Cauliflower Crust Hawaiian Pizza

This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good!

I topped mine Hawaiian style. This entire thing is incredibly simple to make!

Just use a cheese grater to “grate” your cauliflower into very small pieces. You can grate a whole large head of cauliflower and make two 9-inch pizzas.

Microwave those cauliflower crumbles for 8 minutes. No water or anything needed. Just microwave it for 8 minutes to soften it up, and then let it cool a little bit.  See the recipe below for how to proceed if you do not have a microwave.

Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)

Shape it into a 9 to 12-inch round. Bake the crust. Top it with desired sauce and toppings.

I went so simple and just used Classico Tomato- Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite).

All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings.

That is all!  The pizza can be cut into 6 slices.  You’ll probably want to eat two slices.  Each slice is 151 calories and 4 Weight Watcher’s Points Plus.  And if you’re watching your carb intake, each slice has 9.2g carbs. In the recipe below- I also include nutritional info for just the crust (in case you’d like to create your own toppings).

I was able to make two pizzas from one large head of cauliflower.  My husband, my 10 year old and I all really liked the pizza and agreed that you can’t tell at all that the crust is made out of cauliflower.  It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either.  You’ll have to try it out for yourself and let me know what you think!  Thanks so much to Beth and her Cauliflower Pizza Crust post for inspiring me to make this myself and share it with my readers!

Other pizza topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda

How do you like to top your pizza?

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Cauliflower Crust Hawaiian Pizza

Yield: One 9 to 12-inch pizza (feeds 2 to 3 people)

Prep Time: 25 min

Cook Time: 18 min

Ingredients:

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:
1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits

Directions:

1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.

Tips:

From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.

*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda
*This pizza is best served on a plate with a fork.

Nutritional Information per serving FOR THE WHOLE PIZZA- per slice:
Serving size: 1 slice
Calories per serving: 151
Fat per serving: 7.2g
Saturated Fat per serving: 4.1g
Sugar per serving: 3g
Fiber per serving: 2.2g
Protein per serving: 12.6g
Cholesterol per serving: 53mg
Carbohydrates per serving: 9.2g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3

Nutritional info per serving for JUST THE CRUST- per slice (if you want to do your own toppings):
Serving Size: 1 slice (pizza cut into 6 slices)
Calories 84, Fat 4.3g, Sat Fat 2.6g, Cholesterol 40.8mg, Sodium 166mg, Carbohydrates 4.6g, Fiber 1.9g, Sugar 0g, Protein 7.1g
WW Points Plus: 2 Old Points Program: 2

Source: RecipeGirl.com (inspired by and adapted from Eat, Drink Smile)

Leave a Comment




334 Responses to “Cauliflower Crust Hawaiian Pizza”

  1. 1

    Kathryn — January 16, 2012 @ 3:10 AM

    This sounds utterly intriguing, I do love pizza so I’m going to have to try it!

  2. 2

    Averie @ Love Veggies and Yoga — January 16, 2012 @ 3:27 AM

    This is amazing! Both the cauli crust and the fact that I love love love pineapple on pizza. That’s pretty much a MUST have topping for me. I know some people make “rice” with cauli and you can make raw sushi that way but never would have tried it in crust. So cool!

  3. 3

    Becki's Whole Life — January 16, 2012 @ 3:36 AM

    Wow, this is very cool! I love cauliflower and yeahh for different things you can do with it.

  4. 4

    Meg — January 16, 2012 @ 5:03 AM

    Hawaiian pizza is my husbands favorite. We ordered some the other day, and my one year old loved it too, I had plain cheese, boring I know! I’m going to have to try to get into the Hawaiian, maybe I’ll give this a try. I wonder if I should try to trick my husband into eating this new crust?!

  5. 5

    Emilie @ Emilie's Enjoyables — January 16, 2012 @ 5:54 AM

    oo this is interesting, I’ll definitely have to give this a try!

  6. 6

    Robyn Stone | Add a Pinch — January 16, 2012 @ 5:59 AM

    I have GOT to try this! It looks so delicious, Lori!

  7. 7

    Nicola — January 16, 2012 @ 6:10 AM

    I have got to give this a go. A healthier alternative to pizza sounds fab!

  8. 8

    Erin — January 16, 2012 @ 6:28 AM

    I tried this recipe when I was doing a low carb diet and while it tasted great (I’m an not a fan of vege’s so the fact that you couldn’t taste the cauliflower was awesome), the pizza always stuck to the pan. I tried using a non stick pan, cooking spray, wax paper, etc – to no avail. Did you run into this problem? If so, how did you get around it? I will definitely try it again because I love pizza and the health benefits are totally great. Thanks!

  9. 9

    Lori Lange — January 16, 2012 @ 6:31 AM

    Hi Erin- no, I didn’t have this problem at all! I used a nonstick pizza pan and I didn’t even spray it with nonstick spray. It slid right off the pan! I’m not sure why that happened to you!

  10. 10

    Maria — January 16, 2012 @ 6:44 AM

    I can’t wait to try this crust!

  11. 11

    Bev Weidner — January 16, 2012 @ 6:59 AM

    GET. OUT!!!

  12. 12

    Christina @ This Woman Cooks! — January 16, 2012 @ 7:12 AM

    This is awesome! I love Hawaiian pizza, I’m glad you shared this!

  13. 13

    Bridget {bake at 350} — January 16, 2012 @ 7:21 AM

    Whoa. That’s crazy. I think I MUST try it!

  14. 14

    Kristen — January 16, 2012 @ 7:22 AM

    Oh my gosh – this is absolutely brilliant! Can’t wait to try this recipe!

  15. 15

    Erin @ The Spiffy Cookie — January 16, 2012 @ 7:43 AM

    I like that you formed yours into a normal round pizza crust! I just pressed mine into a baking sheet. And I like knowing that I can use my cheese grater instead of my food processor to mince it up.

  16. 16

    marla — January 16, 2012 @ 7:47 AM

    This is genius!! Love the low-carb twist. Pinning & sharing on FB now :)

  17. 17

    Mimi Avocado — January 16, 2012 @ 8:15 AM

    My husband grew acres of cauliflower for several years before he began planting avocado trees. He has taught me how to choose the freshest, nicest cauliflower at farmers’ markets. Always looking for new ways to serve cauliflower. And we’ll be topping ours with avocados!

  18. 18

    stephanie — January 16, 2012 @ 8:27 AM

    Looks delicious! Are the WW points for the toppings and crust or just crust? Thanks for the idea!

  19. 19

    Lauren — January 16, 2012 @ 8:30 AM

    I’m so trying this!! Great idea!

  20. 20

    Lori Lange — January 16, 2012 @ 8:34 AM

    The WW points are for the whole pizza.

  21. 21

    Cookbook Queen — January 16, 2012 @ 8:49 AM

    I think this is the only way I will ever get my son to eat cauliflower. Genius!!

  22. 22

    Ashley — January 16, 2012 @ 8:51 AM

    Ahh! This is so perfect — low carb AND I just read the Martha Stewart Living story on cruciferous veggies. This is going to the top of the to-try list.

  23. 23

    Brenda @ a farmgirl's dabbles — January 16, 2012 @ 8:53 AM

    Super interesting!! And it really does sound delicious.

  24. 24

    marty — January 16, 2012 @ 9:25 AM

    This is such a unique recipe! I’m excited to give this a go. I’m also wondering if I could get away with using other veggies as well to change it up. I will report back once I give this a shot. I love cauliflower so I think it’ll be a hit. :) Thanks. Also, love that you included the nutritional info.

  25. 25

    Shawna — January 16, 2012 @ 9:48 AM

    This looks awesome! Would be perfect for my Dad who loves cauliflower (and homemade pizza) and is watching his carbs. Thanks for the post.

  26. 26

    Joanne — January 16, 2012 @ 10:32 AM

    I LOVE making pizza but find it impossible to only eat one slice…meaning I’ve just spent 20 POINTS on pizza. No good.

    This is the perfect solution!

  27. 27

    Katie — January 16, 2012 @ 11:02 AM

    This is AWESOME!!!
    I’ve been following the Primal Blueprint diet for a few months now, and was so disappointed to have to give up on most of your treats – I’m so glad that this completely fits into the diet! Going to give this one a try soon!!

  28. 28

    Lea @gourmetmommy — January 16, 2012 @ 11:09 AM

    Wow. I never would have thought of a cauliflower crust, but now that you mention it, that does sound kind of awesome. Do you have to hand-grate, or could you pulse in the food processor? I may try this tonnato–marinara, mozzarella, tuna, capers, red pepper flakes.

  29. 29

    The Hungry Housewife — January 16, 2012 @ 11:32 AM

    I have never heard of such a thing. I am gonna have to try this out very very soon!!! Sounds delicious!

  30. 30

    Cassie — January 16, 2012 @ 12:12 PM

    This is fabulous. So creative…I would have never dreamed to come up with this. Sounds fantastic!

  31. 31

    Traci — January 16, 2012 @ 12:32 PM

    I just made this because I started weight watchers and thought this would be perfect to share on my blog in the next few weeks. I too have seen it around and have kept wondering if it tastes like cauliflower. It doesn’t at all, but don’t expect a traditional pizza crust taste either. I’ll be making it again for sure, thanks for sharing!

  32. 32

    Jamie — January 16, 2012 @ 1:23 PM

    I am so glad you like the pizza! Thanks so much for the cred. The recipe has become such a hit, it’s appeared at Glamour.com and on Dr, Oz’ show. Insane!

    Fondly,
    Jamie
    “cleochatra” at low carb friends and bloggess
    Your Lighter Side

  33. 33

    Lori Lange — January 16, 2012 @ 2:27 PM

    You’re a genius! Thanks so much for bringing the idea of this crust into the world :)

  34. 34

    Alissa — January 16, 2012 @ 2:30 PM

    Definitely going to try this week. What is the cal/carb count for only the CRUST? Thinking of doing some veggie toppings.

  35. 35

    Lori Lange — January 16, 2012 @ 2:43 PM

    I’ve just added the nutritional info for the crust-only in the recipe. Check it out!

  36. 36

    Maria — January 16, 2012 @ 3:51 PM

    I am sooo giving this a try…

  37. 37

    Diane — January 16, 2012 @ 4:56 PM

    For a serving of 4 I calculated 16 PP for Weight Watchers. That’s only 4 PP per serving! It was delicious although mine kind of fell apart when I served it.

  38. 38

    Katrina — January 16, 2012 @ 5:01 PM

    This is so creative! Yum!

  39. 39

    Karen — January 16, 2012 @ 7:42 PM

    So creative! Can’t wait to try this with my 14 year old – recent lover of cauliflower, not-so-recent lover of pizza.

  40. 40

    beti — January 16, 2012 @ 9:11 PM

    what a delicious looking pizza I never thought that it would work with cauliflower in the crust

  41. 41

    Mary Miller / A Passionate Plate — January 16, 2012 @ 10:03 PM

    What an amazing idea!! I have to try this.

  42. 42

    Fred @ Savorique — January 17, 2012 @ 1:17 AM

    As a vegetarian, I must try this awesome idea. Is the crust really crispy or quite fluffy once baked? And I wonder if any crust thickness would work…

  43. 43

    nina — January 17, 2012 @ 2:14 AM

    Brilliant and very useful after hubby’s declaration that he wants to be a vegetarian for a couple of months…

    Will let you know what he says!!

  44. 44

    Jennifer @ Peanut Butter and Peppers — January 17, 2012 @ 7:12 AM

    What a wonderful idea! And it tastes really good? I love how low the carbs are compared to regular pizza!! I have to give this recipe a try!! But I’m not telling my family!! :)

  45. 45

    The Mrs @ Success Along the Weigh — January 17, 2012 @ 7:23 AM

    So intriguing that I MUST try it!!

