Cauliflower Pizza Crust

This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again.

Like any non-traditional ingredient, one needs to experiment with working with cauliflower to achieve maximum results. I have made dozens of these crusts for friends and family and consistently get rave reviews. I make them in batches, bake them and put them on waxpaper lined pieces of cardboard and use my Foodsaver to protect them in the freezer. Pop one out on the fly, load it up with your favorite toppings which should be prepared ahead of time as you will not be baking this pizza for much longer after you top it. I agree that you really need to remove as much liquid from the cauliflower prior to working it into the mix. I put the steamed material inside a large cheesecloth and squeezed the ba-boo-boo out of it. The only deviation I made from the original recipe is to add about 1/4 cup coconut flour to the mixture to further absorb whatever liquid didn't come out during the squeeze. You will love this crust!

I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing.

Really very good! The first time came out a bit mushy, so instead of steaming cauliflower, I chopped & rinsed, tossed it in a little olive oil, salt & pepper and baked it until it started to brown. I then continued with the recipe...much better!

I didn't even miss the dough! I didn't cook the cauliflower before I baked it. I added parmesean cheese, garlic powder, salt, parsley, and pepper to the cauliflower and baked it for 15 minutes. Then, I topped it with cooked ground beef and shredded cheese and baked for another 5 minutes or until the cheese was melted. I will definitely make this again!

I did a whole head of cauliflour in microwave for 8 minutes, put all ingredients in and cooled for 15 min in freezer. Then added 2 eggs. Did all the rest like recipe said. Will do again, crust was just right.????

My crust crumbled into a giant mess.

Tasty, but this recipe fails to recommend that you flip the cauli crust before topping. That will help you get a firmer crust, which will give a more realistic pizza product.

In order for this to work, you have to squeeze as much liquid as possible out of the cauliflower before adding the other ingredients. Really SQUEEZE the daylights out of it! I put my cauliflower in a dishtowel to squeeze it; it's amazing how much liquid comes out! I use the whole head of cauliflower and steam it in the microwave for about 4-5 minutes. Otherwise, this makes a nice, slightly crispy (on the edges)cheesy, flavorful crust. My kids liked it, too. Great if you are gluten-free or just want to eat more veggies. Makes for a less-filling pizza; I find I don't get that overstuffed feeling after eating a couple of pieces of this.

I was so impressed with this crust, it was amazing! I did take into account the other reviews. I put a whole head in the processor and then put it in the microwave for 7 minutes. I then put it in a cotton dishcloth and wrung it out. I used only 1/2 c of cheese but doubled the other ingredients. We used a combo of Romano and cheddar and instead of parsley put in green onion. I baked it for 20 minutes and it was crispy and awesome! My family was happy and we will definitely make this a lot, only triple the recipe to have enough!

I used a full head of cauliflower and just microwaved it until it was tended. Then I put it in the food processor and then to a colander in an attempt to drain excess liquid. I used a mixture of parmesan and mozzarella cheese. Doubled all ingredients bc of the full head of cabbage. Spread it on parchment paper on a large pizza pan that has holes on the bottom. I had to bake this almost twice as long! It was definitely soggy! Flavor was pretty good though as a healthy version of crust. I will try this again just bc of the health factor but, along those same lines, I will reduce the amount of cheese to cut calories a bit. I think I will up the amount of cauliflower and then squeeze as much moisture out as possible. Edit 2/14- made again, this time processed the raw cauliflower, micro for 4 minutes, cooled on tea towel then squeezed all the moisture out. Added a few seasonings- oregano and basil- baked as stated. Delicious- much better and not so soggy this way. next time I will cut down on the overall cheese just bc that adds up to a lot of calories and let's face it- if you are going to put that much cheese on then you should just eat a real pizza!

