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.
My boyfriend loves the crust so much he won’t go back to traditionall pizza crust. My only problem is I can it get the crust to cook in the center on thebottom. Anyhelp
Reading through the comments might help… lots of people offered tips on different ways to make it.
Thank you sooooo much for this recipe! It is aaawwweee-ssooooooooommmmmeeee!!! My hubby, who was not crazy about the cauliflower rice, enjoyed this cauliflower crust pizza. And I am getting all these hits on my facebook page for posting it 🙂 Keep the recipes coming! I love learning about the flexibility of cauliflower for making various dishes!
I really really really enjoy this pizza crust. Pizza is still one of my favorite foods at 40. However with diabetes and high blood pressure I can’t have it all that much. But now with this new crust, I just might be making pizza a can have food again. I made this crust last night and divided the recipe into two thin crust. Once I mixed up the recipe I measured it and divided in half. I patted the crust into thin rounds and baked them the allotted time. They turned out wonderfully for me. I added sautéed onions and peppers, turkey pepperoni and shredded Italian blend cheese and pizza sauce to one, the other my stand by ham and pineapple. I cut them into 4 slices and was able to pick the slice up and eat with my hand. The crust sat out on the stove for a few hours before I used it and was still fine. It did kinda curl up on the edges but once I had sauce and toppings, it did flatten out and baked up like regular pizza. Thanks for sharing this recipe. I have even got ideas to turn this base into a snacking cracker. Thanks again for sharing
This is an awesome recipe. I’ve done it 3 times already and cant get enough of it. This last time i made it with a pesto base, then ricotta, fresh spinach, tomatoes and mozarella.. It was simply delishhhhh… I have share this recipe with a few people already. Thanks !!!
Has anyone tried this with parmesan cheese?
I made this yesterday for me and the kids. this pizza was sooooo good.
kids wanted seconds. I will be making this again!!
Ok this pizza was simply amazing. I could not believe it was cheese and cauliflower tasted like real and delicious pizza. I will be making this a lot, thank you
was just wondering if this could be made without cheese as my son has a casein problem…….Thanks
I have not made it without cheese, but if you scan through the comments there are some people who shared modifications making it without.
followed directions, made these changes:
I made two rectangular crusts that fit on a parchment lined cookie sheet
spices added to crust mixture: paprika, cayenne, tabasco, plus parmesan cheese
flipped the crust after 15 min. and continued for another 5 min.
one crust was topped with sauce, cheese,zucchini, mushroom, onion
other with sauce, cheese, ham, pineapple
fresh basil to both on top of tomato sauce under cheese
cooked pizza in oven for another 10 minutes not under broiler
these tasted great, but the crust was not crisp. need to use a fork
next time I will use less cheese in crust and dry the cooked cauliflower.
Lori I have made this about 6 mos. ago and YES it is Awesome. I made one with ham and one with prosciutto Parm. Reg. on one and Mozz. on other my mouth is now watering for one. Just have to get a big head of cauliflower. Also can add chopped basil on top b4 serving. This is a keeper for sure.