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.
Love this!!! Can’t wait to try it. We’ve been attempting to go wheat free (Have you read ‘Wheat Belly’?) And every time I drive past a pizzeria I get a craving. Thanks Lori!!!!!
I just made this for a super bowl part I’m attending and I was excited about the recipe as one of my closest friends is gluten free. I was curious whether anyone had any tips on making the crust come out crunchier as mine is a bit soggy at the moment. I tried baking it on a pizza stone and unfortunately it just stuck to the stone, any hints would be greatly appreciated!
Looks amazing! This is probably way out, but I don’t eat cheese or any flours, dying for pizza tho, not phased by no cheese as topping but how would I make this crust without cheese? And ideas?
I’m not sure… anyone else?
This sounds absolutely amazing! I love pizza but try not to eat it so much due to trying to eat healthy but with cauliflower for a crust that would really make it much healthier! I’m going to be trying this very soon!
OH my! So good! Just made this tonight. Even my husband, who HATES cauliflower said it really is good! As my daughter has an egg allergy, I used a flax egg to replace. I used my vita mix to chop the cauliflower, so it was probably smaller than grating it. I also measured out the 1 1/2 cups after cooking. I topped with tomato sauce and artichokes. This will be something we will make on a regular basis now. Thanks!
First of all, my pizza turned out to look exactly like the picture you posted!!! Second of all, WOW it tasted wonderful!!! We have been using cauliflower to make cauliflower rice but now we have another use for it!! This is very very good!! (I used the non stick foil and didn’t have any problems at all with it sticking)
Thank you!! Found this through Pinterest, and tried it last night! WE did one pizza with normal cheese/pepperoni and the other we tried our own version of antipasto as a topping. SO yummy! Thanks again!
I must say, I am totally impressed with how clean your microwave is. 🙂 I made this twice last week and agree with several of the comments regarding the shrinking cauliflower. On the second try, I used more, actually 2 cups after cooking/roasting in a cast iron skillet (I try not to use the microwave for cooking, just heating my coffee or water). Anyway, we loved it and will make it again.
Thank you for this recipe!!
I just made a small pizza for my family, using mushrooms for the topping. It was yummy. Next time, though, I think I’ll saute the mushrooms before putting them on. They didn’t cook at all in the broiler. Also, I don’t think 1 1/2 cups of the cauliflower was enough … it shrunk in the microwave. I’ll try 2 cups next time. Unless I’m supposed to pack it in the measuring cup first? 🙂
Thank you again!!
I have some baking in the oven now. First one came out crispy of the edges and mush in the middle. Using a different baking sheet now. I would really like to find out if someone can make a suggestion as to what to replace the enormous amounts of cheese with – it tastes amazing, sure, but no way that’s healthy!