This was very good! ! I cooked the cauliflower & 3 cloves of garlic in pressure cooker, then drained and mashed all after adding several handfuls of baby spinach while still very hot, parmesan,salt pepper and garlic powder to taste.after it cooled some ,I added 2 eggs, mixed all together well.Baked on pam sprayed cookie sheet until almost done then topped with shredded cheese until melted very yummy & my husband liked it as well. I will make sure that I drain cauliflower better next time so that it cooks quicker and liquid doesn't run :)

This recipe is amazing!! I used a mix of (mostly) parmesan with shredded cheddar and shredded colby-jack for my cheese. I skipped out on the parsley and I cooked it for 17-19 minutes each time at 450. I did learn though that the more steamed it was (by steamed I mean cooked thoroughly in the microwave submerged in water), the less moisture it had at the end of baking and the better it held it's shape to be eaten like actual pizza. After it is fully cooked, apply your toppings and cool for another 7-10 (depending on your toppings), but be mindful when using wet cheeses (like fresh mozz) as it makes it more wet in the end. ALSO, make sure you shape/mold it like you would pizza dough. Thick around the edges and thinner in the middle or you will have a swamp, best toppings yet were a tiny spread of sour cream, topped with a thin layer of Campari tomatoes, yellow onion and some fresh mozz (sparingly). AHHmazing!!

I loved this crust and will make it again and again! I didn't use a food processor. I placed steamed, cooled cauliflower into a bowl. Mashed it up good with a fork then added ingredients. I topped with pizza sauce and dried oregano. Then added some broccoli I had leftover from a grilling, sliced tomatoes, sliced red onion and red bell peppers. Lastly topped with mozzarella and baked. A wonderful alternative to Carb-loaded crust!!

Love it! I don't have a food processor so I chopped the cauliflower and steamed as instructed. After refrigerating it, you MUST use paper towels to get all the water out the cauliflower. Also, I had to bake it for like 25 min before adding the toppings. It's still a little floppy and hard to hold like regular pizza but it's really good. I topped it with spinach, mozzerella, and mushrooms. And pizza sauce of course

The crust was a little cheesy for my taste, and I could really taste the egg. I think this is a fabulous idea and with some tweaking of the ratio, will be a real winner(more cauliflower, reduce the cheese slightly). Instead of boiling the cauliflower I nuked it for 8 minutes and then soaked up some of the excess moisture with a paper towel (friends said it was a bit soggy). I baked at 425 for just under 15 minutes and the "golden brown"ness was perfect.

Delicious!! Iwould suggest baking the crust for 20 minutes alone before adding toppings and baking for another 15-20.

We loved it! I steamed it for 15 min then put it in the food processor until it was mush. Then I put the cauliflower through a sift and pushed out the water. That got most of the water out of the cauliflower. I then put the mushed up cauliflower on a paper towel and wrap it to get more water out. My paper towel was soaked so I wrapped a dish towel around the paper towel and pressed out the remaining water.... that did the job! Everything else I did per the recipe. It was not eggy tasting like some people said and was not soggy. It was great!!! I would even eat it as a flat bread.

450 is way too hot for parchment paper...

Thanks for sharing! I am trying to convert my family to grain-free eating and this is a great substitute for a classic comfort food. Delicious!

I have used this recipe to make "bread" for grilled cheese sandwiches as well. Works beautifully. BUT YOU NEED TO SQUEEZE THE WATER OUT!!! If you don't remove some moisture it will be a sloppy mess. I riced my cauliflower in the processor and then covered and microwaved for 7-8 min to save time, then cooled and squeezed out the moisture using a dishtowel. Awesome healthy alternative to flour breads. You won't even know it is a cauliflower base! I have also added parmesan to the crust to increase flavor! YUM!

I heard of cauliflower pizza crust but just didn't think it could be worth the trouble. Well, it is. I will never eat the doughy flour crust again. I PREFER the cauliflower. Thank you for this recipe. The only modification I made was a little less cheese and I added oregano. I didn't even use sauce. I sautéed a bunch of veggies, threw them on top with some black and green olives and a sprinkle of cheese. Delish.

delicious!! i topped mine with tomato sauce, cheese and turkey pepperoni. my husband who hates cauliflower really like this, and asked what it was...the look of horror on his face when i told him it was cauliflower was priceless!!

So Tasty! I run the cauliflower, parsley & garlic through my juicer, then add the egg, cheese & s&p. I bake it at 450F until it's firm (15-25 minutes) flip it onto a cooling rack and let it cool before I top it & bake it with the toppings until the cheese is bubbly.

