Cauliflower Pizza Crust

Cauliflower Pizza Crust

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 2.6 g
  • Cholesterol: 7.6 mg
  • Sodium: 140.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.7 g

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

This low-carb crust is great on its own or topped as you would pizza. This low-carb crust is great on its own or topped as you would pizza.
Number of Servings: 4

Ingredients

    12 ounces cauliflower florets, fresh or frozen
    1/2 cup shredded reduced-fat Italian blend cheese
    2 teaspoons Italian herb blend
    pinch cayenne pepper
    1 egg white, beaten



Tips

You'll use the bottom of two sheet pans for this recipe. Though it sounds weird, this makes it easier to remove the crusts from the pan.


Directions

Preheat the oven to 450 degrees.

Flip over two baking sheets so the bottom faces up. Coat with cooking spray. (You can also use two pizza stones.)

Cook the cauliflower with 1/2 cup water until tender, either on the stovetop in a covered saucepan or in the microwave.

Drain any excess water and allow the cauliflower to cool slightly.

Finely chop the cauliflower (or use a box grater or ricer).

In a medium bowl, combine the chopped or grated cauliflower with the cheese, herbs and cayenne pepper. Stir in the egg white.

Divide the "dough" in half and place each portion on a prepared baking sheet.

Use a large spoon to flatten the "dough" into an 8-inch circle.

Bake on the top oven racks for 15-17 minutes.

Top as desired (calories not included) and bake until toppings have cooked through.


Serving Size: Makes 2 eight-inch pizza crusts, 4 wedges per pizza, 2 wedges per serving

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Member Ratings For This Recipe


  • Very Good
    12 of 12 people found this review helpful
    Tip w/ the chopping: Food processor. Then just add the cheese and stuff and give it a couple spins with the blade, and add the egg white in a couple sections, and give it a couple more spins. The finer the chop, the better it seems to hold together.

    Also, don't ignore the "split in half" thing.
    - 10/4/13

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  • Very Good
    10 of 10 people found this review helpful
    I've made this many times using the recipe at Your Lighter Side ( http://yourlighterside.com/2012/11/caulifl
    ower-pizza-crust-with-gourmet-vegetari
    an-toppings/ for some great topping ideas) and love it!
    - 8/10/13

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  • 9 of 9 people found this review helpful
    Tip: after draining the water, put in a dishtowel and squeeze out the remaining water (about 1 cup of water will be squeezed out).

    It will make it crispier (like a cracker). We enjoy eating this without the toppings. Its is like a cracker and goes really well with wine!
    - 6/9/14

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  • 8 of 8 people found this review helpful
    Made this last night - it was fantastic! I didn't feel weighed down either. - 7/14/13

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  • Incredible!
    8 of 9 people found this review helpful
    genius way to save the calories or go gluten free! - 7/13/13

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  • 6 of 6 people found this review helpful
    To try making the crust more firm, wrap the cauliflower in a towel after cooking and squeeze out the excess water. - 1/24/14

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  • Incredible!
    5 of 5 people found this review helpful
    This turned out very well! I would bake it a tad longer for most crispness, but it was awesome anyway!! Will make again! - 1/8/14

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  • 4 of 4 people found this review helpful
    This was absolutely wonderful. Thanks for the creative genius that comes up this. The cayenne is a great touch. I used fat free cheddar and a little parmesan. A little soft in the middle but still got that fulfilled pizza feeling. Yum. - 9/4/13

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  • O.K.
    3 of 3 people found this review helpful
    made this recipe tonight . I followed the directions but my pizza fell apart isn't the crust suppose to be firm - 8/9/13

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  • O.K.
    2 of 2 people found this review helpful
    Loved the idea, but this just fell apart for me.. didn't really work for some reason. - 8/16/13

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  • 1 of 1 people found this review helpful
    I'm SO delighted that you are finally promoting some low-carb recipes! - 5/20/15

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  • 1 of 1 people found this review helpful
    Make sure the bottom crust is completely cooked before you top it, We will be making this again. Easy & tasty. - 4/29/14

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  • 1 of 1 people found this review helpful
    I was worried it would be too thick, as some posters had commented. I ended up going WAY too thin, & having to scrape what was salvageable off the pan and eating that. The flavor was good, but I messed it up, so I'll be making it again, and hopefully giving it 5 stars! (And avoiding user error) - 4/15/14

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/28/13

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  • Incredible!
    1 of 1 people found this review helpful
    I was so skeptical about using cauliflower as a pizza crust! I made these crusts a couple of days ago and put my pizzas together tonight - I was amazed! I didn't miss all that bread because I felt like I was getting it in the cauliflower. Great recipe!! - 10/2/13

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  • 1 of 3 people found this review helpful
    Can you use other veggies for this crust? like cabbage??? I don't know if it would taste good, but as an idea. - 9/1/13

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  • I make this sometimes. Just cook it a little longer. The crispy crust makes it so much better. - 10/22/17

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  • Pretty good - 10/22/17

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  • give it a try for you might like it. - 10/22/17

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  • 0 of 1 people found this review helpful
    great idea - 10/3/17

