Cauliflower Crust Pizza {Gourmet Vegetarian Style}

Look at all of these vegetable toppings. Photographer prior to adding the Provolone and pesto.

I am super excited to show you what’s new at Your Lighter Side headquarters.  I also love hearing from you, so please keep writing about what you’d like to see, and especially what you’re trying that you like. Your comments and letters are absolutely appreciated.

I also am so thankful for you pinning these pictures to your Pinterest pages, and linking back to my work on Facebook and Twitter. You’re helping spread the word, and I so appreciate that you do. I also appreciate that you leave my recipes here on the site and link to them rather than posting them elsewhere. Thank you thank you!

After baking, the color still shines through in the form of healthy, flavorful veggies.

It’s time to bring the cauliflower crust out to play again–only I’m fabulizing. It’s like bedazzling your favorite Hello Kitty tote to take it to the next delicious stage of nirvana.

Why not zhoozh up fall with a bit of delicious flavor and give your lips something to smile about, especially as football season begins?

Topped with decadent, fresh toppings and using the same crust you’ve grown to love over the years, I made this crust with fresh, processed cauliflower.

When you go fresh, there’s no need to pre-cook. Simply process, add with the egg and cheese, and go for it!

See all of those toppings? I went for full-on color, flavor and texture here. Try your favorite toppings and see what you create!

Sorry about the color in this image. It’s a little bit woo, but you can see the layering of the Parmesan cheese and the pesto.

Topped with Provolone cheese and pesto, you’re going to impress your friends and family–but really, this is about you, too! Pamper your tongue.

A close up of all of those decadent toppings. The nutritional information includes all the crust and topping ingredients listed below, so be sure to adjust based on your personal tastes.

Your little slice of happiness.

Cauliflower Pizza Crust with Gourmet Vegetarian Toppings

Full of Italian flavor and fresh vegetables, this gold standard of gluten-free pizzas remains nearly unchanged, even after four years. The cheese and cauliflower crust set up beautifully when allowed to cool, forming a tasty, hand-holdable crust (especially the next day) that also lends itself to bread sticks and other recipes on this site.

Serves 8

for the crust:
2 cups processed raw cauliflower (to the size of couscous)
2 cups part-skim shredded mozzarella
2 large eggs
2 Tbsp dried fennel seed (or your favorite seasonings)

for the toppings:
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
3 chopped artichoke hearts
1/2 cup chunky-chopped onion
1/2 cup chopped green pepper
1-1/2 cups fresh green spinach
1 chopped roasted red bell pepper (about 1/2 cup)
10 small sliced  green olives
4 slices provolone cheese
1/4 cup basil pesto

Preheat oven to 425 degrees Fahrenheit.
Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. This prevents thick spots in the center of the pan.

Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a metal (or plastic if the surface is non-stick ad may scratch) spatula around the edges to loosen from the pan slightly.

Top crust with sauce, cheese, artichoke hearts, onion, peppers, spinach and olives. Place Provolone slices on top. Top with pesto.

Place under a broiler on high for 3-5 minutes, or until golden and bubbly, or bake for 10-15 minutes more in a 425 degree Fahrenheit oven until golden and bubbly.

Allow to cool for 10 minutes for the crust to solidify. Cut and serve.

SERVES:  8
NOTES: Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven.
Crust can be doubled, but extend baking time.
NUTRITIONAL INFORMATION PER SERVING: Calories: 264, Carbohydrates: 7.4 grams, Fiber: 2.1 grams, Net Carbohydrates: 5.5 grams, Protein: 19 grams, Fat: 18 g

With the cauliflower bread sticks:

Pictured here with my world-fabulous, famous cauliflower bread sticks

What do you think? Please share on Facebook, Twitter and Pinterest and drop me a line! I love to hear from you.

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Comments

  1. Creativity thy name is Jamie!

    Yum!
    Regards,
    Glad

  2. That’s the best-looking cauliflower crust pizza I’ve seen yet! I pinned it! ;)

  3. Are you no longer giving your daily updates on what you’re eating and what you’ve learned? I have missed them and wanted to check and see if it was just something I’m missing somehow or if they haven’t be coming our way anymore. Love all your posts and recipes! You’re a breath of fresh air!!

