Pizza has to be one of my very favorite meals.
Since traditional pizza is mis-combined, thank goodness for whoever came up with the idea of making a cauliflower-based pizza crust. Now we can have our crust AND cheese, and eat it, too!
All without feeling sluggish and greasy afterward.
You may remember that I’ve tried my hand at a cauliflower crust before. It was fine, but definitely more egg-y than traditional pizza crust—> and it certainly couldn’t be picked up by hand!
Luckily for us, chef Doris has taught me the secret to making perfect cauliflower pizza crust.
The kind you can pick up with your hands.
The kind that will fool your family.
The kind you’ll want to eat again and again!
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Cauliflower Pizza Crust
makes 1 large crust
Recipe courtesy of Doris Choi
Ingredients:
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
Directions:
Preheat your oven to 400F, then get to work on your crust.
Step 1: Begin by making your cauliflower “rice.”
Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
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Step 2: Cook & Strain the rice.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
Now here comes the secret:
Once you’ve strained the rice, transfer it to a clean, thin dishtowel.
Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!
It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
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Step 3: Make & Shape the dough.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.
Don’t be afraid to use your hands! You want it very well mixed.
It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)
Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
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Step 4: Bake!
Bake for 35-40 minutes at 400F.
The crust should be firm, and golden brown when finished.
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Step 5: Load on the Toppings!
Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.
This goat mozzarella is ridiculously good, without a “goat-y” flavor.
Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts and adding the toppings, wrap up the whole pizza in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw and bake at 400F, as directed below, until the cheese is hot and bubbly.
Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Then slice and serve immediately!
Enjoy!
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg, beaten
- ⅓ cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
- Preheat your oven to 400F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
- Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
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Hope you try this the next time a pizza-craving strikes!
Love this idea! I’ll have to give it a try and see if I can fool my husband.
Ha, I hope it works!!
Wow this is such a great idea and looks so good! I love tricks that sneak even more healthy goodness into some of my favorites. A must try on my list. Thank you!
I may or may not be jumping up and down with excitement right now! Pizza is my favorite comfort food. I tried the previous crust recipe and was underwhelmed. This looks so tastey! Thank you!
I felt the same way about the first recipe– hope you enjoy this one!!
Ooooh I’ve been waiting for this one- can’t wait to try!!
You make the best photo tutorials. This recipe looks like such a healthy “treat” food. I will be breaking our my mini food processor to try it out!
That is so interesting! I’m totally going to try it for Friday pizza night! Thanks!
LOVE you for posting this!!!!
I’ve been waiting for this post for 5 days. I’m extremely excited and look forward to springing this on your neice and nephew tonight.
I hope you guys liked it!
LOVE IT!!! and bookmarking this now so we can remind ourselves to make this! looks soooooooooo good!
who knew that cauliflower would make a delicious pizza crust, love it
Must try this, too cool!!
I am so excited about this crust! Thank you so much for sharing Doris’s awesome recipes!
Oh Megan! You are such a blessing! I love pizza too but haven’t eaten the traditional kind in a year. I can’t wait to make this! Do you think I could substitute flax egg for the egg? Thanks again for sharing all the delights you learned from Doris!
Hmmm, I’m not sure… Doris and I tried using Agar as a vegan substitute, and it didn’t work.
If you try it, please come back and let us know if the flax egg works!
I can’t wait to try this-I have definitely got to pick up cauliflower this week!!!
This looks so very good,,,but I don’t do eggs or animal cheese,,,maybe vegan cheese?? There must be something I can do for the egg??
Doris and I tried subbing Agar for the egg, and it didn’t work. There was a comment above suggesting maybe a flax egg? Or maybe that Ener-G egg replacement?
Please let us know if you have any success with an egg substitute!
OMG, this looks so good. I want to try it but I don’t handle dairy well and my daughter is lactose intolerant. Is there anything you think I could subsitute for the goat cheese?
Thanks!!
I have a feeling that the crust would hold together without the cheese– the egg is the main binder.
If that doesn’t work, you could always try a cheese substitute, like Daiya. (I’ve never tried it myself, but I hear it melts like real cheese.)
Let me know if you try it!
This was great — I made it without the goat cheese, and with Daiya as a topping.
I’ve done this using some almond flour in the place of cheese – it even gives it a bit of a “breadier” taste and feel. LOVE this recipe!
Awesome Idea! i’m going to try that next time!
Leigh, Great tip about adding some almond flour. I will give that a go. I tried making this recipe tonight for my daughter (in a rush). It was pretty simple even for a first attempt. My daughter can’t eat eggs so tried it with a 1TBSP ground chia seed to 3TBSP water ratio. I think I’ll try the ‘flax-egg’ next time. I’ve got some more experimenting to do with this one to get it just right, but great to know we’re on the right track. Came home to find no pizza left. The babysitter finished it off…
Megan, Dr. Seema Kanwal told me about you!
YESSSS! I made the cauliflower flatbread last week and it was really good! But moist and not like crust. There’s head of cauliflower in my fridge that is about to be pizzafied! THANK YOU! And cheers to Doris!
That is so interesting! I created the original recipe and my ratio is 1 cup cauliflower: 1 cup cheese : 1 egg. Are you able to pick this pizza up in your hand?
Here’s my original recipe: http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/
I have made the pizza several ways since 2008, but it seemed the more cauliflower and the less cheese, the worse it held together.
Love your site!
Fondly,
Jamie
Wow, that’s awesome Jamie!
Yes, we were able to hold the pizza with our hands– but I think the key was straining the cauliflower really well with the dish towel. At least a cup of water was released! When I’ve tried making it before, the moist cauliflower made it much more flimsy.
Can’t wait to eat this again and again!
You’re totally right; the secret is *totally* draining the veggie. I make an amazing zucchini crust, too, and that one’s especially moist if the veg isn’t squeezed. Yay for cheese cloths and potato ricers!
[...] was any healthier than eating a regular crust. Thanks to Twitter gods, I found a better recipe on detoxinista.com and I was so excited. This recipe is almost all vegetables and very little cheese. Score! Check [...]
Made this recipe tonight! So delicious and healthy! Thank you so much for sharing! I posted it on my blog also (with your reference of course
)))
Hi
Neat recipe. Reminds me a little of some of the Thrive pizza crusts however they can’t be picked up. thanks
I have this in the oven right now, but one question: I swear I had about four cups of rice, but after I steamed it and squeezed it out, it seemed like way, way less. Maybe two cups? And my pizza crust looks smaller than the one you ended up with, too. What’s the best way to measure the cauliflower rice for accuracy?
It’s definitely hard to give exact measurements when using cauliflower rice! I used a large head of cauliflower, which was about 6 cups of raw rice, and it shrunk down to 4 cups after steaming. It looked like even less than that after squeezing it in the dish-towel, so all measurements are approximate.
That being said, this recipe is pretty darn forgiving… so your crust will probably turn out, regardless! I have a feeling this is one of those recipes that will get better and better with practice. (Luckily, I don’t mind eating a lot of pizza! LOL)
Hope your crust turns out well!
My pizza definitely turned out fine, even with less cauliflower rice! I used an entire head, but maybe it wasn’t as large as the one you used. It was delicious! I topped it with tons of veggies and a little bit of mozzarella and I am already looking forward to eating the leftovers for lunch! And I’m going to try the red pepper sweet potato cream sauce tonight. It’s a Detoxinista weekend over here!
Sounds like a delicious weekend to me.
I LOVE this idea because I am completely in love with grain-free foods….however…I can tolerate dairy of any form. I saw above you mentioned just leaving it out completely, so I might try that. Maybe add some more spices to compromise the flavor!
Hope it works well for you without the cheese! I bet some Nutritional Yeast would add a good “cheesy” flavor, too.
^I mean “can’t” not “can”
So I’m making this right now and it occurred to me that the cauliflower is really more like a cauliFLOUR…hehe…
Ha ha.
Hope you enjoy your pizza!
I cannot wait to make this! Going without pizza seems like such punishment but after being educated by you Megan on what gluten is, I do not want it in my body. Thank you for publishing this alternative!
Hope you like it, Heather! Austin and I are totally sold on this cauliflower crust.
[...] I mentioned that I did some cooking. I found a recipe for the perfect cauliflower crust pizza at Dexonista and then later I found a recipe at Making Good Choices. I decided to adapt the Detoxinista version [...]
[...] Detoxinista’s site; pizza with a crust made from cauliflower. These pictures were recycled from last weekend. I [...]
[...] ingredients well and transfer to a baking sheet lined with parchment paper. Megan stressed how important it is to use parchment paper but unfortunately, I was out. Greasing the pan [...]
Guess what I just made! Yup, I bought goat cheese for the first time in my life (and real cheese for the first time in at least 5 years) just for this recipe. It turned out PERFECTLY.
Wow, that’s awesome!! I’m so glad it turned out for you!
Thank YOU for the “secret” recipe
Check it out: http://www.flickr.com/photos/blackheart_asf/6803530801/sizes/z/in/photostream/
It looks PERFECT!! Good photo.
Oh my word – this pizza is surprisingly delicious! My kids {ages 5 and 6} both gave it 2 thumbs up. I loved being able to eat several pieces and not feel “blah” afterward–just satisfied
LOVE this and it WILL become a staple in our home!
