4.7 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 10.8 g
  • Cholesterol: 82.8 mg
  • Sodium: 200.2 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.4 g

View full nutritional breakdown of Cauliflower Pizza Crust calories by ingredient
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Cauliflower Pizza Crust

Submitted by: XANADUREALM
Cauliflower Pizza Crust

Introduction

This is a really low carb approach to pizza This is a really low carb approach to pizza
Number of Servings: 4

Ingredients

    Cauliflower, frozen, cooked, riced, 1 cup
    Egg, fresh, 1 large
    Cheddar Cheese, 1 cup, shredded
    Fennel, 1/2 tsp
    Oregano, ground, 1 tsp
    Parsley, dried, 2 tsp

Directions

Rice or finely chop the cauliflower. Beat egg, add the cauliflower, and shredded cheese. Mix, then press into a greased pizza pan then sprinkle with the spices. Bake at 450 for 12 to 15 minutes. If you double the recipe cook 15 to 20 minutes.

Add desired pizza topping (not included in nutritional info) such as red sauce, mushrooms, green pepper, onions, cheese, etc. Bake until brown and cheese is bubbly.

This makes four pieces.

Number of Servings: 4

Recipe submitted by SparkPeople user XANADUREALM.






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Member Ratings For This Recipe

  • HARTNBR

    Incredible!
    7 of 8 people found this review helpful
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    My daughter (geegeeland) introduced me to this. Delicious and great for those of us watching carbs. I like to use it plan as bread, with no toppings. I toast leftover pieces until crisp and use as crackers. - 9/18/12

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  • GEMINISUE


    6 of 6 people found this review helpful
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    If you buy a head of cauliflower , separate the florets and either put in food processor, or grate it, it won't be so moist, and taste delicious, even the second day. - 2/13/12

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  • ASHAIXIM


    4 of 4 people found this review helpful
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    It's 82 MG not % of cholesterol... which out of 300 per day is not bad at all for a meal. And of course low carbers know that dietary cholesterol is not a measure of lipid cholesterol :)

    I had this and thought it was completely amazing. I also used raw so I didn't have to worry about draining - 9/20/11

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  • CPOKEYRUN

    Very Good
    4 of 5 people found this review helpful
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    I thought this was great, as long as you weren't really expecting it to taste like pizza! An excellent alternative to the regular crust! I used reduced fat cheese to lower the fat & cals. - 2/24/10

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  • BOUJIE


    2 of 3 people found this review helpful
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    I agree with Geminisue..why use frozen when you can buy a whole head of fresh cauliflower? It will make twice as much, it's half the price, fresh, with no excess water. I use my food processor with the grate blade. Takes literally all of 2 minutes and voila! - 12/12/12

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  • SCOWAN3

    Incredible!
    2 of 2 people found this review helpful
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    I have a dairy sensitivity and can't eat cheese so omitted that and used egg white instead of a whole egg, plus loads of garlic!! It was incredible!!!! I made it for my friends last night and I seriously could have had twice the amount, everyone raved, even sans cheese. Used fresh instead of frozen. - 5/6/12

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  • RUTHXG

    Incredible!
    2 of 2 people found this review helpful
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    I used the version from the Recipegirl.com site, which calls for 2+ cups of cauliflower (egg & cheese the same, but I used fat-free cheddar & a Mexican blend). My herbs were thyme & oregano. The crust baked to perfection & I broiled tomatoes & yellow peppers on top. YUM! - 4/28/12

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  • LADYARGLWYDDS

    Incredible!
    1 of 1 people found this review helpful
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    Absolutely amazing. Used fresh (cause I didn't have any frozen on hand) and it was great!!! Can't wait to make it again. Even my room mate (who hates cauliflower, and isn't a low-carber) loved it. Can't wait to make it again! - 12/8/12

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  • BRITTANYGIRLL

    Incredible!
    1 of 1 people found this review helpful
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    i used fresh cauliflower and doubled the recipe i also used two egg whites, this was my first try and i think it turned out pretty good.. the crust was a littttle soggy in the middle.. a little more tweeking and this will be gooood! glad to have pizza back!! - 7/26/12