    • Hi! I was kind of under the weather the last couple of weeks, but today I am writing and am going to publish tonight! I am down a lot of weight since I last checked in with everyone. Thank you so much for missing me. I miss visiting, but not for long…

  4. Wow, I would like to try this. Never seen cauliflower crust before!

    • Definitely give it a try! This has been a recipe that’s been a hugely popular staple since 2008. It’s even been featured on Dr. Oz, Glamour.com, The Today Show, you name it. Its a red-carpet little dish in a tasty, gluten-free option.

      • Jamie, I’ve made your cauliflower pizza crust a few times now, and everytime it’s a HUGE hit! Guests can never believe it’s cauli-based, and there are *never* left-overs for cold-pizza breakfast the next morning. I love making small crusts and having bowls of top-your-own choices for each guest to customize their dinner. Thanks for all you post, and congrats on your great losses (gains!) so far.

  5. Do you think I could make 4 smaller crusts, bake them off and them freeze them for later use? Also, how are these if saved in the refrigerator and then reheated? I have been wanting pizza so badly.

    • Hi, Nancy. Absolutely! These crusts are fabulous when made into tinier portions–and they take up less space in the freezer, too! I have had tremendous luck also refrigerating and reheating. In fact, once the crust really has a chance to “chill”, it’s more solid and stable than ever.

  6. Wow, such a creative idea to make a cauliflower crust – I love it!

  7. I will do that recipe! Mmmm looks very good! :-)

  8. I made this today for the first time and it was great! I did the size of the one in your first article. I put pepperoni on mine and not veggies since that is what I like on my pizza. I can’t believe that I found a low carb, gluten free pizza that tastes good!

  9. Veronica Huskins says:

    Just made this pizza, yum yum! I used pepperoni, green pepper, ham, onion, and a few tiny pieces of pineapple. Thanks Jamie for all your great receipes.

  10. This looks so mouth watering! I have to make this. I’ve been craving pizza lately since I haven’t had any in almost a year (and I dont want to go back to the super fatty dough overdose) so this looks like the perfect recipe! Thanks :)

  11. Sherry Haines says:

    I LOVE this pizza!! It was so good I ate 2 pieces and bless him, my husband, ate the rest! LOL I then shared the link with my sister and she and her husband also that it was great! This week I am making it for my father who is quite ill and on a restricted diet and has been craving pizza. Thank you so much for sharing your skills and creative mastery of the low carb world;-))

    • Sherry–you are so kind for saying so. I am so glad I can help. I also really appreciate you taking the time to let me know that you have been able to bless others with your fabulous cooking skills. A good cook always is a gift to those around her!

  12. I just found your site because someone posted a recipe to ziplist. Can’t wait to try some of these delicious looking recipes! I hope you decide to add Ziplist to your list of plug-ins as I can see that I will be adding a lot of them to it.

  13. robyn herron says:

    Oh my heavenly pizza goodness! Had this last night (again) still amazing! :)

  14. I just recently found your website and just wanted to say Thank You!! A few months ago, I was diagnosed with a pretty severe gluten intolerance and low thyroid function. I wasn’t sure what I was going to do, but have been having a blast preparing recipes from your site!

    I wanted to tell you that I had given up on a cauliflower pizza crust because I couldn’t ever get all the moisture out. It always turned out soggy, no matter how I tried it. So the other day, while at the grocery store, I came across a large bag of Dole coleslaw mix. Since I like cabbage, and it doesn’t generally have a really strong flavor, I decided to try using it for a pizza crust. It turned out great! I used a (prepackaged) four blend cheese mix, just in case the cabbage taste was stronger than I remembered. I figured a stronger cheese than mozzarella would even the flavor out. I was right (luckily)! I made it exactly per your instructions here. The fat content was higher than with mozzarella, but it was worth it. Just wanted to let you know, in case anyone was interested.

    Thanks again for your wonderful, wonderful website! :)

    • What a really cool idea, Kara! I am going to come to your house for pizza night.

      By the way, thank you so much for your kind words. I am so glad I can help, and I am grateful that you took the time to share your experience!

  15. I have made this twice already this month!!! Absolutely love it, it works with my Keto lifestyle change and even my little guy liked it!! Great recipe super easy!! Thanks!

  16. I am completely new to lw carbing and am craving my comfort food: pizza. I really want to make this, but what do you mean by processed raw cauliflower?

  17. Hi! can you make the cauliflower crust with out the egg?? i have an intolerance with Wheat and eggs and this recipe sounds great, just wondering what i could use instead?? any suggestions??

