1.5 pounds cauliflower, florets
1/2 cup shredded cheese, or 1/3 cup soft cheese
1 egg, beaten
1 teaspoon Italian seasoning
salt and pepper, to taste
Pesto Chicken Pizza
1/3 cup pesto sauce
1/2 cup shredded chicken
3/4 cup mozzarella cheese, shredded
2 cups (packed) baby spinach
2 garlic cloves, minced
Margherita Pizza
1/3 cup marinara sauce
4 oz mozzarella ball, sliced
fresh basil leaves
red pepper flakes (optional)


1.Preheat your oven to 400 degrees Fahrenheit.
2.Remove the cauliflower florets from the stem or use frozen and thawed cauliflower florets. Grate them using a food processor or box grater.
3.Add the cauliflower rice to a microwave safe bowl, cover, and microwave for 4-5 minutes to soften. Alternatively, you could saute the cauliflower rice in a pan on medium heat on the stove for 8-10 minutes. Then let it cool to the touch.
4.Transfer the cauliflower rice into a nut milk bag or thin kitchen towel. Drain the cauliflower by squeezing it until all the excess moisture is out. Squeeze as hard as you can!
5.Place the drained cauliflower rice in a large mixing bowl. Add the cheese, egg and seasonings. Use your hands to mix everything together to form the pizza dough
6.On a parchment lined baking sheet, press the dough dough down into an even circle. The diameter should be around 9 inches. If you have a pizza stone, that's even better and will produce a crispier crust.
7.Bake for 25 minutes, or until slightly golden, then remove from oven. You could also bake for 20 minutes and flip the crust over, then bake an additional 5-10 minutes for an even crispier crust.
8.Add the toppings and bake for an additional 10 minutes.

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