  46. 46

    Erin @ Dinners, Dishes, and Desserts — January 17, 2012 @ 7:39 AM

    I can’t wait to try this one! I love this idea. I am going to have to be sneaky and get the prep work done ahead of time, if hubby saw the cauliflower he would boycott :)

  47. 47

    nicole — January 17, 2012 @ 10:15 AM

    great pizza recipe! I gave your our Makin Me Hungry Award-

    you can see it here
    http://blesstheirheartsmom.blogspot.com/2012/01/makin-me-hungry-recipe-girl.html

  48. 48

    Annie — January 17, 2012 @ 11:10 AM

    OMG I think this recipe is about to change my LIFE! Thanks for sharing, will try it this week.

    Oh Mr. Cauliflower, you’ve disguised yourself as a bland vegetable for so long, but now we know what a superhero veggie you truly are!

  49. 49

    Lydia — January 17, 2012 @ 11:44 AM

    I can’t wait to try this. I’ve made a similar crust with zucchini and we really liked that. Here’s the link to that recipe: http://www.parents.com/blogs/thrifty-frugal-mom/2009/08/17/tasty-tuesday/tasty-tuesday-zucchini-crust-pizza/

    Thanks for sharing!

  50. 50

    andrea — January 17, 2012 @ 4:05 PM

    I do the same thing with cooked rice. I can imagine the cauliflower is yummmmmm!

  51. 51

    cha cha — January 17, 2012 @ 5:36 PM

    THIS IS AWESOMEEEEEEEEEEEE. I made 2 of these. One with ham and pineapple-mushroom-real shred. mozz. cheese. The other with bacon-pineapple-ricotta along with the sauce on them lightly. Had no problem with the centers on either one. I used a spatula to thin it out. Also used alum. foil to bake it. And Im not a fan of pizza but THIS IS SUPERB AND SOOO EASY TO MAKE. I do recommend using spices on top also as it gives it more flavor. And NO YOU CANT TELL ITS CAULIFLOWER and I loveeeeeee cauliflower.
    So I will be making this at least every couple of weeks. Next will be to add cooked shredded chix. next time with maybe cilantro or red pepper flakes on top. So many diff. ways to make this. TKS FOR THE RECIPE

  52. 52

    Karen @ Sugartown Sweets — January 17, 2012 @ 5:44 PM

    This just looks amazingly delicious! Love the photos..makes me think i can actually make my own! I as saving this recipe NOW! Thank you :)

  53. 53

    Krissy @ Krissy's Creations — January 17, 2012 @ 6:39 PM

    Wow!!! Why have I not made this before?! I MUST make this asap. Thank you so much for bringing this amazing recipe into my life :)

  54. 54

    Lori Lange — January 17, 2012 @ 6:58 PM

    So happy you liked it! The possibilities are endless, aren’t they?!

  55. 55

    Rose @ Our Lady of Second Helpings — January 17, 2012 @ 8:32 PM

    I just made pizza and was not crazy about the crust recipe I used. This sounds like a fantastic idea. I am excited to try it and share it with my own readers!

  56. 56

    DessertForTwo — January 18, 2012 @ 11:09 AM

    This is genius! Thanks for sharing! I love cauliflower!

  57. 57

    ashley — January 18, 2012 @ 12:44 PM

    do you have to use the cheese in the crust??

  58. 58

    Jennifer — January 18, 2012 @ 1:22 PM

    I grated a whole head of cauliflower and got about 3 cups out of it. After cooking it in the microwave, it seems to have cooked way down, i barely have a cup and a half now. I was expecting to get 2 pizzas out of the 1 head but now I don’t think I have enough?

  59. 59

    Lori Lange — January 18, 2012 @ 1:29 PM

    Hmmmm, I used a large head and it produced a lot more. You should have enough to make one pizza with what you’ve got.

  60. 60

    Lori Lange — January 18, 2012 @ 1:29 PM

    Yes, that’s what binds the crust together.

  61. 61

    Laur — January 18, 2012 @ 3:19 PM

    So when I microwaved my cauliflower they shurnk… a LOT. Less time? Can I still make it or do I have to start over?

  62. 62

    Lori Lange — January 18, 2012 @ 3:23 PM

    As long as you have somewhere between 1 and 1 1/2 cups, you should be okay.

  63. 63

    Maria in NJ — January 19, 2012 @ 4:01 AM

    I am soooo making this, in fact its my Friday night dinner plan, but last night as I made the family spaghetti and sausage dinner I had spaghetti squash instead of pasta, I have to say I enjoyed it immensely, didn’t miss the pasta at all…So I have some leftover spaghetti squash and for lunch today I am going to try to make a pizza crust using the same principle…I checked online and it has been done. I am going to make it on a round pizza pan with Reynold’s release foil over it. I’ll let you know how it turns out.

    I have been doing pretty good since Jan 2 on my weight loss, 4 lbs gone so far!!! But once I go back to baking when I do get to where I want to be, on your cupcakes what tip do you use to get that effect. You know the big round one, what number is that? If you don’t mind sharing…

    I love your blog Lori and can’t wait for the book….

  64. 64

    Maria in NJ — January 19, 2012 @ 9:11 AM

    Lori you have got to try it with the spaghetti squash!! It is freaking amazing! My kitchen even smelled like pizza was baking…

  65. 65

    Lori Lange — January 19, 2012 @ 1:05 PM

    Thanks for the tip!!

  66. 66

    Deborah — January 19, 2012 @ 9:30 PM

    I am loving this idea!!

  67. 67

    Carrie — January 19, 2012 @ 9:44 PM

    I am so excited about trying this! I haven’t been able to find a successful, tasty and healthy alternative to pizza crust that is gluten- and potato-free (to accommodate all of the food sensitivities in our house)! This one looks delicious.

  68. 68

    Jennifer | Mother Thyme — January 20, 2012 @ 8:45 AM

    This is so on my menu for next week! I can not wait to try this, looks fabulous!

  69. 69

    Maria in NJ — January 20, 2012 @ 4:01 PM

    just made the cauliflower pizza…we really liked it, but I have to say, I think I liked the spaghetti squash one better…

    the next time I made it I am going to get all the water out of the cauliflower, like I did with the squash, I did not get it as crispy as I would have liked it, I think the water content was too much…

    I will just dump the microwaved cauliflower onto some paper towels and give it a good turn, if you get my drift…

    so nutritious and good though, really staved off my pizza craving…loved it!!

  70. 70

    Lori Lange — January 20, 2012 @ 7:59 PM

    Great to hear about your weight loss- I’m doing well too! I usually post what tips I use on my cupcakes… check the post for details.

  71. 71

    Lori Lange — January 20, 2012 @ 8:00 PM

    I’ll definitely have to try it with spaghetti squash. I didn’t have a moisture problem with my cauliflower at all- not sure why it was different. It got crispy on top. Maybe I’ll try to squeeze it next time though and see what happens…

  72. 72

    Francesca — January 21, 2012 @ 7:28 AM

    What an interesting idea, thank you for sharing this.

  73. 73

    TJ — January 21, 2012 @ 2:45 PM

    I’ve tried this several times on parchment paper and it doesn’t stick, but mine always falls apart and doesn’t look like yours. It tastes good though, and I hate cauliflower!

  74. 74

    Kathleen Woodberry — January 21, 2012 @ 8:02 PM

    I used goat mozzarella instead of Daiya or a cow cheese… And used salami instead of ham/pineapple. It was bliss. My kids and their guests (who don’t eat gluten free) didn’t even notice that it wasn’t a regular crust. Everyone asked for more. Thank you for this wonderful recipe!

  75. 75

    Maureen — January 22, 2012 @ 4:44 AM

    What a fantastic idea! My best friend is gluten free and she always has to eat cardboard pizza crusts. This is brilliant!!

  76. 76

    Amy B — January 22, 2012 @ 12:04 PM

    LOVE this! I’m using this for the DUKAN diet with some modifications. Thank you so much, tastes great!

  77. 77

    Heather — January 22, 2012 @ 12:19 PM

    this sounds wonderful. I don’t use the micro wave, thinking steaming the cauliflower then get moisture out. the picture looked crispy & delicious. I really liked the pesto & tomato suggestion.

  78. 78

    Lori Lange — January 22, 2012 @ 4:41 PM

    Yes, that would work too… but you may have to draw the moisture out a bit by wrapping it in paper towels and squeezing it out.

  79. 79

    Kevin (Closet Cooking) — January 23, 2012 @ 2:57 AM

    I like the sound of the cauliflower crust and the pizza looks amazing!

  80. 80

    Dana B — January 23, 2012 @ 9:48 AM

    This is fascinating. I don’t have a microwave, but will git it a shot. I saw Beth’s tip, but she said the crust would be different making it tender and then grating it. I’m wondering about grating it and then softening it using a double boiler. Anyway, fav toppings vary throughout my family – pepp and can bacon; pepp, ital ssg, olives, and bacon bits; cheese or can bacon. Only one kid of three likes them all equally, definitely the least picky of all of us :)

  81. 81

    vanillasugarblog — January 23, 2012 @ 3:46 PM

    my stars Lori this is so creative!
    excellent!

  82. 82

    funnfunction — January 23, 2012 @ 4:00 PM

    Thank you, thank you, thank you…this is a winner. I tweaked it a bit to utilize what was in the frig. Crust was cauliflower and some turnip processed in the vitamix in tiny batches. Did not bother cooking/microwaving veggies as they were fine enough to cook through in the oven. Added about a 1/2 cup grated romano, too.
    Then baked on a cookie sheet with parchment paper, (no sticking problem).
    For topping I sprinkled 1/2 cup more grated romano and about a 2 cups of frozen kale. (don’t like bacon or pineapple on pizza) The result was a resounding success, crisp crust, healthy and delicious. Thank again Lori!

  83. 83

    Devi @ Diddles & Dumplings — January 23, 2012 @ 8:21 PM

    Wow! This sounds super yummy!!

  84. 84

    Jen — January 24, 2012 @ 5:40 PM

    My family LOVED this and my 5 year old son got really involved in the produce isle and kitchen helping me!!

  85. 85

    Lori Lange — January 24, 2012 @ 8:48 PM

    Awesome- love to hear that!

  86. 86

    Jen Hekkema — January 26, 2012 @ 4:15 PM

    I was just wondering if you could make this without the cheese. My son was removed from 15 different types of foods-wheat, corn, rice, dairy, soy, amongst a few others. I would love to be able to make him pizza again.

  87. 87

    Lori Lange — January 26, 2012 @ 4:40 PM

    I’m not sure what would bind the crust and hold it together without the cheese. Is there anything that you normally use as a substitute for cheese?

  88. 88

    MLS — January 26, 2012 @ 7:09 PM

    I just want to let you know that I used your recipe as an inspiration and I blogged about my attempt:
    http://iloveny.dk/2012/01/27/loose-50lbs-in-100-days-pizza/

    Mmmh!

  89. 89

    Carey Greene — January 26, 2012 @ 7:35 PM

    We’re including this recipe in our weekly meal plan for next week – great recipe to help stick to those new year’s resolutions, and naturally gluten free. AWESOME!

  90. 90

    Jennifer | Mother Thyme — January 26, 2012 @ 10:40 PM

    Hi! Just wanted to leave a quick note to let you know I made this last night and it was amazing! A huge hit with my husband and picky twins. Thanks again for sharing this delicious recipe. Look forward to making this again! :)

  91. 91

    kelli — January 27, 2012 @ 6:12 AM

    Thank you! The BF and I have been doing low carb for the past year and between us we’ve lost about 130 pounds. The trick part is finding satisfying little treats, and this looks like just the ticket!!

