Cauliflower Crust Pizza is the best invention ever. Yes, you heard that right… pizza crust made out of cauliflower. It’s (shockingly) good!
You can top cauliflower crust with any pizza toppings you’d like. I topped this one Hawaiian style. This pizza is incredibly simple to make!
These days you can buy “cauliflower crumbles” in your market’s produce section. If you can’t locate the crumbles, it’s easy enough to make your own.
How to make cauliflower crumbles:
Just use a cheese grater to “grate” your cauliflower into very small pieces. You can grate a whole large head of cauliflower and make two 9-inch pizzas.
Microwave those cauliflower crumbles for 8 minutes. No water or anything needed. Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. See the recipe below for how to proceed if you do not have a microwave.
Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I use mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)
Shape it into a 9 to 12-inch round. Bake the crust. Top it with desired sauce and toppings.
I went so simple and just used Classico Tomato Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite).
All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings.
That is all! The pizza can be cut into 6 slices. You’ll probably want to eat three slices to make it a complete meal. If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post.
You should be able to make two pizzas from one large head of cauliflower. Everyone in my house really love this pizza crust and agrees that you can’t tell at all that the crust is made out of cauliflower. It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either. You’ll have to try it out for yourself and let me know what you think! Thanks to this Cauliflower Pizza Crust post for inspiring me to make this myself and share it with my readers!
More pizza topping ideas:
- Marinara or pizza sauce with your favorite toppings
- Pesto with thin sliced tomato and fresh mozzarella
- Alfredo with sausage, mushrooms, Provolone & Asiago cheese
- Barbecue sauce with shredded chicken, green onions and smoked gouda
Here are a few more recipes featuring cauliflower:
- Cauliflower Tortillas
- Easy Cheesy Cauliflower Breadsticks
- Cauliflower Mashed Potatoes
- Cheesy Baked Cauliflower Tots
- Cauliflower Rice
Cauliflower Crust Hawaiian Pizza
Ingredients
CAULIFLOWER CRUST:
- 2 + cups cauliflower crumbles (alternately, you can use a box grater to grate a cauliflower head)
- 1 large egg
- 1 cup finely shredded mozzarella cheese (or try another kind)
- 1 teaspoon dried oregano
- ½ teaspoon dried minced (or fresh) garlic
- ½ teaspoon onion salt
TOPPINGS:
- ½ cup pizza sauce or tomato-basil marinara sauce
- ½ cup finely shredded mozzarella cheese
- 3 slices Canadian bacon, cut into strips
- ½ cup pineapple tidbits
Instructions
PREPARE THE CAULIFLOWER CRUST:
- Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.
- Preheat the oven to 450℉. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
- In a medium bowl, mix the cauliflower crumbles (about 1½ cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
PREPARE THE PIZZA:
- Spread the sauce on top of the baked crust, leaving a ½-inch border around the edge. Sprinkle ¼ cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top.
- Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. *This pizza is best served on a plate with a fork.
Notes
- For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
- *Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda - If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of sauce and Canadian bacon that are known to be GF,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long do you bake the crust for before adding the toppings?
It’s in the recipe… 15 minutes.
I absolutely love this pizza! I had the same problem several other posters did my first time…mushy in the middle crust. Second time I made it… Made it thinner and cooked it on the bottom rack closer to the heat. Came out perfect! Also I added a lot of minced garlic to my crust. I happen to love garlic and it helped add more flavor. For the sticking problem… Silicon pad helps. I made it both ways. But it’s crisper if you cook directly on the pizza pan.
This was a great recipe but I found the crust to be very soft even after cooking it for 20minutes. Maybe something else is needed to stiffing the crust some more? Like a couple TBSP’s of wheat breadcrumbs? I dont know, just a thought.
Haha this was such a treat! Thanks so very much! After I baked the crust I added tomato sauce, tiny bit cheese, finely chopped onion,red cabbage,carrots,spinach leaves,and broccoli and then broiled it. WOW such a wonderful pizza. Gotta go tell all my friends have to make this fun, healthy pizza.
Great recipe. I just made it and it was delicious!
Cholesterol Warning – Watch the cholesterol on this one. With all the cheese and the egg you’re looking at 300-400mg of cholesterol per pizza. For a lower cholesterol version, I suggest using only egg whites (instead of a whole egg). I made the substitution and it tasted exactly the same!
And a little lower in fat too! Thanks for the tip!
Everyone was asking about a sub for cheese…I had a idea..First off the cheese binds the cauliflower together to make the crust hold up. If you are concerned about eating too much cheese just make the pizza as the recipie says but dont put cheese as a topping. I promise it is very delicious. Or if you need a cheese free way altogether topping and crust then i would suggest making a whole wheat dough and cauli rice dough and use 1/4 wheat dough with 3/4 caulirice.. Im thinking this combination might make it stick however i havent tried it out yet. 🙂
This turned out really well! I was skeptical, but it was absolutely worth the effort.
I have tried this recipe twice. We love it. The first time I used a round pizza pan (with holes) and the crust was great but left my oven a mess. Second time I used a nonstick jelly roll pan and the crust didn’t seem crisp enough. Has anyone used a baking stone for the crust? I’m wanting to try that next time to keep my crust crispy. Definitely have to have the topping pre-cooked as the broiling time is not enough to cook them. Great recipe!!
I tried this the other night and it was delicious tasting.. but for some reason i couldnt get the crust to cook .. the middle never stiffened up like pizze does it was kind of just a mushy disaster… and it stuck soooo much to the pan… any tips for next time to get it to cook and not stick?? the ‘dough’ was quite mushy once I put the egg in … is it supposed to be like that? ( I had double the recipe to make 2 pizzas- so I did use 2 eggs.. next time I dont think I would use both eggs)…
The mixture is definitely mushy when you mix it all up and spread it onto the pan. I used a nonstick pan and sprayed it w/ cooking spray- no problems w/ sticking. Someone else suggested sprayed parchment paper. For best results, spread the crust into quite a thin layer & bake until golden on top- it shouldn’t have a chance to be mushy inside if it’s thin. It won’t be like real pizza crust- we eat ours w/ a fork on a plate.
I MADE THIS BUT FOR SOME REASON MY CRUST WAS MUSHY. I JUST ATE IT WITH A FORK BUT WOULD REALLY LIKE TO KNOW HOW TO MAKE IT SO IT IS MORE LIKE PIZZA.
Spread the crust out very thin and bake until golden. It definitely won’t get crispy like real pizza crust, but should bake up better when thin.