Apr 2012
Cauliflower Crust Pizza

I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. Since the cauliflower is mixed with cheese, you mostly taste the cheese instead of the cauliflower, as well as the yummy veggies and meats on top of your pizza.

My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. I figured I would just tell him I was trying a new pizza crust recipe. Well, what do you know, he got home early and caught me mixing up the crust. When he asked what was in the crust, I simply told him “cheese.” Well…the man is obsessed with cheese, so he was immediately smitten with the idea. It wasn’t until after he gobbled down 3/4ths of the pizza that I told him it was made of cauliflower. Even then, he didn’t seem to mind.

So the general conclusion…Healthy, tasty and husband-approved? Winner, winner, chicken pizza dinner!

Cauliflower Crust Pizza
Yields: 1 serving*

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese*
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)

Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

*Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

Directions:
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.

Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.

To make the pizza, preheat the oven to 450 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.

In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.

Baked at 450 degrees F for 15 minutes, until the crust is browned and cooked through the middle.

Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).

Allow the pizza to cool slightly, then cut into slices and serve.

*The original recipe makes 1-9 inch pizza. You can of course, double the recipe, but I recommend sticking to individual sized pizzas. A lot of people have said that the middle doesn’t cook well when you make a large pizza.

Source: Eat. Drink. Smile.

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186 Responses to Cauliflower Crust Pizza

  1. Lisa says:

    You could make cute little mini pizza apps in multiple flavours as well!

  2. This is so awesome! Never thought that was possible :) need to try this

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  4. JoPo says:

    Must you use cheese in the crust? Will it work with just the cauliflower and eggs?

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  6. Emily says:

    Yum, I’m so excited to make this! Do you have to steam the Cauliflower first? Some recipes dont require it.

    • Chrissy says:

      You don’t exactly steam it, but you do cook the riced cauliflower in the microwave for about 6-8 minutes with a little bit of water to soften it up.

      • Meredith says:

        I would prefer not to use microwave, after the studies I’ve seen, so I will steam cauliflower after grating it. I will try this with an egg replacer too. Probably ground flax seed.

  7. Deanne says:

    Any idea of the carb count on this?

    • Chrissy says:

      I just ran the nutrition facts, and for 1 pizza crust (which serves 1-2 people), and it clocks in at 375 calories, 21 grams of fat, 5 carbs, and 40 grams of protein. Most of the fat and calories comes from cheese in the crust, so if you’re looking to cut down on calories, you may be able to scale the cheese back a bit. Hope that helps!

      • BloodFamily says:

        I just showed my husband the pic of your pizza… and he was so happy about all the “gooey” cheese… I know he woldn’t let me scale back. :-)

      • Lauren says:

        I took the cheese down to a bit over 1/4 cup. Then I used about 1/4 cup to sprinkle on top. That cuts down on the calories quite a bit. The pizza didn’t exactly have a “crust” but you could pick up small pieces (we cut it into 8 squares) and eat it. It was very good!

  8. trina says:

    Great idea

  9. nowickcandle says:

    It always amazes me when I hear all the different things we can do with vegetables!! I might have to try this! Thanks for sharing!!

  10. NoWickCandle says:

    It always amazes me all the different things we can do with vegetables! I might have to try this one!!!

  11. redkrate says:

    I like the site, really nice.

  12. redkrate says:

    Really good lookin stuff here. love it.

  13. isha says:

    Thank you for this amazing recipe. Now I have a weekend project for me and my kids for lunch time.

  14. Oh my word, that is so creative! I’m in love with pinterest, find so many great ideas, but this one! Wow! I’m bookmarking this!

  15. Lynn says:

    I think the coolest thing about this recipe is that it is gluten-free! For those with a gluten allergy pizza is a big no-no. Can’t wait to try this for a friend of mine!

  16. Wow, sounds D-licious! I wouldn’t mind the cauliflower flavor at all!

  17. Alexis says:

    As a person who had to stop eatting pizza over the crust [dough/bread makes me ill =(] i cant thank you enough i need to try this!

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  19. So great to have a low-carb pizza I could enjoy! It looks cheesy and crunchy great! Thanks!

  20. Nicole, RD says:

    Little white lies are the best ;) I’m glad to hear a rave about this pizza. Now I’m intrigued…. :)

  21. This looks amazing! I am going to have to try this out!

  22. Pinks says:

    Is it possible to substitute the egg with something else?

