Cauliflower Crust Pizza

Remember back when we made spaghetti squash pizza together? That was surprisingly delicious! Ever since then I’ve been wanting to try out other unique crusts options whenever I come across them. I read about making a pizza crust from cauliflower.

So, I decided to give that a try. This past year cauliflower has really grown on me. I used to never give it a second thought (white, bland, boring—no thanks). But then I tried a few dishes made with cauliflower that were pretty good. I think the key is to go heavy on other flavors, as cauliflower is a somewhat plain vegetable.

Related: Deep Dish Pizza Recipe

This recipe has quite a bit of garlic, a little spice from red pepper, and plenty of cheese and (fake) pepperonis. I prefer to leave the tomato sauce off when baking but have it available for dipping.

Why? This keeps the crust from absorbing too much moisture and becoming soggy. You can make it however you like, but I’m happy to share what worked best for me.

Plus if you’ve never tried fake pepperonis before, you totally should. They’re awesome!

Cauliflower Pizza Crust, makes one large crust.
Adapted from Cauliflower Crust by RecipeGirl

1 head of cauliflower (any color, but isn’t this green pretty?!)
1 egg
4-5 cloves of garlic
1/2 cup shredded cheese (I used a mix of mozzarella, provolone, Romano, and Asiago)
1/4 cup Parmesan cheese
1 teaspoon oregano
1/2 teaspoon red pepper flakes

First, cut up the cauliflower florets. Blanch in boiling, salted water for 3-4 minutes. Pulse in a food processor with the garlic cloves until  a coarse meal forms. You won’t want to blend it so long it becomes a paste.

Spread the cauliflower meal out onto a baking sheet lined with paper towels. Place paper towels over the top, and press to remove as much moisture as you can. 

In a bowl combine the cauliflower with the egg, cheeses, oregano, and red pepper flakes. Stir to combine. Place the mixture on a baking sheet lined with parchment paper.

Gently press into your desired shape, as thin as you can get it without leaving holes in the crust. Sprinkle a little salt and pepper over the top. Bake at 450°F for 15-20 minutes, until the edges begin to brown.

Once the crust is baked, add your toppings. Bake for an additional 5-8 minutes until the cheese is melted and bubbly. I like to add fresh basil just after baking.

Although this crust isn’t going to “trick” anyone, it’s absolutely delicious and an easy way to add more veggies into a favorite meal. Enjoy! xo. Emma

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

Yield 4

Ingredients

1x2x3x

• ▢ 1 head of cauliflower (any color, but isn’t this green pretty?!)
• ▢ 1 egg
• ▢ 4-5 cloves of garlic
• ▢ ½ cup shredded cheese (I used a mix of mozzarella, provolone, Romano, and Asiago)
• ▢ ¼ cup Parmesan cheese
• ▢ 1 teaspoon oregano
• ▢ ½ teaspoon red pepper flakes

Instructions

• First, cut up the cauliflower florets. Blanch in boiling, salted water for 3-4 minutes. Pulse in a food processor with the garlic cloves until a coarse meal forms. You won’t want to blend it so long it becomes a paste.
• Spread the cauliflower meal out onto a baking sheet lined with paper towels. Place paper towels over the top, and press to remove as much moisture as you can.
• In a bowl combine the cauliflower with the egg, cheeses, oregano, and red pepper flakes. Stir to combine. Place the mixture on a baking sheet lined with parchment paper. Gently press into your desired shape, as thin as you can get it without leaving holes in the crust. Sprinkle a little salt and pepper over the top. Bake at 450°F for 15-20 minutes, until the edges begin to brown.
• Once the crust is baked, add your toppings. Bake for an additional 5-8 minutes until the cheese is melted and bubbly. I like to add fresh basil just after baking.

C