Margherita Cauliflower Crust Pizza

Weekends are for pizza — am I right? You’ve been eating healthy + staying on track all week… + then the *pizza craving* comes + it just won’t go away. What if I told you there was a way to enjoy that pizza flavor minus the greasy guilt? Meet your new BFF: Cauliflower Crust Pizza.

Here’s the thing: if you’re expecting it to taste exactly like pizza, it won’t — BUT, for someone who is craving the FLAVOR of pizza, Cauliflower Crust Pizza will do just the trick. The first time I made this it was a complete fail — I was too impatient + couldn’t wait to dig in [I ended up digging into a soggy blob]. This time — it was incredible. I was able to hold it like a normal slice of pizza + it tasted almost identical! *swoon*


1 -1.5 medium head of Cauliflower
cup Lowfat Cream Cheese
1 Egg
1 tbsp Oregano
Roasted Garlic Marinara Sauce
Mozzarella Cheese
Fresh Basil Leaves

++ any extra toppings you want on your pizza ; )


#1] In a medium pot bring 1 inch of water to a boil. Break the cauliflower florets away from the stalk + place in a food processor. Pulse until there is a “rice” like consistency.

#2] Once the water has come to a boil, place the cauliflower “rice” in the pot + cover for 4-5 minutes [or until soft].

#3] Once the cauliflower is cooked, pour into a very fine sifter//colander + get as much water out as possible! I used a spoon + pushed the cauliflower against the side — this helped a lot! Now comes one of the hardest parts — being patient. Find a thin, clean cloth dish towel + place the now *cauliflower rice blob* in the center of the napkin ++ LET COOL. I thought I could skip the cooling phase the first time… but then… I burned myself. Don’t be like me — just wait! While you wait, preheat the oven to 400F.

#4] Once the cauliflower has cooled it’s time to squeeze all the excess moisture out! + believe me — there is a lot more than you think!! This is very important because this is how your crust can turn out soggy if you don’t squeeze it out ++ it’s a pretty good arm workout! I recommend doing this over your sink to let the excess water run there.

#5] Once the cauliflower is as dry as possible [don’t worry about getting every last bit of water out — that’s almost impossible!] place the mixture in a bowl + mix in 1 egg + oregano + the cream cheese! Be sure to beat the egg + mix in the remaining ingredients!

#6] On a pan lay down a piece of parchment paper + drizzle 1 tbsp EVOO over it. Using your hands spread over the entire piece of paper [this will make sure that your crust gets a little more flavor + won’t stick to the paper!] Then start to form the dough into a pizza shape. This will get sticky so don’t be afraid to use your hands + press down to make it bigger. I personally like thinner crust so I flattened mine out!

#7] Place in the oven + cook for 35-40 minutes [until the crust is golden brown] + firm! It’ll come out looking all beautiful like this!

#8] Top with about 1 cup marinara [or more if you’re a sauce lover like me] + fresh basil leaves + mozzarella slices ++ feel free to add any//every kind of your fav toppings! I sprinkled mine with crushed red pepper for an extra kick!

#9] Put back in the oven for about 5-10 minutes or until the cheese is bubbling. To get your cheese nice + melty without burning the sides of the crust you can put your oven on HI Broil + broil until the cheese is perfection!

#10] Place the parchment paper with the pizza on a cooling rack + cut + devour!


[+ share your cauliflower crust recipe with us — tag @chaarg + #CHAARGeats! : )]


Morgan [@morgsimp_inCHAARG], LSU CHAARG

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