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 190.0 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 7.0 %
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 7.1 %
Niacin 1.7 %
Pantothenic Acid 1.3 %
Phosphorus 30.9 %
Riboflavin 15.4 %
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
TAGS:  Poultry |

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'm really not a cauliflower lover but am going to try this. Maybe if I make it crisp and then cover it in toppings it will cover the flavor enough that I'll be able to eat cauliflower. I'm trying hard to like different veges that I dont love because I know they are good for me (and low calorie!) Submitted by:
1SUZIQ11

(12/9/18)
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I'm a little confused about the cheese.... did you use 8 oz. or did you use a cup measure? It looks like the calorie breakdown is for 8 oz. Submitted by:
BLUECAFE

(6/19/18)
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Huge hit with me and the hubby. Its also faster than making fresh dough and less calories, carbs, etc. Will be making this often. Last night paired it with a mushroom, onion and Gorgonzola. Submitted by:
JONIMPARENT

(6/14/18)
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Came out awesome. Tasted better than I bought it would. Make sure to press out the excess water. I put chunks of the cauliflower in a vitamin to get it finely chopped. Will most definitely use this recipe again. Submitted by:
AWILDER-B

(7/8/17)
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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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