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  • 0 of 1 people found this review helpful
    interesting - 9/19/17

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  • Three medium heads of cauliflower made two pizza's. Put florets in FP and rice, then boil & strain thru sieve. Very important to squeeze liquid out via a cotton napkin (in batches). We roasted garlic and had garlic infused oil to brush on the crust. Bake on parchment paper lined cookie sheet. - 9/16/17

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  • No one knows what's next, but everybody does it.
    - George Carlin
    - 9/11/17

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  • Thanks for sharing. - 9/11/17

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  • I need this in my life! lol - 9/11/17

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  • Incredible!
    0 of 1 people found this review helpful
    Gotta try this! - 9/11/17

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  • Very Good
    0 of 1 people found this review helpful
    Always wanted to try this - 9/11/17

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  • 0 of 1 people found this review helpful
    I really want to try this. I am happy I found an alternative to wheat for the crust as pizza is my favorite food! :) - 9/11/17

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  • Don't know about this one - 8/28/17

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  • Easy and delicious. - 7/31/17

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  • I skipped the pepper and used garlic and savory. - 7/19/17

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  • 0 of 1 people found this review helpful
    got a bag of cauliflower for just this kind of recipe. trying it this weekend - 7/18/17

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  • nice - 7/13/17

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  • This was a good recipe for an alternative to regular pizza crust - 6/30/17

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  • 0 of 1 people found this review helpful
    I want to try this! - 6/19/17

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  • 0 of 1 people found this review helpful
    Every time I plan this, the cauliflower gets eaten before I can chop it up. - 6/4/17

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  • 0 of 1 people found this review helpful
    Interesting... - 6/3/17

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  • This crust took some trial and error to perfect. - 4/13/17

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  • Good stand alone recipe. Would recommend. Though for me it didn't fulfill my desire for actual pizza. I will play with it a bit more for sure. - 2/26/17

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  • Yum! - 6/21/16

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  • I haven't tried the recipe yet but I am certainly planning on it. I wanted to say that I like how you say specifically in the recipe that calories for toppings aren't included and how much the recipe makes and an exact serving size. Thank you for the details! - 3/2/16

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  • This was really good! I blended everything in a blender and they turned out great! I topped them with cheese, pizza sauce, mushrooms, onions and peppers - 11/6/15

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  • Its very true about draining the water first. Awesome with white asuce and chicken sausage. No more ordering out pizza for us! - 9/5/15

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  • "Crust" flavor was delicious. We used Southwestern Eggbeaters in place of plain egg white. Read posts below for variations. 17 min was ok for crust bake time. We topped it w/Classico pizza sauce, green peppers, onions, black olives, mushrooms, and pepperoni Baked 6 min, then melted cheese 3 min - 7/20/15

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  • Very good.
    - 5/5/15

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  • So good! It was a process for me this first time and I learned a few things, but I would make it again any day! In fact I cant wait to make it again - 4/14/15

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  • Made this before and will be making it again tonight. Gonna have to make a double batch this time. It doesn't last long, even with those not eating healthy here.
    - 3/6/15

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  • All I can say is WOW! The flavor is amazing and you would never know it's made with cauliflower. We used fresh cauliflower.We doubled recipe and flattened out in a half sheet pan for a hand tossed type crust, then baked until nicely browned. We topped it with mozzarella and turkey pepperoni.YUM! :) - 2/10/15

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  • I blended it in the food processor after squeezing water out. I baked it extra long...and it still fell apart. No matter! Pizza casserole!! My daughter loved it. - 12/8/14

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  • Ummmm....it as interesting. Not sure I will make it again. - 6/29/14

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  • Has anyone froze the crust after the first baking? I was curious to see if it would still turn out enjoyable after freezing and then reheating. - 6/4/14

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  • We loved this I never thought it would be so good. - 2/19/14

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  • Very good, I added Italian sausage and Tastefully Simple Bacon Bacon soaked in a little water for 5 min before adding to the cauliflower then topped it with home made tomato sauce and cheese. I would make it again for sure! Loved it. - 2/17/14

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  • Have made this several times, love it. - 1/23/14

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  • I am not sure if I didn't do something right, or if it was missing something, but it didn't crisp up at all. It had a good taste though, even my daughter who doesn't like many vegetables liked it. - 1/22/14

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  • It did fall apart--maybe cause I didn't make the crust thin enough. But--could eat LOTS for few calories! GREAT! - 11/18/13

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  • Tastes great but I still can not get it to hold together it stays soft. - 11/1/13

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  • WOW. I am stoked to try this recipe! I make vegan pizza for my dairy-allergic daughter all the time and just love the idea of making it even healthier! Thanks! - 10/28/13

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  • A person can enjoy more than 2 pieces of this stuff, really!! - 9/8/13

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  • 0 of 1 people found this review helpful
    I have been looking for something like this. I used to belong to a group and each time we met there were always some people who would or could not eat due to the type of foods the wouldn't eat. I stopped going due to soooooo many picky eaters. to me a meal comes from the heart. - 8/17/13

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  • 0 of 1 people found this review helpful
    Is there a way to make this without the egg? - 7/22/13

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