I’m glad to hear that goat cheese doesn’t have a goaty taste because I don’t like the taste of goat. I will give it a try. Can’t wait to try this pizza, my daughter is sensitive to wheat this will be a great for her. Thanks for posting this recipe.
[...] Perfect Cauliflower Pizza Crust [...]
Oh my! This looks amazing! I’m making it now!! LOL! (Seriously!) I have no goat cheese, so I’m going to try some Mac Nut cheese I made…hopefully it will turn out as wonderful! Thanks for the awesome ideas!
Hope you enjoy your pizza!
Please let me know how the Mac Nut cheese works out!
I did like the flavor with the mac nut cheese, but had a hard time getting the crust crispy. I made it again with no cheese at all & still not really crispy! LOL! Any crispy tips, or do I just need to use the goat cheese already!
This really is an awesome recipe…I have been loving your site. I live in Maui and a good friend referred your site to me. Thanks for all of your yummy recipes! Bon Apetit & aloha!
I just made this pizza and it was fabulous! I topped it with roasted mushrooms, shallots, and chevre. Everyone loved it and couldn’t believe it when I revealed the secret ingredient.
Love, Love Love this recipe, have made the cauliflower crust a few times and really happy to learn the “secret” to getting it hand held. that was my one big issue to serving it to others without having to tell them it was a cauliflower crust. I top mine with BBQ sauce, shredded chicken and some black beans!
I made this for dinner tonight. I didn’t buy enough cauliflower so I added some almond flour. As topping I used Tomato Sauce, Kale and Cheese. So good. Next time I will probably try to make the crust thinner to see if comes out crunchier. But even like this, so yummy. I can’t wait for my husband to come home to see if he likes it, he doesn’t like cauliflower.
I just made this for lunch and it was really delicious. I am a pizza snob (grew up in Philly) and it met my standards. You couldn’t even tell you were eating cauliflower. Mine didn’t stay together after I baked it, but I was just as happy eating it with a fork.
Thanks for the recipe!
I made this cauliflower crust for dinner and it was delitious! I squeezed a lot of water out so my rice was pretty dry and I could pick it up even turn it over with out braking it ! Thanks for the recipe!!
[...] can follow this recipe here and see how I went from [...]
[...] made from cauliflower instead of actual flour a few months ago. Then I saw that Crystal had tried another recipe and enjoyed it. I made up my mind to buy a head of cauliflower the next time I went grocery [...]
[...] kale into the base and chia seeds for an extra nutrient boost. I used and modified this recipe here but there are MANY on the internet. Find mine [...]
[...] 1/3 cup prepared cauliflower “rice” I used Detoxinista’s method [...]
I have to admit I was skeptical with this one(because I’m a man lol) but this recipe was awesome! I couldn’t believe how good it was, no leftovers ha!
I’m so glad you enjoyed it! There are rarely leftovers in my house, either.
Just stumbled upon this after doing some googling. Trying to shift some weight by ditching sugar and starch for a bit. Just magic, mate! Also loved rolling out of bed and grabbing cold leftovers or breaky. This is going to be a standby lifesaver to give in to my cravings. Now, if you can make a convincing pasta and chocolate biccies, I’ll be your friend for life!
You’ll have to let me know what chocolate biccies are, and I’ll try to re-create a healthy version!
I’ve tried looking it up, but I get a whole variety of results– from a dark, chocolate cookie, to a butter cookie covered in melted chocolate?
lol Megan, I assume Dave is an Aussie.. a Biccie is just a shortened version of biscuit, or cookie, as you might call it in the US.
Outstanding! I am part of a CSA, and they sent a cauliflower – but I already had one from the produce stand. So, I went on the net to find a good use for the extra cauliflower that was gluten free and hopefully lower in carbs. And I found your page with these lovely pictures.
My spouse and I just devoured our pizza, and he thought this was as good as a “regular” pizza. It was tasty, crunchy and we won’t suffer from carb overload or “wheat belly” tonight!
Thank you for posting, and for the step by step photos. Very helpful!
How can I make this totally dairy free. NO eggs or cheese???
I think you could leave out the cheese, and use slightly less cauliflower rice, for a dairy-free option (eggs aren’t considered dairy), but I’ve never tried making a totally vegan version– omitting both the eggs and cheese. I’ve had success using flax eggs with other recipes, so maybe it’s worth a shot?
Please let us all know if you have any success!
Oh my gosh! I am so glad I found your site
I made cauliflower pizza “crust” last night and…while it “tasted” good, the “texture and consistency” left something to be desired…boo. I am sitting here eating the residue with a fork for lunch — LOL. Anyway, after the failed attempt last night, I decided to scan the web to see if SOMEONE had figured out how to make this crust…well….CRUSTY — and that’s how I found your little world 
I am so excited to try this modified recipe…once I unearth my food processor from it’s box in the garage. We just moved, so I had to HAND GRATE AN ENTIRE HEAD OF CAULIFLOWER last night. Fortunately, the little bit of “knuckle” added to the flavor (ha ha). Anyway I’ll let you know how it works out — and then I’ll share your site with my “bariatric world.” We weight loss surgery types are ALWAYS looking for ways to get the flavor of foods we used to love — without the calories, carbs and…well…pain! Pizza crust can get stuck! (Oversharing?) Thanks again!
So glad you found me!
My first attempt at a cauliflower crust was also a bit of a disappointment– though I can’t imagine grating all that cauliflower BY HAND! What a trooper you are!! Hope you find your food processor soon, and can try this version with less effort, and less loss of knuckle.
I’m super excited to try it…just waiting to be able to bend my finger…ha ha. But seriously — thank you! Your recipe makes PERFECT SENSE and addresses all of the concerns I had about the other recipe…there was just too much cheese, too much moisture, and not enough cook time! Way to go, girlie. I’ll take pictures of my creation
[...] decided to give it a shot. I looked at a half-dozen recipes, took the best parts from this one and this one, and behold, I give you an absolutely delicious, veggie-packed meal. There are two things to keep [...]
I was so excited to try this recipe, but what a disaster! Is it possible to pulse the cauliflower too much? After I cooked it I’m left with more of a mashed potato consistancy, not like rice or flour, just mush. I’ve sent hubby to the store for some pre-made crusts
I’m not sure if you can over-pulse cauliflower… it shouldn’t be like a puree, if that’s what you mean.
This dough will not have the consistency of rice or flour, nor will it feel like traditional pizza dough as you form it– it will definitely feel fragile and more tender, like you have to “mush” it into place with your hands. That’s why it’s important to use parchment paper for baking, because it would stick to a pan otherwise! Once you bake it, it will be much more firm and solid. Hope you have better luck next time!
Did you cook the cauliflower “rice” right in the 1″ of water? or in a steamer basket in the water?
Yes, I cooked the rice directly in the 1″ of boiling water– no steam basket. I drained it all into a fine mesh strainer after cooking, before transferring it to the dishtowel to squeeze out the rest of the moisture.
Hope that helps!
Could I use frozen cauliflower? Has anyone tried it before that way?
since you have had 51 comments to date, and no one has asked for clarification, i must be asking a question that needs none. however, i am unsure about the steaming of the cauliflower…you said boil the water, put the cauliflower in, and cover and steam for 4 to 5 minutes. does that mean you let it boil on high, or does that mean you cover it and turn it off to steam??? what is the desired doneness of the cauliflower at the end of the 4 to 5 minutes. thank you for enlightening me. i appreciate it.
Hi Sue! I do let the water continue to boil while the cauliflower rice is covered for 5 minutes– though, I’m not sure it’s necessary. After 5 minutes, I usually just assume that it’s done, and don’t really check the texture, but it should be at a “fork tender” consistency. (Of course, it’s nearly impossible to check with a fork since the consistency is already rice!) You can usually smell when it’s done, as well, as your kitchen will start to fill with the strong scent of cooked cauliflower.
Hope that helps!
hi megan,
thank you, and now will you trouble shoot for me?…
i did not think you wanted it to continue to boil covered, because, one, i did not think that meant steaming, and two, i thought it might burn. so what do i do now…can i salvage the cauliflower? put it back on and cook it a little longer? i know this is not rocket science, but i wanted to do it the way you did, at least for the first time. thanks for your patience with this neophyte cook.
If you brought the water to a boil, added the “rice” and covered for 5 minutes, it should be steamed properly– even if you turned off the heat. Next time I make it myself, I will probably reduce the heat to a gentle simmer, rather than keeping it boiling, because I don’t think it’s necessary.
If you’re concerned that it’s not cooked enough, (if the rice still feels too firm) I imagine you could cook it another 2 minutes in boiling water, then pick up the recipe from there! Be sure to drain and squeeze out the moisture well– that’s definitely the key to a good crust! And be prepared for the texture to be more moist and crumbly than traditional dough. You’ll have to shape a rather mushy dough onto the parchment paper, but it will be nice and firm after baking! Good luck!
I was surprised at how tasty this was! Truly a keeper in the recipe book. The texture, flavor and look was all similar to pizza! I cannot wait to make this again. Wow. Thanks for the recipe!
So glad you enjoyed it, Tiffany!
My rice was still mush the second time around, and still didn’t look like yours, but I decided to proceed anyway, and I’m glad I did because it worked! It held together just fine and could easily be picked up to eat, we did not use any utensils. We topped it with sauce, mushrooms, onions, spinach, chili pepper flakes, parmesan, mozza, and fresh basil.
