Inspired by a post I found on Pinterest, I knew I had to create the perfect cauliflower crusted pizza for a grain-free alternative to the classic pizza recipe. My family has adopted cauli-mash as our much preferred alternative to heavy, pasty mashed potatoes, so I had high hopes for cauliflower pizza crust which uses cheese and egg for binding it together. Some folks avoid grains because of allergies or digestive issues, but this grain-free pizza is also a great way to reduce your carbs so you can enjoy pizza without packing on the pounds. Oh, and did I mention – my kids love it too!
Cauliflower Crusted Pizza Ingredients
- 1 head of cauliflower (you will need 1 cup of riced cauliflower for this recipe)
- 1 ½ cups of full fat mozzarella cheese, shredded and divided – preferably from grass fed cows
- ½ cup parmesan cheese, shredded and divided
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon sea salt - find high quality sea salt here
- 1/8 cup olive oil - check out this AMAZING olive oil!
- 3/4 cup pizza sauce
- Additional topping of your choosing
Cauliflower Crusted Pizza Method
Removed florets from the head of cauliflower. Using the chopping blade with your food processor pulse the florets until the cauliflower is the consistency of rice.
Steam the cauliflower in a covered saucepan until cooked but not mushy (no need to add water). Measure out 1 cup of cooked, rice cauliflower for this recipe, allow to cook, and save the rest for another batch or dish that calls for steamed rice.
Preheat your oven to 450 degrees Fahrenheit. Combine cooled cauliflower, egg, 1 cup of the mozzarella, 1/4 cup of the parmesan, oregano, garlic, onion, and salt in a small bowl. Using your hands, spread the raw ‘dough’ into a thin round layer on a cookie sheet covered with parchment paper and cover with a thin layer of olive oil.
Bake for 20 minutes or until the crust is uniformly browned – more brown than the image below. Remove from the oven, transfer on the parchment to a wire rack, and allow to cool completely for a more sturdy crust. If you don’t mind eating with a fork, you can add your sauce and topping immediately.
Otherwise, when your crust has cooled, top with about 3/4 cup of pizza sauce (more or less based on your preference), 1/2 cup of the shredded mozzarella, 1/4 cup of the parmesan cheese, and any additional toppings you desire. Return to the oven under the broiler set to high for 3 minutes, or until cheese is bubbling.
I love to serve it up this amazing cauliflower crusted pizza with old fashioned cultured root beer for a truly nostalgic flashback meets Real food dream.
Three other healthy pizza recipes to try…
Real Food Forager has whipped up a grain-free coconut and almond flour recipe that makes a delightful base for a classic or cheese-free pizza with all of the toppings that you desire.
I can’t imagine they’re anything like holding a folded New York slice, but these butternut squash mini pizzas look delicious enough for me to concede to using a fork. Learn how to make these grain-free, beauties at Mommypotamus and you and your kids just may love them.
Want a healthy, whole grain pizza? Try this one made with sprouted wheat flour – your whole family will adore this pizza and never wish for the white flour junk again.
What’s your favorite way to enjoy healthy pizza?
Bottom Image credit : jeffrey w
This post can be seen at the following blog carnivals: Fight Back Friday, Real Food Wednesday, Pennywise Platter Thursday and Fat Tuesday. Hop on over to check out some other posts you may enjoy!
And you can have extra fun with this kind of recipe by using different colors of cauliflower!
This seems awesome!
Anna – It really is delicious.
My family loved this. We’ve been grain-free about three months and this was their first pizza. (I’m also dairy-free so didn’t try it). The crust was a bit too soft to hold and eat but only had a slight cauliflower taste.
Do you have any experience freezing these crusts? What about baking in a cast iron skillet or on a pizza stone? Recommendations? Thanks! Cauliflower riced and ready to go.
Hi Susie – The crusts freeze well when pre-cooked. I’d be concerned about sticking with the cast-iron skillet, but if you try it, let us know how it turns out. A pizza stone should work wonderfully.