Recipe: Italiano Cauliflower Crust Pizza

My husband really despises cauliflower, broccoli, Brussels sprouts, and many of their cruciferous brethren. He probably has the gene that allows him to taste phenylthiocarbamide (PTC), and since the cruciferous veggies have this in spades, they often don’t taste very good to him. However, this is coming from the man who claims onions are his favorite vegetable, so, you know, grain of salt and all. But even he enjoyed this pizza crust option (see almond flour option here and meatza option here).

My friend Heather brought this gem over, following this recipe from Diary of a Modern Matriarch roughly. The crust was pliable but sturdy. If you don’t mind a bit of mess, you could actually hold a piece like a slice of good ol’ gluten-y pizza.

Top it any way you please, but I’ll list our choices below.

Italiano Cauliflower Crust Pizza


2 cups riced cauliflower (to rice cauliflower, steam briefly then grate either by hand or with a food processor fitted with grating attachment)

1 1/2 cups mozzarella, shredded

2 eggs, beaten

1 small garlic clove, minced

1/2 tsp. Italian herbs (or a mixture of oregano, basil, thyme, rosemary)

Italiano Toppings

—Traditional red sauce, mushrooms, basil, mozzarella cheese, and sliced Italian sausage (make sure to precook it a bit since it won’t be in the oven very long)

1) Preheat oven to 400°F. Place riced cauliflower on a rimmed baking sheet. Roast in oven for 8 minutes. Remove from oven and turn temp down to 350°F. Let cauliflower cool just enough to handle.

2) Combine all crust ingredients in large bowl and mix together with hands. Place “dough” on a sheet of parchment paper on the counter and place another sheet of parchment on top. Roll out dough into a thin, even round. Move the parchment paper with the crust onto a pizza stone or pan. Bake in 350°F oven for 20 minutes, keeping an eye on it to make sure it doesn’t overcook.

3) Turn on broiler. Flip crust over on paper (helps prevent soggy crust), then decorate with sauce and toppings. Place under broiler for about 5 minutes, again keeping an eye on it to make sure it doesn’t burn. Eat!

Serves 4.


7 Responses to “Recipe: Italiano Cauliflower Crust Pizza”

  1. What an interesting sounding pizza. I never would have thought of cauliflower.

  2. Yum! I like the way that looks crispy around the edges!

  3. It’s so cool to see my recipe had been tweaked and enjoyed by so many! Here’s the original for anyone interested. I love your blog! Thanks for the cauliflower cred! I also have a zucchini crust and a spinach crust on the blog as well.


  4. Ooh! I also want to add, if you make the recipe with less egg and more cheese the crust is actually easier to handle. Cutting the cheese (pardon the pun) and adding more egg makes for a sloppier crust. Let me know if I can help! I even have a version with cheese in the crust (think Pizza Hut).


  5. Ahhhh! I coincidentally made Jamie’s crust two weeks ago and it was a GAME CHANGER. I made the mistake of not using parchment paper and making it too thin, but even so — delicious. This will be a regular feature in my house.

    P.S. Safeway Select Marinara has no sugar and is as low carb as you’re going to get for a bottled tomato sauce. It’s also very tasty — and inexpensive. Triple win!

  6. AMAZING! We have made crust before with almond meal, almond flour and coconut flour and this is by far the best! I love pizza so it has been my goal since going Paleo to find something to satisfy those cravings. This tasted like real life pizza and was so delicious. Sidenote: my husband can’t stand cauliflower and was grossed out at the thought – he loved it!

  7. Making this Saturday! I have made pizza dough once since staring Paleo on the 28 of Nov. I made it with coconut flower. I still had that ick feeling that you get after pizza. I can’t wait to try this one!!!! Going to a pizza party on Saturday and I will be bringing my own dough!

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