Yay, I’m so glad it worked for you!!
[...] et lidt mislykket forsøg, formående jeg at fremstille en fast pizza bund af blomkål, som faktisk smagte helt hæderligt. Resterne af pizzaen kom i fryseren og er sidenhen blevet brugt [...]
[...] give kudos to Liana for sending this idea my way.) There are dozens of sites with recipes for Cauliflower Crust. You can also substitute a purchased crust, or even crusty french bread as your base. But as [...]
Hi, Megan. My younger daughter was recently diagnosed with gluten and casein intolerance, so for now we steer clear off any milk products, including goat milk (it has a diferrent form of casein, but during the “cleansing” period none of it is allowed). So, my question to you – can i make the same crust but skip the cheese altogether? DO you recommend any alternatives? Is it just for flafor, or it actually keeps the thing together?
Thanks so much,
Jennt
Hi Jenny!
I haven’t tried making this without the cheese yet, so I can’t say for sure how it will turn out. I think if you reduce the cauliflower a bit, and just use the egg, it should turn out fine… but you just never know until you try.
If food combining isn’t an issue for you, perhaps adding a tablespoon of ground flax would help bind it together as well.
Let me know how it turns out!
this crust was great. i was not expecting to like it but I really did!!!
My daughter followed the recipe exactly and the crust was easy to pick up, crisp, and I would not have known that it was cauliflower had she not told me. we are going to make it when we get home for sure. you must wring out the moisture after the cooked cauliflower cools some.
bon appetit!
Hi Megan. I made your Cauliflower Fried Rice two nights ago and your Cauliflower Pizza Crust for dinner tonight and both were SO good, particularly the pizza. My husband loved it! I made all the cauliflower rice a couple of days ago and kept it covered in the fridge so it was a lot simpler and quicker to make make both dishes. I even whipped up some more of the fried rice for lunch today! Thanks for some amazing recipes!
If I don’t have parchment paper, has anyone used nonstick spray or foil??
I’ve tried baking it on a Silpat, which usually has similar results to using non-stick spray, and the crust wasn’t as dry or firm as when using the parchment paper.
Please let us all know if you have any luck, though!
What’s so great about this recipe is it’s really forgiving: when I saw I wanted to try it right away, but, except for the egg and the seasonings, I had none of the ingredients. So, I used broccoli and zucchini “rice” and blended cheddar with plain yoghurt as the cheese. Since it didn’t have any strong character without the chevre, I threw in a teaspoon of miso, a clove of garlic, and some black pepper to compensate. I just used a simple topping of chopped red bell pepper. And it was delicious! Thank you so so much!
That sounds wonderful! I’m glad it turned out so well, even with the substitutions.
[...] followed all of them. I took a little of this one from Recipe Girl, a little of this one from Detoxinista, and I even tried the idea of almond meal that I read about on Food Loves Writing, where the [...]
I’ve made this a few times, and always get perplexed on the measuring of the cauliflower rice-is this before or after steaming and wringing? We love this pizza-even our nonpaleo adult kids! thank you!
I measured the 4 cups AFTER steaming and draining the rice, but BEFORE wringing it out. The amount reduces even more after removing all that extra moisture!
Luckily, this recipe is very forgiving, and it should hold together even if the measurements are a little off each time.
Thank you so much for this recipe – have the crust in my oven now & it smells amazing!
Just wanted to suggest that you make a notation in your recipe that you measured COOKED cauliflower (because in your current instructions you specify RAW cauliflower). I followed the directions and ended up with very little “dough”, so used my remaining cauliflower to make up the difference and ended up much closer to what I suspect is the intended outcome for this recipe. If I had known to measure it out already steamed it would have saved me some guessing and extra steps
(And this comment is waaay down the list – not easy to find!)
That being said, I LOVE your recipes and many are on regular rotation – thank you so much!!!
Since you were so kind, Meagan, to address my queries about steaming the cauliflower, I thought I would comment on the questions asked by some of the posters about now using cheese and using alternates to parchment paper…
My 5 year old son and I made this, and we did not add cheese, and we did cook in a silicone pan. My son said it was soooooooooooo delicious. It was indeed dry and firm and tasty. So all systems go!!!
sorry for the typing error…meant to say
…questions asked by some of the posters about NOT using cheese
Thank you, Sue! Good to know that it works well without the cheese, too!
I’ll have to try using my Silpat again next time!
Just made my 1st pizza with the recipe!! Loved that it’s crisp enough to pick up!! I missed the comment about measuring the cauliflower after steaming and draining it, so my pizza was a lot smaller than yours, but still yummy!!! Thanks!
OH. MY. GOD. MEGAN!!!! It works! It works! We made this last night and it held together AND was crispy!!! I made mine a tad thicker than my daughter made hers, but each had wonderful qualities that we will be sure to repeat again
Thank you for sharing this with me; you’ve brought pizza back into my “bariatric” life! Note to self: Find the box containing the food processor in the garage; ricing two heads of cauliflower by hand costs too much in knuckle-flesh…;-) Have a great day!
I’ve made this, but with raw “riced” cauliflower and part skim shredded mozzarella as the base and it was really good! My only issue was it sticking to the pan, but (duh) parchment paper solves that issue.
On my next one, I think I’ll give your recipe a try, as I’m a huge fan of goat cheese…so creamy and tangy, YUM. Would make a great Margherita pizza! Thanks
[...] better, but it was still good. I also ran out of goat cheese because I used the rest in the cauliflower pizza crust I made, so I missed my GC today. The salty, sweet, and sour blend of flavors I normally get from [...]
After reading this recipe (which I plan to try), I happened to be making cauliflower mashed potatoes, so I wrung out my cauliflower for that, too. It made a huge difference- much more like mashed potatoes!
Good to know! I’ll have to try that next time I make some mashed cauliflower, too.
Good idea, my mashed cauliflower is always runny
I am on a low-carb diet, not a detox, so I generally do not keep goat cheese around. I mostly have mozzarella, cheddar, and italian cheeses like parm and asiago. Would any of these work instead of goat cheese? Or is there any other cheese at all that would be a good sub? Thanks for the amazing work you do!
Yes, any of those cheeses should work instead of the goat cheese! Hope you enjoy it!
This pizza crust was AWESOME! All day I was thinking about making my pizza-but figured I would Google the crust recipe and the one I was using did not come up at all. YOURS did. I went out and bought all of the ingredients, rep pepper, onion and some fresh baby Bellas. OMG-it was the absolute best. I am making it for company this weekend. Thank you SO much for sharing this recipe. Being 100% Italian, pizza MUST be a staple in my diet. Now, it can be-Healthy!
Oh! I’ve made cauliflower pizzas twice now and although they were both delicious, I didn’t think about baking the crust before the toppings… Can’t wait to try it out! My very Italian boyfriend actually loves these, so needless to say anybody slightly hesitant should go for it!
[...] decided to try out a gluten-free pizza crust recipe I had found that was made with cauliflower (yes, cauliflower again). I don’t know if I would [...]
I’m off to the store…how many heads of cauliflower do I need to buy???
I used one large head of cauliflower to create one large crust, or two personal-sized crusts.
PS– could you email it to me haha…I will get that ot my phone! I can’t find your twitter account
[...] Detoxinista has posted Doris Choi’s version that substitutes the cows milk cheese for goatR… and she agrees that when you make the effort to make a batch, double it up because its worth freezing. [...]
[...] a food processor (I use my mini-prep), a few pulses and it’s a “rice” consistency. For this particular recipe, it called for one large head but I needed two. I’m glad I bought [...]
Hello , does the cauliflower have to be raw and fresh to turn it into “rice” or does it turn into rice even if you use frozen cauliflower?
Thanks bunches, Grace
I bet frozen would work, too! I’d pulse it in the food processor while it’s still frozen, then allow to thaw and squeeze out all the extra liquid. (I bet you wouldn’t even have to steam it, as thawed cauliflower would already be tender.)
Let us know how it works for you!
Thank You, and I definetly will…another thing, would the recipe still work if a used a cheese substitute, like vegetarian cheese to hold it together? I know one of the previous commenters used yogurt., but I just want to be sure so I dont mess up.
Thanks Bunches!
I’ve never tried the vegetarian cheese substitutes, but I’ve heard that some of them melt just like cheese– so that should work! Hope you enjoy it!
hi, I’ve been looking at making this recipe, but I’m highly lactose intolerant. What would you suggest as a substitution for the chevre in the crust? Also, I was planning on using “follow your heart” cheese, but if you have a suggestion there, I’d love it as well.
I think any cheese-substitute that melts would work. Hope you enjoy it!
i meant what would you use instead of the chevre?
Yes, that’s what I was referring to. A cheese-substitute that melts would replace the chevre and act as a binder in the crust.
I made this tonight and it was amaaaaazing! Thank you so much for posting the recipe! Instead of using goat cheese, I used mozzarella. I don’t think I’ve ever had goat cheese and was just curious if you recommend goat cheese over “regular” (cow) cheese (and if so, why). I’m fascinated by this blog! I’ve never really heard of food combining. I’m intrigued!
So glad you enjoyed it!