  18. I just want to thank you for this recipe. I have been planning to make it for a while but was a little afraid. I mean come on, cauliflower? Gross! But damn, it’s awesome. I finally made it tonight and my husband (Mr French Bread Pizza) loved it as much as I did. This recipe is amazing. Next, it’s your ‘potato’ skins. Can’t wait!

    Thanks again, you rule!

    • Monica, I’m so glad you guys gave it a try–and then ended up liking it! Zucchini is another terrific crust option, too (I love it, especially for a taco pizza pairing and have a recipe on the site here under main dishes/pizzas). I hope you love the potato skins–they’re addicting!

  19. Sharon Brooks says:

    I would NEVER try making the cauliflower crusted pizza – but when a close friend brought me a piece of it to eat – I was absolutely amazed. It was wonderful! Even my husband thought it was good. I’m diabetic and my daughter is meat-free/gluten-free, so I’m sure I’ll be making this pizza for us very soon.

    • I am so glad you gave it a chance, Sharon! I know it’s a really weird idea, but it’s so nice! Try my chicken/gluten-free crust, too. It doesn’t even taste like chicken!

  20. You are amazing for this recipe…i didnt even try it yet but the idea of it really impresses me..ty

  21. Sandra Dowkes says:

    I didn’t believe it, but I had to try it. WOW – my husband even forgot I made the crust with cauliflower, until I said, “I can’t even taste the cauliflower”! I’m looking for your potato skins right now and have signed up for your emails. I froze half (with the pizza sauce on it) for another time. Thanks – so nice not to have to give up pizza :)

  22. This looks great. I can’t wait to try it. I do have a question, whether using fresh or frozen cauliflower do you cook it down first and then mix the ingredients in? I apologize if I am overlooking this. Thank you

    • Hi!

      If you’re using fresh cauliflower, just process it and use it fresh. If you’re using frozen, you want to thaw it. I really think it’s easiest to use fresh, though, because you don’t have to microwave and then drain off the liquids!

    • Patrice Elston says:

      Hi Tonya and Jamie,

      I’ve tried this so many ways now, I thought I’d chime in again. :)

      I agree with you, Jamie: fresh is easiest, for sure. Frozen seems to take much longer.

      Our favourite is to throw the fresh cauliflower in the food processor and “zizz” it ’til it looks like coucous. You can mix it just like that with the cheese and egg, but we prefer it slightly browned — with a tiny bit of olive oil in a non-stick pan. Stir frequently, watch the steam dissipate. You can also mix the oregano, fennel, and parsley in with it while it’s cooking.

      This was such fun to share with friends over the holidays!
      Thanks again, Jamie!

  23. Omgosh! I just made this…I can’t even believe what my taste buds were saying!! This has to be the BEST tasting pizza I have ever tasted!! I’m gonna have to invest in a crisper, as my crust was really moist, but aside from that, all I can say is WOW!

    • I would like to update my review…coming clean…with my previous review, I had used packaged cole slaw cabbage for my crust, because I had seen another reviewer state that she had used packaged cole slaw instead & also because the cauliflowers in the store looked bad & I used a no name cheese in my crust…that when I ran it through my food processor, it left a huge layer on my grater blade that looked like cream cheese. Sooo this time I used cauliflower & Armstrong pizza cheese & what a difference!!! The crust almost looked like dough, the grated cheese looked great, no cream cheese type mess left behind & this made for a beautiful crust! I’ve made 3 pizzas to date & loved each one of them, even the cabbage based ones…but loved the cauliflower crusted one, all that much more!!!
      My opinion is that cauliflower is the way to go…hands down!
      Thank you again for this wonderful recipe…I’m certain that I will be making pizza at least once a week from here on in.

      • You are so awesome! Thanks so much for your generous feedback and for sharing how you prepared the dish. I learn so much from friends who take the time to write. You = even more awesome than cauliflower crust.

  24. Beverly Carr says:

    I’m making this tonight for a church activity. Can’t wait to try it! I’ll let you know the results! I’ve lost 93 pounds doing low carb! Love it!

    • Congratulating you on your weight loss! I have been doing low carb since January 2,2013. I have only lost 16 pounds. I am frustrated! I know weight loss is a slow process but sometimes only a pound a week! ); I am almost 50 and have thyroid issues. I need to exercise more but, Do u have any other suggestions? Oh and diabetic as well ! I love to try new recipes too so anytime you want to share! I will continue on my journey ! Good luck with tour health and weight loss !

