Low Carb Pizza with a CRISPY Cauliflower Crust!!

96 comments

crispy cauliflower pizza

The one thing I was super bummed about when I started a low carb keto diet (a.k.a. Paleo Keto, nutritional ketosis, ketogenic) is that I would have to give up pizza. I absolutely LOVE pizza and always have. There are low carb pizzas in the freezer case at the grocery store, but I am trying to stay away from processed foods as much as possible, and I’m pretty sensitive to gluten, even in small amounts.

When I first heard of the cauliflower crust I was pretty skeptical. CAULIFLOWER?? Yuck. I mean, I love the cauli-mashed potatoes and the cauli-rice too, but it seemed to go pretty far to say that cauliflower could replace a gluten filled (or even gluten free starchy) crust.

Well let me tell you, I have just created the mecca of low carb, gluten free, vegetarian pizza. I have actually made pizza MULTPLE times this weekend trying to make a fairly crispy cauliflower crust, and the results have been amazing to say the least! My other family members that are not low carbers even said that they would eat this pizza, and the confused and surprised looks on their faces when they tasted the pizza were priceless!

With this cauliflower crust pizza, you can actually pick up a piece and not have wetness on your hand. You don’t need to use a fork to eat it! The key to making a good non-soggy cauliflower crust is not only to get the cauliflower as dry as possible before cooking it, but to manage the wetness that will appear out of nowhere as you’re pre-baking the pizza crust. Also, you’ll see that I found that FLIPPING the crust over during baking makes a big difference in the crispness of the crust! Follow my directions below EXACTLY for a great crust.

For an analysis of ALL of the low carb pizza crust recipes that I’ve tried so far, please see my Low Carb Pizza Summary Post. It’s super geeky!

Yield:

1 – 13 inch gluten free, low carb pizza (4 servings)

Time in the Kitchen

total 30-45 minutes

Equipment Needed:

Ingredients for the Crust:

  • 1 medium head of raw cauliflower (5-6 inches in diameter), grated in a box grater (you should have 2-3 cups raw cauliflower ‘rice’ after grating)
  • 1 cup shredded mozzarella cheese (not packed, but not loose either)
  • 2 Tablespoons finely grated parmesan or romano cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 Tablespoon dried Italian seasoning (containing: garlic, onion, basil, oregano, thyme, rosemary, savory)

Ingredients for the Pizza Toppings:

  • 1/2 cup low carb pizza sauce
  • 1 cup shredded mozzarella, divided
  • For carnivores: pizza meat of your choice: pepperoni, cooked ground sausage
  • vegetables of your choice: onions, mushrooms, peppers – PRE-COOKED if possible
  • 1/4 cup parmesan cheese
  • dried Italian seasoning for dusting the top

Preparation:

1. Preheat your oven to 425 degrees.

2. Grate the head of cauliflower with a box grater or food processor with grating blade, put in microwave safe bowl and microwave for 8 minutes, or roast in the oven in a foil covered bowl until done. Here’s what it looks like completely cooked, just like cauliflower rice:

1cooked cauliflower rice

3. Let the cauliflower cool until it’s just barely warm, then dump it in a flat cotton napkin or kitchen towel. Pick up the corners of the towel and squeeze as much water out of it that you can. You’ll have to do this over the sink, and more water will come out of it than you think! Twist it in the napkin/towel to get even more water out.

before wringing out the water:

2cauliflower b4 wringing

 

after wringing out the water:

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4. Dump the squeezed cauliflower in a bowl and add the egg, the 1 cup of mozzarella cheese, 1/2 teaspoon of salt, 2 Tablespoons of grated parmesan and 1 Tablespoon of dried Italian seasoning. Mix thoroughly.

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5. Line your first baking sheet with a silpat liner (or greased parchment paper) and dump the bowl of cauliflower / cheese mix onto it. Pat the mixture into a crust that’s fairly thin but with no holes. My pizza in the picture is 13 inches across.

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6. Blot the top of the raw cauliflower crust with paper towels, then cook the crust for 15 minutes at 425 degrees.