    • Chrissy says:

      I’m not sure…the egg works as a binder, and holds everything together. Perhaps a little olive oil? Sorry, I don’t have a great answer for you…if you find something that works, please let me know!

    • BloodFamily says:

      I just did some “googling” for something to use instead of egg for binding in recipes, check this page (http://vegweb.com/index.php?topic=7678.0) out… scroll down to specfically the soy/starch area. It seems you can use many diff ingredients to act as a binding agent rather than egg.

    • Michelle says:

      I haven’t tried it in this recipe, but I would think you could use a flax “egg” substitute – It is made from 1T flax meal + 3T water! Here’s a tutorial that should get good results (not my site, but really explains the details / pitfalls well): http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/

      • Kalie says:

        I actually tried this the other day and it tasted great, but I cooked the pizza on parchment paper and it didn’t allow the crust to get crispy on the bottom like a thin crust pizza would normally do. I would suggest cooking on a pizza / cookie pan and put some oil down and cook the crust for about 10 minutes and then put your toppings on. I will try that next time I make with the flax subsitute.

  23. Alexis says:

    Tried and tasted fab i reduced the cheese amount as i did wanna cut down the calories and it still worked out i need to thin it out though but even when made thicker then it should have mean (my mistake) it still was yummie =] thanks again

    • Chrissy says:

      Great to know that it works with less cheese! I didn’t realize the calorie count on it until I calculated it out. Next time I will try making it with less cheese to save some calories. Thanks!!

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  26. Considering my son just asked me today for cauliflower, because he’s now addicted to vege tales, I am going to try this on him. Pizza and cauliflower….sounds good to me. Thanks for sharing.

  27. Dylan says:

    Would only egg whites works in this or does it need the whole egg?

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  30. BloodFamily says:

    This sounds AMAZING!!! Cauliflower will be coming into season here shortly and this is DEF a meal we are going to try!!! What is awesome about it, is that if you live somewhere you can grow cauliflower… you can make your own cheese and buy local eggs… this can be a TRUE homemade meal!! Awesome!! I am not a member of pinterest yet, but perhaps this is something I should look into, esp if awesome meals like this are coming off of it! Thanks for sharing this great idea!! I’ll reblog this in the future when we make it!!

  31. BloodFamily says:

    Reblogged this on mealsfromthemarket and commented:
    This looks AMAZING and I hope we can give this a go! If anyone tries this before we do PLEASE let us all know how it turns out!!! (I might even email this to my mom, she is always looking at carbs!)

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  33. Kainui says:

    this is really good! I don’t know if it came out juicy because of the cauliflower or the olive oil…

  34. eve says:

    I just found this recipe from Stumpleupon. Looks great and I cannot wait to try it. We are not low carb eaters but we do like to eat lots of veggies and we do like cauliflower. When I find a recipe that is fairly different than what we are used to, I like to name it something else. Meaning I won’t tell my husband this is pizza as that sets up a taste expectation. Not sure what to rename this though! Thanks for a creative recipe.

    • Chrissy says:

      I do the same thing with my husband. I just told him the crust was made from cheese…and he was all over that idea! It wasn’t until AFTER he ate it that I told him there was cauliflower in it. :)

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  36. forageporage says:

    I’m crying! Honest, there’s tears on my cheeks! I can have pizza! Gluten Free Pizza, I’m saved! Thank you, thank you, thank you!

  37. Ed says:

    This should be good and healthy for people, I’ll give it a go!

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  39. Pippa says:

    This is an awesome idea – I actually love cauliflower. And of course, pizza ;)

  40. Luc says:

    Yeah….no carbs but lots of cheese. Dream on….

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  42. Dave Bohr says:

    Well done! looks tasty!

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  46. Derek says:

    Some search results for egg substitutes:

    2 tbsp cornstarch = 1 egg
    2 tbsp arrowroot flour = 1 egg
    2 tbsp potato starch = 1 egg
    1 heaping tbsp soy powder + 2 tbsp water = 1 egg
    1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
    1 banana = 1 egg in cakes.
    1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

  47. Pingback: Cauliflower Crust Pizza « Stick a Fork in It | Gainer's Brain

  48. Donna says:

    I’ll start by saying that making this crust was time consuming! On the positive side (so you’ll ignore my whining), there’s enough steamed cauliflower for at least 2 more pizza crusts. The one thing I learned is that I need to “wring out” any moisture in the cauliflower after steaming and before mixing with the cheese, etc. There was too much moisture to get a really crisp crust. BUT the taste was great and this pizza overall was very satisfying. I really didn’t notice a cauliflower taste at all. I think loading it up with veggies (mushrooms, etc) really helped put it over the top. I will definitely make this again! I’m thinking of making the extra crusts with the leftover cauli today and freezing it (without the toppings) for future use. That would make this pizza oven ready in no time!