    Thanks!!!

  92. 92

    Lori Lange — January 27, 2012 @ 7:03 AM

    Wow, that’s great! Way to go!!

  93. 93

    Skinny Fat Kid — January 27, 2012 @ 9:27 AM

    Very cool! I will have to give this a shot. This takes whole wheat and healthy to a whole new level!

  94. 94

    Holly Jackson — January 27, 2012 @ 12:45 PM

    I love this idea

  95. 95

    Karma7 — January 29, 2012 @ 4:22 PM

    I made this tonight and wanted to share my experience.

    The shredding of the cauliflower was very messy. I used a box grater, and had stuff flying everywhere. I think I may try using the food processor next time.

    I measured 2 cups of cauliflower and cooked in the microwave for 8 minutes as directed. I was shocked when I took it out of the microwave, it had reduced to practically nothing, maybe 3/4 cup, if that. Maybe my microwave was too powerful, next time I’ll cook it less time.

    I barely got 9 inches out of the crust mixture. I used pizza sauce, cheese and turkey bacon for toppings. It came out a lot smaller than I had imagined.

    And then….WOW! I couldn’t believe the flavor. It was absolutely delicious. It’s true that it doesn’t taste like “real” pizza, but it’s wonderful just the same. You really can’t taste the cauliflower in the crust.

    So after trying it for the first time, I most definitely will make it again, probably using a food processor with the shredding attachment, and will be careful not to overcook the cauliflower so I can get a bigger crust.

    Thank you so much for sharing this recipe!

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    Julie Hurley — January 30, 2012 @ 3:04 PM

    I have some baking in the oven now. First one came out crispy of the edges and mush in the middle. Using a different baking sheet now. I would really like to find out if someone can make a suggestion as to what to replace the enormous amounts of cheese with – it tastes amazing, sure, but no way that’s healthy!

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    Crystal Pham — January 31, 2012 @ 5:24 PM

    Thank you for this recipe!!
    I just made a small pizza for my family, using mushrooms for the topping. It was yummy. Next time, though, I think I’ll saute the mushrooms before putting them on. They didn’t cook at all in the broiler. Also, I don’t think 1 1/2 cups of the cauliflower was enough … it shrunk in the microwave. I’ll try 2 cups next time. Unless I’m supposed to pack it in the measuring cup first? :)
    Thank you again!!

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    Judy@Savoring Today — February 1, 2012 @ 11:28 AM

    I must say, I am totally impressed with how clean your microwave is. :) I made this twice last week and agree with several of the comments regarding the shrinking cauliflower. On the second try, I used more, actually 2 cups after cooking/roasting in a cast iron skillet (I try not to use the microwave for cooking, just heating my coffee or water). Anyway, we loved it and will make it again.

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    Michaela T — February 2, 2012 @ 8:04 AM

    Thank you!! Found this through Pinterest, and tried it last night! WE did one pizza with normal cheese/pepperoni and the other we tried our own version of antipasto as a topping. SO yummy! Thanks again!

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    tammyK. — February 2, 2012 @ 4:40 PM

    First of all, my pizza turned out to look exactly like the picture you posted!!! Second of all, WOW it tasted wonderful!!! We have been using cauliflower to make cauliflower rice but now we have another use for it!! This is very very good!! (I used the non stick foil and didn’t have any problems at all with it sticking)

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    Jacqui — February 3, 2012 @ 3:05 PM

    OH my! So good! Just made this tonight. Even my husband, who HATES cauliflower said it really is good! As my daughter has an egg allergy, I used a flax egg to replace. I used my vita mix to chop the cauliflower, so it was probably smaller than grating it. I also measured out the 1 1/2 cups after cooking. I topped with tomato sauce and artichokes. This will be something we will make on a regular basis now. Thanks!

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    Lee — February 4, 2012 @ 3:47 PM

    This sounds absolutely amazing! I love pizza but try not to eat it so much due to trying to eat healthy but with cauliflower for a crust that would really make it much healthier! I’m going to be trying this very soon!

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    Natasha — February 5, 2012 @ 11:14 AM

    Looks amazing! This is probably way out, but I don’t eat cheese or any flours, dying for pizza tho, not phased by no cheese as topping but how would I make this crust without cheese? And ideas?

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    Debbye — February 5, 2012 @ 1:48 PM

    I just made this for a super bowl part I’m attending and I was excited about the recipe as one of my closest friends is gluten free. I was curious whether anyone had any tips on making the crust come out crunchier as mine is a bit soggy at the moment. I tried baking it on a pizza stone and unfortunately it just stuck to the stone, any hints would be greatly appreciated!

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    Lori Lange — February 5, 2012 @ 9:25 PM

    I’m not sure… anyone else?

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    Diane@LongabergerLifestyle — February 6, 2012 @ 7:35 PM

    Love this!!! Can’t wait to try it. We’ve been attempting to go wheat free (Have you read ‘Wheat Belly’?) And every time I drive past a pizzeria I get a craving. Thanks Lori!!!!!

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    Chip — February 7, 2012 @ 7:01 AM

    My wife and I tried this last night and were super excited after hearing about this and reading the rave reviews. Having said that, this is what happened…

    First, after cooking it in the over for 15-20mins like it said, the middle was still mush/raw. We didn’t really know this though until after the fact we took them out of the over after putting our sauce and toppings on. Not sure why the middle didn’t cook at all. I also sprayed our cookie sheet with PAM and we use AirBake cookie sheets. It stuck to the pan and was very very soggy/raw in the middle? Any ideas as to why? We followed the recipe to a T and we didn’t over puree’ our cauliflower or anything, it was “riced” like it should be. Even after cooking it in the microwave we still had a full bowl, ours didn’t cook down like some others have said theirs did.

    Anyway, just wondering if others had the same problem and know why it might have not cooked all the way through, or what we could have done wrong.

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    bailey — February 7, 2012 @ 7:56 AM

    I’ve been wanting to make this, but i can not have dairy. Do you think the crust will come out if I leave out the cheese? Should I add something else?

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    Lori Lange — February 7, 2012 @ 12:56 PM

    Is there anything that you normally use in place of cheese? The cheese sort of binds it all together.

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    Lori Lange — February 7, 2012 @ 12:57 PM

    Perhaps the cauliflower had a good deal of moisture in it after cooking? I didn’t squeeze mine dry, but others have said they’ve had to. Mine slid right off the pan, using a nonstick pizza pan, and it was firm enough to hold and eat.

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    kettlebell workouts — February 8, 2012 @ 4:12 PM

    Ok….so, the pizza was delicious. My girlfriend and I eat a mostly “no-grain” diet and we have tried all different varieties of crusts (almond meal, coconut flower, etc.) and they pretty much all stunk. This one was outstanding. I do however, disagree with your topping choice. Pineapple on pizza?!?!?!! How did this ever get so popular? Fruit does not belong (other than tomato…but let’s be honest we all really think the tomato belongs in the veg family) on a pizza! Anyway, thanks for sharing! It was tasty.

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    Jeff — February 8, 2012 @ 5:22 PM

    Tried it – hated it. The crust was tasteless had an awful texture, and didn’t hold up well under a fully loaded pizza. I get the healthy crust idea if you’re watching your weight, but I would suggest making a real, full flavor crust and just running an extra few miles the next day. Great intentions though! I don’t mean to hate on the whole thing, it just really wasn’t for me.

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    Linda — February 10, 2012 @ 4:07 AM

    This pizza looks amazing! In the Boston area we have “bar room” pizza which is a thin, crispy, buttery crust and nobody has been able to crack the code on the recipe. I must say your pic looks like the pizza I was always hoping to make at home. We eat with our eyes right, so I can my pizza and have it a little healthier too. Creative idea, I love it!

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    Amy — February 10, 2012 @ 3:29 PM

    I made this for supper tonight. It was utterly amazing. I am wheat and soy intolerant so I didn’t think eating pizza was an option anymore. I am also thinking of using the crust, in place of bread, for cheesy bread.

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    Robyn @ Crafting with Life — February 13, 2012 @ 9:54 PM

    Did you use full fat cheese or a lighter version? Do you think that Fat-Free cheese would work or the weight watchers cheese would? I bet it would use less points too!

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    Lori Lange — February 14, 2012 @ 8:42 AM

    I used regular Mozzarella cheese. I always find that the low fat and fat-free versions don’t melt.

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    Marlina — February 18, 2012 @ 5:44 PM

    I tried the crust recipe last night and LOVED it!! Can’t wait to make again :) Thanks!

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    Jacqueline — February 20, 2012 @ 3:27 AM

    This was AMAZING! I am living/teaching in China and califlower is so cheap and plentiful right now, I used (new zeland) cheese, but I am not eating eggs here (mostly because there are 800 different types in the supermarket, and I dont wanna risk it) so I put in 3tablespoons of corn flour and a few tablespoons of water, i cooked it for 20 mins in the toaster oven (ahh the things you miss from home, an oven) at 250 but it wasnt quite long enough. The problem was it was SO RICH that I could only eat half of it. Here’s my thoughts on the mushy/not sticking together pproblem…
    – try to put oil on the bottom of the pan so it fries just slightly
    – cook the crust a little longer
    – try some (small bits) of low gi flour, or reg flour if your body doesnt mind

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    Elizabeth — February 20, 2012 @ 6:31 AM

    I was entirely too intrigued by this recipe to not give it a try. Both my husband and I loved it. The flavor is amazing. I baked it in a cast iron skillet to get it the right size and shape, but it did not crisp up as much as I had hoped. We will most definitely be making this again, though, I will put it on our pizza pan to see if it gets any crispier. Thank you so much for the recipe.

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    Cali — February 22, 2012 @ 9:04 AM

    This is the best pizza i have ever had! what i love even more is that i can have half of the pizza and not feel guilty (or bloated) at all. We make this every sunday night at my house and we all look forward to it. We’ve made it three times and topped ours with hamburger meat, chicken with pesto and spinach, and bbq with chicken and spinach. I was wondering if you could reduce the amount of cheese in the crust because i’m not supposed to have a lot of dairy. i know you need some to keep the crust together but wondered if you had tried to reduce it and it didn’t turn out as good. Thank you so much for sharing this awesome recipe!!

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    BlissfulGirl — February 22, 2012 @ 4:44 PM

    This reminds me of the Cauliflower Pizza Crust I’ve been eating for years from the Your Lighter Side blog. It’s so tasty and your version looks yummy too! For those wanting it crispy all you need to do is put parchment paper down on the pan first. I bake mine for about 25 minutes so quite a bit longer than this version indicates.

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    Melanie Durham — February 22, 2012 @ 6:31 PM

    Finally tried this for lunch today (topped with BBQ sauce, chicken, onion, spinach, and red peppers) and it’s so good! Not sure if it was worth all the work and mess, but it is delicious. My crust was well cooked in 10 minutes, so I’m glad I was watching. To the people with moisture problems, I drained my cauliflower on a napkin for a few minutes before putting it in the microwave. Also, after I mixed everything together, I squeezed the excess moisture out before putting it on the pan. Mine holds together good enough to pick up to eat. I doubled the recipe and got one 18×13 pizza out of it. Thanks for sharing!

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    Lori Lange — February 23, 2012 @ 6:10 AM

    Yep, check comment #30- she left a comment here and I provided a link to where the recipe was discovered. The girl is a genius! Great tip about the parchment- will try that next time!

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    Lori Lange — February 23, 2012 @ 6:11 AM

    I’m not sure. I think it would take some experimenting, or sub whatever you normally use as a cheese substitute.