I made this and found that it was delicious but would have liked the crust crispier. Follow we'd directions. Anyone have any suggestions?

Very good experience. I added 1/4 cup of coconut flour from an earlier comment. It is best to drain the cauliflour with a cheese cloth to get most of the water out. I would make this again.

I also added some milled flaxseed to the dough and drained the excess water of the mixture to thicken it.

The only bad thing about this pizza is that I couldn't stop eating it! I made half of the pizza a chicken pizza with ranch sauce, grilled chicken veggies and cheese and half of the pizza a deluxe with pizza sauce ,pepperoni, veggies and cheese. They were both fantastic but too my surprise I loved the deluxe better. My husband had no clue that the crust was not a bread crust and enjoyed the pizza as well. I was surprised to see how much water you can squeeze out of the cooked cauliflower and believe it,it is a step you should not omit. Next time I will try to squeeze the cauliflower dryer and bake a little longer so the center gets the same crispiness as the edges. The flavour of the crispy edges were amazing!

i liked this recipe a lot better the third time after some adjustments. Obviously it is not as good as real pizza but it is still quite tasty. I make a Flatbread without sauce since it keeps better and I can change up dipping sauces or eat with hummus. I follow this basic recipe but used a juicer on a head of raw cauliflower as per the comments. Even then I try to drain the pulp further on a towel (low moisture is the real key to this recipe). I also add 1 Tsp baking powder and various Italian Seasoning spices (mix of Basil, Oregano and/or Rosemary) then mix and hand/spatula press onto a preheated cookie (use cooking spray or a silicon baking sheet to prevent sticking). Make it thin but not too thin. I Baked it 35-40 min at 450 F on top rung of oven, checking frequently for desired darkness.

Unbelievable! The aroma as it baked made everyone anxious for dinner..I didn't cook the cauliflower before making it into the crust and it was perfect...the ONE AND ONLY thing I would change is make it like a grandma pizza. Cheese on the crust then blops of sauce on it. Then add your favorite toppings!

this was absolutely incredible!!! loved it. The crust browned beautifully and then I let it cool about 10 minutes. Put pizza sauce, sauteed mushrooms and spinach, sliced cooked chicken, sliced fresh tomatoes, black olives, and mozzarella on top. Baked at 400 for about 15 minutes and everyone loved it!!!

Very Good! I followed other suggestions and made sure I pressed the water out of the cooked cauliflower. Pre-baked the crust and flipped over halfway through pre-baking. I cheated and bought a bag of frozen cauliflower instead of fresh, steamed it in the microwave, then threw it in the food processor. Worked perfect! Only change that I made to the actual flavor of the recipe was to use dried italian seasoning instead of parsley. No guilt pizza!

We made this last night, both of us skeptical. We were both completely surprised. We made a homemade sauce recipe for it, too. We put a layer of the sauce, a layer smoked sausage slices, baby bella mushrooms and squash, with a layer of mozzarella and cheddar blend cheese topped off with big tomato slices. Amazing! Paired it up with a salad and unsweetened ice tea. I was also surprised that I was full and satisfied after I finished eating. Such a great alternative to the traditional. Big recommendations from our household!!!

very yummy! just cooked the cauliflower in a skillet with a splash of water. covered and cooked till tender. let cool in freezer then used cheese cloth and squeezed out the the water. Turned out great! Husband really liked! This actually turned out better then some flour crusts I've made :)

The juicer idea from an earlier reviewer was perfect. I baked it a lot longer. Pulled it out at 25 minutes to try a slice (I did, yummy) and just put it back in to see if it will crisp up more. A nice change and the cauliflower juice which I drank was a lot sweeter than I expected!

This recipe really worked for me and the cauliflower crust came out as expected. I had to cook mine for a little more than 30 minutes, otherwise it would have been too soft. I would have liked it to be a little crispier, but it truly held its shape and didn't crumble at all. The flavor was pretty good...good enough to cure my pizza craving while I'm dieting. I would definitely make it again. Thank you so much.

