Cauliflower Pizza Crust

Ohhh pizza. You’re my best frienemy. I love you but hate myself after I eat 4 pieces and spend the rest of the night bloated on the couch. Luckily, cauliflower stepped in and made itself useful by becoming a pretty amazing crust, thanks to this recipe from Sure, it’s not the hand-tossed, carb-loaded crust we all enjoy. But it’s seriously delicious and a fraction of the calories, which means you can eat those 4 pieces without regret.

Cauliflower Pizza Crust

  • Servings: 1 large crust
  • Print


  • 4 cups raw cauliflower rice
  • 1 egg, beaten
  • 1/3 cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt


Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

  1. Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

  1. 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.
  2. Now here comes the secret: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!
    It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

Step 3: Make & Shape the dough.

  1. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Don’t be afraid to use your hands! You want it very well mixed.It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  2. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper– they’re very different!)
  3. Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Step 4: Bake!

  1. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

  1. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.
  2. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  3. Then slice and serve immediately!

For more delicious recipes, visit


13 Comments on “Cauliflower Pizza Crust

  1. Great question Tess! Truth be told, I usually omit the cheese from the pizza crust. Sometimes I like to add some grated Parmesan, and in that case I would use half of a blue container. I’d then sprinkle the remaining half on top. Hope this helps!


  2. Oh Thank goodness I found this…just posted on another page a question regarding cauliflower pizza.

    How do you count the second blue that tops the pizza? TFS I cannot wait to make pizza this Friday, I look forward to your response! 🙂


  3. Pingback: Cauliflower Crust Pizza – Code: Strong & Beautiful

  4. Hi Taya, great question. The entire recipe is equal to 4 green, 1/2 red, and 1 blue. Make sure you account for any additional toppings to add to the pizza as well.


  5. Hmm that’s a good question! I think if you thaw it out beforehand it should be just fine. I would suggest you make sure to really squeeze out the water well after you steam it. If you give it a try, let me know how it goes!


  6. Do you think I could use a head of cauliflower I froze the other day? Or would it not turn out right?


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