Cauliflower Pizza

Yesterday afternoon I asked my husband what he wanted for dinner. I told him I was tired of making the same old stuff. Surprisingly, he told me he wanted cauliflower pizza. He quickly flipped through his phone until he found the recipe from one of his friends.

Let me stop here and say that if I were the one to have first suggested making a pizza with a cauliflower crust, I would have been met with a blank stare. But since it was a trusted friend…a man, a fellow police officer…it was all good!

Cauliflower pizza has become very popular as a more healthy alternative to traditional pizza crust. Besides being a lower calorie alternative, it is also a great source of the following:

  • Vitamin C, K & B6
  • Protein
  • Fiber
  • Potassium

You can either rice fresh cauliflower yourself or spend a little more and buy the frozen or pre-prepared. After checking the prices on the frozen riced cauliflower, I decided to make it from scratch.


The most important step in making this crust is squeezing out ALL of the water from the cauliflower. I drained mine in a colander lined with paper towels. Then I transferred it to a thin clean dishtowel to squeeze out the excess water. Next time, I will try to cook the cauliflower in advance so that it has time to cool completely before trying to handle it.


For my first time, I was pretty impressed with the overall taste. My crust was not as firm as I wanted but I am hoping to nail that part next time by baking it a little longer.


Top your baked cauliflower crust with your favorite pizza toppings. I had to go pretty plain with just cheese and pepperoni for my guys. However, you could add just about anything to this crust and it would taste great!



  • Cauliflower – I Head
  • Egg – 1 Beaten
  • Goat Cheese 3 – 4 Oz.
  • Dried Oregano – 1 Tsp.
  • Salt & Pepper To Taste


Preheat your oven to 400. Line a large baking sheet with parchment paper.

Chop cauliflower into small to medium size pieces. Using a food processor, pulse until cauliflower is riced (tiny pieces). Transfer riced cauliflower to a medium size pot, cover with water and boil for 4 to 5 minutes.

Once cooked, drain cauliflower in a paper towel lined colander. Allow the cooked cauliflower to cool and then place in the middle of a clean dishtowel. Bring up the sides of the dishtowel and twist around the cauliflower until it forms a tight ball.  Squeeze and squeeze and squeeze some more until all of the water is out.

Carefully remove all of the cauliflower from the dishtowel into a large mixing bowl. Add your beaten egg, goat cheese and spices. I let my goat cheese come to room temperature to make it a little easier to mix. After mixing, I tasted my mixture and decided to add a little more salt.

Pour onto baking sheet and form into a crust. Make the edges slightly higher to give it that true pizza crust effect. Bake at 400 for 35 to 40 minutes until crust is golden brown. Once it is done, top with pizza sauce, cheese and your favorite toppings. Bake at 400 for another 5 to 10 minutes or until cheese has melted.

I hope that you enjoy!