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    Angela Sturgis — February 23, 2012 @ 4:25 PM

    I seriously cannot believe how amazing this is…my Husband loved it too. I didn’t have onion salt so I used onion powder and baked the pizza on parchment paper. Delicious, Healthy, Low Carb, and Easy=Awesome!

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    Rw — February 24, 2012 @ 4:46 PM

    I tried this tonight after seeing it on Pinterest. I like the idea as a way to sneak in more veggies. It tasted great, however we had the moisture problem and had to use forks. Next time I will try sopping up some of the moisture before baking, and use parchment paper.

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    Lee — February 25, 2012 @ 12:01 PM

    I just got done making this pizza – delicious! The crust held up exactly like a real pizza dough and tasted like it too. I used fresh herbs in the cauliflower mixture.

    The only problem is that I ate almost the whole thing :(

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    Vicky — February 27, 2012 @ 11:23 AM

    Wow I’ve never heard of anything like this! Am very curious to see what cauliflower crust pizza tastes like!

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    MARLENE — February 28, 2012 @ 8:08 PM

    I tried twice to send this recipe and also to copy and paste it. neither worked,
    seems to me if they really wanted us to have it, those things would work!

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    Lori Lange — February 29, 2012 @ 8:47 AM

    To email the recipe to someone, click the little envelope at the bottom of the post. I just tested it out and emailed it to myself- it worked! As for copy/paste… not sure what you’re trying to do there. You can print out the recipe via the print function or email the link too.

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    Doug — March 7, 2012 @ 3:39 AM

    I liked the recipe!!! Though I have a hard time following any recipe verbatim.

    I started with your recipe, modified it a bit and I did an onion, mushroom, and turkey pepperoni. I published a like to your site, and then talked about my changes, on my site.

    Thanks for such a great recipe.

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    Lori Lange — March 7, 2012 @ 6:41 AM

    Very nice way to adapt, Doug. Appreciate the link and the fact that you didn’t cut/paste the whole thing! Wish everyone did it like you :)

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    Andrew Kardon — March 8, 2012 @ 4:15 PM

    I am sooo not a fan of cauliflower, but I would totally give this a try! Just emailed the recipe to my wife! Thanks!

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    jESSICA — March 11, 2012 @ 5:54 PM

    I MADE THIS BUT FOR SOME REASON MY CRUST WAS MUSHY. I JUST ATE IT WITH A FORK BUT WOULD REALLY LIKE TO KNOW HOW TO MAKE IT SO IT IS MORE LIKE PIZZA.

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    Courtney Caldwell — March 11, 2012 @ 9:24 PM

    I tried this the other night and it was delicious tasting.. but for some reason i couldnt get the crust to cook .. the middle never stiffened up like pizze does it was kind of just a mushy disaster… and it stuck soooo much to the pan… any tips for next time to get it to cook and not stick?? the ‘dough’ was quite mushy once I put the egg in … is it supposed to be like that? ( I had double the recipe to make 2 pizzas- so I did use 2 eggs.. next time I dont think I would use both eggs)…

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    Lori Lange — March 12, 2012 @ 9:00 AM

    The mixture is definitely mushy when you mix it all up and spread it onto the pan. I used a nonstick pan and sprayed it w/ cooking spray- no problems w/ sticking. Someone else suggested sprayed parchment paper. For best results, spread the crust into quite a thin layer & bake until golden on top- it shouldn’t have a chance to be mushy inside if it’s thin. It won’t be like real pizza crust- we eat ours w/ a fork on a plate.

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    Lori Lange — March 12, 2012 @ 9:01 AM

    Spread the crust out very thin and bake until golden. It definitely won’t get crispy like real pizza crust, but should bake up better when thin.

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    Julie — March 15, 2012 @ 8:49 AM

    I have tried this recipe twice. We love it. The first time I used a round pizza pan (with holes) and the crust was great but left my oven a mess. Second time I used a nonstick jelly roll pan and the crust didn’t seem crisp enough. Has anyone used a baking stone for the crust? I’m wanting to try that next time to keep my crust crispy. Definitely have to have the topping pre-cooked as the broiling time is not enough to cook them. Great recipe!!

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    Sarah Walley — March 18, 2012 @ 5:23 PM

    This turned out really well! I was skeptical, but it was absolutely worth the effort.

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    Jessy — March 21, 2012 @ 7:16 AM

    Everyone was asking about a sub for cheese…I had a idea..First off the cheese binds the cauliflower together to make the crust hold up. If you are concerned about eating too much cheese just make the pizza as the recipie says but dont put cheese as a topping. I promise it is very delicious. Or if you need a cheese free way altogether topping and crust then i would suggest making a whole wheat dough and cauli rice dough and use 1/4 wheat dough with 3/4 caulirice.. Im thinking this combination might make it stick however i havent tried it out yet. :)

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    Rob See — March 22, 2012 @ 11:53 AM

    Great recipe. I just made it and it was delicious!

    Cholesterol Warning – Watch the cholesterol on this one. With all the cheese and the egg you’re looking at 300-400mg of cholesterol per pizza. For a lower cholesterol version, I suggest using only egg whites (instead of a whole egg). I made the substitution and it tasted exactly the same!

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    Lori Lange — March 22, 2012 @ 12:00 PM

    And a little lower in fat too! Thanks for the tip!

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    Cindy — March 22, 2012 @ 1:52 PM

    Haha this was such a treat! Thanks so very much! After I baked the crust I added tomato sauce, tiny bit cheese, finely chopped onion,red cabbage,carrots,spinach leaves,and broccoli and then broiled it. WOW such a wonderful pizza. Gotta go tell all my friends have to make this fun, healthy pizza.

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    Adam — March 23, 2012 @ 8:30 AM

    This was a great recipe but I found the crust to be very soft even after cooking it for 20minutes. Maybe something else is needed to stiffing the crust some more? Like a couple TBSP’s of wheat breadcrumbs? I dont know, just a thought.

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    Leslie carlucci — March 24, 2012 @ 6:07 PM

    I absolutely love this pizza! I had the same problem several other posters did my first time…mushy in the middle crust. Second time I made it… Made it thinner and cooked it on the bottom rack closer to the heat. Came out perfect! Also I added a lot of minced garlic to my crust. I happen to love garlic and it helped add more flavor. For the sticking problem… Silicon pad helps. I made it both ways. But it’s crisper if you cook directly on the pizza pan.

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    Kendra — March 25, 2012 @ 6:35 PM

    How long do you bake the crust for before adding the toppings?

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    Lori Lange — March 26, 2012 @ 7:21 PM

    It’s in the recipe… 15 minutes.

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    Noelle M — March 26, 2012 @ 8:37 PM

    amazing! I couldn’t believe it stuck together so well. I used 1/2 the cheese in the crust to cut down calories and it was delicious! can’t wait to make it again thanks!

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    Jamie — March 27, 2012 @ 1:12 PM

    Love this idea!! But I am on a special diet for severe IBS and cannot eat cauliflower, or other vegetables in the cauliflower family like broccoli. Do you know of any other vegie that would work in this recipe. Perhaps parsnip or turnip?

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    Lori Lange — March 27, 2012 @ 8:30 PM

    I’ve not tried…

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    Brad — March 31, 2012 @ 5:50 PM

    Excellent recipe idea, tried this tonight. The cauliflower definitely became something close to pizza dough, but the yeast/baked bread notes were missing. That said, I would make it again.

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    Joseph Sciascia — April 3, 2012 @ 2:55 PM

    Hi Lori,

    Great recipe…I’m trying to low carb and I searched cauliflower pizza crust and up came your site! I’m so impressed. By the way…I went to High School with you!!! what a small world. I’m a caterer and private chef, I’m also on facebook.
    my website is http://www.butlerforhire.com if you care to take a glance.
    Hope live has been wonderful to you!
    All my best,
    Joseph Sciascia from the San Francisco Bay Area!

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    Bonnie — April 3, 2012 @ 6:43 PM

    I just made this and it was yummy. . except my crust wasn’t very “sturdy.” I used Parmesan cheese in the crust instead of mozzarella. Made half Hawaiian, the other half Greek-cucumbers, feta, olives. . sprinkled with freshly ground black pepper. So tasty!

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    Linda — April 3, 2012 @ 8:24 PM

    Haven’t tried this yummy sounding recipe yet but to get the yeasty taste I think I’ll sprinkle some brewers yeast into the crust..love the taste. Will let you know

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    Lori Lange — April 3, 2012 @ 9:33 PM

    yay! So glad you’re in touch after all these years!

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    Tracy — April 4, 2012 @ 12:13 PM

    Could I cook the crust ahead of time … top later and broil later?

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    Lori Lange — April 5, 2012 @ 10:40 AM

    Haven’t tried it… might get a little soggy is my thought.

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    Joanie Zisk — April 5, 2012 @ 2:20 PM

    I just wanted to let you know I tried this recipe last week and my family LOVED it! In fact, my daughter requested I make it for her “Birthday Dinner” last night. Such a great idea!! Thank you.

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    Michele — April 11, 2012 @ 4:06 PM

    I made this for dinner tonight. It was DELICIOUS! Don’t think twice about trying it , you will love it.

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    Jo — April 11, 2012 @ 4:27 PM

    I have found that if you roll the cooked cauliflower in towels to dry and then make the crust you can pick it up just like regular pizza and eat it

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    Ellie — April 12, 2012 @ 12:23 PM

    Just tried making this pizza and it was great! I put mine on a pizza stone and the edges came out crispy and the top brown like a normal pizza crust. Had a little problem tranferring to the stone before baking but it was well worth it. Cauliflower has been a lifesaver for me during my new regimen and I’ve lost 57 lbs staying away from breads, rice, and potatoes! I really appreciate you posting this recipe – thanks so much!

    Ellie

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    Petra — April 16, 2012 @ 7:04 AM

    I don’t have a microwaver or a steamer so I did not pre-cook the cauliflower and it still worked! Thanks for the delicious recipe :)

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    Lori Lange — April 16, 2012 @ 2:01 PM

    That’s great to know!

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    Zara — April 16, 2012 @ 8:11 PM

    I’ve made this recipe many times now and ven my fussy boys love it. Last night I used this recipe to make bite sized cauli nuggest which were a big hit too. Thanks :)

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    Courtney — April 17, 2012 @ 5:43 PM

    Do you know if this can be made without the cheese? We can’t have any dairy or bread on the HCG diet but I am craving pizza!

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    Lori Lange — April 19, 2012 @ 6:00 PM

    That’s a question many have asked… browse through the comments to see what people have tried!

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    Traci (Burnt Apple) — April 23, 2012 @ 8:56 AM

    I just tried a pear gorgonzola pizza with this crust. It turned out incredible, thanks for the pizza crust recipe!

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    Jen — April 24, 2012 @ 4:18 PM

    I wanted to know if that carb count below the recipe is really for the specific toppings that you have? I am assuming thats what it is with pineapples. I just shared your recipe with some Atkins folks on facebook. I was delighted to see this replacement. Thanks for being so cool!

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    Yvonne Arlett — April 24, 2012 @ 7:07 PM

    I made this pizza crust tonight but with shredded cheddar since my husband is lactose intolerant and can’t have mozza. I followed your instructions and my cauliflower did shrink in the microwave. I put it on a round parchment paper on a cookie sheet in the middle of the oven at 420 for 15 minutes (since my oven seems hotter then most) and it turned out perfect -browned and crisp and not soggy. I added onions, chopped broccoli, sauteed mushrooms, and red pepper slices and it was delicious. It also came off the parchment very easily and held together very well. I held it in my hands to eat it. My husband said it was a keeper! :) Thank you again for a great recipe.
    BTW For the ones who can’t have cheese(dairy), maybe they could try a vegan cheese like Daiya. It melts and tastes much like real cheese.

