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

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.

Nutrition:

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)

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Comments

  • Darla wrote:

    This was awesome! My husband even liked it. Thanks so much for sharing!

  • Gina wrote:

    Thank you for this delicious and easy to prepare recipe. I used regular bacon which worked great and i only had horseradish cheddar, regular cheddar and Pecorino Romano cheeses which all worked well I can’t believe how good this was with a cauliflower crust. Yummy! 

  • Dee Goodhand wrote:

    I have celiacs so I am always looking for alternatives to gluten flour recipes. My sister made this for me and it was so delicious, today I am making it myself.

  • PirateJessica wrote:

    Your cauliflower crust is the best one I’ve tried so far! it’s going to be my go to recipe for sure – thanks!

  • Aimee wrote:

    Made this for lunch today. It was DELICIOUS. My family is usually pretty uneasy about me cooking because I experiment a lot with substitutions, but after smelling it’s yummy aromas, they decided to try it, and they said it was good too. I’m not a big cauliflower fan, so this recipe is a great way to eat it without having to taste it. My only problem was that it fell apart a bit… any suggestions on how to keep it together? 

    • Lori Lange wrote:

      The cauliflower perhaps had a bit too much moisture in it?  You might try reading through some of the comments to see what others might have suggested.

  • Candice wrote:

    Tried the cauliflower crust pizza. It was awesome. I recently had gastric sleeve surgery and have watched my family devour pizza. This was amazing. Thanks

  • Homeschooling Mom wrote:

    Such a great recipe. We homeschool our kiddos so finding healthy, easy to make recipes every single day is always a challenge. Part of our curriculum is showing how to follow directions, like recipes, and how to work together to achieve a goal. We tried this cauliflower crust pizza and everyone loved it! One of our neighbor kids who hates vegetables asked for a second slice. We’ll be trying out other recipes from your blog for sure. Thank you!

  • BS AR. wrote:

    I love, love, love this cauliflower pizza crust.

  • June wrote:

    cauliflower pizza, a must try

  • SuzB in Kelowna, BC wrote:

    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.

  • Michelle wrote:

    What am I doing wrong, mine always falls apart

  • Juleigh wrote:

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

  • Juleigh wrote:

    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?

  • andrea wrote:

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

    • Lori Lange wrote:

      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.

  • Shirley wrote:

    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.

    • Lori Lange wrote:

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

  • Carla wrote:

    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.

  • Janice wrote:

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

  • Jen @ Savory Simple wrote:

    This is happening tonight.

  • Jon F. wrote:

    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.

  • Wayne Hamrick wrote:

    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!