You can read more about why I prefer goat’s dairy here: http://detoxinista.com/about/frequently-asked-questions/
[...] Like I said, the crust completely fell apart. It was messy and it was worth it. In the end it sort of resembled a bowl of fancy grits. I will definitely be making a similar recipe again, this was a great base and could be perfected with a few minor adjustments. Perhaps add some soft cheese into the crust? Or some almond flour? Or an egg? Next time I attempt this dish I will probably follow Megan’s recipe over at Detoxinista [...]
Thank you for a great recipe. I have made this a few times and have come up with a slight variation that is a huge hit in our home. I posted the recipe and shared the linky love. I hope that you’ll check it out: Cauliflower Crust Pizza on Cook Lisa Cook.
[...] Pizza Crust Recipe: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ . We will try this next week when our schedule isn’t quite so crazy. I am excited. I [...]
Hi from Ireland. Delicious recipe for pizza crust and indeed many others too on your website. Thanks so much for taking the time to share! M
can i replace the egg with a flax egg and mozzerella cheese instead?
I haven’t tried the flax egg yet, but it’s definitely worth a shot! The mozzarella cheese should work fine, too.
Let us know if you have any success!
Hey! this recipe looks awesome! i was just wondering, could you use broccoli to do that too?
Yes, I’ve made it with broccoli, and it’s delicious!
Great recipe! Made this yesterday and had some leftover cauliflower so I made another one but this time I didn’t cook the cauliflower. I figured it would cook in the oven. It came out great and saved me some time.
Wow, that is a time saver! Thanks for letting us know!
Any ideas what I can use for a binder other than egg? (I can’t have egg, soy, gluten) I have used flax “eggs” for an egg replacer but don’t know if it will be a good enough “glue” to hold the cauliflower together.
I’m not sure if the flax eggs will work, either. In other recipes, I’ve had success adding some extra flax to the mix (in addition to the flax eggs), but I haven’t tried that with this particular recipe. Other than that, I can only tell you what won’t work! (I tried using agar-agar once… and it was a mess.)
Let me know if you have any luck!
[...] is a nice option for when you’re craving pizza but wanting healthy. So naturally when I saw this recipe on Pinterest, I was excited to try [...]
[...] Planning on making this pizza crust tonight and will give a full report! [...]
OK. I am excited to try this recipe. I cannot have eggs so used flax “eggs” instead. Also I read somewhere about microwaving the riced cauliflower. I simply put the riced cauliflower into a covered microwave-safe glass dish (adding NO water). It came out great, nice and dry. No need to squeeze out water! I haven’t eaten the crust yet but it cooked up great and looks wonderful.
[...] directions for this one a little complicated and can be found here. I recommend starting the boiling and draining of the cauliflower the night before, as the total [...]
Hi there!
Question: I’ve used a recipe for cauliflower mash where instead of boiling the cauliflower in water you microwave it to take the water out of it. Do you think this might work to help expel water from the cauli-rice needed for your pizza crust?
I ask because squeezing the water out of the cauli-rice when I made your recipe was messy and actually pretty strenuous. And, it required me to let the cuali-rice sit a long time to cool (otherwise even wrapped in a towel it was too hot to handle).
Thanks for any insight you might have!
Hi Kate! I don’t own a microwave, so I can’t test this theory… but please let me know if you have any success!
I’ve had another reader let me know that she made this crust without even cooking the cauliflower rice beforehand, so perhaps that might be an option, too? (I haven’t tried it myself yet, but I plan to!) One thing I’ve tried, that does involved a little pre-planning, is making the cauliflower rice ahead of time, then freezing it while it’s still raw. When you thaw the rice, the liquid is easily released with squeezing, and you can use it immediately for the crust without cooking it, or burning your hands! (The freezing process provides a cooked texture after thawing.)
Hope that helps!
This was the first cauliflower crust recipe I’ve ever tried and it was honestly fantastic. I really enjoyed it. Thanks so much!
Would parsnips instead of cauliflower work? I’m intolerant to cauliflower and looking for alternatives. I did make this crust with cauliflower before and it was perfect consistency, only it doesn’t get along with my body even after all that baking.
Thanks Megan!
Hmmm… I bet they would! It would probably effect the flavor, but if you like the taste of parsnips, then I say go for it!
And please let us know if you have any success!
This recipe is amazing! I love it…my husband loves it! I’ve tried other recipes and had decided I would not try again. So happy I found yours. Thanks Megan for a great recipe! Love the photos too.
Oh. My. Goodness. Made this last night for friends and they were incredibly impressed (as was I). I haven’t eaten pizza for years and boy did I miss it! My only complaint was that I doubled the recipe with the intention of freezing one of the pizza’s as suggested but my company and I gobbled up both! I also attempted to load a little too many veggie toppings which made the pieces a little soggy so next time I’ll go easy on the toppings and pair the pizza with a big raw salad instead. I used daiya cheese instead of chevre and it turned out beautifully…. crispy, delicious and very bread-like.
I was wondering if I might be able to make actual “bread” slices by shaping the dough into bread slice shapes and making it a little thicker so I might use it to make sandwiches… have you tried this?
My only advice to those who haven’t tried this amazing recipe yet is to make sure you plan ahead! I had to wait forever for my cauliflower rice to cool down before I could squeeze out the moisture so we ended up eating pretty late but next time I’ll just make it ahead of time. Definitely try this recipe, I’m pretty sure my life will never be the same!
[...] Cauliflower Pizza Crust from The Detoxinista [...]
This recipe sounds amazing, can’t wait to try it. Thanks to everyone for all the wonderful tips!
could u use any other cheese beside goat cheese
I used ricotta–yummy!
I just tried this, and it was absolutely delicious! Can’t wait to make it again. I’m not a big fan of goat cheese, though, so I made it with Hirtenkäse (kind of a feta cheese, but made from cow’s milk). Thank you so much for this recipe, i love it!
[...] pinterest board since I think I’ve pinned recipes for it more than once – I came across this one and got to [...]
Sounds amazing! Quick question, is there a way to make this recipe without eggs?
I haven’t had any luck finding an egg-substitute for this particular recipe yet. I’m sure a solution is out there, though, so let me know if you have any success!
How many servings does this make?
This recipe made one large pizza, which I split with my husband as our main course for dinner. If you’re serving something extra on the side, you may be able to stretch it a little further!
[...] Here are 5 of my favorite that I wanted to share with you today! 1) The Cauliflower Crust Pizza http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ I know I have shared this one before, but I think that it is so good I wanted to share it again [...]
Hi Megan, Love your blog! I plan on making your pizza this weekend. Quick question. Do you recommend a clean pizza sauce or have a recipe you could share? Seems like the store bought versions are loaded with sugar.
I’ve been meaning to make my own marinara sauce, but haven’t gotten around to it yet! In the meantime, I love Whole Food’s 365 Organic Pasta Sauce (it has no added sugar or oil) and Paesana’s Marinara Sauce. Both are very clean and delicious!
[...] occasions only to be followed by a day of excruciating pain. So, when Teen forwarded me a recipe of Cauliflower crust pizza, I was all ears. Lucky for me, I had a head of cauliflower sitting aimlessly in the bottom drawer [...]
Hi Megan,
Just wondering if after the ricing, cooking, draining, and squeezing is done can the rice be frozen? And if so how long do you think it would last in the freezer? Thanks, will be trying this tomorrow.
Hi Sue! If you’re planning on freezing the rice, you can actually freeze it without cooking– when it thaws, it will have a tender texture of “cooked” rice. Strain the thawed rice, like you would the cooked rice, and follow the recipe from there!
Thanks for the wonderful recipe!
Here’s my experience with it, if anyone’s interested: http://dontforgetrecipes.blogspot.com/2012/09/cauliflower-crust-pizza.html
Ok I was very skeptical of this recipe. It was just one of those recipes that was so strange I had to try it. It was really good. I din’t tell my husband or son what they were eating or of course they wouldn’t try it. They liked it too. I have been trying to cut way back on my carbs and clean up my diet. Of course a pizza doesn’t fit in with this. This was yummy and I will make it again and again. Also I have several friends with Celiac and will use this often as a crust for appetizers.
Wow I just made this yesterday and I’m impressed! What an amazing alternative, I used goats fetta cheese as thats what i had in the fridge and turned out yummo! Looking forward to trying some other recipes. Loving the idea of freezing the rice & thawing it without having to boil it up, takes one extra step out of the process! Love it
Made it tonight and it was quick and wonderful. What is the purpose of cooking the cauliflower?
Cooking the cauliflower allows you to squeeze out the extra moisture contained in the raw rice. If you make the crust without cooking and straining the rice first, the resulting crust will be soggy.
[...] This recipe is adapted from: The Detoxinista’s Secret to Perfect Cauliflower Pizza Crust. [...]
This was delicious! I had a huge cauliflower and after cooking and squeezing I only had 2.5 cups of cauliflower… I used cooked brown rice to make up the difference. I topped it with mozzarella, asiago an Swiss cheeses, some roasted tomatoes and oregano. I am STUNNED at how good this was, and really filling. Fabulous recipe. Thank you, thank you!
First, I can’t believe I actually made this, but it was so different that I had to. Plus the pics baby-stepped me through it. It was soooo good! I was so skeptical that I made a back up dinner for our family; but we all wished I had made two or three more of these pizzas!! I literally laughed out loud when my 9-year-old said it was the best pizza he ever had… I thought he was pulling my leg. Then I tasted, and wow! You are sooo my food-hero! We follow a low-gluten, high-greens diet, and this one is awesome!! Easy to make, this will be a staple in our home!!