I also did not cook the cauliflower prior to baking. I baked the crust for 15 min then added toppings and baked another 10. This pizza crust really isn't firm, but more of a pizza pie. Though I missed the dough, it is a tasty and healthier exchange. It will be my pizza go-to recipe

We did not care for this recipe. My children didn't touch the pizza and ate all of their spinach salad... That pretty much says it all.

This recipe was delicious! I absolutely loved it! I did make a couple tweaks to it, but otherwise I stuck close to the recipe. I used the whole head of cauliflower instead of 1/2. Due to this, I upped the egg count to 2 whole eggs. Absolutely amazing substitute for regular pizza crust! Low calorie and low carb!

Not good it falls apart and your over whelmed with califlower taste.

This was great! I was worried my husband wouldn't like it but he loved it! I used mozzarella cheese in the crust instead of the blend but that's just because that's what I had on-hand. I topped it with pesto, basil, and tomato (and of course more cheese!) and it was a hit. I DID chop up my cauliflower and steam it the night before so I just pulled it out of the fridge day-of and it was perfect. Actually making it again tonight. Don't know if I'm going back to regular crust now!

This is a very good "pizza" recipe. The big key is squeezing out the water from the cauliflower - you'll get a large amount of water out and that will help make the crust crisp. You can also change the flavor with the cheese you use. I used Asiago and Mozzarella and basil/oregano instead of parsley. Just yummy.

Oh my God! Everyone, even my children gobbled this up. It was amazing. I slathered some tomato sauce, bacon, leeks, mushrooms and goat cheese on top. Wonderful! I doubled the recipe and did not strain the water from the cauliflower and it stuck together fine.

will definately make again! my wife didn't think it actually tasted like pizza - but she liked it! I used someone else's suggestion and used the cauliflower raw - didn't have to deal with the moisture. topped with cheese and mushrooms and broccoli.

This recipe was absolutely not for us. I followed the instructions exactly. I even followed some of the tips to squeeze out the extra water from the cauliflower. I don't think I messed anything up, I think the crust turned out pretty much as good as it was going to get. It was not overly mushy and it browned up nicely. I didn't tell my husband it was a non-traditional pizza crust, I wanted to see if indeed the recipe held true to it's claims that "You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour." Well, my husband took one bite, and believe me, he could tell. He said it was like eating a keish covered with pizza toppings. Normally, when I try a new recipe that doesn't turn out great, he is polite about it and simply points out things he doesn't like and could be improved upon should I try the recipe a second time. But this one...it just wasn't very good. We ended up picking off and eating all the toppings from the pizza.

Excellent! I will make this again. I took time to squeeze out as much water as possible. It came out surprisingly good. We Didn't miss the dough at all.

Yummy! I didn't squeeze out the water as there wasn't much. I put a garlic sauce on top with roasted veggies...also, I just greased the cookie sheet as I didn't have the other stuff. I just had to loosen it around the edges yet it came out fine. I would make again!

The taste was good, but the texture was not. It didn't get brown on the bottom and was a bit mushy. Too much trouble for just an average outcome. I cooked the cauliflower in the microwave for 5-6 minutes. Then I baked it for about 20 minutes. Other than that, I followed the recipe.

my friend made something like these and they were wonderful. plan to try them soon...Perfect for people who cant eat flour..thanks

The entire family LOVED it! My dad didn't even realize until later that it was a vegetable crust and not bread! So good. Rather than the Italian cheese blend, I used parmesan. The ends were crispy and all the flavors were brought out wonderfully. Low carb (like guilt-free low carb!) never tasted so good! Mind-blowing. We are keeping this recipe for sure!

This recipe was fantastic. I've been gluten free for a while (not by choice) and this was a great way to get pizza again. The crust was really good. Though I could tell it wasn't "bread" it was very tasty, and it held up to the toppings I piled on it after the initial bake. Back when I could eat wheat I loved deep dish pizza, so I even formed a 1/2 inch lip on my crust to really layer on the toppings. GREAT recipe!

It stuck to the parchment paper, the bottom was black, fried to a crisp, it broke and crumbled into a million pieces when attempting to "pry" it off. Sorry but I don't give second chances.

