Cauliflower Pizza Crust

Hello blog world! It’s been a bit. I recently started a new job and well, just haven’t had time to write between that and the millions of weddings I’ve been attending this summer šŸ™‚ I’m working on a back-log of recipes and hope to start-up a regular posting schedule again soon. Now onto the good stuff!

I feel like I’m a little late to the cauliflower pizza crust game. It’s been plastered all over pinterest and other low-carb food blogs and I wanted to give it a try. I was really surprised at how good it was. Certainly, it is nowhere near the same as having a greasy, delicious and doughy crust, but if you are watching your carbs, it’s certainly a good option. Give it a try, and let me know what you think!

Cauliflower Crust Pizza (makes roughly one 10-12 inch crust)


1 cup cooked, riced* cauliflower
1/4-1/2 cup shredded mozzarella (I honestly felt overwhelmed by the amount of cheese in the crust and as a topping, so go sparingly on either the topping or the crust)
1 egg, beaten
1 tsp Italian seasoning
1 tsp minced garlic
1/2 tsp salt
Olive oil (optional)

Pizza sauce
Mozzarella cheese, shredded
Toppings of your choice


1. Place the riced cauliflower inĀ a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through. (I forgot to do this step and it still turned out fine. I ended up having to heat up the riced cauliflower with the cheese in it… don’t ask šŸ˜‰ )

2. Preheat the oven to 450 degrees F. Place a piece of parchment paper on a cookie sheet.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg together. Add the oregano, garlic, and salt. Transfer to the cookie sheet, and shape into a 10-inch circle. Brush the crust with olive oil to help it brown in the oven

4. Baked for 15 minutes, until the crust is browned and cooked through the middle

5. Remove the crust from the oven, add your sauce and toppings. (I used sausage and made sure to pre-cook it so it would be warm.) Place under a broiler at high heat for 3-4 minutes (or until cheese is bubbly)

6. Remove, cool, slice and serve. You’ll probably need a fork and knife for this one!

*To rice your cauliflower, take 1/2 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/quinoa.


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