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  • YCART88

    Incredible!
    1 of 1 people found this review helpful
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    I made this tonight & it turned out to be AMAZING! Instead of buying frozen cauliflower, I used the florets from 1 whole head of fresh cauliflower after mincing it up in the blender. I also substituted shredded parmesan cheese for 3/4 of the cheddar cheese. Makes a whole LG pizza (4x's recipe). - 7/9/12

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  • MRSJCHW

    Incredible!
    1 of 1 people found this review helpful
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    I made this tonight with supper but never used it as a pizza crust - had it with grilled chicken breast. I also added 1.5 cups cauliflower instead of 1 cup and I used a medium egg. I never used fennel. Either way myself and my husband really enjoyed this. I highly recommend this item! - 1/16/12

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  • MAMASPAID


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    I used a browning pan that has 12 individual squares and this turned out great. cooked it about 15 min to make sure it was crispy and topped it with my pizza makings and my fam loved IT! - 5/5/13

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  • CATHYGETSFIT

    Very Good
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    I liked it but my DH wasn't crazy about it. I think he had his mind made up before we ate it though that he wasn't going to like it. I doubled the recipe but the crust was still a little too thin. I tried to soak up as much of the liquid as I could after cooking it but it was still too wet. - 3/7/13

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  • THEJELTZ

    Very Good
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    This worked well for me: 2 cups raw cauliflower (1/2 large head) remove stems. Chopped small in food processor, dried out in cracked-open toaster oven @ 250. 1 cup of parmesan & Romano fancy shredded, could use less. 1 egg and 1 egg white. Oven @ 350 X 25 min, 10 other side. Precooked toppings. Yum! - 3/5/13

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  • LEAN2013

    Incredible!
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    I agree with the others' comments - this is a very clever way to eat pizza! I would also agree that it would be ideal to EITHER cook it on a pizza stone, OR flip it halfway through cooking. The reason is that the bottom gets crispier than the top. I'm going to try to mix it with ground beef next! - 1/31/13

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  • OSEQUIN

    Incredible!
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    This was absolutely incredible! I was a little skeptical but it was delicious! I used half of a fresh cauliflower head, 2 eggs, and 3/4 cups cheese. It made one regular size 'pizza'. I cooked it for close to 25 minutes to get it extra crispy. I added celery salt and garlic power as well. - 1/24/13

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  • KNYAGENYA

    Incredible!
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    This was wonderful. I have a gluten intolerance so it was nice to able to have something when I have a pizza craving. - 1/6/13

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  • RED_DEVIL_APRIL

    Incredible!
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    Wonderful, but stuck to the pizza pan bad. Used a vented pan. Will make again. - 1/5/13

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  • HOLLYBARKER1

    Incredible!
    0 of 4 people found this review helpful
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    This looks great, cant wait to try it! - 12/17/12

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  • KATHY165


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    sounds just up my alley
    - 12/17/12

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  • MEEYORE74

    Very Good
    0 of 2 people found this review helpful
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    : ) - 4/10/12

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  • EMIM05

    Incredible!
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    I made this after the entire family ordered pasta amd pozza the day i started my low carb lifestyl. I was so angry but my mind, heart, and tummy were truly happy with this recipe. Going to make it again tommorrow for everyone - 12/8/11

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  • DISSOLVEDGRL222

    Incredible!
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    I love this recipe! i didnt use fennel, i used oregano and basil. it was so delicious.. look at the carbs <3<3<3<3<3

    I also used 2 crushed garlic cloes in mine. i like a garlicky pizza. it came out perfect. - 10/26/11

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  • JANRUTTI


    0 of 16 people found this review helpful
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    It maybe low in carbs but did you notice the cholesterol? at 82% I would name this blood mud pie. NO THANK - 9/6/11

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  • JOYSE7


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    Can you substitute the cheese with something with less fat? Lets say cottage cheese for example? Or add more eggs? - 8/25/11

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