Cauliflower Crust Pizza
Sometimes we need an alternative to regular pizza dough. It can be we’re on a diet, want to be healthy or have some gluten sensitivities to accommodate. This is a great alternative when any or all of those issues arise. You can also make this in advance and refrigerate or freeze and pull it out as needed. That is a wonderful thing. When I made this I didn’t cook the cauliflower – I actually forgot but that turned out to be a good thing. I increased the baking time for the crust and that worked like a charm allowing me to skip a step. Lastly, I’ve included my recipe for pizza sauce here. Feel free to substitute your favorite but the sauce is easy and will enhance any pizza you serve, I promise.
Servings: 2 12" Pizzas
Cauliflower Crust
  • 1 Large head cauliflower, chopped
  • 3 large eggs
  • ½ cup shredded Gruyere Cheese
  • ½ Cup freshly grated Parmesan
  • ½ Teaspoon of Garlic Powder
  • 1 Tablespoon of Italian Seasoning
  • Sea salt and freshly ground black pepper, to taste
Pizza Sauce
  • 1 28 oz Can of San Marzano Tomatoes, Undrained
  • 3 Tablespoons of Olive Oil
  • Salt and Pepper to taste
To finish the pizza:
  • 1 Cup of Pizza Sauce + more if desired
  • 1 8 oz ball of Mozzarella Cheese
  • ¼ Cup of Parmesan Cheese
  • 2 Tablespoons Fresh Basil, Finely chopped
  1. Preheat oven to 425 degrees F. Line Two baking sheet or round pizza pans with parchment paper, a silicone baking mat or aluminum foil; set aside.
  2. Place the chopped cauliflower into the bowl of a food processor and pulse until finely ground, yielding about 4 cups +/-
  3. Transfer cauliflower to a large bowl. Stir in eggs, the cheeses, the garlic powder and Italian seasoning; season with salt and pepper, to taste.
  4. Spread cauliflower mixture into a rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 20 minutes, or until golden and crisp around the edges. Remove the pans from the oven and set aside until you are ready to make the pizzas.
  5. To Make the Pizza Sauce: Open the can of tomatoes; if there is a basil stem in the can of tomatoes remove it. Pass the contents of the can through a food mill to remove the seeds and crush the tomatoes. Add the tomatoes and olive oil to a saucepan. Simmer over medium heat until reduced, about 20 – 30 minutes. Season with sea salt and pepper to taste.
  6. To Make The Pizzas: Top with pizza sauce, cheeses and any other toppings you would like. Place into oven and bake until the cheese has melted, about 5 minutes +/-.
  7. Sprinkle with basil and red pepper flakes, if desired. Serve immediately.
*This pizza will keep in the freezer for up to a month. Cover one of the pizzas on the baking sheet tightly with plastic wrap. To serve thaw the pizza, unwrap and in a 425 degree F Oven for 5 – 10 minutes until the cheese is melted and crust is crisp around the edges.
Recipe by Monica's Table at