The Secret To Perfect Cauliflower Pizza Crust

Since this post was originally published in 2012, there have been a LOT of Cauliflower Pizza Crust recipes popping up online. This one is still my favorite, but I’ve made it even easier in my new cookbook, Everyday Detox.

Check out my updated recipe, which I call the Easiest Cauliflower Pizza Crust Ever. It’s a HUGE time-saver compared to the recipe below!

cauliflower pizza on a pan

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.

hand holding a slice of pizza

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!

Cauliflower Pizza Crust
Serves 2 to 4 people

ANIMAL PROTEIN | Gluten-free, Soy-free, Nut-free

Recipe courtesy of Doris Choi

Ingredients:

2 pounds cauliflower florets, riced
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.

grinding cauliflower in a food processor

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.

straining, transfer, and squeezing cauliflower riceWrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out! (Be careful not to burn your hands!)

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

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.

mixing cauliflower pizza crust dough in a bowlIt 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, which is not to be confused with WAX paper– they’re very different!)

shaping cauliflower pizza dough on a panKeep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Step 4: Bake!

Bake for 35-40 minutes at 400F.

baked cauliflower pizza crust on a panThe crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.

grated goat cheeseThis goat mozzarella is ridiculously good, without a “goat-y” flavor.

putting sauce and cheese on top of cauliflower pizza crust

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!

cutting cauliflower crust pizza Enjoy!

Tip: If you need to avoid eggs or dairy, try making my Vegan Cauliflower Pizza Crust instead!

4.6 from 276 votes
Print
The Secret To Perfect Cauliflower Pizza Crust
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 
A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
Servings: 4
Calories: 74 kcal
Author: Detoxinista.com
Ingredients
  • 2 pounds cauliflower florets , riced
  • 1 egg , beaten
  • 1/3 cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt
Instructions
  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. 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.
  4. 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.
  5. 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!
  6. 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 1/3" thick, and make the edges a little higher for a "crust" effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. 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.
  9. Slice and serve immediately!
Recipe Notes

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, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Hope you try this the next time a pizza-craving strikes!

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Comments

Rande @ The Vegetable Centric Kitchen

Ooooh I’ve been waiting for this one- can’t wait to try!!

adrienne

Love this idea! I’ll have to give it a try and see if I can fool my husband.

    Megan

    Ha, I hope it works!!

      Karen

      I tried this and it was WONDERFUL. I made two personal size round pizzas and had one for dinner and brought the other into work the next day. Lets just say I should have brought in more than one because a few of my co-workers wanted to try it and they absolutely LOVED IT and immediately asked for the recipe.
      The definite key is to Squeeze the excess water out. GREAT tip.
      The toppings I used was Sauce, Mozzerella cheese, fresh mushrooms, turkey chopped meat (cooked) and black olives. It was delicious. Thanks so much for sharing.

      Scott

      In my quest to give up bread, I came across this recipe and was VERY much the skeptic. I made this for dinner last night. OMG! Absolutely delicious, I am completely sold! Next time, I’m thinking after the dough is cooked and before toppings are added, I’ll transfer the dough to a pizza pan with holes in the bottom to see if I can’t get the crust just a bit crisper. Sharing this with everyone I know! Again, absolutely delicious! Also thought this same recipe could probably be used for flatbread for making wraps. NICE JOB MEGAN!!!!

        Kim

        Scott were you able to try this with the pizza pan with holes?? Did it make it crispier?

        I’m thinking I didn’t get quite enough of the moisture out of mine, it was great, but I wouldn’t have been able to pick up a slice of it and hold it.

          Marmer

          I flipped mine (baked on parchment paper on an aluminum cookie sheet) and baked another few minutes so it was browned on both sides. It was exactly right and you could lift each slice like normal pizza! So good!!

        craig mason

        Try using a splatter screen, one with a metal handle. They work great as a “pizza stone”.

          C Lyons

          absolutely brilliant! I can’t wait to use the splatter screen!!! Also, if you have a juicer, you can eliminate the straining and squeezing step; cook, juice, assemble.

        Tori

        Megan,

        What kind of pizza sauce do you use? Or if you have some suggestions of some good pizza sauces I’ve noticed all the store bought pizza sauces I’ve used in the past have been gross.

          Sarah

          Aldi has an expanding line of affordable and surprisingly good organic products, including two pasta sauces (marinara and tomato&basil). I buy both of these, and I find that the tomato&basil sauce makes a perfect pizza sauce on my cauliflower crust! It’s flavorful and simple.

          Eva Lorentzen

          I use fire roasted tomatoes. If they are diced I just put them in my bullet for a few seconds. They taste really nice on this pizza !

