No need to chop, process or grate. Start with a bag of our Riced Cauliflower to make this easier than ever pizza crust. Bake, then top with all of your favorite pizza toppings. Who knew eating veggies could be so much fun…and delicious?!

Recipe Summary

prep:
10 mins
cook:
33 mins
total:
43 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • Microwave Green Giant Riced® Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses.

  • Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle.

  • Bake 25 minutes or until edges are brown and crust is crisp.

  • Top with desired pizza toppings. Bake 8 to 10 minutes.

Nutrition Facts

67 calories; protein 6.3g; carbohydrates 4.4g; fat 3.1g; cholesterol 53.6mg; sodium 114.9mg. Full Nutrition
Advertisement

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2018
First time I made this last year it did not turn out. Since then I have made it 6 more times and gets better with more seasoning. I definitely recommend placing the cauliflower crust on Parchment paper before placing on cookie sheet. Add more seasonings (garlic powder onion powder turmeric parsley and basil) and more mozzarella. I also added in a 1/4 cup peccorino romano cheese. Bake crust then put on toppings. If freezing a crust don't place toppings on until you are ready to bake and eat. Read More
(24)

Most helpful critical review

Rating: 3 stars
12/02/2018
The recipe is a good place to start but I had to do a few things to make it successful. 1)This recipe WILL stick to your pan no matter how much oil you use. Use parchment paper and save yourself a lot of agony. 2)Be sure to drain drain drain that cauliflower!. Extra moisture will make this crust crumble apart when you try to cut it. 3) Increased parmesan to 3 Tbsp 4) Mixed some well drained minced garlic into the dough mixture 5) Once dough was pressed out into the pan (and I pressed the dough really firmly) I took an additional egg white and brushed the top of the crust. 6)Then I LIBERALLY sprinkled italian seasoning garlic powder additional parmesan cheese and a little extra salt over the top of the crust before baking. 7) Finally I sprinkled the same items in #6 over the very top once I added the toppings. Steps 6 and 7 completely erased any trace of cauliflower flavor which was vital for us because my son won't touch anything remotely resembling a vegetable. Read More
(9)
37 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/13/2018
First time I made this last year it did not turn out. Since then I have made it 6 more times and gets better with more seasoning. I definitely recommend placing the cauliflower crust on Parchment paper before placing on cookie sheet. Add more seasonings (garlic powder onion powder turmeric parsley and basil) and more mozzarella. I also added in a 1/4 cup peccorino romano cheese. Bake crust then put on toppings. If freezing a crust don't place toppings on until you are ready to bake and eat. Read More
(24)
Rating: 5 stars
01/27/2018
I wish I would have taken a pic it turned out so golden! This has been one of my favorite non gluten free pizza options so far. I don't need to be but the husband is so I try everything. Now I will continue to do this crust because it is so delicious and truly a way to save on calories for someone who loves her carbs! What I did: Birds Eye 10 frozen cauli rice cooked as directed in bag then put in strainer as recipe called for ( I didn't see anything that drained but i had left in bag unopened for awhile) added the 1 egg and alittle less mozzo and more parmesan then added garlic salt and dried minced onion. I baked in 400 convection oven until it was browned and then added my toppings -1/2 green pesto and 1/2 marinara and then chicken artichokes roasted tomatoes and cheese on it all then back in oven until browned and bubbly. This really is only enough for one hungry person so make a double batch! I really could make this again for tomorrow night! Read More
(13)
Rating: 3 stars
12/02/2018
The recipe is a good place to start but I had to do a few things to make it successful. 1)This recipe WILL stick to your pan no matter how much oil you use. Use parchment paper and save yourself a lot of agony. 2)Be sure to drain drain drain that cauliflower!. Extra moisture will make this crust crumble apart when you try to cut it. 3) Increased parmesan to 3 Tbsp 4) Mixed some well drained minced garlic into the dough mixture 5) Once dough was pressed out into the pan (and I pressed the dough really firmly) I took an additional egg white and brushed the top of the crust. 6)Then I LIBERALLY sprinkled italian seasoning garlic powder additional parmesan cheese and a little extra salt over the top of the crust before baking. 7) Finally I sprinkled the same items in #6 over the very top once I added the toppings. Steps 6 and 7 completely erased any trace of cauliflower flavor which was vital for us because my son won't touch anything remotely resembling a vegetable. Read More
(9)
Advertisement
Rating: 5 stars
11/07/2017
This was so good I did not even make a pizza out of it. I decided just to cut the crust into slices and dip it in marinara sauce. I did use a baking stone and I put corn meal over the cooking spray as another person suggested. I also increase the Parmesan cheese to 3 or 4 tablespoons. Finally I baked it about five minutes longer than indicated to really brown it on top. Read More
(7)
Rating: 5 stars
07/21/2018
I would make again but next time use 2 bags of riced cauliflower. I got my pizza fix w/o blowing my diet. Read More
(6)
Rating: 5 stars
10/20/2018
I added 1 t. McCormick Basil Oregano Garlic & Sea Salt Blend to the crust. Per someone else's suggestion I also increased the Parmesan to 1/4 C and baked this on parchment paper. OMG I was shocked how good this was and I do not like cauliflower on its own! Read More
(5)
Advertisement
Rating: 3 stars
03/26/2019
I ve made this a few times and it s decent as written. I d recommend adding garlic powder Italian seasoning and extra Parmesan. Otherwise it ll taste like eating plain baked cauliflower. Make sure to literally squeeze the life out of the cauliflower and get out ever last drop of moisture or it will steam instead of getting baked and crispy. I d recommend letting it sit for 30 min or so to dry out a little more after squeezing it. Bake it longer than you think you need to before topping it. You almost have to burn the sides to get the middle crispy and baked well enough. This recipe is very basic hence the 3 star review but with some extra ingredients it is much better.:) Read More
(4)
Rating: 5 stars
07/17/2018
This is better than any other GF pizza crust I have tried. It's even lower in calorie than the other GF crusts to boot. ( Most GF items are higher than their regular counterparts.) The secret is to get all the moisture out of the cauliflower. I squeezed it in paper towels. I may try coffee filters next time. I did add an Italian seasoning blend to the crust. Read More
(3)
Rating: 4 stars
08/13/2017
Used a little garlic and onion powder. Read More
(3)
Advertisement