Cauliflower Pizza Crust

I know this recipe was way over done a few years ago, but it's such a great staple and it's so easy to change up the toppings to your liking. I'm not going to lie and say this tastes like the real thing because it doesn't. But it is a really great healthy alternative to regular pizza. I have to admit I never crave pizza, so this dish isn't meant to replace it, but give you a healthier option and hopefully help satisfy the pizza craving. I came up with this recipe when I was dating this guy who wasn't the healthiest eater and wanted pizza one night. He came over and I surprised him with cauliflower pizza so that he didn't really have the option (insert evil laugh). Even as someone who wasn't a super healthy eater, he (claimed to) love the dish.

As mentioned, you can easily switch out the toppings to anything you like. You could do classic marinara with pepperoni (and optional cheese), or you could do a veggie one with roasted peppers, mushrooms and onions. The options are endless.

The most important part of this recipe is the part where you strain the cauliflower. Whatever you do, do NOT skip this step. This really helps the crust stick together and allow you to eat it like a regular slice of pizza. Otherwise, it will crumble and get messy.



3 cups cauliflower rice (either pre-bought, or simply grate a head of cauliflower or pulse in a food processor)

3 eggs

2 tablespoons coconut flour

1 tablespoon tapioca flour

1 tsp baking powder

1 tsp garlic powder

1/2 tsp dried basil

pinch salt


3 slices prosciutto, cut into strips

2 tablespoons pesto (recipe below)

1 tablespoon sundried tomatoes

10 baby heirloom tomatoes, sliced in half

1/2 cup arugula

optional: feta cheese


2 cups basil leaves, washed and dried

2 garlic cloves

1 tsp lemon juice

2 tablespoons olive oil

2 tablespoons walnuts or pecans (or pine nuts if you have them)

pinch of salt

- Blend all ingredients in a food processor


1. Preheat your oven to 425° F

2. Cook cauliflower rice for 3-4 minutes in the microwave

3. Place the cauliflower in a kitchen towel (or cheese cloth) and squeeze out all the excess liquid

4. Place back into a large bowl

5. Add remaining crust ingredients and mix well

6. Line a pizza pan with parchment paper and grease with oil (or butter) of choice

7. Press crust onto the pan and spread evenly. I like to make a little ridge like pizza crust around the edge

8. Bake for 15-18 minutes

9. Remove from oven and spread pesto on pizza crust with desired amount (I like to make one thin layer)

10. Add remaining toppings and bake for another 8-10 minutes until tomatoes are roasted and crust is golden brown


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