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Simple Recipes for Every Day

Cauliflower Pizza Crust

cauliflower pizza crust on a baking sheet
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 1½ pounds cauliflower florets (about 6 cups)
  • 4 ounces cream cheese, softened
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • 1 large egg, beaten

Tomato Pesto Cauliflower Pizza (optional)

  • ¼ cup tomato pesto
  • 6 ounces fresh mozzarella, thinly sliced
  • ¼ cup sliced black olives
  • ¼ cup sautéed mushrooms
  • ½ cup fresh arugula, for serving
  • Freshly grated Parmesan cheese, for serving

Method

  1. Fill a large pot with water and bring to a boil over high heat. Add the cauliflower and cook until soft enough to smash with a fork, about 12 minutes. Drain well and allow to cool, about 30 minutes. Transfer the cauliflower to a large bowl, use a fork to break up the cauliflower until crumbly.

  2. Preheat the oven to 425°F with a rack in the center position.

  3. Place the cauliflower in a large kitchen towel or a nut bag. Firmly twist the towel over the sink wringing out as much liquid as possible. Open the towel, allow the mixture to loosen then wring out once more.

  4. Add the prepared cauliflower to a large bowl. Stir in the cream cheese, salt, garlic powder, onion powder and oregano. Add in eggs and stir until well combined.

  5. Line a large sheet pan with parchment paper or prepare a pizza stone by placing it in the oven. On the parchment, use your hands to press the cauliflower mixture into a flat circle that is about ¼-inch thick.

  6. Transfer the parchment to the hot pizza stone, if using. Bake in the oven for 30 minutes. Remove from the oven. Place a piece of parchment over the top of the par-cooked pizza crust. Using the bottom piece of parchment and an oven mit, carefully flip the pizza crust over. Discard parchment if desired. Cook for an additional 15 minutes, or until the edges are golden and crispy.


Tomato Pesto Cauliflower Pizza

  1. Spoon the pesto on pizza crust and spread into an even layer, leaving 1-inch of crust exposed around the edges. Top evenly with mozzarella slices, olives and mushrooms.

  2. Place the pizza back in the oven until the cheese is melted, 5-8 minutes.

  3. Serve warm, topped with arugula and Parmesan. Cut into 8 pieces.