Made this last night, it was great. Like others, I did not steam/cook the cauliflower prior to baking. I doubled the recipe so I could make two pizzas. I baked crusts in advance so that our guests could choose their own toppings. Then, popped them in the oven on 425 for 10 minutes, and perfection!

This was delicious! I used a full head of cauliflower (squeezed the steamed riced cauliflower in a flour sack cloth to remove excess moisture), added garlic powder, Parmesan, and 1T of coconut flour to my crust. I omitted the parsley, as I used fresh herbs in my tomato sauce. I baked it at 425°F and flipped it part way through to make it crispier. I topped it with mozzarella, onion, basil, and salami. So good; yum!

I was pleasantly surprised with the results of this pizza crust. Doubled the recipe and made a thicker crust. I cooked it in larger portions with dried parsley, then rinsed in cold water as I didn't have time to chill. Then I pressed the liquid out using a cheesecloth, added the other ingredients and put in a food processor. I will definitely make this again, but will make thinner crust. I'll just use a larger pan and spread it thinner. I would think 1 recipe would be too thin though.

Very tasty! I doubled the recipe since I needed a large pizza and I took the advise of another reviewer and after shredding the cauliflower in the food processer, put in a bowl, covered with plastic wrap and microwaved it for 8 minutes to steam. Then I stirred in the cheese and put in the freezer for about 15 minutes to cool. Then I added the parsley, garlic, salt and eggs. I lined a 14-inch pizza stone with parchment paper and lightly sprayed the paper with non-stick spray. Then I spread the cauliflower mixture onto the parchment paper and shaped into a circle by hand. It ended up being about a 12-inch circle. (A double recipe.) It felt quite mushy at this point and I wondered if it would bake correctly. I baked at 450 for about 15-20 minutes until edges were just brown. Then I pulled out of oven and placed my favorite pizza toppings and put back in oven for about 7 minutes. It came out beautifully. The crust wasn't mushy at all and had a very nice flavor. I would have never known it was cauliflower if I hadn't made it myself. Will definitely make again!

Tasted great! After shaping into pizza I layed a paper towel on top to soak up some of the moisture.

Make sure to squeeze all of the moisture out of the cauliflower before forming it into a pizza crust. I used one full head of cauliflower (it was about 7 cups after it was shredded) which cooked down to about 4 cups, and the same amount of everything else. I also did not use the garlic or parsley, but used oregano instead. It was delicious and I almost didn't miss the bread

This was absolutely delicious. Make it, it will be worth it, I promise. Key changes (as previous reviewers have noted): (1) After using a food processor on the cauliflower- really chop that veggie up!-, stick it in the microwave for 5 minutes. (2) Use a clean rag to squeeze the liquid out of that cauliflower as if your life depended on it! Good arm workout too... (3) Use one very large cauliflower head and double all the other ingredients, maybe adding a little more parsley and if you're trying to be healthy, half the cheese. But seriously folks, this is a cauliflower crust pizza, add in that cheese. (4) Don't be scared to bake for up to 20 minutes to get that autumn leaf crisp. (5) Pat yourself on the back for making a delicious meal. Other key notes: If you don't have parchment paper, go buy it, you really do need it.

This is mushy and falls apart. Also, no need for cheese in the crust . . . . I really liked the flavor and idea, though; I'll try again with more egg and maybe stick it under the broiler for awhile.

I'm so shocked at how this tastes! I used a Parmesan, Romano and Asiago cheese blend. I'm thinking melty cheese would make it soggy or burnt? I put a bit of cayenne pepper in too. You HAVE to squish the water out of the cauliflower before you add the other ingredients! This recipe did not tell this. Hence the 4 stars. Maybe because it was steamed? I don't have a steamer so I put a tiny bit of water in a pan and cooked it about 10 minutes covered. I got way more water out than I originally put in the pan. I used a table napkin to squish it into the sink. Then I put the rest of the ingredients in. You must used parchment paper or maybe a silicone mat? Also, it stayed together better by baking it longer. I baked it at 400* for half an hour. It was so yummy. My teenagers and husband never even asked what kind of crust it was. I told them afterwards and they said they'd still eat it again. My husband and one boy do not like cauliflower. I chock it up to a good experiment in getting some veggies in them! I also used "Rosso" brand tomato pesto instead of pizza sauce. They said it tasted like Domino's Pizza. I also made Chef Johns cauliflower pizza crust. Very similar. I liked watching his video too.