        Elissa Rozov

        wondering whether transferring to a hot stone would work?

          mamyrt

          I form my crust on a piece of parchment, then slide it on a preheated pizza stone. Bake a few minutes, then flip the crust onto the stone, peel off the parchment paper, add toppings, then finish baking. Nicely crisped every time with the crust firm enough to pick up and eat by hand.

      trish

      Hi Megan
      This is a fantastic recipe. I’ve used it now a few times and we love it!! I have to say though I am still struggling to get it crispy and firm. We have to use a knife and fork every time to eat it as it just can’t be picked up. I’m definitely straining and squeezing the moisture out and I’m cooling the bases a little longer to get them browner at first bake. But still no luck. 🙁 I even put all my toppings on really fast so the sauce doesn’t have much time to sink in.
      Is there something else I should be doing? Thanks! 🙂

        Emily

        After I made the cauliflower “rice” and put it in the strainer, I let it sit for a long time, until it was cool enough to handle. I think the trick is that even if you think you have squeezed enough water out, you have to keep squeezing. By the time I was done squeezing, I had reduced an entire head of cauliflower down to a tight ball the size of my fist. I was nervous that I wouldn’t have enough, but I just kept on squeezing (and even changed to a second towel). It was pretty labor intensive, but it paid off because my crust was tight enough to hold up on its own. Good luck!

        Mary

        I cook it the day before, strain it an then refrigerate it. The next day I put it in a towel and squeeze the daylights out of it. Then I have a perfect crust.

        Dani

        My friend turned her pizza over to crisp it up. It seemed to work. I hope this at least gives you an idea. I made the recipe a few weeks ago and right out of the oven it wasn’t as firm as it was a few hours after it came out. Possibly you could make it the night before and see if it firms up.

          Anthony Young

          I just made my first one doing it this way. Looks good, but seems like it’s gonna be soft. I had the same idea. Turning it over and cooking it some more before you top it and bake. I didn’t get enough moisture out of the cauliflower. I’m gonna try again tomorrow that way. Someone was saying to boil it and then juice it to get all of the moisture out. I think that’s a fabulous idea. Wish I had a juicer to try this reverse concept. I didn’t know I was diabetic until about 6 months ago. I think I’m gonna really like this recipe. ?

        Nancy Gibson

        What if you added a corn starch to it?

        Katie

        My cauliflower looks more like mashed potatoes than rice after being cooked. I might have gotten it too puréed in the processor. Do you think it will still work?

          Jim

          I did that too…it cooked up great.

      Simran

      Can I use a hard cheese substitute as not allowed to eat soft cheeses such as goat.

        Megan

        Yes, hard cheese will work well, too– the texture will be just slightly different, but still good!

      Stephen Scohy

      Holy cow. I’m just now expanding into this beautiful realm of food. Thank you for elevating my pizza game to a whole new level<3

      Heather

      Can I pulse the cauliflower in the vitamix? Thank you

        Rachel

        Yes! I am trying this for the first time and just used my Vitamix to rice the cauliflower. It worked great!

      Waylon

      My 3 year old will not eat veggies, but he loves this pizza crust. We loaded it with veggies and he ate 3 pieces!!!

      Donna

      If I do not have any parchment paper can I make this without or is there a substitute?

        Leslie

        I simply sprayed my pizza stone and made sure I “loosened” it completely before adding toppings. I also substituted regular mozzarella for goat. The crust was yummy!

      Christy

      Why goat cheese for the cauliflower pizza dough? Can you use regular old mozzarella? thanks!! Trying to give up carbs….

        Megan Gilmore

        The goat cheese just provides a nice texture and is easier to digest than cow’s dairy, but regular mozzarella should work, too!

          Sharon Williams

          I’m lactose intolerant. Can this crust be made without cheese?

          Laura McEleney

          goat cheese has less carbs than mozzarella. 1oz goat cheese= .3 net carbs while mozz. has .6 net carbs per 1 oz.

    joyce

    what is the calorie count for the califlower pizza

    dana

    Just made this recipe tonight after visiting the post. It was absolutely delicious. After straining and putting in a towel. I put the towel back in the strainer over the sink and twisted while I pushed down. This got most all the water out. Mine ended up very firm and I could hold my pizza. GREAT RECIPE.

Talia @ Bite Size Wellness

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!

Greg

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!

    Megan

    I felt the same way about the first recipe– hope you enjoy this one!! 😀

Kilee

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!

Red

That is so interesting! I’m totally going to try it for Friday pizza night! Thanks!

Mike

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.

Pure2raw twins

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

Gillian

Must try this, too cool!!

jenpowers

I am so excited about this crust! Thank you so much for sharing Doris’s awesome recipes!

Kibby

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!

    Megan

    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!

      Katie

      Megan, have you tried using a vegan cheese to hold the crust together? if it works, then this would be the perfect pizza for me!
      Thanks for sharing these awesome recipes.

        Megan

        I haven’t tried it myself, but I assume if the vegan cheese melts like regular cheese, it should work! Please let us know how it turns out for you!

LizAshlee

I can’t wait to try this-I have definitely got to pick up cauliflower this week!!!

Robyn

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??

    Megan

    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!

Sara @ Plant Powered Mom

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!!

    Megan

    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!

      Angela

      This was great — I made it without the goat cheese, and with Daiya as a topping.

      Kat

      Actually, goats milk is completely different from cows milk – it’s hypoallergenic (for those with milk protein allergies), and many people with lactose intolerance find that it doesn’t affect them. Once I found this out, it made dealing with food allergies so much easier!

