Cauliflower Crust Pizza

Trying to cut a few carbs from my diet, and trying to figure out a way to use up some cauliflower I had in my fridge, I thought I’d give cauliflower crust pizza a whirl.


Overall, I’d say it was a good substitute, but, great, crispy, crusty pizza it was not.

I found a recipe online and made a few changes. Here’s how I made it:

1/2 of a cauliflower head
1 egg
1 cup of shredded cheese (I did half mozzarella and half Swiss)
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon mined onion spice
pinch of salt

Start by putting the cauliflower pieces in a food processor. Then, microwave those chopped up bits for 8 minutes until they are soft.

Add the rest of the ingredients to the cauliflower bowl and stir. Form a circle from the mixture and place onto a non-stick pizza stone or pizza pan (you can use cooking spray).


Bake the crust at 450 degrees just until it starts getting a little bit darker in color, about 15 minutes.

Take the crust out of the oven, turn the oven to broil, and start adding you ingredients to the pizza. Keep in mind that the pizza will not bake, as it normally does, so your ingredients will need to be already cooked.

We used sauteed mushrooms and green pepper, olives, and fresh mozzarella cheese (cut into wedges and left on a counter to dry out for an hour or so to prevent excess water on the pizza).


Put the prepared pizza back in the oven and let it broil until the toppings are melted/warm. Serve immediately.


Some stray observations:
 – The pizza crust is small. I thought we would get a bigger pizza out of it. Definitely make two of these to serve more than one person, unless you plan on having a big side salad or something to serve with it.
 – I thought this would taste pizza crust-like. It doesn’t really, but it doesn’t taste like cauliflower either.
 – You won’t get the satisfying crispiness you will with a regular pizza.
 – This does taste fresh, and it won’t leave you in a pizza coma. The crust is a lot lighter than regular pizza crust.

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