It was amazing.

This recipe was excellent. I used my juicer as another reviewer suggested and was able to skip the squeezing step. It was very quick to make. I baked it, flipped it and topped it. Next time I will bake both sides before topping.

I just made this my crust didn't get crispy but it stayed together I will do some things different next time. It was ok but I think I need to figure out how to get it crispy and a better taste

Everyone is our family is very health conscious, and we gave up gluten about a year ago. One of the hardest foods to give up was flour-based pizza crusts. It was with great skepticism that I prepared this recipe, as none of us like cauliflower...but the finished product was DELICIOUS, thin, and chewy, just the way we remember great pizza to be! I followed another reviewer's suggestion and ran the raw cauliflower through our juicer (not blender) and removed over 1 cup of water from the full head. I divided the cauliflower pulp in half, so that I could make two, thin crusts. To each half (of the cauliflower) I added the egg, garlic, seasoning, and cheese that was recommended. We ended up with two very thin crusts, baking at 425 for about 13 minutes, then topping with sauce, meat, and cheese. PROS: Thin, chewy, delicious CONS: It's time-consuming and messy - the chopped, raw cauliflower was flying EVERYWHERE as I was trying to feed it into the juicer...which the dog thoroughly enjoyed! Also, clean-up took forever. The next time I make this, I will probably make multiple crusts and freeze them. :-)

Flavor wise, this was great! Direction wise..it lacked a bit. Half of a head of Cauliflower can vary so much in size.I measured mine once it was all blended and drained..and i had 2 cups. Also you really NEED to get rid of any excess moisture or you are gonna have a crust that doesn't stand up to any topping..and will be soggy in the middle. I love the ideas on using a juicer! I don't have a juicer so i did it the old fashioned way..squeezed as hard as i could with a cloth to get rid of any liquid..you should end up with a dry rice like texture. Mine took 35 minutes to cook (not 15) but again that could depend on how thin you make your crust and how much cauliflower you have to begin with. Other than that it tasted wonderful..and you can really play around and add whatever herbs you would like. I topped half of my Pizza with homemade basil pesto, the other half with a tomato sauce..and sprinkled big chunks of mozzarella all over.

I was expecting this to taste like cauliflower, but this really tastes just like regular pizza! I did roll up the cooked cauliflower in a kitchen towel and ring the bajeezus out of it, no way this holds together if you don't squeeze all that water out. Other than that I followed the recipe exactly and it turned out great. FYI this made a small 8 inch crust, you should double it if you're trying to make a large pizza or feed more than 1 or 2 people with this. Next time I'll try baking the topped crust directly on the oven rack to see if I can get it to crisp up a little more, or maybe nix the parchment after the first bake...

It was very bland.

I found another recipe that that I liked much better. It added a little coconut flour to the cauliflower. The coconut flour absorbs the liquid so you don't have to squeeze the cauliflower. The crust also held together much better.

This recipe is great! I used all Parmesan which made the flavor a little too strong, next time I will use the Italian cheese blend as suggested. Other than that is was very good and held up well. I doubled the recipe and made an extra crust to freeze. Looking forward to making this again! Thanks for sharing !

I made this recipe using 1 tbsp of yeast flakes instead of the cheese. I'm sure it can be improved with some tweaking (it stuck to the pan a bit), but it was just wonderful. It tasted almost exactly the way my normal homemade pizza tastes!

I followed the recipe EXACTLY, and there wasn't a water issue because I steamed the cauliflower (didn't touch water) the pizza crust basically fell apart. It tasted good mind you but we ate it with spoons. Very disappointed as I have been wanting to try this recipe for a while now.

I'm one of those people who usually makes recipes from here "as is" - no changes. So I thought "as is" this recipe was ok. It was good enough to eat up, but nothing that I'm going to be craving later on. I will make it again since I'm trying to cut out starches, but when I do, I will definitely take the advice of other reviewers and try to get some of that water out. I would also cook it a bit longer and add a touch more cheese - maybe some onion powder too.