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    Lori Lange — April 26, 2012 @ 10:10 AM

    Yes- I included two version of the nutritional info: One for the pizza as I made it (toppings and all), and one for just the crust.

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    Stacey — April 28, 2012 @ 12:01 PM

    Oh wow! I’ve been waiting to be in phase 3 of the HCG diet to try this. Finally made it today and it is DELISH! And you’re right, so easy. I used mozzarella and about a Tablespoon of shredded Parmesan/Romano blend. For topping I used sausage and mozzarella with a sprinkle of red pepper flakes! Yum!

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    J Hannah — April 28, 2012 @ 5:19 PM

    Just made this for dinner! Like others, this didn’t turn out firm enough to hold like pizza for us, it had more of the texture of a cheesy polenta pie, but that said it was AMAZING. I used monterey jack cheese instead of mozzarella and I was in the mood to mix it up so we topped it like “Mexican” pizza – a layer of refried beans, a layer of cheese, then a layer of salsa. We broiled this and then after letting it cool 5 minutes we topped – set out bowls of raw diced avocado, raw diced tomato, raw diced red onion, and shredded lettuce. We each topped our own slices and then dug in with a fork – it was HEAVEN. My husband and I are both very good cooks, we actually met while working in a professional kitchen, and we both couldn’t think of a thing we’ve ever made that topped this. We’ve made a few things just as good, but this rates right up there. This will be a frequent dinner at our house from now on! (We found this recipe fed us perfectly – one man with a big appetite and one woman with a moderate appetite.)

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    Lori Lange — April 29, 2012 @ 8:19 AM

    What a fun and delicious idea!!

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    xubean — April 29, 2012 @ 7:59 PM

    I Just made one with this recipe, and it was one of the most delicious pizza i’ve ever had! seriously!!

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    Julie — April 30, 2012 @ 8:10 AM

    I am so excited to try this, I was recently placed on a renal diet for kidney disease and this fits in my daily limits…anyone have any ideas for a low sodium ways to make pizza sauce?

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    Julie — April 30, 2012 @ 8:32 AM

    Has anyone tried cream cheese as a binder in the crust? It’s a lower sodium value.

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    Bill Godbehere — May 2, 2012 @ 1:55 AM

    Have used this recipe a few times now. Absolutely terrific.. The cauliflower crumble keeps in the fridge for a few days and can be made into a base very quickly. Its a much more filling Pizza than a standard one especially with a salad. Look forward to trying it out in a camp oven on our ‘outback’ trips.

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    Rachel — May 2, 2012 @ 7:33 PM

    I absolutely LOVED this!!!! Worked out pefectly! My fiance wasn’t too keen on the idea of a cauliflower based crust, but he said it was shockingly good! I think next time I’m going to try and decrease the amount of cheese for dieting reasons, but my gosh this is great for when I get a pizza craving! I actually liked this better than the typical pizza joints! Thanks so much for posting!!!

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    Suzy — May 3, 2012 @ 9:56 AM

    I made this for my 5-year-old’s birthday party and it was a huge hit! He polished off two pieces in a matter of minutes. I found the crust to be amazingly delicious and would even say that I prefer it over regular dough…not to mention it is a lot easier and faster to make one of these pizzas than it is to make a regular pizza at home.

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    Lori Lange — May 3, 2012 @ 4:01 PM

    How fun is that? Love that your 5 year old love it :)

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    Jen — May 8, 2012 @ 7:05 AM

    Following a grain free diet for food allergies, its rare I get to actually pick up something to eat, and even rarer to enjoy pizza so I was thrilled to find your recipe! I didn’t include cheese in the dough as I am dairy free, and found we weren’t able to pick up the crust as it wasn’t strong enough to support the toppings, so I’m going to try adding a bit more egg next time. I was wondering if you hav any other ideas that may work? Thanks so much!

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    Lori Lange — May 8, 2012 @ 7:14 AM

    Someone else suggested Soy cheese. Haven’t tried it though! So glad you enjoyed!

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    Naomi Wright — May 8, 2012 @ 9:17 AM

    Thank you so much!!! I made this last night and it turned out great! It as so good, I had it for lunch, today!!! I used a grater, because I lost the top to my food processor, but will invest in another one. I don’t even miss pizza after this and it taste better the next day!!! Oh! I used Ragu Pizza Sauce since it was low in carbs, some mixed shredded cheese that included mozzarella and topped with Pepperoni.

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    Lisa — May 8, 2012 @ 12:02 PM

    I was seriously skeptical about this cauliflower crust pizza… I mean cauliflower pizza? Common! But I was also really intrigued so I gave it a go & the results… DELISH! And man-approved! One suggestion, make sure the “crust” is thin, if its too thick (especially in the middle like mine was – rookie mistake) it won’t cook through as well therefore it fell apart easily in the middle, but an easy fix to keep in mind for next time. Oh yes – I will definitely be making this again. I used ham, salami, mushrooms & peppers for toppings but the options are literally endless with this crust. You can save the leftovers for lunch the next day, still delicious!
    Thanks for this amazing recipe.

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    Rob — May 9, 2012 @ 7:24 AM

    I made this last night and I have to say THANKS! It’s amazing :) Going to be a regular in my home now.

    You rock, I’ll give the squash a try too.

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    Leslie — May 9, 2012 @ 9:24 PM

    Made this exact recipe the other day and LOVED it. Thanks!! I will be trying different versions of this soon. :)

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    Rosy — May 12, 2012 @ 3:30 PM

    I just made this! WOW! I made the crust with reduced fat shredded cheese; it was not oily at all. Perfect crust.

    I also didn’t make it hawaiian-style, but added previously sauteed fresh red pepper slices,mushrooms, green onions, sliced black olives and topped the already- baked crust. Topped with mozzerella cheese and broiled till cheese was golden brown. When the pizza came out I let it “set” for awhile so I could pick it up like regular pizza. It’s not fun eating it with a fork!

    Before I took a bite I added fresh sliced tomatoes sprinkled with oregano, himalayan salt. and fresh ground perrer, Delish!!!! I ate the entire pizza and topped it off with 2 small Atkins coconut bars for dessert. Yum!

    I’ll be making this pizza again!

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    colleen — May 14, 2012 @ 5:44 PM

    Made this tonight and it was crispy and delicious! I can’t believe how easy it was to make!! Yay – crispy, crunchy, low carb pizza!!!! Thank you much!!

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    Yvonne — May 18, 2012 @ 8:51 AM

    Can’t wait to try this! For dairy free I am thinking I will try using a combination of GF bread crumbs, a little mayo for the zippy flavour, and another egg. Will let you know how it goes!

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    saniel — May 18, 2012 @ 6:11 PM

    just made this my version-feta cheese in the crust(didn’t have enough moz for crust and pizza top). pretty good just wanted it more crusty-will have to broil next time-broiler not working. thanks

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    FatCheese — May 25, 2012 @ 3:27 AM

    Oh… and a fresh cauliflower will have extra water content which may be the reason why people aren’t getting a crisp base. Make sure you squeeze out the water from the “rice” (or dry fry it in frying pan instead of the microwave so that the water evaporates). Or failing that just use a week old cauliflower so that the moisture has dried out before you use it.

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    Janie — May 28, 2012 @ 6:32 AM

    This pizza has been a LIFESAVER for our family!!! We are just coming off the HCG Diet and have “craved” pizza for so long! Also, we have family that has to eat gluten free and this is the perfect pizza for them! Delicious! I think my family would eat it everyday!! Blessings!

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    Lynn — May 29, 2012 @ 4:38 PM

    This recipe is seriously delicious! I am vegetarian and stay away from dairy most of the time, so tried making the crust with 1/2 – 2/3 cup ground almonds to replace the cheese. Worked like a dream! I also made a bigger pizza crust using 3 cups cauliflower and 2 egg whites, cooking cauliflower for 10 minutes not 8. Again, worked like a dream! Thank you so much for this recipe. It’s funny, it doesn’t seem like work to prepare when you know something so yummy awaits you at the end.

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    Lori Lange — May 30, 2012 @ 6:12 AM

    Great tips- thank you!

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    Karin — May 30, 2012 @ 11:56 AM

    Hello

    I made this and I was wondering if your crust was crunchy? Mine was not (mine stuck a little to the pan as well) and if yours was crunchy.. any recommendations as to how I can get it crunchy? Thanks!

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    Lori Lange — May 31, 2012 @ 10:16 PM

    No, it won’t yield a crunchy crust like regular pizza crust. It will be crispier if it is patted very thin and cooked on parchment paper.

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    Kiya Kelly — June 3, 2012 @ 12:46 PM

    Worked like a dream. I use cauliflower for everything, but I never thought of this. Sure beats my flax meal crust, too mealy! Any more fantastic ideas? Thanks again!!!!!

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    Joelle — June 6, 2012 @ 11:05 PM

    This was really tasty. Although was it suppose to be soft? My crust stayed together, but it did not crisp up. When I made it thinner it was harder to hold, but when I did a little thicker in a stone tart pan it worked better. But bother were soft.

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    Lori Lange — June 7, 2012 @ 8:11 AM

    It doesn’t get crispy like regular bread dough crust.

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    michele — June 11, 2012 @ 7:08 PM

    i wanna try this in a vegan version. any clue how it might work? flax eggs are an easy one and vegan cheese. ever try it that way?

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    Lori Lange — June 11, 2012 @ 8:52 PM

    I’m afraid I haven’t!

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    Dan — June 12, 2012 @ 3:03 PM

    I’ve tried this glorious recipe twice. I used egg whites instead of eggs and a commercially available low carb pasta sauce. To get it really crispy, I baked it on the bottom rack of my oven at 425 F for 12 minutes. I also made it very thin and sopped up any excess moisture. I used thinly sliced tomatoes which worked very well. The key is not to broil it too close to the top rack, or it will burn.

    Another time I made this with soy cheese and it did not work well at all, because the cheese did not melt. The result was a soggy, gooey mess. I would be interested to hear whether anyone has found they can make it without cheese (I think someone mentioned almond flour).

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    Anja — June 19, 2012 @ 5:57 AM

    Hi Lori,

    I’m from germany, so sorry in advance if my english is not so understandable :/

    I SO want to try this, but how the heck did you manage to grate the mozzarella in these tiny thin strings? Also, they look so dry, what’s your secret with that?

    Please please please answer soon, I can’t wait to try this!

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    Lori Lange — June 19, 2012 @ 8:19 PM

    In the USA, they sell mozzarella already shredded finely like that.

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    beth — June 27, 2012 @ 4:38 PM

    thank u for this recipe am gonna try do it this week and see how it comes out..it sound delicious..:)

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    Angela — June 29, 2012 @ 8:02 AM

    DEEEEELISH! Made it last night and devoured half of it! Kept mine low-carb with no sugar added sauce, roasted chicken breast and dried herbs (and plenty of cheese). I also added some garlic and herbs to the crust mixture before baking to give it a bit more flavour.

    It does take some prep time, but it’s worth it!

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    Bruno — July 3, 2012 @ 12:10 PM

    Is the cheese necessary on making the crust?

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    Lori Lange — July 4, 2012 @ 9:30 AM

    Yes- it’s what binds it together!

