Cauliflower Pizza Crust {Gluten Free}

Pepperoni and Mushroom Pizza on Cauliflower Crust

Pizza is hands down my favorite food of all time. I swear I could eat it all day, every day. My love for the food almost reached maximum capacity when we were in Italy, but luckily never got fully there. That would have been a sad, sad day.

This recipe is a twist on my favorite meal; it’s something a little different from the norm and an excellent way to get an extra serving or two of veggies in. It’s even stiff enough for you to pick up and eat each slice, so you won’t miss out on that part of the pizza eating experience. Just don’t expect it to taste like dough; it simply won’t.

But it also doesn’t taste like cauliflower either. Don’t believe me? Give this easy recipe a try and test it out for yourself.


  • 1 large cauliflower head
  • 1 egg, beaten
  • 1/3 C soft goat cheese
  • 1 tsp dried oregano
  • 1/2 cup mozzarella, shredded
  • 1 clove garlic, crushed or minced
  • Pinch of salt
  • Desired toppings


How to Rice Cauliflower
  1. To rice your cauliflower, remove the stems and leaves from the cauliflower head, creating florets, and chop them into chunks.
  2. Add them to food processor and pulse until it looks like grain. (Do not over-do pulse or you will puree it.) If you don’t have a food processor, you can grate the whole head with a cheese grater.
  3. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes, in order to remove moisture to create the crispy crust!
  4. Transfer the cauliflower to a clean, thin dish towel. Wrap it up in the dish towel, twist it up, and squeeze all of the excess moisture out. You’ll be surprised by how much liquid comes out of one cauliflower!
Making the Dough
  1.  Preheat the oven to 450°F (230°C). Spray a cookie sheet with non-stick cooking spray or line it with parchment paper to prevent sticking.
  2. In a medium bowl, stir together the cauliflower, egg and goat cheese and mix well.
  3. Add oregano, garlic and  salt, and mix till well combined. Transfer the “dough” to the cookie sheet, and flatten it out. Be careful not to flatten it too thin.
  4. Bake at 450 degrees for 15 minutes.
  5. Remove from oven. Add pizza sauce, most of the mozzarella cheese, and toppings. (I made a half Hawaiian, half mushroom and pepperoni in the photo above.) Sprinkle the remaining mozzarella over the toppings.
  6. Cook for an additional 5- 7 minutes, or until cheese is melted.
  7. Cut into 8 small or 4 large slices. Serve hot!

Source:  Inspired by The Detoxinista and Eat. Drink. Smile.



[Crust only. Does not include nutrition for sauce, mozzarella, or toppings.]

Servings Per Recipe: 4 • Serving Size: 1 large slice or 2 small slices • Calories: 122
Total Fat: 5.5 g • Cholesterol: 54.4 mg • Sodium: 146.1 mg
Carbs: 12.1 g • Dietary Fiber: 5.5 g • Protein: 9.2 g
WeightWatchers® PointsPlus™: 3 per serving
*All nutritional info is estimated using Actuals may differ based upon product brand.


2 thoughts on “Cauliflower Pizza Crust {Gluten Free}

  1. Pingback: New Recipe: Cauliflower Pizza Crust | cutedogsandhugs

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