This crust recipe has made it’s way around the internet for a while now. I am not claiming it is an original recipe to me. I’ve seen it reproduced 100 times in 100 different places. Bottom line? It’s better than good, but it took me a few tries to get it right because the tricky part is in the cooking not the ingredients. There are detailed instructions below that I recommend following.

I find these freeze well. Since the cauliflower is time consuming to prepare (and it’s hard to know how much raw cauliflower to steam to make a cup of grated cauliflower) I tend to make a whole bunch out of one full head of cauliflower and stick them in the freezer. Then, when I want pizza it’s 15 minutes start to finish.

Cauliflower Pizza Crust
Good for Cruise, Consolidation, Maintenance


  • 1 cup grated cauliflower (recipe below)
  • 1/2 cup grated mozzarella cheese (made with 2% milk)
  • 1/4 cup egg whites
  • 1/4 tsp powdered oregano


  • Preheat oven to 450 degrees F.
  • Mix all of the ingredients in a bowl together with a fork until well incorporated.
  • Place a piece of parchment paper on a cookie sheet, pizza pan, or pizza stone. (Parchment paper is a must because it will absorb the excess water in the cauliflower and keep the crust dry. Aluminium foil will make the crust soggy.)
  • Spread the cauliflower mixture into as thin a layer as possible on the parchment paper. (If it’s too thick it will not cook and will be soggy and you won’t be able to pick it up.)
  • Bake in the oven for anywhere from 12-20 minutes (depending on the heat of your oven and how thin you spread the mixture). You’ll want the crust to be browned and crisp looking before you take it out.
  • Remove the crust from the oven and reset the oven to broil.
  • Top with sauce, 2% milk mozzarella cheese, and the veggie & or meat toppings of your choice. (I love pepperoni, it really makes it seem like “pizza”.)
  • Put the pizza back in the oven, keeping a very close eye on it and remove as soon as the cheese is melted.
  • Immediately remove the pizza from the pan and put it on a cooling rack. (Getting air underneath the crust will prevent sogginess.)
  • After a couple of minutes move the pizza to a cutting board and cut into slices and enjoy.

Grated Cauliflower

  • Take one head of cauliflower and break into smaller pieces and place in a microwave safe dish with a secure lid (you may need to do multiple batches depending on how much you have).
  • Add an inch or so of water, cover, and microwave for 4-6 minutes.
  • Remove from bowl and pulse in the work bowl of a food processor until it is a sandy texture. Do not over grind and it will turn to paste and it needs to have texture.
  • Place ground cauliflower into a clean cheese cloth or straining bag and squeeze as much excess water as you can.
  • At this point you can proceed with the above recipe or measure out cauliflower into 1 cup amounts and freeze for later use.