Cauliflower-Crusted Hawaiian Pizza

Cauliflower-Crusted Hawaiian Pizza

Cauliflower-Crusted Hawaiian Pizza (photo here)

When I first heard about pizza crust made from cauliflower, I stuck up my nose and said, “Yuck!”  I was getting a lot of pressure from my bariatric cooking class to try pizza recipes and since I needed to make crusts that were low in total carbohydrates to meet the needs of our patients, I decided to give the cauliflower crust a try.  I explored many different recipes and morphed a few together to create, what I think, is a very tasty option.  And no kidding,  you cannot tell that this is cauliflower.  I suppose there is enough cheese to hide the taste of it, but nonetheless, it holds it’s shape like a true pizza and tastes great.  Try to overcome your skepticism like I did and see for yourself.  I used traditional Canadian bacon and pineapple, but feel free to add whatever toppings you love.

Cauliflower Crusted Hawaiian Pizza

Total Time: 40 minutes

Yield: 4-6

  • Cauliflower-Crusted Hawaiian Pizza
  • Non-stick spray
  • 2 ½ cups grated cauliflower (about ½ a large head)
  • 1 large egg, lightly beaten
  • 1 cup shredded part skim mozzarella
  • 2 Tbsp grated Parmesan cheese
  • Sea salt and freshly ground black pepper
  • 1/4 cup of your favorite pizza sauce
  • 1/2 cup shredded part skim mozzarella cheese
  • 1 cup cherry tomatoes, sliced in half
  • 2 slices Canadian bacon
  • 1/2 cup pineapple tidbits, drained
  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place cauliflower in a large bowl and microwave for 7-8 minutes, or until soft. Remove and let cool. Mix in the egg, mozzarella, Parmesan cheese, and salt and pepper.
  4. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.
  5. Top the pizza with the sauce, mozzarella, cherry tomatoes, bacon, and pineapple.
  6. Bake in the oven another 10 minutes or until melted and bubbly.


    • Karen says:

      I’m so glad it turned out well for you. I love how crispy this crust really is and how it can hold ingredients without falling apart. Thanks for the comment.

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