Cauliflower Pizza Crust

20 February 2017

Like many people, if my husband had one food he could eat at every meal for the rest of his life, hands down, it would be pizza. I don’t have a problem with pizza—nowadays, there are many alternatives to the traditional slice that at least amp up the nutrient-density of your meal. You have the whole wheat crust, the gluten free crust, the vegetable loaded pizza. Pizza made using good quality ingredients that are sustainably sourced and topped with extra vegetables is 100% RD approved (by me) on occasion. It does not, however, provide the most balanced of plates when the indulgence becomes daily. Especially, when the meal consists of 4-5 (or more) slices, or occurs at 2AM. No judgment, we have ALL been there.

I am less concerned with pizza being a “bad food” and more worried that you might be missing out on more important nutrients when pizza is your only sustenance. In my world of eating, there are no bad foods- all foods can fit into a diet in moderation, if AND ONLY if, you are an average person with no outstanding medical concerns. You heard it here first!

Well, in comes cauliflower pizza, taking away our need to debate the nutritional value of our beloved pizza altogether. Veggie crust, veggie toppings – SO many vegetables! This time around in my kitchen it was – happy husband, happy life. I was put to the test and I happily succeeded to win him over – not an easy task. Once the hubs approved the recipe, I knew it was officially post-worthy.

This time around I used homemade pesto with sautéed mixed mushrooms and roasted red peppers for one pizza. For the other pizza I used sweet potato puree with sautéed kale. YUM! The traditional marinara, cheese and basil would also be fantastic. The sky is the limit. As always, if you come up with anything divine, please share the #foodlove 🙂

Note: If you have the sauces in your fridge, and vegetable toppings cut up in advance, this can be an easy week night meal. You can also save yourself a food processing step by buying ‘riced’ cauliflower, but when I have the time I love making from scratch…because I am crazy like that.


Yield: 6 servings
Prep time (for the crust): 15 minutes
Cook Time: 20 minutes


1 large cauliflower, riced
2 eggs
1 Tbsp. almond meal
1 Tbsp. flaxseed
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
½ tsp dried oregano
¼ teaspoon sea salt
¼ teaspoon black pepper

** This crust is dairy-free, but you can replace the almond meal and flaxseed with ½ cup of shredded cheese (a combo of Mozzarella and parmesan works great) if you would like to jazz up the flavor a bit.


  1. 1. Preheat oven to 450F. Line a baking sheet or pizza stone with parchment paper.
  2. 2. Cut the cauliflower into florets and pulse them in a food processor for approximately 30 seconds until riced. This process yields around 3 cups.
  3. 3. Pour riced cauliflower into microwave-safe bowl. Cover and microwave for 4 minutes. Alternatively, you can steam the cauliflower in a steamer basket over ¼ inch boiling water on the stove. Set aside to let the cauliflower cool.
  4. 4. Remove ALL excess liquid from the cauliflower using a clean dish towel.
  5. 5. Place cauliflower in medium sized bowl. Add the rest of the ingredients. Mix well to combine.
  6. 6. Form the mixture into a crust (whatever shape you like!) on the parchment lined pizza stone/baking sheet.
  7. 7. Bake for 15 minutes. Add desired sauce and toppings, and bake for another 5 minutes.
  8. 8. Enjoy immediately!