- 1 cauliflower (small to medium sized head of, – should make 2 cups once processed)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/3 cup shredded parmesan cheese
- 1/3 cup mozzarella cheese
- 1 egg
- pizza sauce (& toppings of your choice)
|Calories100Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Farrah Allen 15 days ago
Yummy! Made it in a glass pie pan, turned out great. Didn't trick my toddler into eating veggies unfortunately, but I loved it!
Angie 3 months ago
I added cayenne and garlic to the crust and it amazing!
John Reiland 5 months ago
So we decided to try it using our pizza stone. We probably should have used the original directions and NOT the stone. The crust didn’t firm up enough but was still delicious. I think if we followed the original directions it would be a 5 Star.
Jazzercise Niles Michigan 9 months ago
Great flavor! Kid approved!
Jeannette F. a year ago
Delicious and easy recipe
Dr. Butterface a year ago
Turned out okay but had to bake it much longer than the recipe indicated, about 25 minutes, before adding toppings.
lynn c a year ago
added extra garlic and pesto
rachael b. a year ago
i really didnt like it im not sure what happened coz everyone says great stuff but it tasted awful. i personally wouldnt do this again. making pizza chicken is way tastier. sorry
Susan A. a year ago
Awesome I doubled the recipe
monique m. a year ago
Great I’ll make it again for sure.
Rikki Clark a year ago
This was incredible. It was my first time “ricing” and using cauliflower as a dough substitute. The directions were easy to follow. I did spend about 10 minutes squeezing the water out which was tedious, and the paper towel and coffee filters weren’t hacking it so I definitely used a dish towel. The only changes I made were blending additional fresh garlic cloves in when using my blender, (Don’t have a food processor, so just I made sure to chop the c-flower smaller and really tried to remove the stems) and baking for rather longer than the 3-5 minutes at the end that was recommended to melt and brown the cheese. I did add plenty of toppings, including fresh tomato so that might just be an additional reason it took me at least 15 minutes instead to finish it the crispy way I prefer. In my opinion you can’t even tell it’s not a traditional crust. Yummy.
Rana Aoun a year ago
This is phenomenal. It’s super easy and if you don’t have a good processor you can use a cheese grater. I do recommend baking separate 9 in pizzas rather than making a bigger pizza. Make sure not to leave any extra water.
Sawyer 2 years ago
I absolutely HATE cauliflower and this was AMAZING!!!!
JoLana L. 2 years ago
Turned out well. Had to bake longer than suggested time
Cory Ludwig 2 years ago
Definitely not something I would normally make but have to say it turned out really good. Probably would not have even know it was a cauliflower crust if I hadn't made it, did add sour cream to the crust and a lot of fresh vegetable toppings. Cooked 450 for about 20 minutes before topping. My wife hopes I make it again.
Alisha Pass 3 years ago
Ok so this was my first time making this and my first time eating cauliflower... BUT this recipe was actually pretty decent. I will say to (1) make sure you flatten the crust as even as possible so it doesn't take long cooking and (2) make sure you preheat your oven -- just my personal thoughts. I used sauce I got from the farmers market and mozzarella cheese. The cheese definitely helped with the taste, but it wasn't 'nasty' just something to get used to (again this was my first experience with cauliflower) 4 stars because next time I know what to do and I'm sure it will the the bomb!