    • Chrissy says:

      Thanks for your feedback! It does take a little bit to rice the cauliflower, but after that I didn’t think it took to long to make. I didn’t have any problems with my caulifower being to wet, but that probably just had to do with how fresh the caulifower was. (Mine sat in the fridge for about a week before I made the pizzas.) Thanks again for letting me know how you liked it, and if you freeze some, let me know how they taste from the freezer. :)

  49. Reblogged this on Energy's Soul Mission and commented:
    Doesn’t this sound yummy!!! I plan on trying it by weeks end!

  50. Dissie says:

    How would I go about cooking the cauliflour if I don’t have a microwave?

    • Chrissy says:

      I’ve never tried it, but I’ve read that you can steam the cauliflower florets on the stove, and then you can mash the cauliflower. It will be more of a puree, but it should still work ok.

  51. ashazenzi says:

    on girls night in we’re making this! thanks!

  52. localsugarhawaii says:

    OH, I must try this!!!

  53. I tried this recipe for cauliflower-crust pizza and it turned out wonderfully! Thank you so much!! My hubby and children loved it also!

  54. Ambika says:

    Wow!! This looks crazy delicious!!

  55. stephanie nobles says:

    OMG! I am so going to have to try this! I have a “Picky” eater! He HATES vegetables!!! I’m not going to say a word! And see if he eates it! Thanks for the idea!!!

  56. I’m intrigued. I normally am not a fan of cooked veggies and never cauliflower, but in the interest of being healthy I may try it.

  57. Lee Devine says:

    Reblogged this on Lee Devine and commented:
    In my efforts to find gluten free food I came across this as I was using stumbleupon.com (which by the way is fun and addictive) I am going to try this soon, I will let you all know how it came out.

  58. Vicki says:

    I made this today – thanks so much for this recipe. I HATE cauliflower, and this pizza was so good, I’ll be making it many more times. Mine stuck to the foil much more than I’d like – next time, I’ll be smart enough to make it in my Orgreenics pan, and it should slide right out. Thanks again – Vicki

  59. Cauliflower Crust Pizza. IT’S A WINNER. And.. cauliflower pancakes.. using one 1 egg to 1 c. of caulifower.. add a little onion.. use your imagination. Parmesean works as a binder.. watch they do not burn. :}

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  63. this is in no way a healthier pizza than a regular pizza. for the whole pizza this would come out to about 815 calories with loads of sodium and saturated fat and very high in cholesterol. for a healthier pizza try a whole wheat thin crust, blend veggies into the sauce, sprinkle low fat cheese and load on the veggies.

    • Stacie says:

      Not trying to start an argument, but for diabetics and gluten/celiac intolerants, this is a MUCH healthier version. And think about it, its HOMEMADE, so for me, I would leave the sauce off anyway (Im allergic to the sauce) most likely put on a bit of alfredo sauce for the woman I home health for, her brother just a regular sauce with some veggies on it, and pile it high with meat and cheese for her husband, because he is about 95% healthy (no major problems).
      And also, who is going to eat a WHOLE pizza?? (yes, I know, many can, but be honest with ourselves here), if you worry about your health, and are watching carbs and calories, this is actually MUCH healthier than even a whole wheat thin crust, which has 40 carbs PER SLICE……this has 5 carbs per slice…….yep, works for me.

      • This is an individual sized pizza so most likely people will be eating a few slices. it’s not like it’s an extra large at dominoes. secondly there are much healthier crusts for people with gluten/wheat allergies. thirdly, this is most definitely not a healthier alternative for diabetics. And finally, people worry too much about carbs and not enough about their sodium, bad fats, and what good calories are and what bad calories are. Homemade doesn’t mean healthier. This looks great. But it’s not healthier. It’s most definitely a splurge for a cheat day.

        • Delo says:

          How can this not be healthier for a diabetic? Even wheat crust can pack on the carbs but not this crust. Depending on what you pile on it may make it not so healthy so stick with vegetables.

  64. natalie says:

    do you know how to make this without pizza sauce? can i just use cheese?

  65. Kaitlyn says:

    Can I just top it with cheese and no pizza sauce?

