with this low-carb cauliflower pizza crust. You only need 6 ingredients!
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.
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!
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.
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. 🙂
Watch this video to see just how easy it is to whip up this healthy pizza:
Healthy Pizza with a Cauliflower Crust
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
- Pre-heat oven to 400° F.
- 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.
- 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.
- 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.)
- In a bowl combine the cooked cauliflower with all remaining ingredients.
- 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.
- Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- 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.
- 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.
by Brittany Mullins
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.
Overall I LOVE this pizza and make it anytime I’m craving pizza. I hope you all enjoy it as much as I do!
I love cauliflower crust pizza – so good!
Woah – so this entire pizza has only 400 calories?!
You are a caloric magician!
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!
Thanks so much for all the suggestions Amy. We’re excited to explore. 🙂
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!!!
Thanks so much for this recipe. I am obsessed with pizza and this healthy option actually looks better than regular pizza !
This looks amazing! I never tried a cauliflower crust.. I should though because it loks great! 😀
Yes, I would love to see a vegan version of this!
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!
Thank you so much for all the suggestions Jayashree!
I am still dying to try the cauliflower crust. I’m very intrigued but I keep hearing that it’s delicious!
Have to give a vegan version of this a try!!!
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!
Ah-maze-ing!!!! I am nervous, but I will be attempting this recipe.
I’ve seen people use this cauliflower crust quite a lot and I wanna use it soon too! Looks awesome!
Can this be made vegan w/ egg sub?
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.
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!
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. 🙂
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
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.
YES!! You can chop it finely or grate it. Let me know if it works out. 🙂 xoxo
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.
This looks so good! Every time I make cauliflower pizza it turns out mushy and falls apart, I must be doing something wrong!
You have to squeeze all the liquid out of the cauliflower after you cook it.
I have made cauliflower crust but it didn’t turn out well. I will have to try your recipe!!
This looks really good! Let us know if you make a vegan version…would love that recipe! 😀
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!
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!
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!
Let me know if you try it with non-dairy cheese. I think it should work!
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!
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!!
Just made this and it was great! Really making my low carb diet more yummy! Thanks!!
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!
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?
I hope you love the pizza. I got the stone from Pampered Chef – http://astore.amazon.com/eatbirfoo-20/detail/B001F0LYRM It’s awesome!!
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.
Yay! I’m so glad you enjoyed it Melissa. I was skeptical at first too, but it’s really good. 🙂
I made your crust last night. VERY easy and really good. Thanks so much for the recipe.
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
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! 🙂
I have a funny question… do you think that I could make this crust with out cheese?
Angela
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.
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!
Yup!
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… 🙂
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
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!!
My husband and i tried this for lunch it was great. Will definitely try this again with different toppings.
So glad you both liked it Kathy!
Made this last night for dinner and we LOVED it. Great recipe Brittany!
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. 🙂
This recipe looks awesome, I saw that tina used it and I am def going to try it soon!!
Thank you Sara. I hope you love it.
Thanks for the share of your Pizza. Will be trying this out on the kids this weekend.
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!
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!:)
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
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.
Has anyone tried it w/o cheese yet?
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!
Loved it! Been wanting to try a cauliflower crust for ages and finally took the plunge. Thank you for posting this!
So glad that you liked it Tanya!
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.
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
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!!!
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)!
Yum! I haven’t tried Penzey’s Tuscan Sunset blend but it sounds great. I’m glad you enjoyed the pizza. 🙂
Just made this for dinner tonight and it was DELICIOUS!!! thank u for sharing the recipe.
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!!
Loved this recipe! Changed up the toppings and even my veggie fearing spouse loved it!
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.
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. 🙂
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!!!
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)
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!
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.
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 🙂
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
Yay! I’m so glad the pizza came out and you enjoyed it!
Awesome! I’m so glad that it came out well. 🙂
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!!
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:)
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?
I’m not sure if it would work, but you could definitely try it. Let me know if you do end up trying it. 🙂
I riced a ton of cauliflower and keep it in a tupperware for when I want to nuke it and cook some pizza up!
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.
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?
You could try using flax eggs and nutritional yeast. Definitely let me know if you do! 🙂
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 🙂
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!
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 😀
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. 🙂
Hello quick question how much fat do you think the whole pizza had
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
Yay! So glad that you loved it. 🙂
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!
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!
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!
This sounds amazing! Do you think this can work as a crust for mini quiches, made in muffin tins?
Hey,
I want to try this. Would you know of something to use instead of the egg for a vegan?
You can probably use a flax egg. I think it’a 1tbsp of flax to 3 tbsp of water for 1 egg
You could try using flax eggs and nutritional yeast. Definitely let me know if you do!
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!
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!
So glad you liked it Stephanie. Good to know that it can be made with cooked or uncooked cauliflower. 🙂
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
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
Just made this. Looked great, tastes like crap. What a waste of an hour and ingredients.
Sorry you didn’t like it Nicole.
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.
I made this recipe and I am in LOVE!!! Thank you so much for sharing! It came out perfect.
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!
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.
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.
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!
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.
do you have to cool the cauliflower before making dough?
You can let it cool a few minutes but I don’t think it’s absolutely necessary if you’re in a rush.
Just had this for dinner. Delicious!
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.
I’m so glad that you liked it Christine! What brand was the almond cheese? Or did you make it yourself?
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!
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!
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?
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.
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
Hardy…
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.
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. 🙂
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?
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!
I hope you enjoyed it!
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!
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!
If you make a Vegan one please post that recipe! Can’t wait to try it!
Just had pizza without the crust due to the carbs. Now I have this recipe I must try! Thanks a million for sharing 🙂
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!
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. 🙂
Is there a way to make this is if you don’t have or don’t use a microwave?
The recipe doesn’t call for microwaving. 🙂
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.
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!
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
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!
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.
Cant wait to try!!! I am drooling thinking about the hummus! Haven’t even tried yet, but 5 star! LOL
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!
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!
Looks delish, will have to experiment to see how to veganise it.
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! 🙂
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! 🙂
Could you use an egg white substitute in place of the actual egg?
Hi Callie. I haven’t tried it but I think it would work just fine.
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!
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!
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!
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!
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.
Can this be cooked on parchment paper?
Yes, but I would spray the parchment paper with a non-stick spray to just to be sure it doesn’t stick. 🙂
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.
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.
This looks so YUMMY! Gonna save it and try it when I can. Thanks!
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. 🙁
I want to try the pizza but my problem is my granddaughter cant have milk. What will happen if I leave out the cheese?
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/)
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!
Hooray. I’m so happy that you decided to try it even though you’re not a big cauliflower fan. Glad you liked it. 🙂
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
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!
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.
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
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!
gr8 thankx alot
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!
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.
Sorry but what do you mean by BROIL? do you mean boil or bake?
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.
This looks amazing!! I definitely need to take some pointers from here.. never thought to use a food processor I sat grating mine.. like a fool!!
I’ve written a blog post on my version of a cauliflower pizza, it’s no where near to this standard but I’m still learning, it’d be great if anybody wanted to check it out 🙂
http://thatthoughtfulgirl.blogspot.co.uk/2014/09/pizza-with-twist.html
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
Is this pizza bird food?
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…
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. 🙂
Oh yeah, you can chopped veggies in it too. The Vitamix does it all. 🙂
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!
Made it for the first time and loved it!
Yay! So glad that you enjoyed it, Selena.
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
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.
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 ? 🙁