*Note: This recipe has been on V&B for over a year, I have made it several times and modified the post and updated some pictures. My cauliflower and photography game has improved over the year…somewhat.
Happy post-Valentine’s week! Who else ate more than one assorted chocolate box for themselves? Not only is this the week where all the leftover chocolate goes on sale, but this is the week where every female complains about the ridiculous amount of candy they ate and OH I AM ONE OF THEM. Aside from my chocolate chant, I hope everyone had a wonderful Valentine’s weekend. Alone or not, I’ve always loved this holiday because it’s a good excuse to eat and make whatever I want and with that being said, now I need vegetables.
With some left-over snow storm food, I decided to whip up a cauliflower pizza. Everyone on Pinterest rants and raves about not only cauliflower pizza, but cauliflower rice, Alfredo sauce, and a bazallion other replacements that I just can’t happen to think of. When I first heard of a pizza crust made with cauliflower I was a little confused but more inspired. Now that I’ve made and tried it, the idea is brilliant. Thank you – you carb-free angel for discovering this.
This pizza is simple, but does take a little time to put together. It’s important to break down the cauliflower so all you’re left with are the big florets. That gets pulsed in the food processor, microwaved, then squeezed dry. The cauliflower is then mixed with cheese and egg to bind and seasonings and fresh herbs for taste. This is more wet than your typical pizza dough, so shaping is much easier if the crust is pressed to its shape. It’s par baked, then topped with pizza sauce and toppings of choice before being baked a second time. I broke it down here:
1. Prep the cauliflower
- Wash & dry cauliflower head. Remove the chunky green leaves, then cut the head in half to cut off the thick white stem.
2. Pulse
- Pulse the cauliflower until it reaches a rice-like consistency.
3. Microwave & Squeeze
- Transfer to a microwave safe bowl and microwave for 4 minutes. Dump all that into a kitchen towel and squeeze as hard as you can to remove as much moisture as possible. Work it. Work it hard.
4. Mix
- Once it’s cool enough to handle, add the egg, cheese, and seasonings. I like to add oregano for the pizza feel, crushed red pepper for the heat, garlic salt because garlic, black pepper, an Italian blend of cheese annnnnnnnd PESTO! It’s something I’ve added into the recipe over the year because it brightens up the color and flavor so much. If you don’t have any pesto on hand, throw in some fresh herbs!
5. Shape & Bake
- The easiest way to shape is use your hands. Don’t be afraid to get a little messy here. The “dough” is so wet that it needs an initial par-bake before adding on the toppings. The best way to judge when to take it out of the oven for toppings is when the crust gets brown and crispy, about 20-25 minutes. As soon as it gets hit with the toppings and the cheese gets melty, it’s shove your face like you’ve never eaten healthy pizza before because you probably never have time. Phew.
Let me warn you, you have to know what you’re biting into before tasting this. If you expect a New York style pizza you’ll be disappointed. This is made with cauliflower, so just as you’d expect, you will taste cauliflower. I topped mine off with my super easy pizza sauce, mozzarella cheese, and dried Oregano. I can assure you that whatever your creative little mind tops this off with, it’ll be the best dang cauliflower you ever had.
Note: This pizza yields 8 slices, which serves between 2-4 people. I broke down nutritional information to show you ONE slice of pizza.
- 1 head cauliflower
- 1 egg
- 1/2 c. Italian cheese blend
- 2 T. basil pesto, see notes below
- 1 t. oregano
- 1/2 t. garlic salt
- 1/2 t. black pepper
- pinch red pepper flakes
- 1 c. pizza sauce
- 1/2 c. Italian cheese blend for topping
- Preheat oven to 400
- Remove the chunky green leaves from the cauliflower head. Cut the head in half lengthwise (this just makes it easier to cut off the stem). Remove the stem and any other thick fibers attached to the florets.
- Lightly wash and dry with a paper towel. Place florets in a food processor and pulse until rice-like. If you don't have a food processor, use a box grater!
- Place the cauliflower in a microwave-safe bowl and zap for 4 minutes. Once cool, transfer to a kitchen towel and squeeze out as MUCH moisture as possible. Squeeze it good!
- Once cool, add to a bowl with the egg, cheese, pesto, and seasonings. Combine and form a ball with your hands.
- Press the ball out to form a pizza shape on a baking stone lined with parchment paper. If still wet, use a dry kitchen towel to help shape.