  66. Jacquie says:

    I’m all for it..except the microwave part..do you think steaming the cauliflower would be equilivalent? hope so

  67. Brandy says:

    Anyone have an alternative to microwaving? I don’t have a microwave but I really want to try this recipe out!

    • Chrissy says:

      I have read that you can steam cauliflower as you normally would on the stove, then mash it up. The crust will be a bit more soft, but it still should work. Let me know if you try it! :)

  68. Shonnie says:

    Reblogged this on Diary of an Angry Fat Woman and commented:
    I am so gonna try this … after the May Challenge with Grumpster! This here pizza crust is a gonna be MINE! :D

  69. Shonnie says:

    I saw this on Be Fit and Fab Health & Fitness FaceBook page … had to come check it out and of course I reblogged it so I could find it when I can eat it. So gonna be following you! :D

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  75. Jill says:

    How unusual, haven’t hear of using cauliflower like this before. My family and I are big pizza fans but definitely in need of healthier alternatives, can’t wait to try it!

  76. Arabiancoffees says:

    I take it this would be good for celiac (wheat intolerant) sufferes too?

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  78. Courtney says:

    I have celiac disease and diabetes–this recipe is pretty much heaven sent. Thank you!

  79. Ali says:

    It looks like you were really able to get yours crispy, what’s the secret???? Have you tried this on a pizza stone?????

    • Chrissy says:

      I cooked it on the top rack so it was close to the heat, so that may have helped. I haven’t tried a pizza stone, but if you do, let me know how it works! :)

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  82. Trisha says:

    I plan on making this one day next week. I think I will use 9″ cake pans in lieu of baking sheet.

  83. Debbie says:

    I tried this recipe and the crust stuck so bad to my pan. I even sprayed it. I did use permesean instead of mozz. do you think that made a difference. I looked through the comments and no one else seemed to have this problem.

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  86. Emily says:

    This looks delicious! I am going to take the advice of many and cut the cheese down to reduce some calories. I would use a lower fat cheese, and for the toppings, you could just use some homemade garlic oil and sliced tomato with some dried (or fresh) herbs!

  87. Carla says:

    So, I am not a califlower eater, but I am a pizza person. The thing is this, I didn’t have any pizza sauce or mozzarela cheese. I used enchilada sauce and jack cheese. It taste like cheese enchiladas. It was very tastey. Iwill be trying it again soon different ways. Thanks!

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  89. Melissa says:

    Can you help me with two things?

    1. When you say 1 cup cooked, riced cauliflower, do you mean measured before you cook, or after you cook? I’m not sure if cauliflower is a bit smaller after you cook it in the microwave?

    2. If we cook the cauliflower crusts in the afternoon, so it can easily be put together in evening for dinner, how would you suggest storing it? On counter wrapped in plastic or big ziploc bag? Or in fridge?

    Thanks! I’m SO excited to try this tomorrow!

    • Chrissy says:

      Measure the cauliflower before you cook it. I would probably keep the crust in the fridge, then top with your toppings and bake. Hope you enjoy it! :)

  90. Kim says:

    I just made this for dinner this evening and all I can say is OMGosh!!! This is thee most fabulous pizza crust! I did change it up a bit based on what i had in my own cupboards and was delighted with the outcomes, especially since my husband and two boys who rarely eat veggies without complaining went NUTS over it!! Everyone said it was the best pizza crust ever!! The changes I made were in the seasonings and oil. Instead of just regular olive oil on the pan and ontop of the crust, I used basting oil (it’s the Wegman’s brand if you have that store in your area) which was seasoned with garlic and oregano. I also added in a pizza seasoning mix to the cauliflower crust and it gave it such an awesome flavor!!!. Wonderful! This will probably become our weekly Friday pizza recipe!

  91. Kim says:

    Oh! One other thing…I just used leftover cauliflower from dinner last night. My blender broke and I don’t have a food processor so I just mashed the cauliflower with a fork and it still turned out great!

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  94. Melody says:

    I tried this recipe JUST right now. The crust was way too soft, it didnt get crispy at all :( I don’t know what I did wrong. The taste was great though and we were fine eating it with forks!

    • Chrissy says:

      Maybe next try squeezing the caulflower out and “dry” it a little bit. If it’s too wet it won’t brown nicely. Glad you enjoyed it anyways!

  95. Joan hickok says:

    I was a bit sceptic when I read about this pizza but I figured I would try it anyway,boy was
    I surprised ,it was delicious.I made no changes from your recipe and will definitely make
    again.