      • Beverly Carr says:

        Nancy, please don’t be discouraged; BE DETERMINED!! I didn’t lose 93 pounds overnight. It took two years, but with lots of prayer and determination, I did it! Believe me, i’ve fought being overweight all my life! I turn 60 this year, so it was now or NEVER!! I wish you only success on your low carb endeavor! Be strong! Pray!!

  25. Stacy Pennebaker says:

    This recipe sounds amazing! I have recently had to go on a special diet to combat a digestive disorder. I am not allowed to have fresh cheeses so I was wondering if this would work with a hard cheese like aged cheddar?

  26. should i cook the caulifrower before or not?

  27. I have two gluten intolerant girls – this gives me another option for them. Thank you.

  28. Soooo good! Actually easy too. I want to make it again and again. And again.

  29. Any way to avoid using cheese all together?

  30. Made it, loved it, the whole family loved it, I am adding it to my arsenal.

  31. Hello! I would like to try this but I have nothing resembling a pizza pie dish and I’m not sure what one is (I’m in the UK). Would a nonstick baking tray work? Obviously I would have a rectangular pizza instead.

  32. I made this last night, I followed this recipe to the “T” … and the crust was “soggy/wet” like. It was still DELICIOUS but the pizza did not hold together at all due to the moisture. I know I cooked it longer enough … any suggestions???

  33. I made this for my hubby and two boys, and although I was satisfied they weren’t enthusiastic. (They’re not trying to eat low carb and craving pizza). The problem was that the crust was rather moist in the center. It still held together, but it was just too moist. I let it set after the first baking and again after the second baking. After the first baking, when it was time to slide the spatula under, I could tell it was pretty moist but the edges were crisp and the whole thing was turning golden brown when I removed it from the oven. Any suggestions? They all agreed to try it again if I could make the whole thing a little crispier.

    • Slightly crispier would entail more cheese in the crust and slightly less cauliflower. Start by reducing cauliflower (and increasing cheese, and you could sub in some grated Parmesan cheese) by 1/3 of a cup.

  34. Have to admit I was rather skeptical about a cauliflower crust pizza, but it was YUMMY! I have passed it along and spread the news about your website! Love it!

  35. Jaime,
    Love Love Love your site. Just started low carbing and was having a really hard time till I found you. Im sorry to say though, I hated this pizza! I think I just cant get into cauliflower. Just the smell gives me dry heaves! A friend gave me a product called carbquick?? They have a crust recipe. Did you ever use this product?

    • Hi, Dina! Thanks so much for your kind words!

      I don’t use products like Carbquick because I am allergic to soy (it’s one of the top food allergy foods). That said, I have heard mainly good things about it. Be sure to refrigerate or freeze remaining bake mix because the soy goes rancid fairly quickly.

  36. Found this page by google search for low/no carb pizza.

    I low carb to control my diabetes.

  37. Eplemango says:

    Great idea! Is it possible to replace the mozzerella cheese with cottege cheese? :)

  38. Karen Hueschen says:

    HI Jamie, I tried this recipe last night and it was delicious! I topped mine with red bell pepper and onion, and pepperoni. I precook the pepperoni ( about 2 min.) and roll them in paper towels to de-grease them. Also, I roll my cut veggies in paper towels to get rid of as much water content as possible. I found the edges of my pizza were nice and crispy, could have been more crispy. Usually with regular pizza recipes, I slide the pizza onto the oven rack (with a thin baking sheet as my Spatula) to get it extra crispy, I will have to try that next time! Also, I wonder if I could add just a tbs. or so of almond meal to this to “absorb” and make it more crispy? I was wondering if you had tried that and what your thoughts were, since I’ve been reading about all your experiments! Thanks for all the great recipes…I made the key lime cheesecake on Easter and it was divine! I topped it with the Whipped cream in the can!

    • Yours sounds so wonderful! Thanks for sharing your pizza and your cheesecake…You were sharing, right?

      Per the pizza, I would think for more crispness, another option is less cauliflower and more cheese. Cheese crisps up rather nicely when it’s allowed to cook.

