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Cauliflower Crust Pizza

I've had several recipes to make cauliflower crust and have yet to try any, until last night! A couple of lessons learned: this specific recipe I decided to try used goat cheese, which was very tasty, but a bit harder to mix evenly into the cauliflower. The crust was also quite a bit crumbly, so next time I may try and use the raw cauliflower rice option and not thawed frozen cauliflower rice. It was still delicious, but a bit hard to firm up. Enjoy!


30-32 oz frozen cauliflower rice, thawed the day before prior to cooking

1 egg, beaten

1/3 cup soft goat cheese

1 tsp dried oregano

pinch of salt

~ 1 cup pizza sauce (I used Primal Kitchen's Unsweetened)

~ 2 cups freshly shredded mozzarella cheese

~ 2 grated parmesan cheese

your favorite toppings (I used Boar's Head Turkey Pepperoni, banana peppers, and fresh basil)


Preheat the oven to 400. I'd remove the goat cheese and bring to room temperature ahead of time. If using frozen cauliflower rice, you also need to thaw that out in the refrigerator the day prior to making the crust. Put the cauliflower rice in a cheese cloth or light dish cloth and wring out the water. This is critical so that it's not soggy. In a large bowl, then combine the cauliflower rice, egg, goat cheese, oregano, and salt. You'll likely need to use your hands to mix everything together. Place on parchment paper on a baking sheet (or pizza sheet). Smooth out with your hands and pinch the edges to form a crust. You'll want this to be about 1/2" - 1/4" inch thick. Place in the oven and cook for 30 minutes. You'll then flip the crust to cook the other side. I used another piece of parchment paper to flip is to that it wouldn't crumble. Cook that side for 15 minutes. When done, top with the pizza sauce, cheese, and your preferred toppings. Bake for another 5-10 minutes until the cheese is melted. Let sit for a few before cutting. Enjoy!


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