Trying out cauliflower pizza crust

I love pizza – honestly, who doesn’t? Warm bread, melty cheese, your choice of topping; yum. I am trying to go grain free but I still want pizza! I recently came across cauliflower pizza crust and was intrigued. After reading about 7 different recipes, instructions, and pages of comments on cauliflower pizza crust, I decided to give it a try.

My main goal was to make sure it was not soggy.

Cauliflower Pizza Crust or Bread Sticks

Preheat oven to 450 degrees
Grease pan


  • 1 cup cooked riced cauliflower (instructions below)
  • 1 egg
  • 1 cup shredded cheese (I used mostly mozzarella with some shredded parmesan)
  • 2 tbsp shredded Parmesan
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning, or oregano/basil blend
  • 2 tbsp ground flax seed (my attempt at making the “dough” firmer and adding more fiber)

How to rice cauliflower:

Grate cauliflower or put into food processor using the cheese grater attachment. Cauliflower will resemble rice. You can cook riced cauliflower with onions and seasonings as a side dish as well!

Crust directions:

    • Saute riced cauliflower on medium heat 5-7 minutes. Let cool slightly.
    • Whisk egg. Add seasonings to egg and mix. Combine riced cauliflower, grated cheeses, and flax.
    • Press onto pan – I made several small “pizzas” so that I could flip them over
    • Bake for 13 minutes at 450 degrees
    • Flip over crust(s) – bake at 350 degrees for 10 minutes (like I said, I REALLY didn’t want soggy crust!)
    • Remove from oven and cool on wire rack

One blog I read (which I forget now) made the crust in one piece but baked at a lower degree for 20 minutes, after baking it initially at a higher temperature.

1 - the amount of cauliflower from one head 2- the "dough" 3 - ready to bake 4 - after 12 minutes and flipping the bread over

The verdict? They tasted pretty good, especially the crispy edges, but what wouldn’t taste good made mostly of cheese? Then I came to the realization admitted to myself that these really weren’t healthy – especially if I was going to cover them with MORE cheese (not that I think unprocessed cheese is intrinsically unhealthy, but there is such thing as too much cheese).

The final product

So I made a compromise and decided to serve these cheese cauliflower flat breads with a salad and veggies.

And after eating said flat breads I felt like they were too heavy. I’m not sure why, I only just consumed almost a half of a cup of cheese *gag. I can’t imagine making this a pizza with even  more cheese.

IF I make this next time I will:

  • Drain the riced cauliflower through cheese cloth
  • Use less cheese in general; especially Parmesan
  • And maybe make pizza without the cheese topping and precook other toppings to place on crust so it wouldn’t have to go back in the oven

Anyone else try cauliflower pizza or bread sticks?


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