Practically Paleo Cauliflower Pizza Crust

by Emily

IMG 4792 Practically Paleo Cauliflower Pizza Crust

Who doesn’t love pizza?

Imagine the best piece of pizza you have ever eaten. The crust has just the right texture, the sauce is delicious and flavorful, and it is topped to perfection with all your favorites. Yum. I can’t claim that this recipe rivals that thought I just conjured up in your heads, but when your tummy calls for the goodness that is pizza, but your mind knows it’s not the right time for a cheat meal, this cauliflower crust is sure to hit that pizza-loving spot.

I’ve searched high and low for an alternative pizza crust to replace that weekly pizza night at my house. I’ve tried coconut flour, almond flour, and gluten free varieties (which is actually not a good direction to go as most gluten free flours have many more carbs than a traditional pizza crust even), none of which have left me feeling satisfied and always left me searching for the recipe I would try next.

Finally, this cauliflower crust was found and I can guarantee that while my ‘perfect grain-free pizza crust quest’ may not be quite complete, this crust really hit the spot and has left me completely satisfied for the time being. Flavorful crust with good texture? Check. Able to be topped with delicious, homemade tomato sauce? Check. Goes great with all my favorite toppings? Check. This one gets an A+ in my book.

Recipe:

  • ½ Large head of cauliflower (or 2+ cups shredded cauliflower)
  • 1 large egg
  • 1 cup finely shredded mozzarella cheese
  • 1 tsp dried oregano
  • ½ tsp dried minced garlic
  • ½ tsp onion powder

The steps to make the crust are fairly simple. First, shred your head of cauliflower with a grater. You can also use a food processor for this step, just make sure that the cauliflower is shredded and not pureed.

Once all the cauliflower is shredded, place into a microwave-safe bowl and microwave for about 8 minutes until cauliflower is soft. No water is needed for the cauliflower to steam in the microwave. Allow cauliflower to cool.

Preheat the oven to 450° and prepare a baking sheet or pizza pan for the crust. Lightly spray with cooking spray.

Mix your cauliflower crumbles (about 1.5 cups because it shrinks after steaming) with the egg, cheese, and spices.

When the mixture is thoroughly combined, pour onto baking sheet and “pat” into a round crust. Lightly spray crust with cooking spray.

IMG 4786 Practically Paleo Cauliflower Pizza Crust

Place crust in oven for about 15 minutes until golden and edges have become crispy.

IMG 4790 Practically Paleo Cauliflower Pizza Crust

IMG 4788 Practically Paleo Cauliflower Pizza Crust

Remove from oven and top with sauce and your favorite toppings. Turn oven to broil and bake until cheese is melted and bubbly, about 5 minutes.

We made two pizzas, one with homemade tomato sauce, mozzarella cheese, turkey pepperoni, and pineapple.

IMG 4792 Practically Paleo Cauliflower Pizza Crust

For the other, we skipped the cheese and used homemade tomato sauce, zucchini, mushrooms, and black olives. For this crust, we also attempted to lean more towards Paleo by using parmesan cheese (lower milk content) and reducing the amount of cheese to a ½ cup. We replaced the omitted cheese with just a bit more cauliflower. It turned out great and tasted exactly like the other crust.

IMG 4791 Practically Paleo Cauliflower Pizza Crust

I really hope you guys like this recipe and that it hits that pizza-loving spot we all have! Let us know what you guys think!

Recipe found at RecipeGirl and modified by us!

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Hey, I'm Jerred Moon and I write about: proven methods to get stronger, faster and harder to kill; tips, tricks and DIY projects for bringing fitness to the home front; and ways that food can help you recover, cure disease and better fuel your brain.

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  • Meredith

    I’d like to place an order…. yes, that’ll be for pick up. :)

    • Jerred

      Hahaha be ready in 30 minutes, or less!

  • Daniel

    I made this for the family the other night and it was amazing! Thanks for posting. I went with the parmesan in the crust and it turned out perfectly. Man it was good!

    • Jerred

      Thanks for the comment! So glad you enjoyed it!

  • Melinda

    Made this for a paleo-ish diet, what a hit! We even made extra to make smaller ‘crackers’ (thinner, cooked a little longer) to have around for snacking. Can hardly believe it’s cauliflower, amazing! (PS~I pinned this on Pinterest, hope that’s OK, it does link DIRECTLY back here to your page.)

    • Jerred

      Wow what a great idea on the crackers! Glad you liked it and feel free to pin, share or tweet :)

  • Bobby U

    I had been planning a birthday ( I’m 34 today) cheat meal and was going to have pizza, the real deal, crust and all for two months now. The last time i had pizza i felt it for three days. I barely got through my Monday workout and it was Wednesday before i felt better. I stumbled across this recipe on your site and decided to try it instead. I had zero expectations of anything pizza like but tried it anyway. If it was a bust i could still cheat and eat the real deal. I do not like cauliflower much at all and the smell of the raw cauliflower post food processor made my son ask “What’s that smell?”. When I told him it was for the pizza he responded in his three year old way “That’s Yucky!”. I had to agree. After the crust was mixed together with the seasonings and cheese it smelled like garlic bread dough and not like cauliflower at all. We made two pizzas and they were great! Even my slow to paleo 3 year old liked it. My wife and I laughed watching him gobble down cauliflower pizza crust! It was a small victory for us and I can say I will no longer consider the cheat meal of doughy pizza and all of its carb flu induced goodness!

