Cauliflower Pizza Crust

  • Date July 16, 2013
  • Print Friendly and PDF

Lucky #9. My college basketball number proved me lucky as this was my 9th attempt to finally hitting perfection on the cauliflower pizza crust. 


2.5 cups fresh cauliflower (grated)
1 egg white
1 tbls Semonlina Flour (or you could use coconut flour, oat flour or regular flour)
2 tbls goat cheese (or parmasen or blue cheese, just choose a cheese)
1/4 tsp onion powder
1/2 tsp salt (I used truffle oil salt)
Pepper or other seasonings to taste
1/4 cup roasted garlic pizza sauce
2 tbls goat cheese
Fresh basil
Any other topping of your choice, I used butternut squash for this post

Base pizza with sauce and goat cheese is 250 calories (for one individual pizza as shown in pictures)

The pizza crust cooks at 425' for around 35-45 minutes, then add your toppings and cook for another 10-15 minutes.


Use your food processor or grater to turn the cauliflower into "rice". Cook in microwave until it is soft (almost translucent). This time, mine took 6-10 minutes in the microwave, but all microwaves are different.

Lay out a cheese cloth. The longer you wait for the cauliflower to cool the better, if you are impatient like me, be prepared for steaming hot water when you squeeze out the moisture.

Place cauliflower on cheese cloth

Squeeze out as much as the moisture as you can.

I would guess that I got almost 2 cups of water out of this batch!

Mix in the egg white, flour, goat cheese and seasonings and form into a ball with your hands.

Lay out on your pizza stone or well greased pan. Try not to make too thin or too my case, I was making an individual serving so made it a bit thicker as it was small so it would stay together better.

Put in oven at 425'. I use a pampered chef pizza pan and cooked for 35 minutes until the edges were nice and brown and crispy. I didn't flip this one as my amazing pan browns the tops of my items for me. If you don't have such a great pan you might need to carefully flip after 25 minutes and do another 15 minutes on the other side. I should have cooked longer as the crispier the better, but I was so hungry at this point I didn't care.

While the pizza shell is cooking, get all of your other ingredients prepared. I microwaved the squash this time and then cut into small cubes.

When the shell is ready, put your toppings back on and put back in the oven until its all cooked, hot and smelling amazing.

Ready! Next time, I would have left the basil off and just served fresh on top. Doesn't change the taste, only the end visual result.

The pizza cut up great. It is still not a pick up with your hands kind of crust, but knife and fork is more proper anyways. I devoured this and have since made for my husband as well!

Try squash on your pizza. The mixture with the goat cheese is a great combination.


Anonymous said...

excellent. I will try this as I love pizza but have always hated the crust.

Anonymous said...

How long did you microwave the butternut for?

Erinn Pinky said...

That squash was a medium size, so probably 6-8 minutes. Depends on individual microwave power. I got it till it was somewhat soft on the outside!