Skip to content

Cauliflower Crust Pizza

June 26, 2011

A friend just sent me this recipe link. I am amazed by this. If this works and tastes good, then I might be on to a new way to hide veges in plain sight!  I’ll have to have a look at cauliflower mash as well, they say it’s as good as mashed potatoes. Hmm, will have to judge that for myself. My only concern is what do I substitute for the cheese?

Cauliflower Crust Pizza


Serves 2; Adapted from this bulletin board.


1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*


To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).


*Note that toppings need to be precooked since you are only broiling for a few minutes.

2 Comments leave one →
  1. Nicky permalink
    June 26, 2011 9:43 am

    Hey Nat,

    Regarding the cheese – you can get Vegan “Tofutti” brand cheeses – these don’t have the casein in them like quite a few soy cheeses. Also if you source them there is another brand (which at time of typing I’m blanking on) that is very good dairy substitute – the packaging is white with green and red writing. Both of these are US imports (so many easy subs over there). If you want me to have a look at the supermarket Iet me know.

    One thing though – they never, ever achieve the melty aspect of any animal cheese (I think that’s where the casein actually comes into effect). But they are tolerable.

    Been really enjoying following this blog btw 🙂

  2. Natalie Hatch permalink*
    June 26, 2011 12:35 pm

    Never heard of tofutti, but I’ll look it up. Hubby really really likes cheese and he’s missing it something chronic (taking the kids off casein and gluten means the whole family’s off it, him included mwhahahaaaa).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: