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?

Cauliflower Crust Hawaiian Pizza

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

Prep Time:25 min

Cook Time:18 min


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

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


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.


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: (inspired by and adapted from Eat, Drink Smile)

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  • Rachel wrote:

    Anyone have tips for an egg free version? I’ve tried a chia-egg and it did not work.

  • C.Prindiville wrote:

    I have been reading many recipes and can not find out if this freezes well.
    I may just freeze the cauliflower rice, as I have read that if frozen you do not need to cook at all, just thaw and squeeze.
    Just wondering if anyone has made these crusts/ Pizza’s and frozen if they work out or not.
    Thank you, C.P.

    • Lori Lange wrote:

      I’m not sure.

  • Mary wrote:

    I found this from Pinterest, I am trying to find more healthy ways to make my favorite foods. This was really good and tasty. Loved it very much including my son that said oh my gosh your making a pizza that way. He loved it also.

    The only problem I had was with the crust sticking to the pan. I used a non stick pizza pan and sprayed with the Pam spray. No idea why it stuck to the pan, any ideas. Thanks this was awesome.

    • Lori Lange wrote:

      I’m not sure… may be safest next time to put parchment paper down and try it that way. Glad you liked it!

  • Adriona wrote:

    I made the pizza, it turned out great, I dumped the mixture onto the pizza pan and shaped it with a rubber spachler, this helped in making the perfect circle and a even crust. I’ll be making taco shell’s next!

  • cis ramsdell wrote:

    Are the 9.2 carbs total or net?

    • Lori Lange wrote:

      total per slice… if you make the recipe with the toppings and everything. If you just want to count the crust, it’s 4.6 per slice.

  • mari g bailey-day wrote:

    I tried this pizza today and I found at raleys that they had pre packed shreaded cauliflower so I tried that I did not use cheese as the paleco diet I am on does not allow for me to eat any dairy at all, and I had the same problem I put it in the Microwave for 8 minutes I then put in the egg but it was soggy and would not roll into a ball, so I just put it on a pizza pan after spraying it and I baked it first then I added the tomato sauce and then rest of the stuff I wanted on it and backed it another coupe of minutes and it was good tasting but it was soggy did not hold so that I hold it with my hand…

  • Jenikah wrote:

    This recipe is a godsend. I’ve been on a ketogenic diet for about a month now, and I’ve been dying for pizza! Trader Joes sells 2 cup bags of pre shredded cauliflower which was perfect for someone busy like me. I also substituted the mozarella for a dairy free version. I used pepperoni and mushrooms as my toppings. The only thing that I’m not sure about is that it turned out kinda soggy… almost like a casserole consistency, did your crust hold together firmer like actual bread? I wasn’t sure if it was the dairy substitute and only using egg whites, or if that’s just the texture. 

    • Lori Lange wrote:

      I had no idea that Trader Joe’s was now selling cauliflower pre-shredded! That’s great. The most important part of this recipe is to get as much moisture out of the cauliflower as possible. It shouldn’t turn out soggy, though it’s easier to eat it with a fork instead of trying to pick it up like a regular piece of pizza.

  • Steph wrote:

    Hey just wondering if this crust freezes well? 

    • Lori Lange wrote:

      I wouldn’t think so.

  • Veronica wrote:

    This was amazing, a must try. Will definitely be doing this again and again.
    Thank you for the recipe.