Cauliflower Crust Pizza Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

7 ratings
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Ingredients

  • 2 cups cauliflower, grated (about 1/2 a large head)
  • 1 large egg, lightly beaten
  • 1 1/2 cup part skim mozzarella, shredded and divided
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup tomato sauce, homemade or store bought
  • 1 cup grape tomatoes, sliced in half
  • 2 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes, crushed
  • 1/4 cup basil leaves, for garnish

Preparation

Heat oven to 425°. Line a rimmed baking sheet with parchment paper.

 

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soft. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

 

Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Cauliflower Crust Pizza

Reviews

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7 Reviews

Aaron
Aaron 4/24/2017
4/24/2017
Thank you very m

Thank you very much for this recipe. I plan to mail it to my mother and father, who, citing health concerns, have recently stopped eating pizza. Now, maybe they can again :)

Craig
Craig 1/2/2017
1/2/2017
I made this last

I made this last night from a different but similar recipe. The trick is to get ALL the moisture out of the cauliflower, or else it won't solidify. I fried the cauliflower in a dry nonstick pan instead of nuking it to help with the evaporation. It also gave it a little toasty flavor that I liked, though I didn't actually brown it. Then I cooled it and squeezed the heck out of it by wringing it in a clean dishtowel. Finally, I put the ingredients together and cooked the crust at 375 instead of 400 (would have gone to 350 but it was getting late and I was getting hungry) because cooking it lower and longer will dry it out even more. I cooked it for about 40 minutes and it came out perfectly golden and stiff enough to put toppings on and blast at 400 to finish. The finished product held together really well, even when I picked up a slice to eat like real pizza.

I made mine on a silpat, but others have had the dough stick to parchment, so be sure to spray your parchment before laying out your dough. No need to spray the dough on top.

Pearl
Pearl 10/1/2016
10/1/2016
This recipe is p

This recipe is perfect - I kept finding cauliflower pizza crust on Facebook but wasn't happy with ingredients and preparation of any of them - this is so easy to follow and make - my husband had no idea it was cauliflower - I topped mine with Contadina Pizza Sauce, Mozzarella cheese, Bacon, Pepperoni, & Onions it was delicious.

Denise
Denise 1/20/2016
1/20/2016
I have to admit

I have to admit I was a bit hesitant about how this would taste but it was really good. I will definitely try it again.

Radar
Radar 4/12/2015
4/12/2015
I rated it a 5 b

I rated it a 5 based on it's delicious flavor and the fact that I ate a lot of it and never felt stuffed.....I did as one other reviewer suggested and I squeezed out the water after the cauliflower cooled and the crust held together fairly well...but I must say....squeezing the water out is important...first time I didn't do it and it was "fork and knife" pizza....second time with squeezing out the water you could hold the slice in your hand.
I learned how to bake tomatoes (plum tomatoes) from Paula's network show, and they come out almost like sun dried tomatoes...just cut them up, drizzle with olive oil, salt and pepper and bake for 3 hours at 200 degrees....those tomatoes on top of the pizza were fantastic!!

Paige
Paige 1/20/2015
1/20/2015
I have celiac di

I have celiac disease and follow a low carb diet so traditional crust, including GF, are out for me. The trick to this crust is once you have put it in the microwave to soften it, let it cool then place the riced cauliflower in a clean dish towel and squeeze ALL the excess moisture out. Then mix in all the other ingredients and mix well. (I use my hands) I bake the crust @ 400 for 40 minutes then add the toppings and bake another 10.

Dana
Dana 1/12/2015
1/12/2015
Rating it a 2, b

Rating it a 2, but would be helpful to see what others say.
Our 1st attempt at this the crust browned on the edges but was soft / mushy in the middle. Could be it didn't cook long enough - would like to figure out how to do this better.

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