Cauliflower Crust Pizza

March 20, 2012

Don’t turn up your nose!!! You have to try this if you love pizza ,,and even if you don’t care for cauliflower you are going to love this.Low carb and missing pizza? This is for you too… another recipe from pinterest, combined with a recipe posted in a group I am in, along with my own tips to make sure “you” get it right the first time… My son said he liked it more than “real” pizza”, and at 13, I would say that is the best review one can get.I do apologize in advance for not having all the pics I normally have. We were leaving to take my daughter back  to  college,and I wanted to make this for her before she left again for school.I was in a bit of a rush, but hopefully you can follow along.

  • 1 medium cauliflower,grated
  • 1 large egg plus one egg white,beaten well
  • 1 C. shredded cheese,I used sharp cheddar this time ( I like to coordinate with the topping I am using)
  • 1 clove garlic,minced
  • 1 T. minced DRIED onion (no fresh- too much water)
  • 2 t. dried oregano
  • pepper to your liking
  • pinch cayenne (optional)


  • 3/4 C. any sauce
  • 3/4 C shredded cheese
  • 10 olives,1/2 C mushrooms,sauted, diced tomatos, again anything,just like a regular pizza

Pre-heat oven to 450 degrees and make sure rack is in the middle. Clean cauliflower and dry well.Cut in quarters.This will break into florets. If you use a prcessor,size does not matter. I grated it by hand- just as easy, and no worries of over processing. You do not want mush.It should look like grains of rice.

Microwave for about 8 minutes. While cooling stir the cauliflower so it dries instead of steaming more. You can lie it on a paper towel,but I find  this messy. Spreading it out on a cookie sheet and baking it for about 3 minutes in the pre heated oven is the best method. Many recipes tell you to use the cauliflower raw. Don’t! There is just too much moisture in it and you will be disappointed. Once cooled add your beaten eggs,cheese and seasonings.I use my hands.

Line a stone with parchement.You can lightly oil it too, and sprinkle some cornmeal on is as well if you like. A rectangle cookie sheet it fine too for square slices. The art of cooking is to never get locked into one mode. Drop the “dough” in the center of the pan, and using your fingers  form the crust. Try to get it as even as possible,and make sure there are no little gaps in it.

Bake until very brown and crusty. Due to my rushing I neglected to take a pic of the baked pie before I added the toppings(Crust right out of the oven pic added 4-22-12,,it was a little thinner but still needed 20 minutes))..Checked at 15 minutes this went to  20 minutes before I felt like it was firm enough to hold the topping. Worst case scenario is you eat it with a fork! No big deal.But if cooked  long enough and not overloaded with toppings, you should be able to pick this up like a regular slice of pizza. I highly recommend keeping an eye on it in the last 5 minutes.Add sauce and toppings as soon as pie comes out of oven.

Put back in the oven for 5 minutes,or you can broil  until cheese is bubbly. I however tend to burn things under the broiler, so I use the baking method.Cut in 8 slices..very filling…

Does this not look like the real deal?


One comment

  1. This looks so yummy!!!!!

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