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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.6
  • Total Fat: 10.7 g
  • Cholesterol: 76.4 mg
  • Sodium: 202.2 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.5 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. By using a cauliflower pizza crust, you can really cut a ton of calories when compared to a traditional pizza recipe. This is a really low carb approach to pizza. By using a cauliflower pizza crust, you can really cut a ton of calories when compared to a traditional pizza recipe.
Number of Servings: 4

Ingredients

    1 cup cooked frozen cauliflower, riced or minced
    1 large egg
    1 cup shredded Cheddar cheese
    1/2 tsp fennel seeds
    1 tsp oregano
    2 tsp dried parsley

Directions

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.






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Member Ratings For This Recipe


  • Incredible!
    26 of 27 people found this review helpful
    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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  • 16 of 16 people found this review helpful
    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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  • Incredible!
    14 of 14 people found this review helpful
    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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  • 12 of 12 people found this review helpful
    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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  • Incredible!
    11 of 11 people found this review helpful
    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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  • Incredible!
    10 of 10 people found this review helpful
    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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  • Very Good
    10 of 12 people found this review helpful
    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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  • 8 of 8 people found this review helpful
    I have made a version of this before (using mozzarella instead of cheddar) and I love it. I have also formed them into "breadsticks" and generously applied garlic! - 8/22/13

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  • 8 of 8 people found this review helpful
    I pre-cook the cauliflower for 6 minutes in the microwave first. I also use mozzarella cheese instead of cheddar and omit the fennel. I always pre-cook my toppings as well. We love this recipe! - 6/26/13

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  • 8 of 9 people found this review helpful
    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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  • Incredible!
    4 of 4 people found this review helpful
    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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  • Very Good
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 4 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    Four servings from 1 cup of cauliflower and 1 egg? No way. - 8/22/13

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  • Very Good
    1 of 1 people found this review helpful
    AWESOME! - 8/22/13

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  • Very Good
    1 of 1 people found this review helpful
    Healthier option that still tastes AMAZING!! The oregano makes your house smell like heaven too :) - 8/22/13

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  • Incredible!
    1 of 2 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    I riced fresh cauliflower and lightly roasted it. I think this may have helped prevent mushiness. It was easy to make and delicious to eat. I SO appreciate having a Low Carb recipe! - 1/30/11

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  • I don't see where the recipe states what size pizza pan to use or how thick to make the c'flwr "crust" as anxious to try but don't believe it will taste like pizza. - 5/6/14

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  • I love this recipe. Hubby and grandchild couldn't tell it wasn't a real wheat crust. I used fresh cauliflower. The worst part was mincing/ricing the cauliflower. - 5/6/14

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  • Wow, l can't wait to make this. Fits right in with my new lifestyle eating plan. - 5/6/14

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  • The herbs make this taste awful, I will not bother with this again. Better just have thin crust real crust with veggies on it!! - 2/16/14

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  • Use fresh cauliflower - 10/8/13

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  • I used 1 cup of cauliflower as directed and pressed it as thinly as possible, but it hardly made enough crust for 2 very small slices ... can't imagine what '4 servings' means. I needed an entire head of cauliflower to make enough to (barely) fill out a regular size pizza pan. It was tasty, though. - 10/4/13

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  • Made this tonight. One head of cauliflower made two very large pie "crusts". Definitely a keeper for those times when a pizza "fix" is needed. I see a lot of potential for other uses as well! Yum ! - 9/4/13

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  • Looks good! - 8/23/13

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  • LOVED THIS. I tried to flip the crust over before putting the topping on but I couldn't- too mushy in the middle, wouldn't hold together. Light alfredo sauce. Spices: oregano, basil, garlic, a little onion sale. Chicken & cooked red onion. Moz & parm cheeses. Oh- crust cheese was moz/cheddar. Mmmm - 8/22/13

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  • Going to try it tonight. Been eating low carb for several years, wonderful way of life. Cauli is the most versatile receipe. Pureed on top of anything tastes just like mashed potato.
    Loving this idea which I have not seen before. Thanks. - 8/22/13

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  • I can not have cheese or egg... any suggestions? I want to try this. - 8/22/13

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  • Made this recipe a few months back. I loved it. My girls and hubby did not like it so much. Delicious way to get your pizza fix with a veggie crust. You can use fresh cauliflower, chop it in food processor and squeeze it out in a cloth towel before using it. This will help make a crispy crust. - 8/22/13

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  • 0 of 1 people found this review helpful
    Thanks for the reviews! I was very skeptical but you've convinced me to try it. Will use fresh cauliflower, make individual-sized pies and try flipping it after cooking halfway on a pizza stone and will let you know how it works. Has anyone come up with a vegan recipe? - 8/22/13

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  • Incredible!
    0 of 1 people found this review helpful
    I make this recipe with 4 cups shredded raw zucchini, 2 eggs, a cup of mozzarella, and some olive oil in a 9X13 or 11X15 depending on how thick I want it. After the first baking, I spread with tomato sauce and spices. I also sprinkle with 1& 1/2 cups mozzarella before adding the other toppings. - 8/22/13

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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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  • 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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  • Incredible!
    0 of 1 people found this review helpful
    Wonderful, but stuck to the pizza pan bad. Used a vented pan. Will make again. - 1/5/13

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  • Incredible!
    0 of 8 people found this review helpful
    This looks great, cant wait to try it! - 12/17/12

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  • 0 of 3 people found this review helpful
    sounds just up my alley
    - 12/17/12

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  • Very Good
    0 of 6 people found this review helpful
    : ) - 4/10/12

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  • 0 of 19 people found this review helpful
    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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  • 0 of 1 people found this review helpful
    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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  • Awesome! Though my crust was a bit "soggy". - 1/23/11

    Reply from XANADUREALM (3/19/11)
    The key is to get as much water out of the cauliflower as possible, try putting it on a paper towel then squeezing out as much water as possible. If that doesn't work then add more cheese next time.


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  • I added turkey bacon and it really complemented it. I had one piece and my boyfriend ate the rest. I made him guess what the crust was and he thought bisquick. We both loved it and will try different toppings on it. - 7/12/10

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  • I can eat pizza again. The whole family thot this was great. - 7/12/10

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  • We just finished eating this recipe for lunch and my 5 year old daughter asked me to make it again soon. It's a hit in our family! Thanks for sharing! - 7/10/10

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  • I used this as a crust in a pizza casserole and it was great - 1/11/10

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  • 0 of 1 people found this review helpful
    Some helpful hints in order to make the crust no so mushy. I suggest not cooking the cauliflower. It already cooks when it's baking. Make sure you cook for 15 minutes. After it was done baking, I took it out and put it on a pan, used Pam, and cooked in on there as well for a little more. - 1/7/10

    Reply from XANADUREALM (6/17/10)
    I only cook the cauliflower enough to thaw it so ricing will be easier. You need to drain any water. Crust should not be mushy due to the eggs and cheese after cooking.


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  • I was amazed when this actually worked. It tasted good but I wasn't able to get it crisp enough to pick up and actually eat it like pizza. Don't forget to grease the pan! - 6/8/09

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  • Thanks a million for sharing this recipe. For me I need to adjust the spices. I havent had pizza in over a month so my mouth was so happy. thanks again! - 8/20/08

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  • I was amazed! I can't wait to buy the ingredients so I can make it again! - 5/25/08

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