Recipe by Alli Shircliff
"You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cauliflower, coarsely chopped
shredded Italian cheese blend
chopped fresh parsley
salt and ground black pepper to taste
since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to precook - the pulp is so fine that it will bake just fine. This is a great recipe and I also use this crust recipe to make small crusts and use as low carb "bread". Freezes well if packed properly and I crisp it up in the toaster oven
My crust crumbled into a giant mess.
This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again.
I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing.
Like any non-traditional ingredient, one needs to experiment with working with cauliflower to achieve maximum results. I have made dozens of these crusts for friends and family and consistently get rave reviews. I make them in batches, bake them and put them on waxpaper lined pieces of cardboard and use my Foodsaver to protect them in the freezer. Pop one out on the fly, load it up with your favorite toppings which should be prepared ahead of time as you will not be baking this pizza for much longer after you top it. I agree that you really need to remove as much liquid from the cauliflower prior to working it into the mix. I put the steamed material inside a large cheesecloth and squeezed the ba-boo-boo out of it. The only deviation I made from the original recipe is to add about 1/4 cup coconut flour to the mixture to further absorb whatever liquid didn't come out during the squeeze. You will love this crust!
I did a whole head of cauliflour in microwave for 8 minutes, put all ingredients in and cooled for 15 min in freezer. Then added 2 eggs. Did all the rest like recipe said. Will do again, crust was just right.????
I didn't even miss the dough! I didn't cook the cauliflower before I baked it. I added parmesean cheese, garlic powder, salt, parsley, and pepper to the cauliflower and baked it for 15 minutes. Then, I topped it with cooked ground beef and shredded cheese and baked for another 5 minutes or until the cheese was melted. I will definitely make this again!
In order for this to work, you have to squeeze as much liquid as possible out of the cauliflower before adding the other ingredients. Really SQUEEZE the daylights out of it! I put my cauliflower in a dishtowel to squeeze it; it's amazing how much liquid comes out! I use the whole head of cauliflower and steam it in the microwave for about 4-5 minutes. Otherwise, this makes a nice, slightly crispy (on the edges)cheesy, flavorful crust. My kids liked it, too. Great if you are gluten-free or just want to eat more veggies. Makes for a less-filling pizza; I find I don't get that overstuffed feeling after eating a couple of pieces of this.
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower Pizza Crust
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This gluten-free cauliflower crust pizza can take on any topping!
See how to turn cauliflower into tasty, gluten-free pizza crust.
Smooth, creamy, low-carb mashed cauliflower is a tasty alternative to potatoes.