        Deb

        As someone who grew up on a goat farm, the only “real” difference between goat’s milk and cow’s milk is that goat milk does not have lactose. Butterfat percentages vary from breed to breed, just like in cows.

        Veronica

        This is not accurate. While it’s very possible for someone who has an allergy or intolerance to cow’s milk tolerate goat milk, that entirely depends on the sensitivity of the person, and also depends on WHICH protein the person is sensitive to. For instance, if their issue is with whey proteins, switching to goat dairy could be worse as there’s supposed to be more whey in goat dairy; or it could be better as not all whey proteins will elicit the reaction. Some people may have an issue with caseins. They’re multiple different proteins which are, again, found in both cow and goat dairy. The major difference is not that one milk does not have the casein the person is reacting to, but that the concentrations of the different casein’s vary wildly. And then there’s the myth of lactose not being in goat dairy. Goat dairy has lactose. However, once again, lactose isn’t a single, always-the-same entity. It has different forms, and some people may find they can digest one form of it over another.
        All things said and done, it’s probably worth giving goat dairy a try, but there’s no guarantees.
        Personally though, as a celiac who doesn’t seem to tolerate dairy well, I try to avoid all dairy because I read a study that indicated to me that some celiacs can have a similar immune response (in vitro cells) to alpha and beta caseins. Seeing the miniscule amount of gluten I need to avoid, I figure that if casein is indeed my issue, I should absolutely avoid even smaller amounts of goat dairy.

      Diane

      I have made this pizza two times, and each time it just gets better. I recently changed my diet to no carbs. This recipe is great!!! My husband even likes it.

      Mare

      I’m gluten, soy & dairy free so LOVE love love & use Daiya faux cheeses all the time!! Definitely going to try this cauliflower pizza crust recipe using Daiya shreds:-)))

    Leigh

    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!

      Kristi

      Awesome Idea! i’m going to try that next time!

      You As A Machine

      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!

      Cela

      How much almond flour did you use?

        Jenny P.

        I wonder on top of using flax meal – add some cornstarch to help with the binding, that is if you like to use cornstarch. Or what about garbanzo flour instead of almond flour.
        I’m GF and considering going vegan eventually so this is a whole new realm to me, but this crust looks so amazing. I’m going to have to try this very soon.

        Lourdes

        1/4 cup of almond flour they said

    Janice

    Have you tried nutitional yeast it has a cheesey taste is packed with protein. I got mine in the bulk foods from Whole Foods.

      Kim

      Nutritional yeast is so good on anything, I was just also thinking this would be good on the pizza! 🙂

Lillian

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!

Jamie

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

    Megan

    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! 😀

Jamie

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!

    Romana

    Hi Jamie,

    could you please post the recipe for your zucchini crust since that’s what’s in season and I have plenty in my fridge. Thanks

Nataliya @irunforicecream

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 :))))

KellyBelly

Hi
Neat recipe. Reminds me a little of some of the Thrive pizza crusts however they can’t be picked up. thanks

jennifer

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?

    Megan

    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!

      jennifer

      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!

        Megan

        Sounds like a delicious weekend to me. 🙂

      Leila

      Omg I read this just in time – I need to make two more cups of cauliflower rice! lol I just took mine out of the oven after 4 minutes and will re-mix! 🙂 Can’t wait….

Alex@Spoonful of Sugar Free

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!

    Megan

    Hope it works well for you without the cheese! I bet some Nutritional Yeast would add a good “cheesy” flavor, too.

      Renee

      Was wondering… what if you don’t boil the cauliflower rice? Do you think it will come out more firm?

Alex@Spoonful of Sugar Free

^I mean “can’t” not “can”

Rande @ The Vegetable Centric Kitchen

So I’m making this right now and it occurred to me that the cauliflower is really more like a cauliFLOUR…hehe…

Heather

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!

    Megan

    Hope you like it, Heather! Austin and I are totally sold on this cauliflower crust. 🙂

Amber Shea @Almost Vegan

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. 🙂

AbbyWarm

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!

marcia

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.

Martha

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!

    Megan

    Hope you enjoy your pizza! 🙂

    Please let me know how the Mac Nut cheese works out!

      Martha

      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!

Ariel

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. 🙂

Sheila

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!

Andrina

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.

Kim

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!

Zsolt

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!!

Mike Haugen

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!

    Megan

    I’m so glad you enjoyed it! There are rarely leftovers in my house, either. 😉

Dave

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!

    Megan

    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?

      Rhona

      Biccies are biscuits, cookies (I am guessing the writer is Australian; Brits use the term as well)

    Karin

    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. 🙂

    Elizabeth

    Ooh, a gluten free choccie biccie? Yes, please!!!!

Rebecca

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!

Wendy

How can I make this totally dairy free. NO eggs or cheese???

    Megan

    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!

Cari De La Cruz

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!

    Megan

    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. 😉

      Cari De La Cruz

      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 😉

Sandi

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 🙁

    Megan

    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!

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