7. Take the crust out of the oven and let cool a bit. Blot the top with paper towels (be careful not to burn yourself). The top of the crust should be browned, if it isn’t turn your oven to broil and broil it for about 4 minutes. The browned top of the crust will eventually become the bottom of your pizza.

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8. Blot again with paper towels if necessary. Now you will need to flip the pizza crust onto the other baking sheet with silpat liner. After flipping, blot the steaming crust and put back under the broiler for 5-10 minutes, watch closely until it browns without the edges burning. Here is the flipped pizza crust before the second broiling:

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9. You now have a completed cauliflower crust! Add the sauce, then mozzarella, then meat/vegetables, then a bit more mozzarella, then parmesan, and top with a sprinkling of the dried Italian herbs.

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10. Broil for 5 minutes until the cheese is browned. Let the pizza cool for at least 10 minutes on a rack (you should be able to easily slide it now) before cutting it with a pizza cutter.

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Once cooled a bit, you can see how it’s easy to hold the pizza in your hand, just like normal pizza!

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Please let me know if you make this recipe and how it went! I also love to hear if readers make any improvements or have ideas. Please share in the comments!

Nutrition Info:

Per 2 slices of a 13 inch pizza, with toppings of pepperoni, cheese & sauce:

  • 12 g carbs, 4 g fiber, 8 g net carb, 24 g protein, 25 g fat, 351 calories

Per 2 slices for the crust only, no toppings:

  • 9 g carbs, 4 g fiber, 5 g net carb, 13 g protein, 7 g fat, 145 calories

 

 
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
 

Leave a Comment

{ 85 comments… read them below or add one }

1 Phil Sergent July 22, 2013 at 8:14 am

Looks real tasty…
How much did you spend:
1) on equipment
2) ingredients
3) time
4) for how many people?
Little things like that…

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2 Kim July 22, 2013 at 8:21 am

Hi Phil… I already had all of the baking pans / silpat liners. Ingredients weren’t really too bad either, I wouldn’t say this is a cheap recipe, but pizza has always been more expensive to make/buy. Cauliflower is fairly cheap as far as vegetables go. Time, I would say it takes less time than it does to explain it, if that makes sense! Probably prep of 1/2 hour (time in the kitchen). And the pizza makes 3-4 servings, a slice of this is VERY satisfying! I will get the nutrition info out on the post soon. Thanks for the questions…

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3 Amanda July 22, 2013 at 8:33 am

Do you have to use the silpat liner? what does it do?

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4 Kim July 22, 2013 at 9:02 am

Amanda, it keeps the crust from sticking to the pan (very much needed in this recipe). I would say that you could also try parchment paper in place of it, but you’d want to grease the paper first just in case.

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5 Phil Sergent July 22, 2013 at 8:34 am

Oops! Sorry, I see that this has two people in mind but I would still like to know how much it’s total cost was… given also that there is a ‘cost of living’ comparison to keep in mind as to where one lives when buying these items.

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6 Kim July 22, 2013 at 9:26 am

Hi Phil, I think the best thing would be for people to calculate the cost of the ingredients in their area. My numbers won’t mean much, especially since I get veggies at the farmers market, cheese from Costco, etc.

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7 joelle July 22, 2013 at 1:08 pm

this looks super yummy I am def going to try to make it, even though I’m awesome at burning anything I cook….. 1 question if you know, how much sugar in it?

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8 Kim July 22, 2013 at 1:34 pm

There’s no sugar in the entire recipe, even the sauce! Let us know how it goes!

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9 Jonny July 22, 2013 at 7:12 pm

I just made this recipe, and it was absolutely excellent! The cauliflower can be a bit of a pain in the food processor (maybe I just have a crappy/cheap one), but grating it worked very easily.

I tried it with parchment paper and it worked great. Instead of needing two baking sheets, I just used to pieces of parchment paper that i had sprayed with a little bit oil.

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10 Kim July 22, 2013 at 9:51 pm

this is great Jonny! I’m glad you had good results… thanks for reading!