I forgot to mention, I did not have goat cheese for the crust, so I used greek yogurt with a tablespoon of GF flour instead. Worked great!
What is GF flour?????
Gluten free?
Yep!
[...] and serve with warm marinara sauce for dipping.Print This RecipeRecipe adapted fromDetoxinista Previous PostBy Ashley Wagner on September 26th, 2012Other Recipes You Might Like Simple [...]
This was absolutely delicious, thank you! Instead of the red sauce and mozzarella cheese I added a little fresh ricotta, roasted diced butternut squash and some chopped kale with a little olive oil. Loved it!
This recipe was created by : http://yourlighterside.com/recipe-the-original-cauliflower-pizza-dough-2/
Jamie also makes Cauli-”Tator” Tots and Cauli “bread”sticks
Yay for Jamie! She actually commented earlier on this post and shared her site with me. I’m excited to try some more cauliflower recipes!
Amazing recipe! My 6 year old scarfed it down and never questioned what he was eating like he usually does. Thank you for this great site. You made me realize good food doesn’t need grains or sugar to still taste good.
Hi there,
Just making sure that you measure the cauliflower AFTER you squeeze it dry?
Thank you for the recipe!
Molly
Hi Molly! I just realized that the way I wrote the ingredients is confusing– the 4 cups is before cooking, and it reduces to about half that size after cooking and squeezing. Hope you enjoy it!
Love this idea – I’ve never heard of it, but glad to find your website! I’ll be trying it this week. Usually I just do eggplant rounds for pizza, but not really the same.
Hi. What an amazing recipe! Also, it’s so cheap to pick up a cauliflower, rather than fairly expensive almond flour, etc.
I was wondering if anyone has tried this base simply as an alternative for bread? I think it’s going to become a staple in my diet if it tastes as good as it looks.
Thanks!
Amazing!! I just finished taste testing and it was so yummy. I’ve seen other cauliflower recipes before, and they look so greasy or flat, making me skeptical. This one was not at all. It was dry enough to pick up. Out of the gate, I tried adding some of my favorite dried herbs (oregano, sage, and garlic) I think I could have eaten the crust all by itself as mock crackers at a party. Thanks for sharing!
I’m so disappointed (and frustrated)… this did not turn out! I didn’t have ‘parchment’ paper, but I had brown paper (which I buttered generously).
Everything was going ok until the baking was finished… it looked lovely and golden brown and smelled so good but it would not release from the paper. So we had to eat the topping on the scraped-off crust (or rather, put the crumbs on top of the toppings).
Now, I have to say that it still tasted wonderful, but it was not the result I was expecting. Also have to mention that dad loved it better than anything else ‘Italian’!
I’m going to give this recipe a go again but I think I will try making it into a ‘pie’, and bake the crust in a glass pie plate (buttered and possibly even cacao powder dusted) and then put the remaining on top of the toppings (for a 2 crust pie)… do you think this will work???
Also must give you kudos for the explanation on how to ‘rice’ cauliflower.. I never understood the directions on other websites before but yours were so simple it just clicked! I will be making Stuffed Peppers one of these days and will be using that ‘rice’.
I also tried your almond butter instructions, but after 20 minutes I finally had to add a little coconut oil to the processor for it to cream – then I just had to try the fudge… Ah, visions of Almond Butter Fudge dance through my head!
Anyway, so sorry if I sound negative.. everything about the pizza was GREAT! except the baking. I have limited resources so did the best I could.
Thanks in advance for any tips you can provide
Imalee
Sorry to hear your crust stuck! I’ve found that parchment paper is key for preventing that– even my Silpat doesn’t work as well, and it usually prevents sticking with everything else I bake. The resulting crust is also soggier when you use anything else, which I think makes the sticking even more of a problem! So, I hope you have the opportunity to try it with some parchment paper next time.
And I have no idea if that pie crust will work out, but please let me know if you try it! That would be AMAZING if it worked well!
Thanks Megan for the reply, and I will definitely post the results of my experiment.
[...] while ago I bookmarked this recipe for homemade pizza crust made with cauliflower from The Detoxinista’s blog. We usually have [...]
Hi,
I have a question…I liked all about the cauliflower pizza except the goat cheese which i don’t like. Can I substitute goat cheese with any other cheese??
Please help with an answer!!
Anu
Any cheese should work.
[...] online the recipe that most stood out to me was from a food blog that I absolutely adore — The Detoxinista. Megan is one of the most creative chefs I’ve seen and many of her recipes fall right into [...]
Is there a way to make a vegan version of this, or is it a lost cause?
I haven’t had any luck with a vegan crust yet… please let us know if you have any success!
i am gonna try this tonite, with cashew cheese and my egg substitute will be chia seeds and water into a gel. cant wait to see!! bet it will be really really good!!
Did it work? I’m extremely curious!
I LOVEEEE this blog, and I just tried a few recipes and now I’m a lifer.
I’m a bit confused about the ‘steaming’ part. Should I just an actual steamer over top of the pot of boiling water for the rice or actually put the rice directly in the water?
Help
The cauliflower rice will fall right through the holes in a steamer basket, so you’re essentially just “boiling” the rice briefly, with the pot covered to contain the steam. Then strain the rice through a fine mesh strainer after cooking!
Question! I did not read all the posts…but what if you do not like goat cheese? Can you use a different kind of cheese?
Any cheese should work.
Well I thought this sheer genius perfection for pizza alternative. Unfortunately my husband saw the cauliflower on the counter and became suspicious. My teenage son however came home late and found the leftovers in the fridge which he promptly inhaled. Said he loved it. I’ll make again for me, but my husband is now onto my cauliflower ways. Lol. Thanks, very creative.
This recipe sounds great! Is goat cheese allowed on the paleo diet?
I think it depends on who you ask! In my opinion, goat cheese is perfectly fine to be indulged in occasionally.
Awesome recipe! I made it today for my son and husband. They could not understand anything different that regular pizza and they loved it so much. I finally found a great recipe for my future pizzas. Thank you.!
I forgot to give 5 star!
That’s the goat cheese I buy; It’s delicious! I’m exited to try this crust!!
I don’t want to use goat cheese….I’d like to know what cheese is the closest to the goat cheese you use in the recipe. I read that any cheese would work –but I can’t see how a hard type grated cheese would. Can anyone give me suggestions please.
Thanks
Most cauliflower pizza crust recipes actually call for hard grated cheese, so it will definitely work if you’d like to use it. I adapted my recipe to use goat cheese, because it digests better than cow’s dairy.
However, if you’d like to use a cheese with a similar texture to chevre, I’d guess maybe ricotta would work? You’ll have to let us know if you try it!
Have you ever tried microwaving the cauliflower rice rather than boiling it? This post says NOT to add water. http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm
Maybe it makes straining in Step 2 easier or rids of it altogether!
Just wondering if you’ve used it as a short cut or if nuking it makes it nasty.
We actually got rid of our microwave, so I don’t have that option available to me. Please let us know if you have any success trying it!
Hi! This looks amazing as all the prefab GF pizza crusts dont work for me as I cannot tolerate any of the binding agents (xanthum gum, etc.) I eat eggs but am dairy-free. I was wondering if doing this without cheese would work? THanks so much for this awesome website!
Yes, you can omit the cheese. Hope you enjoy it!
I omitted the cheese and it fell apart. Tasty, though.
I’m sorry to hear that! I make it without the cheese all the time, so perhaps it just takes some practice to get the thickness right. I think the cheese-less version might need to be a bit thicker to hold together well. Glad it tasted good, anyway!
I have made this twice and it has turned out awesome both times! Never thought I would like something like this, but it was great. Even my husband, who LOVES “regular” pizza more than anything liked this
I do have one question though…..you write about making extra and freezing. I have my extra sitting out ready to go, but I’m not sure if I’m suppose to put the toppings on before or after freezing. You mention both ways in above, but I wasn’t sure if one was a typo. If it can be done either way….which way do you think turns out best? Thanks in advance for your response, and thank you for the great recipe! 
I prefer freezing just the baked crusts by themselves, then adding the toppings later, right before baking.
Thank You! I’m doing that now!!
Can I just use steamed cooked cauliflower and mash it?
I haven’t tried it that way, but I bet it would work! Just make sure you squeeze out the moisture well before mixing it with the egg and spices. Please let us know if you try it!
Thank you for this recipe. I had to modify it a little bit, (I only had 2.5 cups worth of cauliflower at home). I also didn’t have any goat cheese on hand, so I used grated parmesan cheese, and it still came out really good!!
Oh man, I seem to be the only one who failed at this recipe.
After 30 minutes, the top and bottom of my crust were cooked well(almost burnt), but the middle portion was still kinda wet. The top & bottom kinda separated from the middle (showed when I was slicing the crust). I squeezed as much water as I could from the cooked cauliflower so I’m not sure what went wrong. (how dry does the cauliflower have to be?) I also found out I’m not a fan of goat cheese. Next time I might try raw cauliflower rice and a combination of yogurt cheese and parmesan.
Sorry to hear that, Don. The cauliflower does need to be very dry. Raw cauliflower rice works well, too, but the result is a little soggier, thanks to the extra moisture that isn’t removed. Still delicious, though, since I’m usually just making it for myself!
