Easy Cauliflower Crust Pizza.
Without further adieu, the cauliflower crust pizza I have been promising for way too long! We have been making this recipe for a few months now. It started when Casey was adapting to a more low-carb diet, and I was looking for meals to make this work for the whole family (so we weren’t all eating separate things). The first time I made it, I didn’t tell the kids there was anything different, and Cullen declared, “Mom, you should open a pizza parlor because this is the best pizza in the world!” If that’s not an endorsement, what is?
If you are looking for something that is EXACTLY LIKE PIZZA and tastes EXACTLY LIKE PIZZA, well then you probably need to just order a pizza. While our family loves this, I don’t want to set you up for thinking that it will look and taste identically to it’s inspiration. But it is a very close alternative, and in my opinion – better! – because with this recipe I can eat half the pan and not give it a second thought. And for me, pizza is really all about the flavor – the tangy sauce, the gooey cheese, and all the fun toppings. And this pizza can definitely deliver all of that.
Easy Cauliflower Crust Pizza
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (4-6 servings)
2 bags Trader Joe’s riced cauliflower (I use fresh, not frozen kind)
2 cups shredded mozzarella cheese
pinch of garlic powder
1 jar pizza sauce
pinch of salt
Let’s start with the ingredients. I get everything for this recipe at Trader Joe’s. I know some of you don’t have TJ’s, and we will get to that in a minute.
But for those of you who DO – I highly recommend the fresh Riced Cauliflower you’ll find in the produce section. The frozen kind gives off more water and doesn’t work quite as well.
And while you can’t tell well from this photo (oops), this whole milk mozzarella is so good and melty when freshly shredded. For my non-TJ shoppers, you can also rice cauliflower yourself. You simply add it to a cuisinart and pulse until it’s chopped into tiny pieces. I have done it both ways, and I prefer the TJ’s option for a few reasons.
First off, ricing cauliflower makes a giant mess, and cauliflower isn’t cheap. But more importantly, riced cauliflower tends to get very fine and small, which can make this crust feel softer and soggier. I’ve found that the bigger pieces in the TJ’s bag make for the perfect texture. Shall we get to the cooking part?
Preheat oven to 400. Sauté cauliflower 8-10 minutes so it softens and turns somewhat translucent. Add pinch of salt.
Whisk two eggs together and shred the cheese. Once cauliflower is cooked, add the eggs, 1 cup of shredded cheese, a sprinkle of garlic powder, and stir to combine.
Spread the mixture on a sheetpan covered in parchment paper. It does resemble wet dog food at this point, but just trust me – it gets better.
Also, DO NOT SKIP the parchment paper. I have already done that part for you, and I can tell you that if you don’t believe me, you’ll be scrubbing cauliflower bits off your sheet pan for the next three weeks.
Spread evenly to fill the entire sheet pan from edge to edge, like a giant rectangle.
Bake at 400 for 27 minutes, or until edges are browning. (I put my sheetpan on top of our pizza stone, but you don’t absolutely need it.)
Once the crust is cooked, remove from oven and top with sauce, remaining cheese and any toppings. Our favorite is sliced mushrooms (which we were out of this week!).
Broil on high for about 3-5 minutes until cheese bubbles. Remove and let sit for 1-2 minutes before slicing.
Slice with a pizza cutter and use a spatula for lifting the pieces out of the pan. Try not to drool directly on the pizza.
We usually all eat ours with a fork, mostly because we are all competitive eaters and can’t wait for it to cool down so we can pick it up.
This crust isn’t going to be as crispy and solid as a traditional flour crust, but you can definitely still pick it up if that’s your preference!
We are the type of family that strives for moderation on all fronts, so we aren’t going to worry about pizza here and there. But since we LOVE pizza and like to eat it every week, this version feels like a good choice. Plus, it’s a lot of extra vegetables that the kids would refuse to eat otherwise!
Happy Pizza Friday, my friends!
Have a great weekend!