Recipe: Cauliflower Crust Pizza
This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
Get ready to use cauliflower like you’ve never seen it before! With this inventive pizza recipe, grated cauliflower is used as the foundation for the dough, avoiding the carb-overload that comes along with traditional pizza. The crust sticks together with the addition of yogurt and egg. I pre-cook the crust to get a firm, crispy bottom, add the toppings, and then put it back into the oven to melt the cheese. It's a super quick and light way to resurrect pizza night without the guilt! Another big bonus? Cauliflower is full of antioxidants, and may even help prevent some types of cancer.
Recipe: Cauliflower Crust Pizza
Serves 2 What You’ll Need:
For the crust: 2 cups grated cauliflower (about 1/2 a head)
1/2 cup yogurt
1 teaspoon Italian seasoning
Dash of sea salt
For the topping: 3/4 cup of your favorite store-bought or homemade marinara sauce
1/2 cup of grated mozzarella
Choice of cooked vegetables (optional)
Tools: 1 large baking sheet (about 11×18 inches)
What to Do:
- Preheat the oven to 400 degrees.
- In a food processor, prepare the cauliflower by pulsing florets until they take on a grainy or grated texture.
- Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture.
- Place the dry cauliflower into a bowl and add the yogurt, eggs, and spices. (Note: Italian seasoning includes dried marjoram, thyme, rosemary, sage, oregano, and basil. If it’s more convenient, replace the Italian seasoning with dried oregano, basil, or thyme alone.)
- Fold the mixture until everything is evenly combined.
- Place the cauliflower “dough” onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4-inch thick. This is your crust!
- Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape.
- Remove the crust from the oven and top with marinara sauce, shredded mozzarella, and your choice of veggies. (I used cooked artichokes and a roasted red pepper from the can, which I drained and chopped.)
- Pop the pizza back into the oven for another 5 minutes or until the cheese is melted.
Have you ever used cauliflower to make pizza crust? What about another interesting ingredient? Share your experiences with us in the comments below!
Comments Leave a comment
I REALLY want to try this! Don't currently own a food processor... so may need to find an alternative...
we had tis for luch today wow amazing thanks for sharing.
@Tammy4262 Hey Tammy - so cool! Do you have any tips for making this recipe at home?
I Followed the directions for the crust and as for veggies I used Mushrooms onion cabbage carrots diced tomatoes it was what ever i had on hand It was very good our family has just started to eat health and this ones a keeper I myself am on a long road as I have 150+ pounds to loss but I will I am in the right mind staste and I am important to me. would love to see more recipes posted.
@Tammy4262 Thanks so much Tammy - we should have a new recipe up every Friday. Let us know if there's any type of recipe you'd like to make (and good luck on your journey!)
Can't wait to try this. It's funny, but I'm more inclined to eat a restaurant pizza than to make it at home - because making it myself reminds me of the nutritional content - or lack thereof. Same with a lot of tasty deserts. This recipe might just do the trick. ;)
I've made the cauliflower pizza crust before but with cheese not yogurt. What kind Greek? I'm curious to try this variation.
I am so excited to try this out! I have recently cut down on my carb intake and am dying for a pizza. This should definitely satisfy that itch! I've actually seen a lot of recipes recently that use cauliflower in different ways, I never knew it was so versatile.
I have been looking at making this crust or the variation with cheese. My only concern is that it might be eggy. I don't like eggs at all unless in baked goods or meatloaf etc. So I was wondering if that was going to be an issue? If so could I add more cauliflower or something?
This sounds like an awesome recipe
I love this recipe! Use it all the time!
Yum! I love cauliflower!
do you cook the cauliflower first then grate?
No.... You just grate the cauliflower and mix as per the recipe. When you bake the crust the cauliflower will cook.
I made this the other night and instead of a big pizza size, I used a cookie/biscuit like cutter and made 9 little round ones.. then I used them in a "lasagna" type dish in which they became the pasta. Super good and easy !
what kind of yogurt did you use? plain non fat Greek yogurt ok?
SuziH, I love your idea of using it as pasta, thanks for sharing! I have made cauliflower crust with cheese in the crust...it was not pick up in your hand and eat pizza so I will try this. I also just found a recipe that said to let it cool in between baking and topping then again about 10 min before eating to make it "set"... have not tried that either. Guess i will be buying cauliflower this week lol :)
Making this recipe this week!
Do you think it would cook OK on a pizza stone? Or should I stick to parchment paper?