Better luck next time!
I am thrilled to see this recipe. My family loves pizza but what a blessing to find a recipe that is low-carb. We are not doing dairy and so I use Daiya cheese. I’m just not sure if this would work or not? Are you familiar with this type? Thanks!
I haven’t tried it myself, but I think a previous commenter said that it worked! Please let us know how it goes!
I was glad to look through the comments and see that someone else also ended up with a WAY smaller pizza lol I ended up making 2 batches for one crust. I, also, measured 4 cups raw and riced and mine was about half the size of yours. After I doubled it, it was DEEEELISH. Thank you so much!
Do you have to have goat cheese in the crust, i would like to veganize the recipe. I am going to replace the egg with a flax “egg”, but i am not sure sure about the goat cheese?
I’ve made it many times without the goat cheese, so I know it works either way. I haven’t tried it with flax eggs, though, so be sure to let us know if you have any success!
[...] Drew craves pizza like no other. He likes the chain stuff too which I’m not a fan of. I’ve seen cauliflower pizza for years now and decided to give it a try because we wanted a little bit of a “cheat” day but wanted to still cut the carbs. I used this recipe and a mixture of this one [...]
[...] http://meatandmoremeat.com/paleo/paleo-diet-for-athletes-by-l-cordain/ http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ [...]
How long can you freeze this?
I just finished the crusts and I am not even hungry, but want to eat them SO bad! Look divine! How long can I freeze or refrigerate this to bake later?
I’ve re-heated a crust that was frozen for 2 months, and it tasted just fine… so I think the shelf life is pretty long, provided it’s sealed well.
I put the dry cauliflower rice into a 1 qt Pyrex measuring cup, cover with plastic wrap and microwave about 5-6 minutes. It doesn’t get soggy, and thus no need to squeeze out water.
I microwaved mine too but still managed to squeeze a lot of water out…too much I think; it didn’t make a very big pizza. Next time I will double the amount of cauliflower used.
if cheese is not an option can this still hold together?
Yes, many other comments above have mentioned what has worked for them, so you may want to review those for ideas!
Mine got stuck to the parchment paper
I think I might have made it too thin… other than that it tasted awesome!
I had issues with it sticking to the wax paper. Is this because I didn’t get enough liquid out?
Did you actually use “wax paper” or parchment paper? I’ve heard that wax paper isn’t good for baking. If you used parchment, it may have had too much moisture, then. Mine peeled right off when I used parchment.
Hi Megan,
I was wondering of I could make this without using cheese at in the caulifower mixture and on it? I hate real and fake cheese, will it ruin it if I left out the cheese altogether?
Yes! You can review the previous comments to see what has worked for others.
I’m now a believer! I truly didn’t think this could taste like a pizza crust. It did! Mind you, I added garlic powder and dried basil as well as the oregano to the mix. I also didn’t have parchment paper, but the non-stick aluminum foil worked just fine. I did notice when I cut into the crust just after baking, that it wanted to tear a bit and felt a little fragile. But, after the crust had cooled a little more, it cut just fine without any tearing, and felt firmer in the hand just like “real” crust. Thank you so much!
The first time I made this it turned out perfectly! I have a little experience wringing out the cauliflower from my low-carbin days. This crust is my first pizza in months. It was very satisfying. Thanks for sharing.
So I’ve been drooling over this recipe for a couple days now. I’m slowly switching my eating style and dying for pizza. I just moved (live in Europe currently) and can’t find my transformer for my food chopper. I course lay chopped the cauliflower then steamed it and mashed it with my masher. I still strained it as you suggest above (I didn’t have that much water to press out but still got a surprising amount out) but didn’t have goat cheese (substituted cream cheese) and added a few other seasonings. OMG YOU ARE MY HERO! That’s all I have to say. Thank you!
Hi Megan.
I tried this tonight for dinner and LOVED it! It’s amazing how full I felt and not at all bloated. Goat cheese is ridiculously expensive in Iceland but I just had to buy it for this recipe. I think it tastes better than the cow cheese. AMAZING! Thanks
I have made cauliflower pizza crust a few times before and do really enjoy it. Thanks for the tips on how to squeeze the water out…I was rolling it up in a towel jellyroll style, I will try this method next time. My one thought/question about this process is, aren’t you squeezing out all the nutritional value of the cauliflower when you squeeze out all the moisture? We are always told that the vitamins and minerals leach out into the water, etc. Just wondering about anyones thoughts on this.
In this case, the vitamins and minerals from the cauliflower are not our primary concern. It’s more about what you’re NOT putting into your body! Since grains may cause inflammation and prevent mineral absorption for many people, it’s actually more important to simply avoid them, and find substitutes that won’t cause these issues– such as this cauliflower crust. We probably are squeezing out many of the vitamins and minerals through this process, but if you’re eating a vegetable-centric diet anyway, it shouldn’t matter in the long-run. Hope that makes sense!
[...] Sunday: Quick Sauteed Shrimp with cauliflower pizza crust pizza [...]
Hi Megan,
I have tried so many of your recipes and absolutely love them, I just had the cauliflower pizza and I can not get over how delicious it was.
Keep the recipes coming!!
Liz
Hi is there a substitution you recommend for the egg for vegans? Thanks! I love your website and FB page thanks for all you do!
You can use ground flax seed! 2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs.
[...] cookbooks for Christmas). Husband cooking them and some asparagus.! F: Pizza! I'm excited to try this cauliflower crust! W/TH: I forget! I think chicken both of those nights…thank goodness it's written down at home! [...]
can you make a vegan version of this or would it be to difficult?
You can check out some of the comments above– it sounds like a few people have had success!
I thought you recently update a post about how to make this vegan. I went through all my old emails, but I haven’t been able to find it. Can you send me the link to the post, or clarify how to make it vegan?
Thanks!!!
Hi Chris! I haven’t had much luck making a vegan crust myself, but it looks like some comments here have mentioned making it with success. You might want to check out some of the comments above to see what works!
Thanks! What is the purpose of the egg? Is it a binder? Do you think non-dairy yogurt would work? If so, how much?
I just made this tonight, and it was pretty good. As I pulled it to my face, I still got a whiff of cauliflower which threw me off a little bit. However, it had a great flavor (I did throw a few more herbs like basil and garlic powder in my “dough”). The crust was easy enough to pick up and didn’t fall apart, but it broke in half if I tried folding it too much (I typically fold my pizza in half to keep toppings from falling off and it’s easier to hold). The pizza was tiny. I would definitely suggest making 2 to 3x the amount if it’s the main dish for your family. I used aluminum foil because no parchment paper was available, and it seemed to have worked fine, just in case anyone doesn’t have parchment paper. All in all, I would definitely suggest it, and I’ll be making it again. It won’t let me rate it on the cell phone, but I’d give it a 4.5… All it’s lacking is the chewiness I enjoy from regular pizza crust. Otherwise, it was appetizing and had a great flavor!
This is one of my favorite ways to use the pulp left over from juicing! I make it tonight with cauliflower, carrot and zucchini pulp, and it’s heavenly. No veggie taste at all, and came out nice and firm. Delish!
This pizza crust is wonderful. I ended up only having crumbled goat cheese so I blended that up and added to cali, eggs and spices. Added lots of toppings and think it has more cheese flavor that most pizza. I really like it. will defintely make again. Thank you for bringing pizza back to our home!
I was unsuccessful with this! I followed all the directions except I used mozzarella cheese (I don’t have goat cheese) and it just crumbled when I tried to pick it up. I ended up using spinach tortillas instead but I was super disappointed.
[...] http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ [...]
Wow! I love PIZZA so thank You for its healthy alternative
Delicious, the crust was sweet and tasty. I will be using this on a regular basis. I feel so full after eating 1/3 of what eat of regular pizza with no bloat. Would love to eat more but am just too full. Thanks will try it on my spouse when he returns.
Do you have the nutritional info on this recipe. Like how many calories? and serving size per calories? Thanks
Please see my FAQ, regarding nutrition information: http://detoxinista.com/frequently-asked-questions/
[...] Cauliflower pizza crust recipe [...]
[...] the recipe here. So I haven’t tried this recipe yet as it’s not Friday! But I have made another dish [...]
[...] can make pizza crust, mashed potatoes and sushi rice out of cauliflower, why can’t I make fettuccine alfredo? [...]
Hello Megan,
I so want to make this pizza, but i am allergic to milk, cheese, etc. What do you recommend as a substitution to the Chevre goat cheese?
Thank YOU!!
I would recommend looking through the comments on this post– I haven’t made a vegan version myself, but a few readers have mentioned their tips for omitting the cheese!
Where do you get your goat mozzarella? I’m considering trying to make it but until then…
I found mine at Whole Foods. I bet you could find it at other natural grocery stores, too! Otherwise, goat cheddar is delicious on the pizza, too.
Thanks for the quick answer! I was able to find it at the Whole Foods near me (NYC). (Thanks also for the nutritional yeast info!)
[...] [...]