  96. Jason says:

    Wow that looks delicious. Keep up the good work!

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  99. Denise says:

    I love this recipe. I can’t eat wheat or flour of any kind. It had been over four years since I had pizza. My tastebuds are very happy!I separate the cauliflower into florets and steam for 7 minutes on top of the stove in a covered pan with one of those metal folding steamer baskets. When cool enough to handle, I grate the cauliflower just like you would grate the cheese. I use the lower amount of cheese and it turns out great. I also add a little basil and use fresh garlic. For toppings I like sauteed diced onions and sweet peppers, more garlic, and sliced olives. Yum.

    I’m going to try it with enchilada sauce and jack cheese, that sounds good, too.

  100. Marie says:

    This was delicious! I actually only used 1/4 cup reduced fat mozzarella cheese and 1/4 cup fat free parmesan cheese in the crust . That took down the calories ALOT! I also used 3 tablespoons of egg whites instead of the egg. On top, I used low cal sauce, FF Parmesan, and LF mozzerella. This pizza turned out awesome! If I didn’t already know, cauliflower would have been about the last thing I would have guessed it was made from. It didn’t taste like it at all. It was awesome and I am gonna make it again tomorrow!

  101. Terri says:

    Thank you so much for posting this recipe. I am trying to follow a low carb, primal type eating plan and this was something that appealed to me. I followed your recipe with the following changes: I used a whole medium head of cauliflower, I used 2 whole eggs, and one cup of mozeralla cheese and about 1/4 cup fresh grated parm. I used 2 tsp. dried oregano, a little dried basil and some black pepper. Basically, I doubled the recipe here and made 2 – 9″ pizzas. I shredded the cauliflower in the food processor, I cooked it covered in the microwave for 3 minutes, stirred it and then cook 3 minutes longer. I then let it sit for one minute with the lid on. Then I put it in a colander and let it cool down. Before making the “crust” the used a flour sack kitchen towel and in three batches I literally wrung as much water out of the cauliflower as I could. I was thrilled with the results and will make this again and again. The pizza held together amazingly well, you could pick it up and eat it with your hands just like real pizza!!! The crust really didn’t have a lot of flavor on its own – but with the pizza toppings it was fantastic. I topped this first experiment with red pizza sauce (which I made), mozerella cheese, sliced mushrooms, olives, red pepper and pepperoni. I cannot wait to continue making this pizza and try different toppings. Make this pizza – you won’t be disappointed. Thank you so much for your insight and sharing this recipe.

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  104. Amanda says:

    I think it should be noted that you do NOT have to cook the cauliflower at all. And I find that you actually get a better texture out of it if you do not. :)

  105. Sarah says:

    I LOVE CAULIFLOWER CRUST PIZZA! Recently blogged about it myself! I do not add water before microwaving and usually have to squeeze out a TON of liquid before making the crust or else my crust never gets crunchy. But, you add water and do not squeeze out any liquid? How does your crust get crispy? IT LOOKS SO DELICIOUS I WANT IT RIGHT NOW! Thanks!

    • Chrissy says:

      Thanks! I added a little water because the first time I made it, the cauliflower actually burned in the microwave because it was so dry! Perhaps I had an especially dry cauliflower? I definetly think that helped get the crust crispy too!

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  108. Christina says:

    I Just made this for dinner tonight, the taste was amazing, but I have 2 questions
    1. Do I measure one cup of the cauliflower then microwave it, or am i measuring one cup of the already cooked cauliflower.
    I feel like I did this wrong, I cooked the cauliflower first then measured one cup. I know the cauliflower shrinks when you cook it, so I just want to be clear for the next time I make this, do I measure one cup of raw or cooked Cauliflower.
    2. I used foil on a pizza pan with holes in the bottom and i sprayed it lightly with pam spray. unfortunately the edges were getting burned and the center and underneath seemed raw. and even worse it all stuck to the pan!! What could I do next time to prevent this?

    Over all i loved it (despite my mistakes) the texture of the crust reminded me of polenta! thanks so much for this post, i love it!

    • Chrissy says:

      I measure it raw, but it shouldn’t make too much of a difference. As far as the pizza sticking to the pan, I sprayed a cookie sheet lightly with cooking spray and cooked it on there, and it didn’t stick. Glad you liked it!

    • Tina says:

      Christina,
      Try greasing some parchment paper (which can be bought on the same aisle as the foils and wraps) with some butter or coconut oil and setting that on a cookie sheet. Then, spread out your crust “dough” on the greased parchment paper. That should take care of sticking issues and help everything cook more evenly.