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    Debbie — July 10, 2012 @ 10:50 AM

    Oh WOW! I had this for tea as I am on Atkins and it is out of this world!
    I my mind knows the base is made from cauliflower, but my taste buds say NO!
    I added mixed meats, mushroom and a smal amount of spring onion and it was supercallafragalishticexpialidohus :-)

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    Susan — July 11, 2012 @ 4:08 PM

    This was amazing! We followed the crust recipe as written and used pizza sauce, turkey pepperoni, onion, and cheese for the topping! I wold have never known I was eating cauliflower! This is a keeper!

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    Gail — July 29, 2012 @ 4:21 PM

    WOW! Absolutely amazing. Made this with my daughter for dinner tonight. Finally gluten free and it tasted so good. Can’t thank you enough! Thanks for sharing.

    Gail

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    Jayne — July 29, 2012 @ 4:25 PM

    Lori — Thank you for this wonderful recipe! I had been craving a piece of pizza for a long time, but not caving in to the craving due to grain intolerance. Had heard about cauliflower crust pizzas before, but other recipes seemed too involved. Yours was simple and easy to follow, and it worked great. Pics were an added plus.
    My personal tweaks — only 5 minutes in the microwave cooked the cauliflower perfectly. No need to wring it dry. I halved the amount of cheese in the crust and on top, and it was superb. I baked the crust in a 9″ round cake pan — very easy to make it flat and round that way! I sprayed the cake pan, but not the crust. No need to transfer to a stone after baking, just add the toppings after the crust has browned, broil, and — Wow! — excellent entree with very little effort! What a classic!

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    Lori Lange — July 30, 2012 @ 10:06 AM

    Awesome!

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    Felicia — August 3, 2012 @ 5:05 PM

    OMG So Delish!We actually mad a spicy hawaiian version,much better and alot healthier than what dominos offers.We used a organic(no sugars added) tomatoe sauce, and added fresh ground peper,fresh garlic,and crushed red peppers.We also used turkey bacon instead of canadian.There will definately be more pizza nights in this house!
    Thanks.

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    Jessi — August 12, 2012 @ 12:38 PM

    That’s a fantastic idea! I would never have thought to try this, but I will this week! :)
    Just curious though, are you sure that’s Canadian Bacon? It looks like ham..

    Thanks for the recipe!

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    Lori Lange — August 12, 2012 @ 8:52 PM

    Nope- it’s Canadian Bacon!

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    Jason — August 13, 2012 @ 2:54 AM

    Noticed a few people mentioned having a soggy crust still. I have tried making cauliflower crust a few times and had the same problem, till tonight. This recipe and others online have you microwave the cauliflower for about the same amount of time, which is the right amount of time. After 8 mins, there is still quite a bit of water in the cauliflower, which is what is causing the soppy crust. Tonight, the pizza I made came out perfect, thanks to the bag I use to make homemade almond milk. You can use a real nut milk bag if you have one, but a cheaper way to do it, like I do, if you go to Home Depot, in the paint department, they paint strainers, which are real fine mesh bags that you pour the paint through. Works great for almond milk and for ringing out the cauliflower. You can get a bag of two for like a dollar or two. They have them in 1 gallon and 5 gallon sizes. After 8 minutes in the microwave, I rang out 1 1/2 cups of water from the cauliflower, and got about 2 3/4 cups of cauliflower. I used a full head. I did have to cook the crust longer then 15 mins, but what I did was set the timer for 15 mins, then checked on it every 5 mins until I could push on the middle and see it was staying together in one mass. I think I ended up doing about 4-5 extra 5 min settings. I even flipped it over once most of the mass was together and holding. Love this crust! So glad I finally got it to work. And for those that say they don’t like cauliflower, once it cooks it has a neutral flavor, so you won’t even know what it’s made from. It’s a good way to get lots of veggies to those non-veggie people. :)

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    jaime — August 17, 2012 @ 2:49 PM

    I just made this pizza, I used old chedder in the crust and Italian seasoning. My crust did stick to the pan though not too badly, came up with a little help from a spatula.. I’m thinking maybe I should not have greased the nonstick pan, which I will try next time. It was delicious and easy. Wasn’t at all like a regular pizza crust, really soft and easier for my 2 year old to eat than a regular crust. This is a great recipe for smaller children especially those who might not be able to bite through a hard crust. I could taste the cauliflower but that may just be because I knew that’s what it was, I am going to try some “blind” tasters and see what they think.
    Thanks for the idea, I have been looking forward to trying this for quite some time now.

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    jaime — August 17, 2012 @ 3:19 PM

    p.s. I’m Canadian Canadian bacon looks a lot like ham.

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    Tanya — August 21, 2012 @ 4:32 PM

    Has anyone tried freezing the crust?

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    Francesca — August 23, 2012 @ 11:44 AM

    My waistline likes this verryyyy much!
    We’re gonna have to try this is my kitchen. Thanks!

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    Cynthia — September 9, 2012 @ 5:06 PM

    Wow – surfing the web for healthy alternatives to starch meals and found this! Am very excited to try it!!

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    MARY — September 17, 2012 @ 3:36 PM

    TANK YOU,MY 3RD WEEK OF ATKINS WAS READY TO GIVE UP..AND THIS RECIPE WILL PUT ME RIGHT BACK ON TRACK,NOW IF I COULD JUST FIND SOME LOW CARB CHOCO DESERT..?

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    La — September 25, 2012 @ 6:50 PM

    this was amazing- THANK YOU!!

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    Kaelee Peace — October 2, 2012 @ 12:08 AM

    I wonder is a can of chickpeas or psyllum husks would work as a binder instead of the cheese? Might try it out.

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    Melanie — October 5, 2012 @ 2:36 PM

    Thanks for posting. My 2 year old daghter has FPIES (food protein intolerance enterocolitis syndrome). She can not eat any grains (rice, oats, wheat…). If she does she has severe vomiting & diarrhea until her body goes into shock, then she goes cold, clammy, and loss of consious, followed by painful urination and defication and a week long rash on her privates and bottom. Tonight I tried your pizza but with a homemade sauce and whatever veggies I had for toppings. It was great! Now she can feel like she can eat pizza too! It was so nice to eat a mean as a whole family, everyone eating the same thing. We didn’t have to say once, you can’t eat that it will make you sick :)

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    Alexandra Jones — October 5, 2012 @ 7:59 PM

    This crust IS delicious and super easy to make! I am in love with this recipe. Fantastic Find! Thanks :)

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    Lori Lange — October 6, 2012 @ 7:08 AM

    I love this story- thank you so much, and so happy that you found the recipe!!

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    Crystal — October 14, 2012 @ 5:25 PM

    I tried this tonight and while it was very good, I did have the issue with the crust sticking. I used a pizza stone. I will make this again. It tasted yummy. :)

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    Heidi — October 15, 2012 @ 7:18 PM

    I shared this yummy crust recipe on my site today and linked back to you. People should be coming to your site for the recipe. Thanks for the great recipe!

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    Karolina — October 16, 2012 @ 9:16 PM

    So thank you for sharing this recipe. I read the reviews and was aware that it might turn runny. It happened to me too. But here is why, I think.
    1. The cauliflower was a little too soggy (next time I would just shred it and not even steam it, so it would absorb the moisture from the cheese and egg).
    2. Cheese type application (I used daiya which is dairy free – slightly different properties).
    Having said that, I can see how the cheesy dough mixture can be applied in other dishes, i.e. mac and cheese w/a twist, casseroles, and even chicken parmesan (but instead of the parmesan, it could be this gooey cheese…

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    Maia @ MaiTreat — October 18, 2012 @ 3:26 PM

    Wow! This looks amazing! It reminds me of the mom and pop pizza we used to order when I was a kid! Can’t wait to make this. Hawaiian is the perfect choice here. Thanks for sharing.

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    Denise — October 22, 2012 @ 5:31 PM

    Oh my goodness! This is absolutely delicious!! My favorite pizza is hawaiian but toppings aside, the crust is wonderful. I am currently on a 1,000 calorie diet and struggle finding pizza options that don’t ruin my daily intake. This pizza is perfect. I was able to enjoy two perfectly seasoned pieces and not feel guilty. THANK YOU!!!

    Hubby and I both LOVED it (although he was definitely sceptical at first, especially when he smelled the cauliflower in the microwave. :-)) Kiddos however didn’t really like it, but they’re 3 & 1 with ever changing likes/dislikes, so hopefully they will like it next time. :-)

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    Aline — October 29, 2012 @ 10:54 AM

    Thank you :) I did today and It was simply DELICIOUS!

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    F. Conklin — October 29, 2012 @ 8:06 PM

    I’ve made this several times and here’s a couple of hints that helped me:

    1) When the cauliflower cools, place it in a clean dishtowel and squeeze, squeeze, squeeze the excess moisture out. This helps the crust from being too soft.

    2) For those of you that are having problems with it sticking to your pans, line your pans with parchment paper first. You can find this at Walmart next to the trash bags and sandwich bags

    3) if you want to top with lots of extra veggies, I precook mine/microwave mine to release the excess moisture, drain and pat them dry with towels, and then put them on top of pizza before popping the pizza back in the oven to heat all the ingredients together.

    4) I use a garlic & basil pesto on the crust before using my red sauce. This adds a nice flavor to the crust.

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    Lori Lange — October 30, 2012 @ 8:35 AM

    Thanks for the tips!

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    Kristian — November 1, 2012 @ 11:39 AM

    Had heard about this and can’t wait to try it! I wanted to share something because I am dairy free and read that some posters were also needing a dairy free option for the binding agent cheese. I have had great success using nutritional yeast flakes to bind in other recipes- as a bread crumb replacer, parm cheese replacer- and everything has turned out excellent! Daiya cheese also works well but I don’t know what the carb load on it is off hand, but the yeast flakes are really quite good for you. Thanks for a great recipe!

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    Hope — November 8, 2012 @ 8:28 AM

    We are casein-free (no cheese). Is there any other way to hold the crust together?

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    Lori Lange — November 8, 2012 @ 8:45 AM

    I’m not sure… but if you scan through the comments I think there are some others in your same position who have suggested using other things for binding.

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    Patrick — November 23, 2012 @ 10:29 AM

    Oh my goodness…made this last night! Amazing! I substituted fat free mozzarella cheese throughout and switched out toppings and went with lean ground turkey, spinach, onions, and mushrooms. Still, a delicious pizza! Personally, I enjoy eating pizza with a fork :)

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    Katie — November 29, 2012 @ 7:04 PM

    Another brilliant kitchen tool is the ricer!! If you don’t have a microwave, steam the cauliflower until tender and rice it! I actually do this to substitute for real rice when cooking vegan curries, very delicious.

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    Dean Peters — December 22, 2012 @ 1:52 AM

    What a great recipe, thanks so much for sharing it. I think the only modification I’d make would be ever so slight, using a mix of mozzarella w/a sharp cheddar, and that’s about it.

    Well, I take that back. I think I would keep an eye on the sugar and carb count for whatever tomato-basil marinara sauce I’d use to top this perfect pizza with. Heck, why not just use tomato slices dressed with fresh basil and Italian seasoning instead? Yeah, that’s the ticket.

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    Tiffany — January 3, 2013 @ 12:46 PM

    This was delicious! I made two smaller pizzas out of it, mixing all the crust ingredients except the cheese so that I could make mine a little different than my grandmothers. I used low fat mozzarella cheese and just put peppers, onions, and a little more cheese on the plain crust and I cannot wait to make it again!

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    Ika — January 13, 2013 @ 7:49 PM

    This is really an inspirative in cooking. For low fat mozzarella cheese , it is the best solution, I sometimes put (the spinach or steam potatoes/ pumpkin/ sweet potatoes) then onions, mushrooms and add garlic seasoning to the crust dough is a great touch. This is a suitable for VeggieLovers.And for the dough, I used to mix 2 cups all purpose plain flour and 2 cup of wheat flour, salt,1/4 garlic powder, 1 envelope rapid rise yeast, 1 tbsp sugar ( you can use a palm sugar), and 11/4 cup mix water and milk low fat, don’t forget 1/4 olive oil, then corn meal or sooji flour can be used.Knead the dough in 5 minutes till smooth. Thank you for sharing.

