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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 179.1
  • Total Fat 10.4 g
  • Saturated Fat 6.2 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 3.0 g
  • Cholesterol 79.4 mg
  • Sodium 298.2 mg
  • Potassium 190.2 mg
  • Total Carbohydrate 5.0 g
  • Dietary Fiber 2.4 g
  • Sugars 1.0 g
  • Protein 16.8 g
  • Vitamin A 8.3 %
  • Vitamin B-12 9.8 %
  • Vitamin B-6 6.9 %
  • Vitamin C 47.0 %
  • Vitamin D 2.5 %
  • Vitamin E 1.4 %
  • Calcium 38.7 %
  • Copper 1.8 %
  • Folate 12.0 %
  • Iron 3.7 %
  • Magnesium 5.3 %
  • Manganese 7.0 %
  • Niacin 1.7 %
  • Pantothenic Acid 1.3 %
  • Phosphorus 30.9 %
  • Riboflavin 15.5 %
  • Selenium 12.4 %
  • Thiamin 2.9 %
  • Zinc 12.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in You Won't Believe It's Cauliflower Pizza Crust

View the full You Won't Believe It's Cauliflower Pizza Crust Recipe & Instructions
Submitted by: PLATSUZIE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of You Won't Believe It's Cauliflower Pizza Crust

144 calories of Mozzarella Cheese, part skim milk, (2 oz)

18 calories of Egg, fresh, whole, raw, (0.25 large)

17 calories of Cauliflower, frozen, cooked, (0.50 cup (1" pieces))


Nutrition & Calorie Comments  

I love that this is low carb as well. I like that it can be spread thin for a crunchy crust. Family didn't know they were eating cauliflower. Submitted by:
HAWKTHREE

(6/11/14)
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This was CRAZY good. I was skeptical but I am now back to eating 'pizza' on my no flour, no sugar plan! I skipped the pizza sauce and topped my crust with diced Italian tomatoes and some leftover roasted winter veggies...DIVINE!!! Thanks for sharing...and giving me back my pizza. Made 4 small pies. Submitted by:
STEFIGURL

(1/31/14)
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I used cauliflower fresh from the farm market. Grated it in my Vitamix, laid it on paper towels and squeezed out moisture. I doubled the recipe and maid 6 patties. I dredged them in grated parmesan cheese (I'll take the extra calories) and baked for about 20 mintes, flipping once. Crispy Good! Submitted by:
PEGJW111

(9/27/13)
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I added fresh chopped basil, garlic and salt and pepper to the mixture. I also used egg substitute, fabulous! My only issue was that the crust stuck to the pan even though I used spray and it wasn't strong enough to hold the toppings. I will try parchment paper next time and press it thinner! Nummy! Submitted by:
MFALI001

(9/25/13)
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Delicious with veggie topping and low-fat Parmesan Submitted by:
KITCHENCLOWN

(6/4/13)
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Good flavor and remarkable texture.Needed longer baking time because it was too moist.Would bake directly on cast iron and flip.Calculated the recipe with my toppings (tomato sauce,more cheese and turkey pepperoni) and calorie-wise was lower because the cheese is more accurately measured by weight. Submitted by:
LOVEITLIVEIT

(10/19/12)
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I loved this. Made it with fresh cauliflower. Texture was soft, taste was not. Eaten by itself it reminds me of Greek Saganaki. I had to do a makeover because the cal and fat were to high. When I subsituted the mozz with the low fat mozz I used cal and fat went way down. Submitted by:
SH9719

(9/19/12)
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This is awesome!! I used the Reduced Fat Ragu Cheesy Alfredo sauce with grilled chicken breast & mushrooms. SOOOO YUMMY!! Submitted by:
HIMESCUPCAKE

(7/11/12)
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This was amazing. I grated the cauliflower and used 90g of low fat mozzarella. I found that it took longer to bake, about 30 min. I did flip it over halfway through and I think that helped the texture. I also added 1 tsp oregano and 1 tsp granulated garlic. Submitted by:
TRISKI

(5/9/12)
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Fantastic-I used reduced fat mozzarella in the crust mix and it was great-brought the calories down to about 110 per serving. Topped ours with rotisserie chicken, black beans, bbq sauce, red onion, red peppers, and a little bleu cheese-divine! Submitted by:
BEAKIEBEAN

(3/6/12)
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Flavor was good, but it didn't work very well as pizza crust. Maybe if I were still low carbing and desperate for pizza I'd like it more, but it honestly didn't do much for me. I followed directions exactly but couldn't hold it in my hand. High fat yet didn't satisfy. I'd rather just make WW crust. Submitted by:
ILIKETOZUMBA

(2/25/12)
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This is fabulous! I weighed the 1 cup of mozzarella on my digital scale, and it was only 3.15 oz. The recipe assumes that 1 cup is the standard 8 oz. So really much less fat (and calories) than stated in the calculations. Thanks for this great recipe! Submitted by:
CARESINGS

(2/4/12)
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SO GOOD---I put a ton of cheese on it, thinking it would hold it together better---parmesan cheese does...but I want to try less cheese next time--->less calories! But the flavor was AWESOME..and once cooled, held together very well! A baking stone is the way to go. Submitted by:
WANNABESINGER9

(11/22/11)
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FINALLY! A cauliflower crust recipe that works!!! I've tried a million variations in the past and they always were too soggy or ended up being just as many calories as had I ordered pizza hut! Submitted by:
JENGOETZINGER

(2/4/11)
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