The best cauliflower pizza period!


So your shooting to get that summer body right and your just not quite willing to give up all the amazing delicacies that mother nature intended us to enjoy! This is where the glory of cauliflower comes to play, and ever since it was found to make a great foundation for a low carb pizza! This option allows you to keep on enjoying the things you enjoy the most such as pizza! Go all out on your selection of toping of course, and this recipe is meant to be a how to guide on cauliflower pizza 101. The options are practically limitless, yet keep your goals in perspective!

Happy eating!



  • (Small Head) Cauliflower 1 head
  • Parmesan Cheese 1/4 cups
  • Mozzarella Cheese 1/4 cups
  • Kosher Salt 1/4 teaspoons
  • Dried Basil 1/2 teaspoons
  • Dried Oregano 1/2 teaspoons
  • Garlic Powder 1/2 teaspoons
  • Red Pepper Flakes (optional)
  • Almond Meal (optional) 1 Tablespoon
  • Egg 1 whole



  1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

  2. Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

  3. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

  4. Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

  5. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

  6. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

  7. Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

  8. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!   Instructions are at

SOURCED (http://tastykitchen/blog/2013/08/cauliflower-crust-pizza/?

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