Cheesy Deep Dish Cauliflower “Pizza”


Here’s one I bet you haven’t tried! Justin and I loved this and I plan on making it again. The only problem is I have no idea what to call it! The texture isn’t exactly “pizza” even though I top it like a pizza and it certainly looks a lot like one. It contains cauliflower but I sure wouldn’t define the taste that way. Maybe we just need to think about pizza in slightly broader terms. I’m going to cop out a little bit and call this an “alternative pizza crust” recipe. Whatever you want to call it, this meal is cheesy and delicious and if you’re low-carbing for any reason, it just might become your manna.


A couple of weeks ago I tried my first cauliflower crusted pizza: thin crust style with pineapple and ham on top. It was good, but with my leftover riced cauliflower, I felt like trying something a little more adventurous. Ready?

It all starts with a springform pan:


And imagination.



Oh, and a recipe I suppose.

But first I want to talk toppings. I stuffed the crust with some extra Monterey jack cheese (completely redundant) and topped it with a basil pesto sauce, tomatoes, black olives, and bell peppers. The end result looked, smelled, and tasted amazing — but like I said before, if you are expecting Domino’s, this might not do it for you. My crust became crispy but just barely maintained enough cohesion for a fork-free experience.

I have some ideas about how to improve this which I’ll share in upcoming posts. For now, I give you…



Cheesy Deep Dish Cauliflower “Pizza”


  • 1 small head of cauliflower
  • 1 1/2 cups low-fat shredded cheese (mild flavored cheeses work best)
  • 2 eggs
  • 1 teaspoon garlic
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • Dash of pepper
  • Pizza toppings of your choice



Preheat oven to 375 °F.

Arrange parchment paper tightly over the base of a springform pan, seal the sides of the pan into place and cut away any excess paper.

First you’ll need to “rice” your cauliflower. To do this, wash the head and remove leaves, then grate the whole head with a cheese grater. We want to just briefly cook the cauliflower, so place your riced cauliflower in a bowl and microwave for 8 minutes. (There is no need to add water; the natural moisture in the cauliflower is enough to cook itself.)

Add 2 cups of the cauliflower to a large bowl and reserve the rest for future use.

Add cheese, eggs, and spices to the bowl and mix until combined.

Firmly press the mixture into the bottom and around the sides of your springform pan and bake for about 40 minutes, until the crust is crispy and golden.

Add your pizza toppings and broil for about 2 minutes, so that cheeses are melted and crust is crisped to perfection.





  1. Javelin Warrior says:

    So I’ve seen cauliflower crust pizzas before, but I’ve never seen one that’s so vibrant with color and so utterly appetizing. This is gorgeous and I love it so much I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

  2. Christine McCulley says:

    Could you post the recipe for the incredible sounding sauce that you made for this?

    • Kelli says:

      I’ll get to work on that Christine! What I used here came from a store, but I’d like to start making my own because it’s super simple… just a matter of adding ingredients to a food processor and blending it all up! How easy is that? I’m sure you could Google a good recipe for it.

  3. Lisa says:

    YUM. I will be making this tonight. Love Cauliflower crust, but I’ve never tried it in a springform pan. Hopefully that will solve the soggy crust problem!!

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