Cauliflower Pizza Crust | Recipe

As y’all know, I am always looking for some yummy new recipes to try. And especially ones that are healthy and simple! I love pizza and we have experimented with different options to make one of our favorite dinners a bit more Paleo friendly since we decided to do a modified Paleo Lifestyle change in the past few months and haven’t found much. So I am super excited today to have my “big” this time around in the Bigs & Littles Blogging Network share her cauliflower pizza crust recipe with y’all.

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Hello! I’m Kaitlyn and you’ll usually find me over at Wifessionals.

I’ve seen this idea a thousand times around the internet….but I never had the chance to try it. We had something else on the lineup for dinner the other night, but last minute I was craving pizza and I had a head of cauliflower so I decided to finally give it a shot.

This pizza crust is made out of cauliflower…crazy, I know. It was AMAZING! And best of all, the crust only has 120-140 calories for every 2 pieces of crust! So Ryan and I split the pizza for only 250 calories – crust only lol. I put on a ton of delicious toppings, so I’m sure it rang in at a bit more. But still, for a pizza crust this has almost no carbs and no calories compared to the regular ones we normally get.

It was cheesy and delicious and it completely surpassed what I thought it would taste like. Even Ryan said the crust tasted better than normal thin crust (:

Basics: Preheat your oven to 400 degrees. Cut off the florets of your cauliflower head and put 2-3 in a food processor at a time. You’re about to make your cauliflower “rice”. Pulse in the processor until it looks like grains of rice. Pour out into a bowl and do 2-3 more florets.

Then put a pot on the stove and fill with about an inch of water. Bring it to a boil and lightly salt. Once boiling, pour your “rice” into it and boil, with a lid on, for 4 minutes. Sometimes it can boil over (mine did) so turn it slightly down when you cover the pot.

After 4 minutes, pour the “rice” into a fine mesh strainer. After the water drains out, transfer your “rice” onto a clean, thin, cotton dishtowel.

Measure out 3-4 cups of cauliflower. I used 3 and it was fine, if you want a thicker crust use 4. Gather up your towel and squeeze out any excess water. This is SOOOO important if you want your crust to cook – otherwise it may end up soggy. Transfer your “rice” to a big bowl. Add in 1/4 cup of “1/3 less fat” cream cheese, a generous handful of mozzarella cheese, 3 tablespoons of parmesan cheese, 1 beaten egg, 1 teaspoon of thyme, 1 teaspoon of fennel and 2 cloves of garlic. Mix extremely well. Take a pan and line it with parchment paper. Do not skip this step! You can use a round pizza pan like I did or even a cookie sheet. Press out your dough to it’s desired size and thickness. Don’t worry, it doesn’t feel like normal dough…It will bake up though!!!! Bake in your oven for 35 minutes until golden brown and crispy.

It will look like this! Then put your toppings on. I drizzled olive oil on the crust and topped with sautéed spinach and sun dried tomatoes. I then layered on the extra cajun turkey sausage I had from earlier this week, sautéed mushrooms and onions. On top I placed mozzarella cheese and hand grated fresh parmesan cheese. I also sprinkled the cheese with some basil.

Place in the oven for 10 more minutes.