Loaded Pizza on Cauliflower Crust
This easy, light cauliflower pizza crust is—dare I say it—the BEST ever and even better than regular pizza crust. Loaded Pizza on Cauliflower Crust will satisfy even the most intense pizza craving. Low-carb, low-calorie and gluten-free, this pizza is figure-friendly and an absolute must try!
Pizza is pretty much my favorite meal. I don’t indulge in it too often, though. A healthy lifestyle and pizza usually just don’t mix very well.
Cauliflower saves the day! You can totally make this pizza with a head of cauliflower, but if you’re able to find riced cauliflower in the produce department of your grocery store, by all means grab it up. I bought my riced cauliflower at Trader Joe’s, but I’ve also seen it at Super Target and other grocery stores. In the recipe instructions, I’ve listed out how to make the crust even if you can’t find it already riced, but I think this crust cooked up so perfectly because all of the liquid was already taken out of the cauliflower.
It is VERY important to follow all steps, especially if you’re not using pre-riced cauliflower. First, you MUST pre-cook the cauliflower to release moisture before making the dough. You can avoid this step by using store bought riced cauliflower.
Next, you’ll definitely want to squeeze the moisture out of the cooked cauliflower COMPLETELY. Remove as much liquid from the cooked cauliflower as possible, using a thin dishtowel or cheesecloth, so the resulting crust isn’t soggy. Trust me on this one.
Follow the instructions and get this crust right and you’ll see that it’s just as good, if not better than many flour-based crusts. This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. It’s also absolutely delicious! I won’t lie, the crust isn’t exactly like dough crust, but it is super tasty and makes a great healthier alternative to the carb-loaded traditional pizza crust.
Feel free to use your favorite toppings to complete your yummy pizza, but I highly recommend giving this loaded pizza on cauliflower crust a try. This pizza tasted awesome. I tried to limit myself to two slices, but nope that didn’t happen. It’s a good thing there’s only 7 carbs and 160 calories per slice.
- For the crust:
- 1 medium head cauliflower about 1 pound, trimmed and broken into small florets*
- 2 large eggs lightly beaten**
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- For the pizza:
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/2 red or green bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/4 red onion thinly sliced
- 1/3 cup sliced mushrooms
- 1/4 cup pepperoni I use Applegate brand, with no nitrates
- 1/4 cup sliced black olives
- 2 tablespoons fresh parsley minced
- Preheat your oven to 450 degrees F and place a pizza stone inside (if using). My pizza stone is small, so I just used a regular pizza pan.
- If you're not using pre-riced cauliflower, put cauliflower florets in a food processor and pulse until very fine crumbs remain. Alternatively, you can grate the cauliflower using a cheese grater.
- Place cauliflower in a microwave-safe bowl, cover it with a paper towel and microwave for 5 minutes. Remove the cauliflower and let it cool. You can place it in the freezer for a couple of minutes to speed up the process.
- Once cool, wrap the cauliflower in a dishtowel and squeeze until it is completely dry. It is very important to get all of the moisture out.
- Place the cauliflower in a large (dry) mixing bowl. Mix in the cheeses, seasonings and eggs. If you're using a 16 ounce bag of pre-riced cauliflower (like me), you may need to add about 1/4 cup egg whites, another egg, milk or water. I added 1/4 cup egg whites because the cauliflower crust mixture seemed too dry.
- Transfer cauliflower crust mixture to a large piece of parchment paper (no larger than your pizza stone) and press the dough into a circle, making sure the crust is thin and of about 1/4 inch thickness. Gently pick up the parchment paper and slide it with entire crust on top on to pizza stone or pizza baking pan. Bake for 10 to 12 minutes, or until golden.
- Once the crust is golden, remove it from the oven and cover with desired toppings. I cover crust with sauce first, then a bit of the cheese, next all other ingredients listed and last add the rest of the cheese on top.
- Place pizza back in the oven and bake for 15 to 20 minutes, or until the cheese is golden and bubbly. Wonderful served immediately, but also quite delicious leftover and cold!
*Alternatively use pre-riced cauliflower. I used a 16 ounce bag. This will make the recipe so much easier. I purchased my riced cauliflower at Trader Joe's in the produce department, but I've recently seen it at other grocery stores.
**Because I used pre-riced cauliflower there was no excess water, so I added about 1/4 cup egg whites from a carton. You could also add another egg, milk or water (although I have not tried this).
***Nutritional information is calculated with toppings listed in the ingredients.
Have you been wanting to jump on the cauliflower pizza crust bandwagon? Here’s your chance. I took out all the guess work for you. Give it a try and let me know how your loaded pizza on cauliflower crust turns out. Tag me @kimscravings on Instagram– I’d love to see your beautiful pizza!