Cauliflower Crusted Pizza
Servings Prep Time
3 30
Cook Time
Servings Prep Time
3 30
Cook Time
Toppings: I have used all of these. All are delicious, but your choice!
  • Shrimpseasoned and sauted
  • Chickenseasoned and sauted
  • Tofuprecooked seasoned or fried
  1. Place your pizza stone/upside-down baking sheet in the oven and heat to 450F.
  2. Trim the large green leaves and stems and roughly chop cauliflower into 2-inch pieces.
  3. Rinse the cauliflower under running water.
  4. Place the cauliflower in a food processor or blender. Pulse cauliflower until it looks like powdery snow. If your processor/blender is smaller, just grind the cauliflower in batches (or grate the cauliflower head the old-fashioned way – this will take longer).
  5. Remove the ground cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with a paper towel or plastic wrap and microwave for 3 minutes.
  6. Place the (hot!) ground cauliflower onto a dish towel and spread evenly so that it will cool down faster. After the cauliflower is cool enough to handle, gather it into a pile in the center of the dishtowel, gather the corners, and wring the water content out of the cauliflower over a sink. This is VERY IMPORTANT: spend a few minutes wringing out the water! Just one or two wrings will not get the job done. I spent more than 5 minutes on mine.
  7. Empty the cauliflower from the dishtowel back into a bowl. Don’t be alarmed if the amount of cauliflower without water fits in your hand—this is still enough to work with!
  8. Mix the cauliflower with the mozzarella and Parmesan cheeses, the oregano, basil, kosher salt, and garlic powder and chopped artichokes.
  9. When everything is mixed, add the egg and mix again until the egg is fully blended.
  10. If you have a pizza paddle (called a peel), place parchment paper on the paddle. If not, a cutting board will still do the trick—just place your parchment paper on top of the board.
  11. Dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ in. [NOTE: Be sure to grease well your parchment paper with olive oil spray, before placing the mixture, to ensure that the crust doesn’t stick to the surface!]
  12. Slide the parchment paper off your peel/board and onto the pizza stone/baking sheet in the oven and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.
  13. Grab the parchment paper and slide it and the pizza crust back onto your peel/board, close the oven, and garnish with your chosen toppings.
  14. Place the pizza and the parchment paper back into the oven and on the stone/sheet for another 5-7 minutes. My pizza finished baking in 5 minutes! Let it cool down for a few minutes before slicing up and digging in.
Recipe Notes

Cook’s Notes

I like my pizza crispy, so I increased the cooking time by a few minutes.

Non-Dairy: Replace the cheese with non-dairy cheese such as Daiya, Follow your Heart, Go Veggie, Field Roast Cheeses (my favorite). Replace the egg with an Egg substitute- there are plenty of them on the market; Ener-G, Bob’s Red Mill, Orgran brands just to name a few.

Non-meat: Just leave off! 🙂

P.S. If you are in a super hurry…you can get a cauliflower pizza crust at Whole Food or Trader Joe’s…just remember if you are a vegan to check the ingredients, I have not found one that is vegan, as they all contain dairy products. However, if you buy your crust, you’re missing out on a very fun cooking experience.