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11 Chaundra July 23, 2013 at 3:08 pm

I love this recipe. Tried it the way you have it above and it does come out nice BUT it is very hard to squeeze the cauliflower. The next time I used my juicer and saved the pulp to make it. The only difference between them was that I had to clean the dang juicer! =)

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12 Kim July 23, 2013 at 6:57 pm

Chaundra, wow what a great idea! Did you drink the cauliflower juice? :)

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13 Rachel August 3, 2013 at 1:52 pm

What a great idea! Finally I have another use for my juicer.

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14 Stephanie July 24, 2013 at 10:06 am

Regarding the nutritional info – you said 2 slices of a 13″ pizza = etc. What percentage is 2 slices? How many slices did the whole pizza yield? Thanks! Looking forward to making it this weekend.

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15 Kim July 24, 2013 at 11:41 am

Sorry good point! I sliced the pizza into 8 equal slices so 2 slices is 1/4 of the pizza

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16 Vera LeVasseur July 25, 2013 at 5:54 am

Love it want to try it!

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17 Sofia Wilt July 26, 2013 at 10:34 am

This is such an innovative idea! I look forward to trying it. Please though, this being a natural foods site, stop promoting the use of microwaves.

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18 Rebekka August 6, 2013 at 8:52 pm

Food heated in a microwave is exactly the same as food heated any other way.

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19 Lillian February 16, 2014 at 10:25 am

Not really, Rebekka. It’s been proven that food is chemically altered in the microwave. Did yo uknow there was a case where a nurse heated blood in a microwave before a transfusion and the patient died? Did you know about the 1991 Lausanne University study from Dr. Hans Ulrich Hertel that showed mimcrowaved foods are indeed hazardous? Did you know that microwaves were banned in the Soviet Union? I could go on and on. In short, a saute in good quality oil such as coconut oil or ghee would be a better solution.

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20 Ellen July 26, 2013 at 4:00 pm

Just made it! It was so good and I will definitely make it again! Can’t believe the cooked and squeezed out cauliflower made a “dough”. Crazy!!!

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21 Denise July 31, 2013 at 11:09 am

Just made this for lunch; it was okay, but doubt I will try again. Filled mine with veggies (kale, purple onion, bell pepper variety, banana peppers, black olives, & artichoke), so had to eat it with a fork rather than by hand. Didn’t have a silpat liner, so used parchment paper & olive oil spray instead…stuck terribly; might have to use more oil if doing it that way. I estimated the cost for my pizza (4 servings) to be abt $10 for the whole pizza, or abt $2.50 per serving. I live in the mid-west & used regular vegies (not organic); but prices may vary.

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22 Kim August 1, 2013 at 8:08 am

Hi Denise, were you able to cook the water out of the veggies before putting it on the pizza as the post suggested? Maybe this recipe is more suited to meat toppings or only just a few vegetables. The way you made it sounds yummy though!

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23 TendoQ August 2, 2013 at 8:58 am

BEST. PIZZA. I. HAVE. EVER. HAD. I actually ended up using four small FROZEN bags of (organic) cauliflower, and it still came out flawlessly! It wasn’t even that much work (I totally forgot to microwave it until AFTER squeezing, still came out perfect), and though I DID learn a lesson about substituting wax paper for parchment paper in the oven (read: never EVER EVER do it, atomic bonding occurs D:), that ended up being the side covered with toppings anyway and UNNNNNNNNNH, I have never had anything better! This is flawless! I am completely floored. Nothing about it tasted cauliflower-y; the cheese and spices made it perfect, it formed an amazing dough, and yes, it really was super-crispy! I couldn’t believe it wasn’t wheat. This is one of my favorite recipes in the world now! Thank you, thank you, THANK YOU!!!

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24 Kim August 2, 2013 at 10:45 am

TendoQ… I’m so glad you loved it as much as I did! Good tip on the wax paper, lol. Thanks for reading!

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25 Alex August 3, 2013 at 6:19 am

Did You Try Roasting The Cauliflower Instead Of Microwave?

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26 Kim August 3, 2013 at 9:15 pm

Alex… I actually don’t have a microwave, so I cooked it in the oven covered with foil… I should try roasting though I wonder if that would help it brown up sooner in the oven when it’s in the crust form. thanks!

