Cauliflower Pizza Crust is the perfect, healthy alternative to traditional frozen pizza. Easy to make, this treat is as delicious and filling as it is nutritious. Ideal for a healthy movie night in!
Years ago, when I lived back in Cincinnati, I became a huge fan of CrossFit and eating Paleo just before leaving for Chicago. While I’ve left most of those habits in the past (not everything though), there are certain elements that stick with me even today.
Recently, I was talking to some friends that mentioned that they had never had a cauliflower pizza crust. For whatever reason, I was surprised. I had never made a cauliflower pizza crust, but I have had so many in my past, that they had blended in with my normal pizza routine.
So, I decided to give it a shot!
Please note that I first decided to test this recipe out with Ray, because if he thought it was a good alternative, then anyone will. He’s the toughest pizza critic I know. He gave it a thumbs up when we had a pepperoni pizza version of this recently, so I finally started drafting up this post.
Cauliflower Pizza Crust
Prep Time: 20 minutes, Bake Time: 30 minutes
Total Time: 50 minutes
Serves: 2 adults
- 1 head of cauliflower (broken into florets)
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
- 2 cloves of garlic (minced)
- 1 teaspoon fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 eggs (lightly beaten)
- Pyrex Prepware 3-Piece Glass Mixing Bowl Set
- Ninja Professional Blender (BL660) (< Not kidding, I use this every day)
- Weight Watchers WWS3-3524 4-Piece Stainless Steaming/Sauté Set
- Good Cook Set Of 3 Non-Stick Cookie Sheet
- Tin Foil
Directions (High Altitude; Low Altitude may need less time)
- Preheat the oven to bake at 400 degrees Fahrenheit and line your baking sheet with Tin Foil. Prep all ingredients, including mincing your garlic and lightly beating your eggs. Break all cauliflower into florets.
- Put all florets into your blender (Ninja) and pulse a couple of times until fine. Then move cauliflower to the steamer and steam until all of the vegetable is slightly moistened (about 5 minutes.) At that point, remove from heat and run a bit of cold water over the cauliflower to stop the cooking. Use a paper towel to push down slightly on the cauliflower to pull out as much of the moisture as possible. Put in the refrigerator for a couple of minutes to cool (about 5 minutes.)
- Once cooled, combine the cauliflower, garlic, eggs, garlic powder, salt, cilantro, mozzarella cheese, and parmesan cheese (all ingredients) into a mixing bowl and combine. Once mixed well, transfer to the center of your baking sheet and spread into a circle. This should resemble a pizza crust.
- Bake on the bottom rack for 20 minutes. Remove from the oven, add your desired toppings, and bake another 15 minutes. Enjoy!
- When spreading into a circle, I recommend making the layer of your mixture thinner rather than thicker (I made my first pizza a bit too thick.) While this will make you want a fork and knife, rather than eating it like a traditional pizza slice, Ray & I think it tastes better and it is easier to cook all the way through.
- Suggested pizza toppings: Less sauce than your normal pizza, small layer of parmesan cheese, and a lot of traditional toppings. While we only used pepperoni for this example, we usually say the more the merrier and add on onions, green peppers, and mushrooms.
What the mixture should look like prior to putting on your baking sheet.
I pile my pizza high with cheese and crushed red pepper!
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