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How To Make An Unbelievably Delicious Cauliflower Pizza Crust

Cauliflower pizza crust

Cauliflower in a pizza crust? I know, I know… it sounds crazy, right? Before you dismiss the idea, consider the possibility that it might just be so crazy that it actually works! That’s the assumption I was working on when I decided to give these cauliflower pizza crusts a try.

Since No. 2 Son was diagnosed with Celiac Disease a few years ago, pizza has been a rarity around here. It’s one of the biggest sacrifices we’ve had to make with regards to this disease. (That and homemade cinnamon rolls! *sob*)

Cauliflower pizza crust

Which brings me to today’s post. I spotted this recipe some time ago, and while I was intrigued, I’ll admit that I wasn’t convinced it would be successful. I’ve never been happier to admit I was WRONG! Not only was it delicious, but it was also surprisingly pizza-like! Go figure. The much-maligned “stinky” vegetable…turned tasty, gluten-free pizza! It’s a happy day in our house. :-)

And did I mention how SIMPLE it is to make?? Major bonus there! Here’s how to make it:

cauliflower pizza crust

Cauliflower Pizza Crust

Makes one 9″ pizza crust

Ingredients:

  • 1 cup cooked, riced cauliflower (see below)
  • 1 cup shredded mozzarella or Italian blend cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp minced garlic
  • 1/2 tsp kosher salt

cauliflower pizza crust

Ricing and cooking the cauliflower:

Start by ricing and cooking a head of cauliflower. Remove the stems and leaves, and chop the cauliflower into chunks. Place the chunks in your food processor or blender and pulse until it looks like grain. (Do not over-do it on the pulsing or you’ll accidentally puree it!) If you don’t have a food processor or blender, a cheese grater would work just as well. Or, you can now buy “cauliflower crumbles” in the produce section of your grocery store.)

Place the “riced” cauliflower into a microwave safe bowl and microwave for 5 minutes or so. No need to add any extra water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.

cauliflower pizza crust

Making the pizza crust:

Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray (or line a baking sheet with a non-stick silicone baking mat, which is what I did.)

In a medium-sized bowl, stir together 1 cup of your riced and cooked cauliflower, the beaten egg, and the mozzarella. Add oregano, minced garlic and salt, and mix well.

cauliflower pizza crust

Transfer the mixture to your cookie sheet, and pat out into a 9″ round. Bake at 450 degrees for 15 minutes. Remove from oven and let cool. This helps to make the crust more solid.

cauliflower pizza crust

Now you’re ready to make your pizza! To your finished and cooled cauliflower crust, add sauce, cheese, and your toppings of choice.

cauliflower pizza crust

Place your pizza under a broiler at high heat just until cheese is melted (approximately 3-4 minutes.)

Note: You’ll need to precook some kinds of toppings since you are only broiling the pizza for a few minutes. I quickly sautéed some mushrooms and green peppers for mine.

cauliflower pizza crust

The crust turned out so good, that I’m still somewhat stunned! It had a great consistency (I could pick it up with my fingers and eat it just like a regular slice of pizza!) and the flavors were delicious. Hard to beat cheese and garlic in ANY form. :-)

So if you are looking for a low carb and/or gluten-free alternative for pizza crust, or if you just want to try a new tasty variation on traditional pizza, pick up some cauliflower next time you’re in the produce section and take the challenge!

Cauliflower pizza crust

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • Our youngest daughter suggested this one day and I thought; “Gross! Cauliflower pizza? Yuck”! However, curiosity got the best of us and we tried it. OMG!!! It was delicious and Filling! Regular dough pizzas are good but, this version is so healthy and like I said, Filling! I HIGHLY recommend this.

  • I have tried this before because pizza is my weakness when I go low carb. I have made 3 pizzas out of a large head (plain, pepperoni & white), cooked them & then froze the 2 remaining. I have also done it square instead of round & cut it to make pizza sticks (great for dipping). I too was surprised at how much it tasted just like pizza. I recommend everyone to try this recipe.

  • I don’t own a microwave! Any suggestions for cooking the cauliflower?
    i.e. If I put it in the oven how do I know when its done?

    I’m guessing I’m not the only person reading One Good Thing by Jillee, that has opted out of microwaves…

  • Oh, dear! I just used your “printer friendly” button, then hit “Print” when the box popped up, and I have several pages of computer gobble sitting on my printer. You may want to check into that!

