Cauliflower Crust Hawaiian Pizza

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Cauliflower Crust Pizza is the best invention ever. Yes, you heard that right… pizza crust made out of cauliflower. It’s (shockingly) good!

Cauliflower Crust Hawaiian Pizza

You can top cauliflower crust with any pizza toppings you’d like. I topped this one Hawaiian style. This pizza is incredibly simple to make!

Preparing the Cauliflower for the Cauliflower Pizza Crust

These days you can buy “cauliflower crumbles” in your market’s produce section.  If you can’t locate the crumbles, it’s easy enough to make your own.

How to make cauliflower crumbles:

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.

Preparing the Cauliflower Pizza Crust

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.

Ingredients for Cauliflower Pizza Crust

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

making Cauliflower Crust Pizza

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

Cauliflower Crust Pizza topped with Hawaiian toppings

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

Cauliflower Crust Pizza with Hawaiian Toppings

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

slice of Cauliflower Crust PIzza

That is all!  The pizza can be cut into 6 slices.  You’ll probably want to eat three slices to make it a complete meal.  In the recipe below- I include nutritional information and Weight Watchers Freestyle SmartPoints for the whole pizza or for just the crust (in case you’d like to create your own toppings).

Slice of Cauliflower Crust Pizza

You should be able to make two pizzas from one large head of cauliflower.  Everyone in my house really love this pizza crust and agrees 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 to this 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

Here are a few more recipes featuring cauliflower:

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Cauliflower Crust Hawaiian Pizza

Alternative crust for pizza that tastes great!
Prep Time 25 minutes
Cook Time 18 minutes
Servings 2 servings
Calories 507kcal
Course Main Course
Cuisine Italian
Keyword cauliflower crust, hawaiian pizza



  • 2 + cups cauliflower crumbles (alternately, you can use a box grater to grate a cauliflower head)
  • 1 large egg
  • 1 cup finely shredded mozzarella cheese (or try another kind)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried minced (or fresh) garlic
  • 1/2 teaspoon onion salt


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



  • 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.
  • 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.


  • 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. *This pizza is best served on a plate with a fork.


  • WW Freestyle SmartPoints POINTS per serving (1/2 of the pizza): 9
  • For JUST THE CRUST: 5 WW SmartPoints per serving (add your own toppings and count those as extra)
  • 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
  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of sauce and Canadian bacon that are known to be GF,


Serving: 1g | Calories: 507kcal | Carbohydrates: 38g | Protein: 39g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 1931mg | Potassium: 1123mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1002IU | Vitamin C: 95mg | Calcium: 717mg | Iron: 3mg
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Lori Lange of Recipe Girl

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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.