Cauliflower Crust Pizza


  • 2 pounds cauliflower florets, riced
  • 2 eggs, beaten
  • 1/2 cup shredded part skim mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 tsp garlic powder
  • pinch of salt
  • pinch of ground pepper
  • Toppings: tomato sauce, mozzarella cheese and vegetables



  1. Preheat your oven to 400F.
  2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved or purchase riced cauliflower
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Important Step: Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, mozzarella,  parmesan and spices. Will look more like a wet batter than a traditional pizza dough.
  6. Press the dough out onto a baking sheet lined with parchment q    paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Leave a rim around the edge for the crust. Add sauce, cheese, and any other toppings you like such a basil, mushrooms, or cooked eggplant. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.