WOW! We do not like cauliflower. Trying this was a shot in the dark. We both got tired of feeling like we ate a lead balloon after we got done eating regular pizza. We are loving it! The hardest part is trying to stop eating the crust so we can put the toppings on. Looks like we do like cauliflower just not raw or boiled in butter. Now to see if the kids notice.
hi there! i tried this recipe and it was absolutely AMAZING! wow, i never could have dreamed that there could really be a grain-free alternative to pizza crust this delicious that could hold together so well! even my roommates, both of whom eat mostly processed, crappy foods & fast food and don’t eat most of my ‘healthy’ cooking, loved the way it tasted and were sad i didn’t make more!
unfortunately, my boyfriend can’t even soft cheeses, so chevre is out of the question. so i made an alternate version (in addition to making this version on your site!). i tried using 6 cups of cauliflower rice instead of 4, 1/3 c. parmesan, and 2 eggs … then squeezed some of the liquid out a SECOND time — but not all of it. it’s still really tasty, but it doesn’t hold up too well
do you have any suggestions for chevre substitutes i can use? my boyfriend eats no grains, legumes, soy, or dairy (except for hard cheeses). i’m at a bit of a loss here!
thanks for sharing this amazing recipe
I think it was probably the parmesan that affected the crust– since it doesn’t really melt like other cheeses, it won’t help hold the crust together. You can use any other type of cheese that will melt, like cheddar or mozzarella, or leave it out all together!
hey, Megan – thanks so much for the quick response.
for some reason, i had it stuck in my head that i’d need something with a sort of ‘gluey’ texture – like the chevre – to bind it all together. i’m not sure how cheddar would mix in with the dough, so i i’ll try omitting the cheese altogether next time! thanks again. 
I will be making this tonight. My concern is how to make it so nice and squired? Are u using baking pan to form it? What size is the dough for the amount of ingredients and 1/3 inch crust? Can’t wait to try this. Thank you.
I just used my hands to shape the dough– it doesn’t usually fill out my whole pan. The squared edges don’t have to be perfect, and you can use a traditional round pizza pan if you prefer! (I don’t own one, which is why mine are always rectangle-shaped.)
This recipe makes enough to shape one pizza crust that doesn’t quite fill out a 9×13 rectangle pan. Many comments above have recommended doubling the recipe if you’re feeding a family, since this amount usually only feeds me and my husband for one meal.
After reading all of the positive comments I was so excited to try this pizza. My son has wheat, dairy and egg allergies and so this was supposed to be his pizza treat for our superbowl celebration. Unfortunately it did not taste good at all. Despite squeezing out all of the water, my pizza crust was soggy after cooking it for 40 minutes. I’m not sure if it was due to the flax egg or not but this definately did not produce a pizza crust that you could hold in your hand. It tasted like soggy cauliflower. I was very dissapointed.
Yes, I’d assume it’s the flax egg. Everything I’ve made with flax eggs turns out more soggy, and won’t hold together like real eggs.
[...] Edit: vi synes faktisk, at pizzaen bliver lidt for blød. Efter lidt research har vi fundet frem til, at man kan bage pizzabunden i 35-40 min ved ca 200 gr i stedet for vores korte bagetid ved høj varme. Vi har endnu ikke prøvet det og skal nok melde tilbage, hvordan det gik. Opskriften fandt vi her. [...]
[...] an online hunt for an easy recipe. I am not a huge fan of cheese, so I found this recipe from the Detoxinista and left out the cheese. Instead, I added about ½ T of flax ‘egg’ in addition to the one egg [...]
Love…Love…Love this as well as all of your recipes. I feel inspired.
Do you have to thaw the crust if you freeze or can you just pop it in the oven with the toppings?
I just pop it in the oven!
[...] adapted from Center Cut Cook and Detoxinista [...]
We made these last night and LOVED them. Thanks so much. I posted about it and linked back to you.
http://abirdandabean.com/cheesy-cauliflower-garlic-bread-sticks/
Made this for my family…my 18mo son is PICKY but loves pizza. the take out stuff always gives him a sour tummy. Not this! he jammed this into his mouth and grunted for more! A new staple in our home when we want pizza! thanks SO much!
Great pizza – I love it. Today I made this LCHF pizza just wit eggs and grated cheese, which we really enjoyed: http://ravfood.wordpress.com/2013/02/08/lchf-pizza-verdens-nemmeste/
Amazing! Pizza is back on our table! Everyone in this house thanks you.
do I need to use the goat mozzarella in the crust or can I use regular?
You can use any cheese you like.
i tried this recipe last saturday for a dinner with friends. i wasn’t sure about the result so i cooked just a small round pizza (eventually topped with some fresh-made peperoni sauce and some leftover goat cheese) as a starter. well… it was DELICIOUS! i obviously didn’t tell my friends what it was made of so they started guessing: some even said gluten free bread! they were astonished when i finally told them the truth! thank you so much for sharing this with us!
Excellent pizza! Thanks for sharing the recipe.
The crust was perfect !
[...] The Secret to Perfect Cauliflower Pizza Crust [...]
[...] ingredients well and transfer to a baking sheet lined with parchment paper. Megan stressed how important it is to use parchment paper but unfortunately, I was out. Greasing the pan [...]
Hi! I just finished the hard pizza crust and it worked perfectly! I also used the goat cheese but I think I will change that to a less fatty one in the future. The crust tastes great! I can’t wait to finish it with sauce, ham and mozzarella!
Thanks for the recipe!
To the people who are interested in the calorie amount: my version (with sauce, raw ham and mozzarella light) contains approximately 500kcal per serving, but I think I could reduce it to 400 or so in the future! I used some extra cheese because I was afraid the “dough” wouldn’t stick together after baking it in the oven…:D
take care everybody!
Can you use any other cheese rather than “goat” cheese?
Of course!
[...] sense to you. I used a base recipe from Linda Wagner since I’ve used it before and loved it. The Detoxinista’s recipe is fabulous as well. Both blogs have great pizza base recipes as well as lots of other healthy [...]
Just took my crusts out of the over and they look amazing. I am so excited. Have you tried freezing the curst? Would love to ship a bunch to my kids in college.
Yes, I freeze the crusts all the time! But, I’ve never tried to ship them…
[...] minute. I had a good high protein meal a couple of hours later, which was a paleo pizza inspired by this recipe, and loaded up with good iron and amino acid rich meats and vegetables. [...]
This looks amazing! Can you recommend a non dairy option to add to the crust instead of goat cheese? Thanks
I can’t, as I haven’t tried a non-dairy option myself, but I’d recommend reading through all the comments posted here– I’m pretty sure some people have mentioned having luck with certain non-dairy options.
Hi and thanks for the cauliflower pizza recipe. Delicious and satisfying. And….I have to try to make it even better next time. This first time the slices were not pick-up-able. Maybe because since I had no chevre on hand I used reggiano. I’ll try again following the recipe correctly. Anyhow, your whole site seems great–intelligent and pleasant. I find myself coming back again and again. Many compliments and many thanks.
This idea is so intriguing! My husband and I are considering going grain-free, but we love our homemade pizza… I would definitely try this cauliflower crust in a heartbeat!! Thanks for the inspiration, and the sense that maybe going grain-free wouldn’t be so difficult after all ^_^b
[...] The Detoxinista taught us how to create a crust that you can actually pick up so kudos to her and her original recipe! [...]
Hey what kind of food processor do you use to do this?
I use this one, in the 12-cup size: http://amzn.to/XTULjE
Thank you! Do you think you could use that little one you have listed on your tools page for something like this? Just by doing a little at a time? I’m thinking about buying that today. http://www.amazon.com/gp/product/B003JA7KWE/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
This came out so good! You were right, durable and able to pick right up and eat
Thanks for sharing
Hello,
.. anyone have any ideas?..
I was so excited about this pizza but the crust stuck to the parchment paper and I couldn’t get it off of the paper.. We had to throw it away
thank you!
I used a silicon mat and it worked great! Good luck!
i put a little olive oil on the paper after reading your post. It worked out beautifully.
I’m sorry about yours
Yummmm! We can eat pizza again. I didn’t have the goat cheese and used a soft cheese my husband made instead. I like the crust more crispy. Does cooking it longer solve that?
OUT OF THIS WORLD GOOD!!!!!
(and I didn’t put any tomato sauce, cheese or toppings on it yet)
[...] Crust [...]
I liked this warm, but LOVED it as a cold leftover! Thank you so much for sharing.
[...] made and enjoyed this pizza a couple times by following the Detoxinista’s techniques. She does a fabulous job of walking through how to make it the right way, however, if you happen [...]
will a paper towel work instead of a dish towel?
I don’t think a paper towel would be durable enough. There will be a LOT of moisture, and I’d worry about the paper towel dissolving into your cauliflower mix.
I made this and cannot get it not to stick using wax paper. First try we actually had to eat it by scraping off paper. Second time I greased the wax paper pretty good and it still stuck. I am going to try a third time using the baking stone directly. Any input on what I am doing incorrectly? Any tips? It is still quite yummy. I would like to be able to serve it to guests and not have it be stuck. Thank you so much!
Yes, make sure you are NOT using wax paper! That will stick like crazy. You should be using parchment paper for best results. Good luck!
LOL Well I’ll Be!!!! I thought parchment paper was a fancy name for wax paper. You think at my age I’d know these things. I am learning every day. Thank you so much. Off to the store I go!
I did the same as you! I’m so bummed tried twice, and greased. I also though wax and parchment was the same. Having to order out tonight because of my screw up
[...] aka the Detoxinista did an excellent how-to on how to make this crust (with cauliflower, you can just sub broccoli, I did this because I liked [...]