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    april — January 15, 2013 @ 5:34 PM

    this was soooo good!

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    Michelle — January 18, 2013 @ 10:41 AM

    Maybe I didn’t see the comment, but has anyone tried making the crust in advance? I need to have the curt ready but not finished for guests to create their own. Can they be frozen?

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    Chubb — January 19, 2013 @ 9:46 PM

    I just made this crust (pepperoni and mozzarella cheese were my toppings), and it was amazeballs good! And I am adverse to most veggies! But this is sooo good. It was a lot of work, but soooo worth it! And now that I’ve started this low carb lifestyle, I feel so much less deprived thanks so much for sharing!

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    Stay Healthy Fitness — January 22, 2013 @ 4:59 PM

    Tried this recipe last night and absolutely give it a THUMBS UP! I shared it on my Stay Healthy Fitness FB page. Keep up the healthy creations and Stay Healthy~ Darla

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    Amanda — January 27, 2013 @ 4:43 PM

    This was amazing, cut into 8 but, used garlic chicken, parmesan in crust, fresh basil and spinach, also onions.

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    Daryl Ann — January 29, 2013 @ 4:05 PM

    This cauliflower Crest is AMAZING! Thank you! Could I post this on Facebook?
    With your URL! Would love to! This is the best thing to happen to Pizza since Gosh, it’s hard to pin one thing down! AMAZING!! Want the world to know!!

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    Lori Lange — January 30, 2013 @ 2:35 PM

    If you could just post a link and not the entire recipe, that would be much appreciated!

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    Raina — February 3, 2013 @ 11:58 AM

    I loved the flavor of this, but mine was also a little soggy in the middle and I had to eat it with a fork. I oiled the pan before making it and it stuck really badly. Not sure why some people have this problem. I did not use a non stick pan, but I figured oiling it first would be fine. Next time I think I am going try a lower temperature and cooking it a little longer.

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    Arek — February 18, 2013 @ 10:32 AM

    Tried to do my best and followed the recipe 100% but it is the worst disaster ever. The crunch all fell apart and did not resemble nothing of a pizza.

    Had high hopes for this recipe but none of it worked as described. But good to try new things. Not all have to work out I guess.

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    Jessica — February 19, 2013 @ 10:15 AM

    I made this for a Downton Abbey watch party on Sunday with some other low-carbers. Excellent! Since I am a crust lover, I can’t call this a replacement for pizza but it is definitely an alternative! I think “weird” pizza toppings would work better than traditional (like pesto, goat cheese, pears, etc).

    I made 4 crusts in total. 2 round and 2 rectangular.

    Another reader said that they had problems with it sticking to the pan. I noticed that if I made the crust too thick, it would stick the pan. I also cooked them SLIGHTLY longer and that really helped with any potential sticking. I made two of the crusts on a silpat and that worked well.

    Also, we are less than we thought we would so I had two of the rectangular crusts leftover and they stored SURPRISINGLY well in the fridge in some plastic wrap. For lunch the next day, we put one on a cookie sheet, topped it and put it in the oven at 350 for 10 minutes and then broiled it for 2.

    I think next time, I will make several crusts and freeze them for easy weeknight dinners. Thank you so much for the recipe!

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    Claire — February 23, 2013 @ 3:18 PM

    Made the crust and am IN LOVE it! This is a great alternative to the expensive gluten-free crusts you can buy in the store – but this tastes MUCH better!

    I used 1/4 teaspoon of garlic powder and 1 teaspoon of pizza seasoning (oregano, basil, celery salt). My toppings were Alfredo sauce, spinach, red onion, broccoli, mozzarella cheese, and diced tomatoes – a delightful and filling traditional Italian fest!

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    Lauren — February 25, 2013 @ 2:57 PM

    I’ve made this now 7 or 8 times and LOVE IT! Sometimes I have trouble with the crust (and I don’t have a microwave either) but thank you for sharing this and providing us non microwave people with extra instruction!

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    Graham — March 3, 2013 @ 11:03 AM

    Really, really good. I used fat-free cheddar in the crust and the pizza turned out excellent. I really cannot believe how much like real pizza crust this tastes; but, without the extra carbs/starch with regular bread-based pizza crust.

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    Jen — March 4, 2013 @ 8:59 AM

    Do you cook the bacon before putting it on the pizza, or does it go on un-cooked and get cooked at the broiling stage?

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    Lori Lange — March 4, 2013 @ 9:07 AM

    I used Canadian Bacon, not regular bacon… so I just cut it and put it on with everything else.

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    Alicia — March 8, 2013 @ 10:45 AM

    I don’t eat dairy. Is the cheese in the crust necessary?

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    Joyce — March 8, 2013 @ 11:09 AM

    To make the cauliflower grating easier – this is not original with me but great anyhow – cut cauliflower in half and then into small chunks. Put them in your blender and fill blender with water. (I know, sounds crazy) Then turn on blender and the cauliflower is grated in about 15 seconds. Then just pour it all into a colander to drain the water and your cauliflower is grated.

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    Stormie — March 8, 2013 @ 12:49 PM

    My kids, 11 and 12, absolutely love this pizza. I’m raising them to eat healthy and they are as excited as I am when we discover these great finds!!!

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    Lori Lange — March 9, 2013 @ 10:07 AM

    The cheese is what holds the crust together. You may find some tips though if you read through the comments.

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    Dianne Garcia — March 11, 2013 @ 10:46 PM

    I am on a low carbohydrate diet and any recipes for anything low carbohydrates would be wonderful. I plan on making this for tomorrow.

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    Katie — March 14, 2013 @ 6:43 PM

    Have you ever tried to bake this pizza on a pizza stone?

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    Lori Lange — March 15, 2013 @ 11:47 PM

    I haven’t, but others have. It tends to stick to the stone.

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    Deb Holder — March 16, 2013 @ 7:15 PM

    I tried this recipe tonight, adding thinly sliced mushrooms & spinach to the ham & pineapple, and absolutely loved it! Thank you so much for sharing your creative cooking genius!

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    Sia — March 21, 2013 @ 7:01 PM

    I am making this tomorrow and taking it to a friends pizza party. It looks delicious. I wonder if the crust is crunchy or soft. I am intrigued to try it as I have gone on a wheat free diet so will need to get used to it. I am sure it will be delicious.

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    Linda — March 24, 2013 @ 8:09 PM

    can you use Eggbeaters instead of egg?

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    Lori Lange — March 24, 2013 @ 9:31 PM

    I haven’t tried them, but I would think they’d be okay.

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    Chanise — March 26, 2013 @ 9:45 PM

    JUST finished making, and eating this pizza!
    The crust tastes alright, I wouldn’t call it much of a ‘crust’ though,
    I definitely had to eat it with a fork, there was no way I could pick it up and eat it like regular pizza. The only part that got crispy was the very edges, which burnt.
    Overall it was pretty good, but I don’t think I will be making it again.

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    Kayla — April 5, 2013 @ 8:12 AM

    For the people asking, the cheese is not necessary. The egg will still act as a binding agent and hold it together.

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    Margaret — April 15, 2013 @ 9:01 PM

    Just made this and it is good!! After taking the cauliflower out of the microwave, I took 4 paper towels and patted it dry (saw this tip in another recipe).

    For toppings I used grilled chicken, sauteed garlic, green onions, sprinkle of dried basil, and roma tomatoes (seeds removed). Came out sooo good!!!

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    Jessie — April 20, 2013 @ 7:25 PM

    I love this recipe! Tastes truly delicious. My little guy is allergic to many grains (especially wheat) and garlic, so pizza is a tough one, and it’s a family favorite. This recipe was excellent! I omitted the garlic and put in pepper instead, and it has a fantastic spice. Beaker LOVED his pizza. I have also made it into a cheesy cauliflower “bread” by baking just the crust without sauce or toppings and was thrilled to find that almost all of my family loves it. They’re clamoring for me to make it again already. Thank you for sharing!

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    shannon — April 30, 2013 @ 9:25 PM

    I tried this tonight but I made a chicken and pesto flatbread instead. It was DELICIOUS! However, I wound up having to use a fork because I think I made the crust too thin or maybe I didn’t cook it long enough. It fell apart on me. But again, it tasted awesome. Has anybody else had this problem? What did you decide the actual problem was? Oh! I also added a whole tsp of fresh minced garlic, rather than half, because I love garlic :-)

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    toni — May 5, 2013 @ 6:03 PM

    yay this looks amazing i am making a chicken cranberry one as we speak!! looking fwd to tasting this

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    Gwen — May 14, 2013 @ 1:31 PM

    I just made it. Itr didn’t work for me. The crust wasn’t done in middle. I tried cooking it a little bit longer. Still falls apart. So dissapointed.

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    Lori Lange — May 15, 2013 @ 5:39 AM

    That’s a bummer- sorry it didn’t work out for you! If you read through the many comments, there are lots of people who tried different variations that may work better for you.

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    Sue — May 15, 2013 @ 4:44 PM

    I finally met a pizza I don’t like–yuk!

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    Tucker10 — May 16, 2013 @ 2:07 AM

    I made this last night and it was great. My daughter knew it wasn’t a bread crust but didn’t guess it was cauliflower, will make again,

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    Tucker10 — May 16, 2013 @ 10:11 AM

    Made this for dinner last night for my vegetarian daughter and myself, trying to stay away from carbs. It was amazing and my daughter knew it wasn’t pizza dough but she couldn’t tell it was cauliflower. As I type this I’m having a leftover piece with salad for lunch

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    Darlene Castor — May 19, 2013 @ 4:37 PM

    Great! I have been so hungry for pizza and since I quit eating flour, I’ve been wanting to make one of these. I had Italian sausage, Fresh Mushrooms and Black olives….it was superb….thanks for sharing!!

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    katie — May 21, 2013 @ 10:05 AM

    This is amazing!!! I would reccomend this base to anyone, so clever

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    Amanda — May 25, 2013 @ 7:27 PM

    My husband and I tried this tonight, and (nothing you did wrong) but we hated it! We don’t like cauliflower on a regular day and this just tasted like garlicy warn cauliflower to us. I am not sure If the cauliflower was bad? But I followed all of the directions exactly…. and they looked perfectly amazing but they wouldn’t slice and tasted bad. Pointers? I don’t know if I will try this again..I was hoping I would like it!

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    Emily — June 14, 2013 @ 6:48 PM

    I just made this because I have been trying to stick to a lower carb diet. I shredded half a larger cauliflower and it made about 2 cups. When I microwaved it for 8 min and took it out there was only about 1/3 cup cauliflower left! you said in the recipe that there should be about 1 1/2 cups once microwaved…have any thoughts about what I should do differently next time? I still made the pizza and the flavor was great! But turned out about half the size…

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    Lori Lange — June 18, 2013 @ 6:03 AM

    Just grate more cauliflower, I suppose. It varies probably due to the differing moisture content in cauliflower.

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    Pamela — June 19, 2013 @ 10:16 AM

    I use a recipe very similar to this but with basil, oregano, & garlic as my seasonings and any cheese I have on hand… the one thing that works better for me is that I don’t microwave or steam my cauliflower… I just wash it, drain it, and then grate it and mix together my ingredients… after mixing all my ingredients together I then use cheese cloth to wring all the moisture I can out of it… (yes with all the ingredients already mixed)… I also try to flip it when It starts getting really crisp on the bottom… if I accidentally make a hole in it while doing this, I just fill in the hole with a little extra cheese…this works great for me. :) My Husband & I both love it!

