Recipe Review: Cauliflower Crust Pizza

Is it really 2015 already? As many of us do, I decided to start the year off on a healthy note by trying out a few new recipes. Anyone who knows me knows that I love pizza — classic, thin crust, Chicago deep dish — I love it all. I would eat pizza every day if it wasn’t  carbs smothered in cheese. To make my favourite treat guilt-free, I thought I’d try out cauliflower crust pizza. Apparently cauliflower can be used to substitute a lot of things — dough, potatoes, etc. Here’s how I made my cauliflower crust pizza:

For the crust, you’ll need:

  • 1 head of cauliflower
  • Shredded skim mozzarella cheese
  • 1 egg
  • Crushed garlic
  • Oregano
  • Basil
  • Salt & pepper

First, preheat your oven to 450 degrees Celsius. Remove the stem and leaves from the cauliflower. Chop it into portions and blend it in a food processor, or grate it with a cheese grater. Next, put the grated cauliflower in a microwave-safe bowl and microwave it for 6-8 minutes.

Measure 1/2 – two cups  of cooked cauliflower — this will depend on the size of your head of cauliflower. Add an egg to the cauliflower along with 1/2 cup skim mozzarella cheese, a teaspoon of crushed garlic, 1/2 a teaspoon of oregano, 1/2 a teaspoon of basil, a 1/4 teaspoon of salt and a pinch of pepper.

Mix the ingredients together and form the mixture into a disk shape on a non-stick pan. Min ended up about 1 inch thick. Brush the dough with olive oil and let it bake for 10-15 minutes. Once the crust is golden brown and firm, add your choice of toppings. I used:

  • BeFunky_10689489_10152680301617424_4692386938758701925_n.jpgPesto
  • Prosciutto
  • Canned artichoke hearts
  • Skim mozzarella cheese
  • Goat cheese

Top your pizza and put it back in the oven on broil for about five minutes. Take your pizza out of the oven, let it cool for a few minutes, slice it up and enjoy! I topped mine with some fresh arugula.


The verdict? This might be one of my new favourites! I won’t tell you it’s the same as having pizza with regular crust, because let’s be honest — nothing will ever beat that. However, this cauliflower crust offers a similar texture and taste to traditional dough and is much healthier. It’s not quite as sturdy as traditional crust, so I would recommend eating it off a plate rather than using your hands. Follow this recipe for an individual-sized pizza, or duplicate the ingredients for a family sized pie!


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