Thank you for saving the day and noticing my wax paper error. We had a whole kitchen full of women and never caught it. Made it last night and your recipe was fabulous! Very easy to make. Using parchment paper made this flawless! Thank you again for your great recipe and good eye!
I love the looks of this recipe. Any vegan suggestions?? Thanks.
How many net carbs ? do you know? How big of a serving? Thanks !!
Please see my FAQ regarding nutrition info: http://detoxinista.com/frequently-asked-questions/
Just cooked and absolutely yummo….my 9 year old gave it a 10/10… he knew it was made with cauliflower and nearly wasn’t going to have:) (was trying to cook without him seeing, but he is too quick)
Thank you!!
[...] The original recipe is from The Detoxinista - http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ [...]
Hi there,
I am making this for my husband tonight! I made it once when he was out at sea and unfortunately, it stuck to the paper and I couldn’t eat it. I actually had parchment paper mailed to me (as I’m in Japan and can’t find it anywhere), so I’ll be sure to post the results! Fingers crossed. Thank you for the recipe!!
[...] PIZZA CRUST Adapted from The Detoxinista‘s version Makes 1 small pizza Ingredients: 4 cups cauliflower rice 2 cloves garlic, chopped [...]
I have to make the crust the night before I am baking it due to time constraints. Should I just refrigerate it until the next day? Can I leave it out on the counter? Thanks for the help!
It should not be left on the counter overnight, but it should be fine in the fridge!
do you have to cook your vegs and meat ahead of time and then put them on the pizza?
I always assume that meat will be pre-cooked before being placed on a pizza, but veggies don’t have to be. (They will retain a slight crunch, though!)
This is the first time I’ve been able to eat pizza in a long long time and it hasn’t upset my stomach…..THANK YOU x 1000! This pizza was amazing, even my bf loved it! I recommend anyone who reads this to make this recipe! Only 2 things I have to say are: 1. It’s time consuming – but worth it! 2. When you squeeze the water out of the cauliflower w/out straining 1st (I didn’t have a strainer that fine) – it’s extremely hot!! Enjoy!!
I have NEVER liked cauliflower — but I thought I would give this a try (worst case scenario – hubby would eat all of it). OMG – It is now on the list of my favorite recipes!!!! Yes it is time consuming but well worth the time. Oh and I wear kitchen gloves to hold out some of the heat while squeezing the excess water out. I add some fresh basil to the crust mix too. Thank you so much for the step by step instructions!
Hi Megan,
Just want you to know I shared this on my facebook page. Milani Home LLC. I’m a food blogger as well and I like to know when someone uses my recipes. Love this soooo much. I’m not eating carbs so I not only made this for pizza, I made the crust into break size pieces and use them for sandwiches. Makes a wonderful egg and bacon sandwich!!
Oops meant to type “bread size” pieces
I know a few people asked the question about using a flax egg instead of a regular egg. My doctor put me on a very restricted diet and eggs are currently on my list of things to avoid. So, tonight I tried this recipe using a flax egg. Megan had mentioned that you need the egg to bind everything and that’s very true! Mine fell apart… The flavor was excellent but the texture definitely wasn’t a nice crispy crust like it was supposed to be. Just a note, I did strain the cauliflower very, very well and let my flax egg sit for about 35 minutes before adding it so there was no excess water. Maybe someone else might have better luck, but for mine the flax egg didn’t work. Hopefully, in a few months I can add eggs back and try this as it was intended.
[...] Cauliflower Pizza (adapted from Detoxinista): [...]
HIIII
I am a HUGE pizza fan and I am so excited to try out this cauliflower pizza crust! I have recently been doing the paleo diet and was curious what I could use for cheese? Does anyone have any ideas?!
I am not able to have eggs or cheese right now, so I made the crust with cauliflower and a yellow plantain. It held together well. I don’t think i made it thick enough to hold though, with the veggie toppings. Thanks for the great recipie!
This was so yummy! Great site and directions! I added fresh garlic, oregano, basil and parsley to the crust……will definately make again!
Hi, thank you so much for this recipe it was delicious . my crust stuck parchment paper any suggestions ?
Make sure you’re definitely using parchment paper, and not wax paper. The parchment paper should peel right off!
I’m so excited! This is the third cauliflower crust recipe I’ve tried, and the first one that actually worked! I was going to give up if I had another failure, but this was perfect!!
What a fabulous, healthy idea to share!!!!!!!
This recipe is seriously delicious and foolproof. My husband loved it. I loved it. This is going to be a weekend favorite for sure. Thank you!
[...] you tried the cauliflower pizza crust instead? This one has goat cheese in it, but there are a million variations of it! Sometimes it's not the pizza [...]
[...] Update: I found this recipe online for a cauliflower pizza crust, it sounds like this process takes a little longer but you’ll end up with a crispier crust, if that is your preference!!! Check it out from Detoxinista right here [...]
This was amazing!!! Time consuming but so worth it. Great instructions too. Even my boyfriend (who would eat regular pizza any day) loved it and asked if I could make it once a week
Thank you!!
PS. It wouldn’t let me select 5 stars…
Just made this recipe. It’s AMAZING! The crust turned out perfect! I had tried a different version a couple years ago and it fell apart in my hands. Thank you so much for posting so I could give it another go. Definitely saving this one.
[...] before I got it just right. The crust always seemed a little “wet”. But then I saw this version from the Detoxinista. Megan added one extra step of squeezing out the cooked cauliflower before [...]
Try using Thrive Life Freeze Dried Cauliflower and save a few steps in the process.
Gonna be making this over the weekend and plan on feeding it to my unsuspecting kids, should be fun!
I’d like to make my own sauce too and have a daughter with a garlic allergy (yes garlic, poor thing).
Anyone point me to a good sauce recipe for people who really love good pizza sauce and not the plain boring old tasteless sauce that seems to permeate the interwebs?
I leave the Garlic out of the recipe of course!
Thanks for sharing this Megan, and for taking time to help everyone out with all the questions!!!
I’m really wanting to try this, but don’t have a budget for a food processor in the near future. I was given a vitamix, though… Do you have any idea if it would work to rice the cauliflower in there?
I just grated the cauliflower! Easier clean up, too
I made this a while back, and it was amazing!!! I turned it into a margarita pie, using roma tomatos & fresh basil & mozzarella, sooooo good. This is such an awesome idea, especially when your on south beach diet & hardcore craving a pizza, thanks for the great recipe!!!!
Hi Megan!!
Thanks for sharing this AMAZING recipe with us!! I love pizza but feel a bit guilty after each slice! I made your pizza crust and can’t get enough of it. I didn’t put mozzarella in the crust, just garlic, egg, onions and basil with a mix of cauliflower and zucchini and it tasted divine!! Favourite topping are fresh tomatoes, fresh basil with gratted mozzarella cheese and pineapple chucks!
This sounds awesome. I don’t like goat cheese though. Do you think I could use Ricotta instead? Thank you for sharing this.
I can only comment on things I’ve tried myself, but I don’t see why it wouldn’t work. Any type of shredded cheese should work, too, according to some previous comments.
[...] you tried this recipe for cauliflower crust? I mean to this weekend, but can't vouch for it yet! Perfect Cauliflower Pizza Crust [...]
Hi, i havent tried this recipe yet but do you have to cook your toppings before hand? Iv read on other sites they pre cook the toppings
Do you have to do that on this recipe?
This cauliflower crust is so good!! My husband kept saying “This is amazing!” We can now eat pizza again! Thank you so much for this recipe!
I had completely given up on making a cauliflower crust that I liked until I tried this recipe. Love it!!
Whenever I see a recipe for this kind of crust, I wonder …. wouldn’t adding some nutritional yeast to it lend a bit more traditional flavor?
I imagine it wouldn’t be Paleo-acceptable, though .. right?
I found your recipe, which seems to conform to many Paleo ones, before realizing that your site has a different focus: food combining.
So, I believe my question is still a good one – what do you think about adding some nutritional yeast to this crust for its flavor?
Thanks!
[...] while ago I bookmarked this recipe for homemade pizza crust made with cauliflower from The Detoxinista’s blog. We usually have [...]
DO NOT FORGET TO SPRAY THE ALUMINUM FOIL PREVIOUS TO PLACING THE CRUST TO BAKE. OR NPT IT WILL STICK
Thank you so much for this recipe! My 3 year old can’t have dairy, wheat, soy or cashews, and has not had pizza for months. He ate most of it!
I topped it with sauce and this cheese: http://www.healthfulpursuit.com/2013/02/how-to-make-vegan-shredded-cheese/ (baked the crust for 20 minutes, added the sauce and cheese and baked for another 20).
The crust by itself is pretty bland, so if I want to use it for something other then crust, I’ll try the suggestions in the comments to jazz it up.
This crust is DELICIOUS!! I even made it as a bread. I replaced a couple of ingredients. I added low fat mozzarella cheese and instead of adding salt I just added fresh oregano. Once crust was done I topped it with ricotta cheese, spinach, shredded low fat cheese, chicken, and mushroom.
[...] making it difficult to pick up a slice by hand. When stumbling across this recipe posted on The Detoxinista, recipe courtesy of Doris Choi, I was happy to see that I was not the only one hoping for a better [...]
[...] The crust for this is going to come straight from this awesome blog by Detoxinista. [...]