Meatless Monday – Cauliflower Crust Pizza

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November 4, 2013 by mybattlebuddyfitness


Well it seems that everyone is going meatless on Mondays in the blogging world . . . and we love the idea of eliminating meat from your diet from time to time.  When we first tried this pizza recipe, we loved it, but realized that the crust needed some work.  Our biggest recommendation: get a cheese cloth.  It is best for getting all of the water out of the cauliflower, and will make sure you are getting a crispy crust.  If you have a pizza stone or a cast iron skillet, that will help in the crisping process.


You are going to love this, and so will your loved ones.  You’d never know that there is no flour in the crust, and the flavors are wonderful.  Feel free to go crazy on the toppings, add whatever veggies strike you.  There are lots of great combos, feel free to use your favorites.


Cauliflower Crust Pizza


2 ½ cups cauliflower, grated

1 large egg, lightly beaten

1 cup shredded part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

Kosher salt and freshly ground black pepper

¼ teaspoons Kosher Salt

½ teaspoons Dried Basil

½ teaspoons Dried Oregano

½ teaspoons Garlic Powder

Red Pepper Flakes (optional)



¼ cup tomato sauce / marinara sauce

¼ cup mozzarella cheese

¼ cup Parmesan cheese

1 cup grape tomatoes, sliced in half

½ red onion, sliced

1 can artichoke hearts, drained

½ cup sun-dried tomatoes, sliced

¼ teaspoon crushed red pepper flakes

Fresh basil leaves, optional


Place a pizza stone / cast iron skillet in the oven, or baking sheet if that’s what you have. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and thoroughly dry a small head of cauliflower. Cut off the florets, and pulse in your food processor for about 30 seconds, until you get a snow like consistency. You should end up with 2 to 3 cups. Place the cauliflower in a microwave safe bowl and cover and cook for 4 minutes. Put cooked cauliflower onto a clean cheese cloth or tea towel and allow to cool until is it cool enough to handle.  Wrap it up in the cheese cloth / tea towel and wring it out. The more water you get out, the crispier your crust will be (and it will also stay together when it is fully baked). Pour cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, crushed dried basil and  dried oregano, garlic powder, and a dash of red pepper if you want.  Add the egg and mix with your hands. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Tightly pat it down thoroughly, you want it nice and tightly formed together. Place the parchment paper on the pizza stone / cast iron skillet / baking sheet and bake for 8-15 minutes, until it starts to turn golden brown. Remove from oven.


Top the pizza with the sauce, cheese, vegetables, and red pepper flakes.  Return to oven at 350 degrees and bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

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