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27 Deirdre August 4, 2013 at 7:59 am

I have had Cauliflower pizza numerous times and I love it, I think you get that satisfying pizza taste without all the bread. (and I do love my bread). I don’t find it expensive to make at all but then again I’m used to making pizza at home so I always have pizza sauce on hand. Instead of pizza sauce, try just tomato paste sometime with some goat cheese and lamb sausage, too die for. Your method for making a crispy crust sounds interesting but I’m too lazy to do it. HAHA! I use my vitamix to chop up the cauliflower as I don’t have a food processor. I am okay with eating my cauliflower pizza with a fork and I think its a fabulous way to get that pizza craving without the carbs. Although not “low calorie” but when is pizza ever low cal.

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28 Kim August 4, 2013 at 9:01 am

Deirdre… good point! Even my first soggy cauliflower crust was tasty and I had to eat it with a fork! You might like the crust that I just posted as it’s a bit less work – “Holy Grail” Low carb Almond Flour crust.

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29 April August 9, 2013 at 3:17 pm

Thank you so much for posting this! My husband has started a low carb lifestyle and I had no idea how we would survive without pizza (my family has a recipe for pizza crust that has been handed down for ages!). I’m just finishing up and the house smells better than when I make my other pizza recipe :0) Thanks again we will be using this in the future for sure!

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30 Thuy August 15, 2013 at 8:26 am

Can I use the same silpat & pan after flipping the pizza? What is the reason for flipping it onto a new silpat & pan?

Can’t wait to try this. Thank you for the great post!

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31 Kim August 15, 2013 at 11:53 am

Thuy… I think that would work fine… at that point in the process, it should be easy to flip it and then put it back on the same liner…

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32 Thuy November 22, 2013 at 1:40 pm

I made this last night, flipping the crust on the same silpat/pan. It was delicious!!! I’m making it again bc boyfriend wants more and he is a pizza monster. I can’t believe he said this is just as good and satisfies his pizza craving without the guilt. Thank you for such a delicious and healthy recipe!!!

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33 Megan August 18, 2013 at 10:31 am

Hey y’all! For everyone having problems with grating/ using a food processor I found it was very fast and efficient to use a blender! I cut the cauliflower into sections and used the blender by using th “pulse” button. Literally took half the time and the size is perfect!

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34 Susan August 24, 2013 at 4:45 pm

Oh my goodness, I just made this and it was so good. You couldn’t even tell it was made with cauliflower , I was able to pick mine up just fine! I ate half tonight and will heat the rest up tomorrow for lunch, I can’t wait. Thank you so much for sharing this recipe, it’s by far the best low carb crust I’ve tried!

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35 kathryn September 23, 2013 at 2:04 am

Hi!
I am loving this pizza! I think it’s just OK right out of the oven, but I absolutly LOVE it cold! It’s become my go to breakfast and ‘plane’ food. Warm, I taste cauliflower, but cold, it tastes like any other pizza. Great job with this one!! I’ll probably re-blog it at one point. Even my non keto friends like this one. Woohoo!!! How are you doing on nutritional ketosis? I’ve been doing it on and off for the last 2 months, 1 month I was super strict, the next month just low carb, and my A1c went from 6.9 to 6.5. Great results!!

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36 Kim September 26, 2013 at 8:08 am

Kathryn… great feedback on the pizza, thank you! I’m doing very well… all of my labs are getting better and better, even though my weight loss is slow. However I’m pre-menopause and I know hormones cause issues with fast loss. I’m just glad I’m losing and not stalling. The biggest difference was my LDL high density particles have reduced significantly. This is the bad part (small dense particles, not the fluffy ones) of the LDL, so this is major!!

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37 Suzanne October 8, 2013 at 6:46 pm

This sounds great.. I will try in the next few days.. I wonder how it would be with a cashew nut cheese on it. I use my food processor to make califlower rice just fine. dont need the grater attachment.. just pulse till its rice. Thanks for your recipe..

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38 Tami O'Brien December 31, 2013 at 11:01 am

What’s cashew nut cheese?