  39. Maxine Johnson says:

    I finally got around to making this today. I didn’t tell the Mr that it had cauliflower in it. He INHALED it, then said “That was awesome! Guess we’ll go back to low carb tomorrow?” I said, “yes Babe, low carb tomorrow!” lol! Ignorance is bliss and this recipe is a winner!

  40. Kristine says:

    Can I expect the crust to be cripsy, or will it just be “set”? I tried another recipe where you cooked the cauliflower first, but it was soggy.

  41. can i make the crust then put it in the fridge for a couple of hours then put on toppings and broil will the crust become soggy?

    • Your Lighter Side says:

      You can do that, sure! Or, better yet, you can likely leave the crust out on the counter until you’re ready to top and re-heat. A room-temp pizza crust will broil up faster than a cold one.

  42. Vanessa says:

    I made this tonight for the first time , it was a huge success! I was very surprised with the crust ( in the pictures it gave me the impression of being very very crunchy) but it was more like a frittata flavour. I love how versatile the recipe is ! Thanks so much A+

  43. THIS PIZZA IS AMAZING! The crust didnt exactly get “crisp” enough to hold it but we ate it with forks and it was delicious! I even asked my 9 yr old son if he could taste the cauliflower and he replied “nope” and kept stuffing it in his mouth lol It tastes just like regular pizza and that is something I thought we would never get to eat again since we are keeping strict to the low carb dieting. Thank you SOO much for this recipe! I am now one of your most faithful followers!

  44. Barbara says:

    I made this tonight with plum tomatoes, basil leaves, mushrooms, ricotta cheese and mozzarella cheese toppings. When I processed the cauliflower, I tossed in 2 garlic cloves, oregano and parsley. The only thing I would do differently is to use parchment paper on the tray because even though I greased the tray, it stuck. I was able to get it loose, but it was a struggle. Best low carb pizza ever! Passes it along to my daughter as well.

  45. You r great… I really want to follow your blog..& recipes xx

  46. Bob Escaravage. ( Edmonton, Canada) says:

    Jamie, I was one of the “non believers” about this pizza. I do not like cooked cauliflower and definitely not spinach. Well all I can say is “wow”. This was so close to real tasting pizza – I”m now a true believer! Do to the comments about the crust being soggy I added about 1/2 cup of grated Parmesan cheese to the grated cauliflower mixture. this seemed to really help firm up the crust overall.The only other thing I did was after initial cooking of the crust in the oven I added about 3-4 minutes under the broiler to get an all over cooked appearance. This will now be a regular staple . Better than most pizzas and no fat! Thank you.

  47. **Highly Recommend this recipe, even for picky eaters!!!** *Do not deviate from the recipe & measurements the first time*

    I found this site through a friend who makes and loves your cloud bread. I made this pizza for myself and my son last night, and both I and my semi-picky 12 year old *loved* it. He wouldn’t normally touch most of those veggies with a 50-foot pole. I did add sliced baby portabellas (criminis?) in addition to the toppings in the recipe, and my toppings were about a mile high, so maybe I will cut back on the toppings next time to get a crispier middle area crust.

    Also, a hint, after baking the crust alone, see if you can spatula-up the edges first, and then gently spatula under the rest of the crust, just to prevent the middle part from sticking after baking with toppings. (I did this). Next time, after adding the (fewer) toppings (my fault, I put on way more than the recipe called for!), I will also try baking the pizza on my pizza pan that has holes in the bottom to make the crust a little more firm. I really think my over-abundance of toppings and moisture from those over-abundant veggies as well as the oil from the tons of pesto I put on top caused the crust to not be as firm as I might have liked. We at it with a fork though, and I just had leftovers for lunch, and it was deeeelish!! Thank you!

  48. Empress G says:

    Made this tonight and it’s awesome….don’t think I will be making regular pizza again

  49. My idea of cooking is hot dogs and mac and cheese. So please forgive my silly question…how can you “process” the cauliflower without a food processor.

  50. Karen Waters says:

    I don’t think I’ll make this again. It was ok, but not worth the effort.

  51. This recipe turned out so good – my husband who is diabetic and loves pizza was gushing all night last night about how much he liked it – you are brilliant!! Also wanted to let you know that I found that using one a silicone baking pad (I have Miu brand myself) works GREAT with this crust. I use cookie sheets since I don’t have a pizza pan and they do not stick at all on the baking pads, in fact I was able to make super-thin, crispy crust (hmmm…future idea for making tasty crackers?) by flipping it over and cooking for an extra 3-5 minutes. I did mine at 425 deg and the Miu brand baking pads are rated for temperatures up to 482 deg, so that worked out nicely. (Also, soppresata + mushrooms + kale = a divine pizza.)

