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.
just made the cauliflower pizza…we really liked it, but I have to say, I think I liked the spaghetti squash one better…
the next time I made it I am going to get all the water out of the cauliflower, like I did with the squash, I did not get it as crispy as I would have liked it, I think the water content was too much…
I will just dump the microwaved cauliflower onto some paper towels and give it a good turn, if you get my drift…
so nutritious and good though, really staved off my pizza craving…loved it!!
I’ll definitely have to try it with spaghetti squash. I didn’t have a moisture problem with my cauliflower at all- not sure why it was different. It got crispy on top. Maybe I’ll try to squeeze it next time though and see what happens…
This is so on my menu for next week! I can not wait to try this, looks fabulous!
I am so excited about trying this! I haven’t been able to find a successful, tasty and healthy alternative to pizza crust that is gluten- and potato-free (to accommodate all of the food sensitivities in our house)! This one looks delicious.
I am loving this idea!!
Lori you have got to try it with the spaghetti squash!! It is freaking amazing! My kitchen even smelled like pizza was baking…
Thanks for the tip!!
I am soooo making this, in fact its my Friday night dinner plan, but last night as I made the family spaghetti and sausage dinner I had spaghetti squash instead of pasta, I have to say I enjoyed it immensely, didn’t miss the pasta at all…So I have some leftover spaghetti squash and for lunch today I am going to try to make a pizza crust using the same principle…I checked online and it has been done. I am going to make it on a round pizza pan with Reynold’s release foil over it. I’ll let you know how it turns out.
I have been doing pretty good since Jan 2 on my weight loss, 4 lbs gone so far!!! But once I go back to baking when I do get to where I want to be, on your cupcakes what tip do you use to get that effect. You know the big round one, what number is that? If you don’t mind sharing…
I love your blog Lori and can’t wait for the book….
Great to hear about your weight loss- I’m doing well too! I usually post what tips I use on my cupcakes… check the post for details.
So when I microwaved my cauliflower they shurnk… a LOT. Less time? Can I still make it or do I have to start over?
As long as you have somewhere between 1 and 1 1/2 cups, you should be okay.
I grated a whole head of cauliflower and got about 3 cups out of it. After cooking it in the microwave, it seems to have cooked way down, i barely have a cup and a half now. I was expecting to get 2 pizzas out of the 1 head but now I don’t think I have enough?
Hmmmm, I used a large head and it produced a lot more. You should have enough to make one pizza with what you’ve got.
do you have to use the cheese in the crust??
Yes, that’s what binds the crust together.
This is genius! Thanks for sharing! I love cauliflower!