Cauliflower Pizza

the buff mom cambridge

It's National Pizza Day! :) Let's celebrate.

We love pizza at our house, but don't love the feeling after you eat it.  We've tried many creative options for heathy pizza, some were good, many were not. If you've ever made Cauliflower Pizza before, you'll know that many of the recipes come out soggy, greasy, and nothing like the real thing. Not this one!  (BTW this recipe comes from Through this process we also learned that making "cauliflower rice" ahead of time and freezing it, or purchasing it at the grocery store already done for you, saves so much time and is easier to work with.

the buff mom cambridge
We started with frozen "cauliflower rice" that had been thawed in the fridge. (Cauliflower rice is made by  pulsing cauliflower florets in a food processor.) You can even purchase "cauliflower rice" at your grocery store which also saves a lot of time. Next we added an egg, goat cheese, oregano, basil, and salt, stirring well to create a uniform mixture.
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Next we (or should I say Kyle) transferred to a baking sheet and used his hands to press the crust firmly into a large crust, about ¼ inch thick.   Tip: Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
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Here's what the crust looked like when it came out of the oven.
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Finally we added our own toppings, put the crust back in the oven, and pulled it out in about 10 minutes. Margherita pizza is our favourite. (Mozarella, basil, and olive oil). 

Cauliflower Pizza



  • 2 pounds frozen cauliflower florets or "cauliflower rice" (purchased at the grocery store) , thawed
  • 1 egg , lightly beaten
  • ½ cup goat cheese
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt.  
  1. Preheat oven to 400ºF.
  2. Using Cauliflower Florets? Pulse several times in a food processor, until a rice-like consistency is achieved. Pour the cauliflower into the centre of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. You want to release as much liquid as you can. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre, oregano, basil, and salt, stirring well to create a uniform mixture. 
  3. If using "cauliflower rice" that has already been prepared, you can pour into a bowl and add the items above. Please make sure frozen "cauliflower rice" has been thawed and dried out.
  4. Transfer mixture to baking sheet and use hands to press crust firmly into a large rectangular crust, about ¼ inch thick. 
  5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another 10 minutes. 
  6. Add your favourite sauce and toppings, and then bake for another 10 minutes at 400ºF. Slice and serve hot.