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39 Lori October 13, 2013 at 4:33 pm

I just made this for supper and LOVED it. I normally don’t go back to where I got a recipe to report back but when it’s this good I have to. :) I’ve made cauliflower pizza crust before and while it was good it was never crispy and leaned towards being mushy. Squeezing out the water and then flipping over the crust and baking on the other side is key I think. I made my regular soaked pizza crust dough for my husband and little’s pizza(because of how it’s turned out in the past :) ) and my husband thought it was as good as theirs. I am trying the THM way of eating and was already avoiding gluten to help my thyroid and adrenals and it really helps to find recipes like this. I will definitely be making this again! Thank you!

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40 Kim October 14, 2013 at 9:01 am

Lori, I’m so glad you came back and told us! Thanks for making it and then commenting. I do think the technique is really the key to the crust too. I know what you mean about making two kinds of food for dinner because you’re not sure how the one thing will turn out! :-) I do that all of the time. Thanks for reading!

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41 kruddz October 23, 2013 at 7:59 pm

Love this delicious crust recipe! So tasty!

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42 Adrian November 7, 2013 at 12:26 pm

Thanks for that great recipe. The Crust came out well and tasted incredible fluffy.

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43 Celeste November 11, 2013 at 6:07 pm

LOVE this and make it often but would love to freeze premade pizzas and pop in oven…have you experimented with that? Curious to see if it comes out ok.

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44 Diana December 31, 2013 at 10:15 am

Celeste, if freezing these pizzas works well for you, please reply to this and let me know! It sounds like a great idea!

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45 Sara November 17, 2013 at 4:15 pm

Just tried this pizza and loved it, red onion, mushrooms and pepperoni. This one will substitute my store bought dough from now on. Thanks, looking forward to trying more of your recipes.

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46 Audrey November 23, 2013 at 11:50 am

I just made this pizza and it was better than I expected! The crust was crispy and I could pick it up with my hands rather than a fork. My husband who is not on a low carb diet couldn’t even tell the crust was made from cauliflower. Fabulous recipe!

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47 Audrey November 23, 2013 at 11:51 am

I just made this pizza and it was better than I expected! The crust was crispy and I could pick it up with my hands rather than a fork. My husband who is not on a low carb diet couldn’t even tell the crust was made from cauliflower. Fabulous recipe! Will definitely try again.

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48 Susan C December 21, 2013 at 2:58 pm

Ohhhhh that is a great idea! With what you are saying about drying etc… I have a mind to dehydrate the cauliflower to have on hand and see if that saves the towel steps? Anytime I can short cut …

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49 Rebecca December 22, 2013 at 8:50 pm

Do you think an egg free version would work with a “flax egg”? We are sensitive to eggs and can’t have cheese, but we could substitute Daiya Cheese shreds for the mozzarella. What could I use to hold it together instead of an egg? Thanks!

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50 Kelly Diamond December 27, 2013 at 6:03 pm

I just made this for our family. We don’t have a microwave so baking it for 20 min worked really well. My husband (who is SOOOOOOO picky) and my 2 kids LOVED this!! I will be making it again soon.

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51 Lisle Kin December 31, 2013 at 2:15 am

I use the non-stick aluminum foil and coat it with a bit of olive oil to prevent the crust from sticking. I wonder how much of the nutrients go down the sink when the cauliflower gets squeezed? I’ve had good luck removing the moisture from the cauliflower by putting it into my ricer. The cauliflower won’t go through the ricer, but the moisture gets pressed out quickly. Originally I thought I could “rice” the cauliflower.

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52 Tami O'Brien December 31, 2013 at 10:58 am

You’ve obviously put a lot into this recipe. It sounds wonderful to me, however, my husband is lactose intolerant. Any ideas for substituting the cheeses?

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53 Ruth Morris January 10, 2014 at 4:16 pm

Tried this recipe. Of course best first day but froze well and held up in fridge for a couple days. Have to pop it back in oven for a few to crisp it back up. But instead I used it for sandwich and then even tried it for a hamburger. Didn’t get too soggy or fall apart. Great taste. Will be making more and freezing it. I was wondering if you tried any other cheese? I want to try with a cheddar (low or fat free) and chili powder and use for huevos rancheros instead of tortilla and play with it a bit for other than pizza stuff. Thanks for posting this. The best “bread” alternative I’ve tried! I am just tryin to cut carbs not really paleo but had miserable results with coconut flour bread. Lol. This is better by far!!