- Bake for 20 minutes or until the bottom and edges are brown and crispy.
- Take out of the oven and top with pizza sauce, cheese, and toppings of choice. Bake until cheese has melted and the crust is golden brown on the edges (10 minutes).
- NOTE: nutritional info is based off ONE slice of pizza. This pizza makes 8 slices, serves 4 people.
- I used a basil and parsley pesto made with garlic, olive oil, pine nuts, and Parmesan cheese. If you don't have pesto, use a handful of chopped basil and parsley!
Is there any way to not use any cheese in this crust? I don’t like cheese (even non-dairy or vegan)…weird I know! I have heard of flour as a substitute or greek yogurt but I am not sure it would hold well. Thoughts?
Hmm the cheese really works well as a binding agent and it gives it moisture. Between the herbs, cauliflower, and sauce, you really won’t even taste the cheese!
https://www.pinterest.com/pin/140737557081282760/
try this site. It is a completely vegan crust
“garlic salt because garlic” – literally Lol’d! Adding pesto to crust – what a great idea!
Lol! Thank you 🙂
Do the nutritional stats include the toppings (i.e. the 1 cup of pizza sauce and the 1/2 cup of cheese topping) ?
Thanks <3
Yes ma’am!
I started making cauliflower pizza back when i was living in Nairobi. It’s a great low- carb alternative when those pizza cravings strike. Your looks especially tasty and I love that you whipped this up with pesto.
I made this last night, it is SO DELICIOUS! Definitely had to eat it with a fork as it didn’t quite hold up in slices, and my boyfriend was dubious about the idea but he loved it too! Thank you for the recipe.
So glad you like 🙂
Made this tonight, and it was a WINNER!! Will make again….. very very good… made just as directed… I did prepare the “crust” earlier in the day and just stuck it in the fridge till I was ready to bake it. I think the refrigeration may help to make it easier to form on the parchment.
Love the refrigeration trick! Glad you like 🙂
How big would you say the pizza is for this recipe? Would it be enough for 2 adults and a toddler?
It’s defiantly enough!!
Wow, I seriously can’t wait to make this! I’ve substituted cauliflower for mashed potatoes, etc. but never considered it as a pizza crust. Yum!
I don’t have a microwave (tiny Brooklyn kitchen!) — do you have a suggestion for alternate crust preparation? Maybe a brief steam?
A brief steam will do the job!
I had the same question. Although I haven’t tried it, I would suggest steaming then processing. I have been wanting to try a pizza crust for a while now. Cauliflower is on sale this week so now is the time!
I’m afraid processing after it’s been steamed would turn the cauliflower bits into a mash. It’s hard to find a steam basket fine enough for the cauliflower bits (post process), so I recommend adding the bits to a saute pan, adding about 1/4 cup of water, then let it cook covered for 5-10 minutes. I don’t have a microwave since moving this summer and I’ve found so many ways to get by without one!!! You should totally make this!!
How are you making the pesto? I’ve never made a pesto before and I’m a little clueless lol
Oh it’s super dooper easy! I add a big ol’ handful of basil to a food processor with 1/2 cup parmesan cheese, 1/4 cup pine nuts, 1-2 garlic cloves, and a squeeze of lemon. Let that pulse while drizzling in about 3/4 cup of olive oil. It’s delicious! You can also buy premade pesto in almost any store.
Hey Lindsey – I have made cauliflower pizza crust for years and never thought to add pesto…. BRILLIANT! I have a tip to “crisp” your crust, I use either a well seasoned piece of stoneware or (any my fav) is I use my cast iron skillet…. get that bad boy screaming hot before you add the crust mix – MMMMMM.
LOVE your tip, thank you so much 🙂
Chocolate is fantastic any day, but so are vegetables. TOTALLY agree. This pizza is the BEST way to incorporate more cauliflower and healthy vegetables into your diet! YUM!
Hi Lindsay!
This recipe has been on my ‘must-make’ list for a very long time and today I finally made it.
Me and my dad ate it and it was so delicious! The pesto-taste was yumm and the consistancy of the crust was just good. Not to crispy, not to wet. I’m definitely going to make this again some time!
Thanks for this perfect recipe 😉
So glad you enjoyed it! Nothing like eating a healthy pizza 😉
I cannot get the nutritional information to show up for this pizza. Could you please share it with me?
Thank you!
Nicole, it doesn’t show on some mobile phones. Have you tried looking at the recipe on a computer? Let me know if that helps.