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.
I just made this crust (pepperoni and mozzarella cheese were my toppings), and it was amazeballs good! And I am adverse to most veggies! But this is sooo good. It was a lot of work, but soooo worth it! And now that I’ve started this low carb lifestyle, I feel so much less deprived thanks so much for sharing!
Maybe I didn’t see the comment, but has anyone tried making the crust in advance? I need to have the curt ready but not finished for guests to create their own. Can they be frozen?
this was soooo good!
This is really an inspirative in cooking. For low fat mozzarella cheese , it is the best solution, I sometimes put (the spinach or steam potatoes/ pumpkin/ sweet potatoes) then onions, mushrooms and add garlic seasoning to the crust dough is a great touch. This is a suitable for VeggieLovers.And for the dough, I used to mix 2 cups all purpose plain flour and 2 cup of wheat flour, salt,1/4 garlic powder, 1 envelope rapid rise yeast, 1 tbsp sugar ( you can use a palm sugar), and 11/4 cup mix water and milk low fat, don’t forget 1/4 olive oil, then corn meal or sooji flour can be used.Knead the dough in 5 minutes till smooth. Thank you for sharing.
This was delicious! I made two smaller pizzas out of it, mixing all the crust ingredients except the cheese so that I could make mine a little different than my grandmothers. I used low fat mozzarella cheese and just put peppers, onions, and a little more cheese on the plain crust and I cannot wait to make it again!
What a great recipe, thanks so much for sharing it. I think the only modification I’d make would be ever so slight, using a mix of mozzarella w/a sharp cheddar, and that’s about it.
Well, I take that back. I think I would keep an eye on the sugar and carb count for whatever tomato-basil marinara sauce I’d use to top this perfect pizza with. Heck, why not just use tomato slices dressed with fresh basil and Italian seasoning instead? Yeah, that’s the ticket.
Another brilliant kitchen tool is the ricer!! If you don’t have a microwave, steam the cauliflower until tender and rice it! I actually do this to substitute for real rice when cooking vegan curries, very delicious.
Oh my goodness…made this last night! Amazing! I substituted fat free mozzarella cheese throughout and switched out toppings and went with lean ground turkey, spinach, onions, and mushrooms. Still, a delicious pizza! Personally, I enjoy eating pizza with a fork 🙂
We are casein-free (no cheese). Is there any other way to hold the crust together?
I’m not sure… but if you scan through the comments I think there are some others in your same position who have suggested using other things for binding.
Had heard about this and can’t wait to try it! I wanted to share something because I am dairy free and read that some posters were also needing a dairy free option for the binding agent cheese. I have had great success using nutritional yeast flakes to bind in other recipes- as a bread crumb replacer, parm cheese replacer- and everything has turned out excellent! Daiya cheese also works well but I don’t know what the carb load on it is off hand, but the yeast flakes are really quite good for you. Thanks for a great recipe!