    Might I add that I so appreciate that your recipes are not only low-carb but not highly processed and full of really nutritious ingredients? I have gestational diabetes at the moment and have just SO enjoyed making your recipes and being able to eat as much as I want, haha! Keep up the awesome, awesome work!!

  52. Looks amazing, but one of my sons has a severe egg allergy. Do you think there is a substitute for the eggs?

  53. Deanna Wester says:

    I must try this cauliflower pizza. I am on a very restricted diet (diabetic and dialysis). May have to change type of cheese from Provolone (which I love) to Mozzarella. THink will still be delish.

  54. This cauliflower crust sounds awesome. I will definitely give this one a try as well as some of your other recipes. A friend just sent me your site and I was delighted. So happy to have diabetic friendly and weight loss type recipes. I am allergic to wheat, eggs, dairy and on and on so this is a God send for me. So happy to be with you guys! Keep up the good work! BTW I just found a bread substitute called Oopsies yesterday. Made of only 3 egg whites beaten very stiff with a pinch of salt in one bowl, In another bowl add 3.5 ounces of cream cheese softened and beaten until creamy, add 3 egg yolks one at a time and beat until smooth, then add teaspoon of either Cream of Tarter or Baking Powder. I baked these on two olive oil sprayed cookie sheets just this morning. It made 9 good size looking half buns for a breakfast sandwich, hamburger, tofu, tuna, veggie sandwich or for whenever you need a bread substitute. They were good and almost tasted like egg bread. No carbs in these babies, so these are an answer to my prayers. Thanks for your blog and all you do to help others! God Bless!

  55. Were the Oopsie buns your original idea? I may try to make some popcorn out of some of mine! Ninja girl you are the bomb!

Trackbacks

  1. [...] I have been following blogger Jamie for some time … she has the blog..Your Lighter side…http://yourlighterside.com she came up with the original Cauliflower Pizza Crust…You can add any toppings you like..but we are going to give you the recipe for Vegetable pizza here… with Gourmet Vegetarian Toppings Don’t be fooled..by the cauliflower pizza crust… you must try this… it is soooo good…don’t tell your family..they will never know…it will be our secret! Oh the Bread sticks are out of this world too! To get the recipe go to this link…http://yourlighterside.com/cauliflower-pizza-crust-with-gourmet-vegetarian-toppings/ [...]

  2. [...] crust pizza!  My first time making this and I used this recipe. The verdict: pretty good!  I liked that it cut a lot of calories and added another layer [...]

  3. [...] Cauliflower Crust Pizza {Gourmet Vegetarian Style} | Your Lighter Side. [...]

  4. [...] tomato sauce, reduced fat part skim mozzarella, ground turkey, peppers, onions, & mushrooms – Cauliflower Crust Pizza {Gourmet Vegetarian Style} | Your Lighter Side. They went BANANAS for this. HATERS GON HATE, another check mark in the "I told you so" [...]

  5. [...] Making cauliflower pizza dough is one crazy idea. There are a variety of recipes out there- like Your Lighter Side- so we made two kinds- one with raw cauliflower mashed up, and the other with boiled and mashed [...]

  6. [...] with all types of roasted meats from the deli, to help cut prep time. Make Jamie Sal Van Eaton’s Cauliflower Pizza Crust for a lighter and low carb pizza base. It’s the bomb! Try topping those pizzas with fresh [...]

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  8. [...] are recipes all over the internet, but I used this one from YourLighterSide.com.  It comes together like a dream.  I got (2) 12″ crusts from a [...]

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  10. […] Cauliflower Pizza Crust recipe courtesy of Your Lighter Side (I added 2 tbsp. of corn meal to mine)* *Side note about the crust. A friend informed me that the trick to getting the crust crispy like regular pizza crust is after pulsing the cauliflower lay it flat on the pizza pan and roast it for about 10-15 minutes to dry it out then add it back to the processor then add the eggs. […]

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  13. […] with beef or lamb and spices. I’ve also tried a zucchini crust pizza (delicious!) and the cauliflower crust pizza (meh). So basically, it’s anything baked on a crust in a screaming hot […]

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