Cauliflower Pizza Crust. There. I said it.

Every now and then I quickly post the evening’s dinner on Facebook as sort of a teaser for the blog or as an announcement of a new fun ingredient. No status update has elicited a response of disgust like my post about making cauliflower pizza crust. Interestingly enough, more people have asked how the pizza turned out, than any other dish I’ve blogged about.

I’m about to show you how it turned out and encourage, nay, DARE you to try it yourself. If this blog was an Office Teamwork Motivational Seminar, this recipe would be the “trust fall” portion. Right now you are thinking I will just let you fall, but I wont! Just close your eyes, cross your arms and fall backward into a crispy, cheesy, soft mound of cauliflower nirvana.

What you will need:

2 Cups Cooked, Shredded Cauliflower

1 1/2 Cup Mozzarella Cheese, Shredded  (Low-fat is great, but don’t use no-fat cheese as it doesn’t melt as well.)

1 Egg Beaten

1 Tbsp Dried Italian Herbs

1 Clove of Garlic, Minced

Olive Oil

Preheat your oven to 450 degrees.

Shred your cauliflower using a box grater. Place two cups of the shredded cauliflower in a microwave safe bowl and cook on high for 5 minutes, stirring once halfway through.

Mix together cooked cauliflower, mozzarella cheese, egg, herbs and garlic and press the paste onto a greased cookie sheet or pizza stone. The mixture should create a 12″ disc.

Bake for 15 minutes or until golden brown.

Remove from the oven and top with your favorite sauce, cheese and [pre-cooked] toppings, and pop back into the oven until the cheese is melted, about 5-10 minutes.

Remove from the oven and drizzle sparingly with olive oil.

Cut. Serve. Enjoy.

Will this replace the real deal? Maybe not, but I have to say I think this will become a quick staple in my house from now on. And just look at the difference in nutritional info! I think tonight I might have 2 slices!

1/8 Traditional Pizza Crust1/8 Cauliflower Pizza Crust

150 – cal – 75

4g – Fat – 4g

420g – Sodium – 178.9g

26g – Carb – 2g

4g – Protein – 6.6g



Filed under Pizza, Uncategorized

6 responses to “Cauliflower Pizza Crust. There. I said it.

  1. Kathlene

    I always had faith in the idea behind this recipe. The pictures are just the proof I needed!

  2. Donna

    This looks great, Eric. I have made cauliflower “mashed potatoes” ala the South Beach Diet and was very pleasantly surprised. Also, Rocco DiSpirito in his new book also advocates substituting cauliflower for potatoes and uses Greek yogurt in the recipe. How fine must you grate the caulifower and can you run it through the grater blade of the food processor?

    • Thanks! I love cauliflower mash! I sometimes use purple cauliflower just for a splash of fun color at dinner! The grater blade will work just fine. You want it to be about the size of rice! Good luck! Let me know how you like it!

  3. Mo

    seriously? It looks delicious! big diff in the carbs!

  4. I am so glad to see my cauliflower crust going strong! It was something I made up in my kitchen back in 2008 while we were watching tv and I wanted something low carb + pizza. Here’s the original recipe for anyone interested:

    I love your iteration as well!

    Love, light and lunch,


    • Thanks, Jamie! Your crust must be doing really well! I hadn’t seen your version before, but there are a few other blogs playing around with it! I’m definitely going to try fennel seed in mine next time! Thanks again!

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