Followed the recipe exactly as shown and came out great. Only problem i had was it got stuck to the bottom of my pan. I recommend spraying with cooking spray. Also, yes you need to squeeze the heck out of it. Didnt fall apart on me though.

I always end up baking it a bit longer than suggested to dry it out a little more, but it always comes out perfectly. The crust really does hold together so you can eat it like a real pizza!

My "dough" came out very messy and mushy. Not similar to pizza dough in any way really. Its not that it tasted bad, it just didnt taste like pizza at all. We had to eat it with a fork because it did not hold together like regular pizza at all. I think the problem was how liquidy the cauliflower was after washing it, blending it until it was shredded (because i dont have a food processor) and steaming it. If i try this again i will be sure to remove as much liquid as possible before mixing in the ingredients.

This was definitely a fork-type of pizza. The crust wasn't firm at all and there's no way you could pick up a slice of pizza and eat it that way. We thought it was pretty good, but the crust definitely does not 'fool' you. It's got a very different texture and taste from typical pizza crust. I did like the ease of this recipe and will likely try it again. Was a great way to use up my cauliflower with something different!

This was wonderful. I am a bad type 2 diabetic so anything that helps n tastes good my sisyer will try this pizza is so good we tricked my other sister n her son who hates cauliflower into trying it they both loved it.

Wow! I love it! I used 1 egg for the whole cauliflower and garlic/cheese/oregano. I didn't cook the cauliflower before combining and the crust came out very crisp. Even though I didn't cook the cauliflower you still have to wring out the water.

OMG! This is amazing! I'm not a big cauliflower fan, but this is delicious and super easy to make. We left the garlic out because of an allergy, but it was fine without it. We will definitely be making this again!

Awesome recipe however need to get more water out of my cauliflower. The middle of my pie was soft but it was really good. Definitely will be making this again.

I tried this recipe. I think I made the crust too thick because it didn't bake thoroughly. It was like eating mush. Not crispy at all.

Changes: I doubled the recipe. It took 25 mins in oven at 450 and still wasn't really "done". Put Hamburg, pepperoni, thick mushrooms and lots of cheese on. It was good, but the crust wasn't crispy at all. You had to use a fork to eat. I might try again and somehow try to eliminate some moisture.

I absolutely loved this and it is a great alternative to pizza crust. However, I wouldn't go into this recipe thinking that it will taste just like pizza dough. It doesn't taste anything like it, and as such I wouldn't even call it "pizza" to your children (speaking from experience). Instead, try something like Veggie Delight with sauce, cheese and pepperonis on top ;). With all that said, I devoured mine and theirs. Yum!

I followed the recipe exactly. However, I recommend watching a few YouTube videos for success secrets. For example, if you don't drain the water from the cauliflower after tossing it in the microwave or steaming it, your crust will be mush! The videos show you exactly how to do it. I used a pizza sauce from Trader Joe's that made it extra yummy!

Great if you're gluten free or, in my case, doing Weight Watchers. I doubled the recipe so I could make four personal sized pizza crusts. I immediately made one into a pizza and froze the other three for future use. I used 2 bags of riced cauliflower from Trader Joes (I've done it myself in the food processor but you have to do small batches to get even consistency and it's rather s pain). Definitely let the cauliflower cool before wringing out the water so you don't burn yourself. Instead of fresh parsley I add plenty of garlic and dried Italian seasoning. I use low fat mozzarella and some Parmesan in the crust. On top I also use low fat mozzarella and add a little of TJs Quatro Fromagio for some extra flavor. Added veggie toppings lightly sautéed in a little olive oil.

I was so happy with the outcome of this recipe!!! Thank you so much! I did add a few chia seeds to mine and plan on replacing the egg with the seeds next time, also sprinkled with freshly shredded mozzarella.