    Jerred,

    Thanks for the recipe and the website! I check it everyday! You’ve been a big help for us as we transition into this lifestyle change!

    • Jerred

      Well first off, HAPPY BIRTHDAY!!

      I know exactly what you mean about the pizza. Pizza is hands down my favorite food, but it is near impossible to find one that isn’t terrible for you. When my wife first suggested that I try this cauliflower pizza I was a little thrown off, and had many of the same reservations and concerns that your son had. I too was very surprised by how well it turned out and I really enjoyed the pizza and I am glad you did too! It is now a family favorite.

      Thank you for the kind words. I am glad you like the website and I can’t tell you how much it means to my wife and I when we receive comments like yours.

      Thanks again,

      Jerred

      • wendy1

        Jerred, I made this tonight, BUT my “crust” didn’t get hard and when I tried to remove it from the pan it fell apart. I cooked it for 15 min – added toppings and then cooked it for another 5 min on broil. I did put some oil on the bottom of the pan and now I wonder if it was too much and if it contributed to making it “soggy”… suggestions or thoughts?

  • Colleen

    I am very excited to try this recipe! I was just wondering how you make your pizza sauce?

    • Jerred

      Glad you are going to give it a try. My wife is in charge of the sauce (and most all foods around these parts) and here is what she said about the sauce:

      Here is the base recipe that I use:

      9 or 10 roma tomatoes
      6 cloves garlic
      2 T butter
      2 T olive oil
      1 shallot
      2 tsp salt
      pepper to taste

      Preheat oven to 400 degrees. Slice tomatoes lengthwise in half. Place in baking dish with cloves of garlic (make sure the garlic still has its skin on). Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, until tomatoes are soft and beginning to brown.

      Saute chopped shallot in the butter until shallot becomes translucent.

      When tomatoes are done, put into a food processor or blender. Peel roasted garlic and add to food processor, along with sautéed shallot. Process thoroughly. Add salt and pepper to taste.

      Makes enough for two LARGE pizzas. This recipe can be doubled for pasta sauce by adding 1 can of fire-roasted tomatoes to food processor, or doubling amount of roma tomatoes. Adjust garlic and seasoning to your liking. Can also be customized by adding fresh herbs. Some good ones to use are basil, oregano, and sage. Depending on the sweetness of the tomatoes, I sometimes find it necessary to use about a teaspoon of honey. Enjoy!

  • Colleen

    Thank you very much!

  • Wayne

    Two nights in a row…still AWESOME!!! Next time I’ll try making the sauce too. Thanks for sharing Jerred.

    • http://endofthreefitness.com/ Jerred

      That’s awesome! Glad you like it.

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  • Allison

    I’m on a strict Paleo diet; is there any alternative/substitute for the cheese? thanks!

    • http://endofthreefitness.com/ Jerred

      Hmmm you can fins cheese made from cashews, but my wife is the same way and she normally goes no cheese.

    • Charles

      Not all pizzas have cheese! That is a big myth. You can skip the cheese and still call it a pizza. I love a good hearty vegetarian or pesto pizza that skips the cheese altogether.

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  • La-Riz

    TOTALLY excited about trying this! We’re doing a strict 30 day Paleo challenge with my xfit group and am on the hunt for a good paleo-pizza. I’m making my grocery list and about to head out to get ma goodies! I’ll report back :)

    • http://endofthreefitness.com/ Jerred

      Please do!

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  • Derek VerLee

    This looks awesome… but if I have an egg allergy what can I try? (also a nut allergy in case that comes into it)

    • http://endofthreefitness.com/ Jerred

      Emily suggests making a flax egg (1 tablespoon of ground flax seed added to 3 tablespoons of water; wisk and let sit for two to three minutes). Assuming you are not allergic to seeds.

  • Chef Art

    It looks great. Does it really crisp up? Those of you on the paleo diet or just following something similar, I make a line of salad dressing/marinades that are probably the only ones available that fit the bill for this diet. They are sugar-free, gluten-free with no additives, preservatives, stabilizers or gums. They are unique and quite delicious! Check them out at Chef Arts Healthy Eats

  • tamika

    Yes I tried it and loved it….thank u so much for this recipe

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  • Eric

    Just made a wonderful pizza! Between DIY garage projects and food experiments this has been a total EO3 week. I finish my post Afghanistan deployment leave tomorrow, thanks for giving me so much to do.

    • http://endofthreefitness.com/ Jerred

      No problem man! Stick around, always a lot going on!

  • lbauer90

    I think Cheese is not Paleo.. But I will try :)

  • karenok

    Does this “/” indicate 1/2 or is it a 1? Can’t wait to try it?

  • amy

    This looks amazing. Just wondering if it’s possible to make it without the cheese. Or is there something that can be substituted? Thanks!

  • Charles

    Egg frittatas are also a good way to go, though you won’t be able to hold it in your hands. Scramble up some eggs, put into a wok or large saucepan, bake, top off with fave toppings, and then bake again. To Mayor DeBlassio, THAT is the only time you are allowed to eat a Neapolitan pizza, in NYC, with a fork and knife. ;)