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54 Sue January 28, 2014 at 12:15 pm

Are you saying you made and froze the pizza, or the crust alone? They froze well?

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55 Chanda January 11, 2014 at 10:42 am

How hard is it to flip without falling apart? I have pizza stones and shouldn’t need the liners or parchment if it’s easy to flip by hand.

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56 Evelyn January 11, 2014 at 10:54 am

Has anyone frozen just the crust for a later time? If I wanted two smaller crusts.

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57 jasmin January 11, 2014 at 3:19 pm

hello, can I just use baking paper? is that suitable?

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58 Diana January 14, 2014 at 8:56 pm

I made this pizza and, my boyfriend couldn’t believe it wasn’t the real thing. I had
doubts but, It was the best! Thank you so much for sharing this recipe. I will be making this a lot. Thanks
–Diana

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59 Krista Budnar January 16, 2014 at 12:58 pm

OH my Lord…this was sooo good! I have never eaten cauliflower as I could never get it past my nose…This Pizza crust had such good flavor. IT was relatively easy to make..I was totally full after one slice! I just loved it and I am so thankful that I found this website!! THANK YOU!!!

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60 Terry Shaffer January 19, 2014 at 7:37 am

Awesome idea! Thank you, it was great on the first try. My wife and I have been on a low carb, low fat, high protein diet for about 8 months now. This was a slight bit of a cheat because of the fat, but all in all not much of a cheat.

Used mozzarella from skim milk. Added a little more shredded parm and less mozzarella. Added unflavored whey protein to get the protein levels up. Used ground chicken, mushrooms and peppers for my toppings, my wife went with just cheese.

This was an awesome treat and filled a big hole in our standard diet. I almost felt guilty it was so good. Thanks again.

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61 Celeste February 13, 2014 at 11:32 am

So tried freezing…..super yummy still but it totally loses crispiness and thats something that we kind of need. The point really but it still is a better option if you need to eat something lol!!!

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62 Josh Lisitza January 27, 2014 at 2:05 pm

Has anyone tried to freeze a raw or cooked crust?

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63 Sarah February 5, 2014 at 11:16 pm

Thank you for this recipe! I just finished eating my incredible finished product. It didn’t taste weird like some low carb substitutes sometimes can. Just tasted like amazing pepperoni pizza. I’m in low carb pizza heaven. I think the trick is really getting out as much moisture as possible to get a crispier crust. I squeezed that cauliflower like crazy! Thank you again. I’m pretty sure I’ll be treating myself to this regularly!

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64 Shayna February 6, 2014 at 2:16 pm

Hi! Thanks so much for posting this recipe. My family and I do Weight Watchers. This recipe gave us an excellent choice for pizza without blowing an entire days worth of points. We loved it!!!

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65 Michelle Cesare February 20, 2014 at 5:57 pm

This is amazing. I’m going to give it a try. Sounds delicious.

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66 Melba February 21, 2014 at 3:30 am

Try this!

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67 fran fry, the frying pan February 21, 2014 at 5:21 am

try making your crust out of smashed pork rinds, you can use various flavors. good luck.

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68 Colleen February 21, 2014 at 6:43 pm

So I totally skipped step 8, but it still turned out really tastey. Hubby asked me to make another. This is more our preferred pizza crust recipe. Traded out half the mozzarella for pepper jack. Super awesome.

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69 James February 21, 2014 at 7:37 pm

Tried this out tonight and it was AMAZING!! I used my juicer and collected the pulp. I used two heads of colliflouir but pretty much kept everything else the same. I will definitely be making this for friends and family.

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70 Margo February 24, 2014 at 4:09 am

My husband and I loved this. He said it was the best vegetarian meal I’ve made. Loved it more than regular pizza. OK, that’s amazing! I did have a little problem with getting a crispy crust, though. Maybe I wasn’t strong enough to get enough liquid out of the cauliflower? I used parchment. Maybe a silpat would have yielded crispier crust?
We used lots of veggies on top, but I just microwaved them for 3 minutes to get much of the moisture out.
THANK you for this great recipe!

