Cauliflower Crust Pizza Recipe by Paula Deen

5 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
5 ratings
Easy Level
45 MIN 10 Prep + 35 Cook

Cauliflower Crust Pizza Recipe by Paula Deen

5 ratings
5 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
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  • 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


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.


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5 Reviews

Pearl 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 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 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 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 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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