    • Hi Lisa! After hitting “printer friendly,” but before hitting “print,” check the box that says “remove images.” This will give you a short, simple printable with no gobble! :-)

  • Just an FYI. If you purchased pre-shredded cheese check the labels. I don’t believe they are gluten free. They are coated so the cheese doesn’t stick together. That’s the advice my niece who has Celiac gave me. Better off shredding your own. Tastes better too.

  • Thanks, Jillee — this sounds tasty and do-able! I have wanted to try something like this, but have never felt like it was worth the trouble. I’ve got some cauliflower, marinara sauce, mozzarella, and pepperoni in the fridge calling my name!

  • Cauliflower pizza is part of the banting lifestyle. Perhaps look for banting recipes to see if you can find some recipes that will help your son. The banting lifestyle is very big here in South Africa.

  • #1. Bev does not understand food as Cheese & eggs are protein. Maybe Bev has some food intolerances or allergies and can’t eat them? Too bad.

    #2. Has anyone made the garbanzo bean pizza crust?. As beans are very good for you I would love to try it. I am making the cauliflower one now.

  • Jillee, Celiac Disease is a real challenge but don’t give up homemade cinnamon rolls! You can find hundreds of gluten free recipes on the internet! I’ve made several and some of them are delicious! I recommend Nicole Hunn at GF on a Shoestring blog for great gluten free recipes! Can’t wait to try your cauliflower recipe! Thanks for sharing! Happy cinnamon roll hunting!

  • Because of my language barrier, I was not completely sure that I understood the base ingredient in a delicious pizza crust looking snack we ate while in Piza Italy. It looked much like your crust, but I did understand it was not bread, but bean! After getting on the train back to Florence, with our group huddled around our yumminess, a fellow passenger explained it was garbanzo beans…..and that made sense. SO, if you’ve gotten brave enough to try the cauliflower, maybe this could be next for a higher protein version!? I’m going to try it myself !

  • Jillie, with your homemade raisins, how do you store them? Just in an airtight container and on in the pantry or in the refrigerator?
    Thanks!
    Can’t wait to eat them. Not on the no sugar, low carb!

  • Thank you so much! I love cauliflower crust pizza and so many recipes that I have tried don’t look as flavorful as this one. I eat low carb and have celiac disease, so this looks like it needs to be on my dinner table tonight! Does it seem to get crispy, Jillee?

    • Click on the green “Print Friendly” button near the bottom, just above the comments. Then at the top is a check box for leaving out the images.

    • Click “printer friendly” (green button towards the bottom of the post), and then check the box that says “remove images.” Then click “print.” :-)

  • You should not be allergic to your foods, may be the cully flower that’s affecting you is GM produce, I will suggest you take some high quality supplements to bring you health back to balance. Also you can wash you veg by using apple cider vinegar or tea spoon distilled vinegar lemon in water to remove pesticide. Thanks to Monsanto who is messing up our foods and the food industry . You must do your bit to care for your health . Organic foods are overrated .because the soil is still depleted of Nutrients . Today the majority of people are affected with gluten intolerance that leads to leaky gut and ceiliac disease . All those are new diseases, give the cully flour pizza a try it’s not on its own it has other ingredients that are beneficial, you could add some non GM corn flour to the mix .

    • Some good ideas here, Amoy, especially about eating clean non-GM veggies. But I wanted to say that the order might be reversed — allergies might not cause leaky gut and celiac. I’m convinced (obviously I have no proof) that my constant childhood stress caused my leaky gut, which caused my food allergies to develop. I’m allergic to wheat (not just gluten), corn, and most other grains, along with several other foods.

      • Leaky gut is caused by a disrupted gut microbiome (caused by antibiotics, vaccines, smoking, stress, alcohol, glyphosate, etc. When you bring back the good gut bacteria/micro biota, your leaky gut will patch itself up again. Remedy: a variety of fermented foods every day, prebiotics/probiotics, raw vegetables, fruits (what nature intended for us from her kitchen). The gut lining is replaced every 3 or for days.

  • I’ve seen the using cauliflower ideas before , but have been hesitant to try them because of the gasiness factor. Usually if it’s baked or steamed for awhile it makes it easier to digest. This may be an option to try for some of our family’s g free members.

  • I am so glad to hear from someone who actually tried this! Not a cauliflower fan on the best day, I’ve turned my nose up. Having had a roux-en-y gastric bypass, however, carbs are not my friends! I, too, am worried about flatulence, though, so I hope you’ll address that question! Thanks.

  • Sounds amazing and perfect for my pizza cravings as a diabetic. However, I don’t use or even have a microwave, so how can I cook the riced cauliflower?

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