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71 Lynn February 27, 2014 at 2:53 pm

This was absolutely delicious! and the cauliflower crust is a great alternative to ‘toxic’ crusts. You have obviously gone to a lot of work to get this recipe perfect – thank you! I made mine a little differently; I added an extra egg to the crust since I could tell it was too dry (my cauliflower was probably too big), I added NY cheddar to the topping and I used spaghetti sauce mixed with tomato paste instead of pizza sauce. Unfortunately, I felt it was a little too much work – precooking the cauliflower, squeezing out the excess water, precooking the crust – too many pans, dishes, time, etc. I think James might have the right idea about the juicer. I will be trying his idea and possibly even doing a few heads at a time and freezing the pulp for using later. I’ll try to let you know if it works.

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72 Kim March 4, 2014 at 12:41 pm

Lynn… yeah it is more effort but good idea to do two heads of cauliflower at once. To be honest even though I absolutely LOVE this crust, I make my almond flour / cheese crust more often just because it’s easier. :)

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73 Jennifer March 2, 2014 at 11:18 am

The crust tasted so good! I had an issue with it sticking to the parchment paper, did I do something wrong?

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74 Kim March 4, 2014 at 12:38 pm

hmmm not sure… maybe I should put in the directions to grease the parchment paper. I always use a silpat liner with no issues. Thanks for bringing this up, I’ll make that change!

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75 kat March 20, 2014 at 4:53 pm

just curious if cauliflower should be microwaved covered or uncovered…

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76 Ann Amato-Zorich March 31, 2014 at 10:06 am

I usually cover things with a towel just so that my microwave doesn’t get too messy.

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77 ANGELA March 24, 2014 at 8:51 am

I made this this weekend! This was awesome! I found a low carb tomato sauce called El Pato at Kroger. It had less than 1 carb and no sugars! My toppings were baby spinach and jalepenos. AMAZING RECIPE!

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78 Cin March 24, 2014 at 10:16 pm

The only change I made was that I used a pizza stone instead of the baking pans. Turned out perfect!

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79 Andrine March 27, 2014 at 6:53 pm

I made this pizza for myself for my birthday dinner and it was so amazing I’m going to make it again this weekend. I subbed out the dairy mozzarella for almond mozzarella to great effect, and used pecorino romano (sheep) instead of parmesan. Parchment paper worked fine for me without oil and had no sticking. Ended up broiling the crust to crisp it up and it just tasted so great and much much better than the crappy cardboard gluten-free crusts available commercially. I’m sending this to other paleo friends. Thanks!

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80 Madelein March 29, 2014 at 4:21 am

Fantastic, taste great, will do it again!

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81 Marlene Spadea April 28, 2014 at 8:14 pm

I wish it was a print friendly recipe. Too much stuff to print oit.

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82 Alison May 4, 2014 at 7:33 pm

I used this recipe for the crust, but used it to make a cold veggie pizza. I mixed ranch dressing mix with cream cheese and sour cream and spread it on instead of pizza sauce then added a bunch of diced veggies and some shredded cheddar cheese and put it in the fridge for about an hour and it was delicious. It was such a hit I continually have people asking me to make it for parties or work functions. I even had someone request one for their birthday! Awesome recipe will continue to use always, so yummy!

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83 Sheryl May 17, 2014 at 5:45 am

This turned out great!! Thank you for the terrific recipe. Even DH who doesn’t like cauliflower gobbled it up.

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84 Nicole milton June 11, 2014 at 2:11 pm

It tastes great. I used light Alfredo sauce for my sauce because its lower in carbs.

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85 Lucy July 28, 2014 at 2:23 pm

I was so excited when I found your recipe. I found out on Facebook that you can make pizza crust out of cauliflower. Like you I was also surprised. I did a search for recipes and found yours to be the best. Very thorough step by step directions. I made the pizza today and was amazed by the taste. During the process my crust looked just like your pics. I had a slice of pizza and I loved it! I tried those gluten free packages for making pizza dough and really did not care for the taste of the crust. Who ever thought cauliflower would be the answer? Thank you for sharing this!

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