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|Calories150Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Risa R. a year ago
It was simple once the cauliflower was chopped. I added twice as much onion powder and 1/2 tsp garlic powder. It was so easy in my hands to lay out. Cut parchment to size your pan. Really ring out cloth of cauliflower to get maximum moisture out before adding other ingredients. Broil hi last two minutes to crisp ingredients on pizza crusts (like pepperoni or salami or any meats). Go easy on the cheeses, too much cheese makes crust too heavy and too soggy. If you think you’re going to pick it up like a piece of pizza and eat it with your hands you’re dreaming, but as far as flavor out of this world and of all the different cauliflower crusts I’ve made, this was the best and easiest recipe to follow my family loved it.
Elizabeth G. 2 years ago
I didn’t use parchment paper and instead cooked it right on a pizza stone; It turned out to be a mistake because it really stuck to the stone. I really liked the outer crispy crust but the middle of the pizza was still undercooked for my preference. Next time I think I’ll make several small ones instead of one large one in hopes that the cauliflower is nice and crispy and I’ll make them thinner than I did this time. But overall it was pretty tasty for my first cauliflower pizza.
D Harris 2 years ago
Great idea! Delicious. Will make again.
BIG123 e. 3 years ago
I used a lot of Italian Seasoning as well as all the ingredients given. The crust was PERFECT! Crispy, with a bread like texture & taste. It held up well with the toppings I only put in for 20 mins the first time but I think 25 would be better
Megan J. 4 years ago
Crust turned out great! Very similar to bread crust. Great flavor! I used to make my cauliflower crust with just 1 egg, but this recipe suggested 2. Turns out 2 makes a lot more fluffier and bread-like crust!