Cauliflower Crust Pizza Recipe


I came across this recipe a few times for a pizza crust made out of forking cauliflower and finely decided to give it a forking try. About a hundred forking people on the web have written the forking same cauliflower recipe. I followed the one from because many comments were posted about how the crust came out and a few tips were posted too. Many people including the blogger found you had to be very careful with the crust sticking to the pan and someone suggested a silicone mat is what you need for more success with this recipe.

I used the silicon mat and possibly didn’t get the crust as crusty as I would have from my regular pizza pan. I don’t know if I would have had the problem of the crust sticking like others had.

Anyway the crust does come out delicious and anyone would think it’s tasty. I topped the cauliflower crust with home made pizza sauce (my marinara thickened with some tomato paste). Some cheese, seasonings, fresh basil and a drizzle of olive oil. I would totally make this recipe again and maybe try it using my real pan.

Ingredients makes about an 11x14in. Pizza crust so that’s about 4 servings

1 cauliflower medium size grated

1 egg beaten

1/2 cup mozzarella shredded

1/4 cup parmigiano reggiano grated

1 teaspoon oregano or a mix of Italian Seasonings

salt & pepper

Directions set oven to 450 degrees


Microwave your grated cauliflower 8 minutes or until cooked. When cool enough to handle place cauliflower in a clean dish clothe and squeeze out all the liquid you can. IMG_8890



Now mix in all the cheeses, egg, seasonings salt and pepper.

Pat out on your baking sheet.


Bake for 15-20 minutes until browned.


Top with whatever forking toppings you care for.


Put back in oven till cheese is melted.




Serve up and enjoy!

It's Good and that's The Forking Truth

It’s Good and that’s The Forking Truth

2 thoughts on “Cauliflower Crust Pizza Recipe

  1. Dan McShane

    Okay, I must say this was a fantastic recipe. My wife and I destroyed the entire pizza. The toppings were fantastic, I slightly sautéed some different colored Bell peppers, some Asparagus, mushrooms and onion in a bit of Olive oil and a little garlic, salt and pepper. I found it helpful to squeeze the cheesecloth to get all the moisture out of the cauliflower.


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