I made this crust for pizza tonight for the first time. It will definitely be a staple in our house. The reviews changed how I went about it a bit so I was thankful to have them and for having read them. I put a whole head of cauliflower in my juicer then put it as is in a bowl, combined with double of all of the other ingredients. I cooked mine for 20 minutes, took it out, let it cool a few minutes then flipped it over, added my sauce and toppings and put it in for another 8 minutes. Next time I may try baking it a bit longer after flipping it, as some suggested. One thing lots of people didnt mention was whether or not they used sauce, as I was leery since I had a perfect hard crust and I was sure the sauce would add moisture again. I did use sauce and it turned out great but I may try without next time to see if it makes a difference. I found it to be a little soft when first sliced, but once it sat for 5 minutes you could very easily eat it with your hands and it was not falling apart one bit! It was perfect, no need to eat carb heavy crust ever again!

I used some leftover sauteed cauliflower and I'm guessing it would have equaled 1/2 medium sized head. I used Weight Watchers Italian blend cheese and cut back on it some. I think mine was pretty thick...next time I will use a bigger baking sheet. Had to use a knife and fork, but that is fine with me it's delicious. I topped mine with sauteed onions, bell peppers and spinach. No tomato sauce and no extra cheese, and it was delicious :)

I threw everything together in the food processor: I doubled the recipe and added an extra egg, 1/2 cup of cheese as well as 1/4 c coconut flour. I did not pre cook the cauliflower or drain it. After patting out the crusts (it made 4) I baked 20 mins at 400F and then baked another 15 at 450. They came out beautifully!

This was excellent. I found "Riced cauliflower" in a steamable bag in the pre-prepped veggie section of my grocery store. I steamed for 4 minutes, then laid it out in a tea towel for 5 minutes to cool. Then squeezed the ever living daylights out of it. (Seriously, get every bit of water out that you can. This makes a HUGE difference in your end product). Then I mixed the Cauliflower with the listed ingredients and put it on a piece of parchment, on top of a vented pizza pan. I baked it on 450 for 15 minutes, flipped it over onto a fresh piece of parchment on the same pan and topped with pizza sauce mozz, and toppings. Popped it back in the oven and baked another 10 minutes. I was absolutely taken aback by this one. I thought it would be...well.... awful. But it was delicious! NO, it doesn't taste like dough. (I'm a baker-I get that). But it DOES taste like a light, crispy on the outside, soft on the inside, flavorful BREAD-FREE option. Loved it. :)

The flavor was excellent (!), but it was a little softer than I'd like it to be.

Wow! This was a lot of work! Wringing the liquid out of the cauliflower seems to be the crux of this recipe being successful. I did, but it wore me out! Everyone liked it (husb & 4 kids) & definitely wanted it again. Once I have the energy I will make it again. Nice to eliminate the carbs for veggies!

Followed the recipe exactly and it came out pretty tasty. It does have an overwhelming egg taste and it crumbles. Maybe it needed more than 15 mins to bake. I would make this again but probably in a baking dish as a cauliflower bake not a pizza crust.

Added Italian seasoning to cauliflower before baking, followed Chef John's cooking for crust. flipped and added toppings. pesto spread on crust. yellow and orange peppers, tomato rings. (no centers)jalapeno rings and mushrooms. cooked 15 minutes added mozzarella till melted. I'm a bread, meat and potato man and I friggn loved it.

I made the crust too thick and it was soggy. Thinner would probably be better and crispier. Next time, I will also dab out some of the moisture in the cauliflower before adding in the egg, etc. That might help to increase the crisp factor as well. Over all though, I like this recipe and the idea of getting to eat "pizza" without all the calories! I will try again! Thanks!

I ran the cauliflower thru my juicer as others suggested. I would have been less likely to try and make this trying to squeeze it out myself! I did not steam/cook the cauliflower, just added the egg, garlic, some crushed red pepper, onion powder, italian seasoning, and parmesan to it and formed the "dough." I baked it longer than called for...until it was browning, then flipped it and added my sauce, cheese, sausage and turkey pepperoni. It was delicious!!

I went the extra mile, as always, and added some diced black olives, feta cheese, and sliced green olives. I'm sure the original recipe would have been fine, but I was going for presentation.

As made, will make again. Perfect pizza with a healthy blend. Trader Joe's is a great place to find ground cauliflower. Makes it so easy!!