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    cookingthistonight! — June 23, 2013 @ 5:09 PM

    Do you squeeze the excess water out of the cauliflower after microwaving it and before adding the other ingredients?

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    Patsy Stearns — June 25, 2013 @ 7:07 PM

    Surprisingly good. It psychs your mind similar to eating spaghetti squash instead of pasta.

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    Donna Eversole — July 11, 2013 @ 12:45 PM

    Tried it and loved it. Passing the link around to friends and family. Agree that it is shockingly good.

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    Owen — July 18, 2013 @ 5:17 PM

    SAVE YOUR HANDS AND WRISTS USE A FOOD PROCESSOR WITH GRATER ATTACHMENT INSTEAD OF HAND-GRATING THE CAULIFLOWER HEAD. QUICKER, EASIER, LESS MESSY, LESS DANGEROUS!

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    Lori Lange — July 19, 2013 @ 9:37 AM

    Thanks for the tip!

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    kiki — July 20, 2013 @ 4:58 PM

    Did anyone else have a problem with the crust being too soft? I switched to bake from broil, as the crust was so soft-too soft to cut into slices i am still waiting to see if it sets up.

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    sunshine — July 29, 2013 @ 10:36 AM

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    to your site? My blog site is in the exact same niche
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    Lori Lange — July 29, 2013 @ 8:56 PM

    photos with links is okay with me (not the recipes themselves). Thanks for asking!

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    Suzann — August 24, 2013 @ 8:51 PM

    Tried this recipe and enjoyed it very much.

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    chacha — August 26, 2013 @ 1:53 PM

    Lori I have made this about 6 mos. ago and YES it is Awesome. I made one with ham and one with prosciutto Parm. Reg. on one and Mozz. on other my mouth is now watering for one. Just have to get a big head of cauliflower. Also can add chopped basil on top b4 serving. This is a keeper for sure.

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    CARTMAN — September 2, 2013 @ 7:07 PM

    followed directions, made these changes:

    I made two rectangular crusts that fit on a parchment lined cookie sheet

    spices added to crust mixture: paprika, cayenne, tabasco, plus parmesan cheese

    flipped the crust after 15 min. and continued for another 5 min.

    one crust was topped with sauce, cheese,zucchini, mushroom, onion
    other with sauce, cheese, ham, pineapple
    fresh basil to both on top of tomato sauce under cheese

    cooked pizza in oven for another 10 minutes not under broiler

    these tasted great, but the crust was not crisp. need to use a fork

    next time I will use less cheese in crust and dry the cooked cauliflower.

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    Amie diaz — September 3, 2013 @ 6:55 AM

    was just wondering if this could be made without cheese as my son has a casein problem…….Thanks

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    Lori Lange — September 4, 2013 @ 4:36 AM

    I have not made it without cheese, but if you scan through the comments there are some people who shared modifications making it without.

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    Sheila cota — September 12, 2013 @ 8:04 PM

    Ok this pizza was simply amazing. I could not believe it was cheese and cauliflower tasted like real and delicious pizza. I will be making this a lot, thank you

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    Jad — September 14, 2013 @ 7:06 AM

    I made this yesterday for me and the kids. this pizza was sooooo good.

    kids wanted seconds. I will be making this again!!

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    Beth Holmgren — September 19, 2013 @ 12:48 PM

    Has anyone tried this with parmesan cheese?

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    Vanessa ortiz — September 28, 2013 @ 9:12 AM

    This is an awesome recipe. I’ve done it 3 times already and cant get enough of it. This last time i made it with a pesto base, then ricotta, fresh spinach, tomatoes and mozarella.. It was simply delishhhhh… I have share this recipe with a few people already. Thanks !!!

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    Jennifer — October 4, 2013 @ 11:06 PM

    I really really really enjoy this pizza crust. Pizza is still one of my favorite foods at 40. However with diabetes and high blood pressure I can’t have it all that much. But now with this new crust, I just might be making pizza a can have food again. I made this crust last night and divided the recipe into two thin crust. Once I mixed up the recipe I measured it and divided in half. I patted the crust into thin rounds and baked them the allotted time. They turned out wonderfully for me. I added sautéed onions and peppers, turkey pepperoni and shredded Italian blend cheese and pizza sauce to one, the other my stand by ham and pineapple. I cut them into 4 slices and was able to pick the slice up and eat with my hand. The crust sat out on the stove for a few hours before I used it and was still fine. It did kinda curl up on the edges but once I had sauce and toppings, it did flatten out and baked up like regular pizza. Thanks for sharing this recipe. I have even got ideas to turn this base into a snacking cracker. Thanks again for sharing

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    Nicole — October 22, 2013 @ 6:09 AM

    Thank you sooooo much for this recipe! It is aaawwweee-ssooooooooommmmmeeee!!! My hubby, who was not crazy about the cauliflower rice, enjoyed this cauliflower crust pizza. And I am getting all these hits on my facebook page for posting it :-) Keep the recipes coming! I love learning about the flexibility of cauliflower for making various dishes!

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    doreen — November 2, 2013 @ 5:11 AM

    My boyfriend loves the crust so much he won’t go back to traditionall pizza crust. My only problem is I can it get the crust to cook in the center on thebottom. Anyhelp

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    Lori Lange — November 3, 2013 @ 7:15 AM

    Reading through the comments might help… lots of people offered tips on different ways to make it.

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    Bonnie Hofstetter — November 26, 2013 @ 9:58 PM

    How do I keep this awesome recipe in my recipe box

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    Lori Lange — November 27, 2013 @ 6:46 AM

    Did you have an active Recipe Box? Just click “save” to save to your box!

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    Lori Lange — November 27, 2013 @ 6:48 AM

    If you have signed up to have an active recipe box, just click “save recipe” on the recipe itself to save it to your box.

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    Moshii — December 12, 2013 @ 9:23 PM

    I have used and modified tons and tons of online recipes. This is the only comment I have ever left. THIS WAS AMAZING, You deserve tons of kudos and my friends loved it. Ever the hardcore carbfends.

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    Ebony — December 15, 2013 @ 9:57 AM

    I made this for lunch today and it was delicious! I too had some trouble with it sticking and I well oiled the pan first. Next time I will get some parchment paper and try that. Thank you so much for the great recipe!!!

    Oh and I have to say that i too get many recipes off the internet but have never felt the need to comment on one before now

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    Sam — December 18, 2013 @ 3:04 AM

    I just made a pizza with this crust recipe… Topping was roast chicken, capsicum and olives and it was amazing!
    Thank you! It tasted practically like the real thing!!! Thank you!!!

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    RC — December 31, 2013 @ 1:48 PM

    I do not eat egg so will the pizza still hold with cauliflower and cheese? Any other binding agent one can use? Read comments through and mostly ask for cheese substitute; no ask about skipping egg.

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    meow — January 4, 2014 @ 10:58 PM

    Hi, I tried this and my crust was totally soggy, not crisp at all. I put my cheese in with the cauliflower not on top- could that be why?

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    Sandy — January 19, 2014 @ 11:16 AM

    My family (especially my 6 year old) loves this recipe. I actually make a triple batch and then make it into mini crusts that I freeze and just pull out a few for a quick and easy dinner. I let them thaw for a few minutes, then add our toppings and bake to heat.
    I have found that if I bake the crusts on parchment, let them cool and then pop them in the freezer for a few minutes, they don’t stick (I originally had this problem). After they are a little firmer from freezing, I pull off the parchment and stack them to freeze in a large ziploc. Love!!

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    Carla — February 2, 2014 @ 4:44 PM

    Neat alternative to flour. Doesn’t get crispy on cookie sheet. I will make it again perhaps with a different pan. My oven may have been too hot, but crust was over browned at 15 min. If you enjoy pizza taste but want to cut carbs this definitely works.

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    Cynthia — February 27, 2014 @ 3:30 PM

    I LOVE this recipe! Pizza goodness without a dough crust!

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    Sherry — March 5, 2014 @ 7:18 PM

    Great crust recipie

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    Wayne Hamrick — March 7, 2014 @ 10:01 AM

    Now that I must be on a low carb diet and can’t afford to eat pizza with it’s regular crust, I was dying to eat a pizza but have abstained until I heard about this cauliflower crust pizza. I can tell you that of all the vegetables I’ve ever eaten, cauliflower is at the top of the list for me to avoid. I wouldn’t even enter a house if I smelled cauliflower cooking. Well, what a surprise, I used your recipe and on the first try, I made the most delicious pizza ever. I can’t believe that crust can taste so good. You sure made a believer out of me, I intend to make a couple of these every week now!

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    Jon F. — March 15, 2014 @ 5:59 PM

    I stumbled upon this online looking for a good paleo pizza recipe. I’m eating it as we speak and… it’s SO GOOD! Next time I will experiment to try to get the crust a little bit less ‘floppy’ but it tastes great.

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    Jen @ Savory Simple — March 17, 2014 @ 2:35 PM

    This is happening tonight.

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    Janice — March 18, 2014 @ 4:44 PM

    This base was absolutley delicious! My favourite cauliflower crust recipe by far! Yum yum

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    Carla — March 22, 2014 @ 3:23 PM

    Second time making it I forgot to microwave cauliflower before adding cheese. I just baked on 350 for about 40 minutes. Came out just fine. Trick is to flip the crust. I portioned into 4 smaller rectangles to make flipping easier. Got a nice golden color. Watch closely after adding toppings. Edges burn easily. Love eating pizza that counts as a vegetable.

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    Shirley — May 17, 2014 @ 8:10 PM

    Just made this and super yummy but the crust was not crunchy at all. Is it suppose to be. How did you make it crnunchy.

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    Lori Lange — May 18, 2014 @ 10:00 AM

    no, not really crunchy. You can make it a little more firm by flipping the crust and baking the other side too.

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    andrea — July 18, 2014 @ 5:26 PM

    I tried to make it – and it taste great however it was stuck to pan and soggy do you know what I did wrong

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    Lori Lange — July 19, 2014 @ 10:52 AM

    you can look through some of the comments to see what kind of advice is offered up. Cooking on parchment paper works best for me.

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    Juleigh — August 18, 2014 @ 1:18 PM

    Not many health conscious people use microwaves anymore. They are one of the most found free items on street corners. For a healthier alternative, and those of us who know that microwaves are bad for your health, can you give us an alternative way to soften the said vegetable without destroying the nutriets under microwaves?

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    Juleigh — August 18, 2014 @ 1:21 PM

    Ah, I see that you did address an alternative to microwave. Thank you.

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    Michelle — August 23, 2014 @ 2:39 PM

    What am I doing wrong, mine always falls apart

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    SuzB in Kelowna, BC — October 2, 2014 @ 9:13 PM

    Hey there. Just made cauliflower pizza crust for the first time. Recipe used was from another site. Really like your idea of using the microwaved or 8 mins rather than the oven for 15. After the oven I placed crumbles in a cotton tea towel are rang the liquid out. I will use 2 large eggs next time for one head if cauliflower 7-8″ across. Toppings used: marinara sauce, thin sliced red peppers & mushrooms, chopped green onions, thin slices of deli meats (what we had on hand), mozzarella. Parchment on a cookie sheet then make a rectangular crust 10″x14″. Easier to cut and serve than round. Baked at 450* for 18 mins.

    Hubby is a carnivore and really loved this…wanted to know if we could have it tomorrow.

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    June — October 8, 2014 @ 1:00 PM

    cauliflower pizza, a must try