      I don’t think measuring cooked vs. raw makes a difference. I accidentally steamed the cauliflower first before ricing it in the food processor so I just measured it out after it came out of the processor and everything came out fine. Hope that helps!

  109. Kate says:

    I have made this twice and LOVE it! My kids, husband and parents all love it. The only problem I am having is that it becomes mushy after I add sauce and toppings. So we have to eat it with a fork. Is there a way to make it keep together better? Has anyone else had this problem??

  110. Tina says:

    This was great. I’ve made low carb/no grain pizza crusts from coconut flour, flax seed, and spinach/egg, and this cauliflower crust is the best one so far. The flavor didn’t compete with the toppings and it was pretty easy for me to make. I LOVE getting another serving or two of veggies in my dinner! I cooked it for 15-20 minutes and, next time, I will probably cook it a little longer to make sure it’s as firm as possible. Also, I greased a sheet of parchment paper with some grassfed butter and put that down on the cookie sheet. That made the pizza come up from the paper without any sticking issues. Thank you for the recipe!

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  112. Catherine says:

    I just made this and it was excellent!!! Everyone loved it! Thanks for the great recipe.

  113. Chanie says:

    Can I use frozen cauliflower?

    • Chrissy says:

      I’m not sure, I’ve never tried it. I could imagine it would work ok, just be sure to squeeze out any excess water so the cauliflower isn’t too wet. Let me know how it works!

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  115. Lyn says:

    This pizza crust is awesome!!! I’m watching my carbs (pre-diabetic) and it was absolutely the best. Even my husband loved it and he was willing, but skeptical about eating it. I didn’t put any water in it when I nuked it, but it was for 6 minutes. Thank you for the recipe and the posts were helpful too

  116. Caitlin says:

    I have a question for you: do you think I could pre-make a few crusts and freeze them? I know you can do this with whole-wheat crust and it turns out okay, but I’m not sure with the cauliflower and the cheese and all…

  117. Pam says:

    I just made this, but mine didn’t really come out as a “crust” it wasn’t firm…Any suggestions??

    • Chrissy says:

      The cauliflower might have been too “wet”, you want it to be on the dryer side so it gets crispy. However, the middle doesn’t seem to get as crispy as the outside does. Hope that helps!

  118. Nathalie says:

    Made this for the kids yesterday, BIG instant success. I managed to salvage a small (tiny to be exact) bit so my husband can taste it when he’s back. The only thing I changed to the crust is I added 1 tablespoon of flax meal because I thought the mix was a little too wet. Turned out just great. I topped it with roasted onions, garlic, peppers and mushroom.

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  122. Hallie Ann says:

    Made this tonight – and I absolutely loved it! Rest of the family liked it, but said they could still taste the cauliflower (I love cauliflower, so it didn’t even phase me). A little on the messy side and somewhat labor intensive, but I would do this again. Thanks!

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  126. Kirsten says:

    I made this last night and it was amazing!!!! I cut out about half the cheese and it was awesome……not that i worry about fat or calories when Im low carbing but to some that info may be useful. Thank you fro sharing this!

  127. Holly says:

    Whoa – HUGE failure! not sure what happened but there was SO MUCH moisture in the dough it never actually cooked at all. I just scraped it down the drain. :( I had a backup real pizza in the freezer.

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  129. Ahsh says:

    I love this recipe. My only issue is that I can never get the crust to actually crust. Only the ends get crispy. The rest might well be a casserole. How do I get it to actually get crispy all over? (The casserole is still great tasting)

    • Chrissy says:

      I haven’t had a ton of luck getting the middle to get crispy, making individual pizzas definitely helps instead of 1 large one, and sometimes sticking it under the broiler helps.

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  131. Elizabeth says:

    Just made it and it’s DELICIOUS!!!! I put my riced/food processed cauliflower in a cloth napkin and twisted/squeezed out the liquid. (Wear gloves if you do this when its hot out of the micro) I think this makes all the diff when it comes to how crispy it turns out.
    Thanks so much for the recipe!

  132. Kathy Middaugh says:

    I just made this. for the first time. It was great! I did not add water when I put the cauliflower in the microwave, just covered it tightly with plastic wrap. I have a “cook fresh vegetable” button and just used it’s timing. Squeeze out as much water as possible afterwards, I just used a cotton towel. Next time I am going to try it with a garlic ranch sauce.

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