Cauliflower Crust Hawaiian Pizza (Stage 4)
  • - Crust:
  • - 1. 1/2 large head cauliflower (or 2+ cups shredded cauliflower)
  • - 2. 1 large egg
  • - 3. 1 cup finely shredded part-skim mozzarella cheese
  • - 4. 1 teaspoon dried oregano
  • - 5. 1/2 teaspoon dried minced garlic
  • - 6. 1/2 teaspoon onion salt
  • - Toppings (can adjust per taste, note nutritionals listed below will change):
  • - 1. 1/2 cup tomato-basil marinara sauce
  • - 2. 1/2 cup finely shredded part-skim mozzarella cheese
  • - 3. 3 slices Canadian bacon, cut into strips
  • - 4. 1/2 cup pineapple tidbits

1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower). Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.

Calories 151; Carbohydrates 9g; Fat 7g; Fiber 2g; Protein 13g; Saturated Fat 4g; Recipe Yield 6 servings


  • Jeff Ritzau

    This is uniquely pizza... I would make it again.

    Lisa Daniel

    This is awesome! When you want pizza - this is an amazing substitute. My teenager will even eat this!YUm!

    Darlene Roberts

    This turned out great! Yum!

    Einat Menashe

    Next time try to squeeze the water before spreading out the crust. It is wayyyy better

    Matt Kurjanowicz

    It took me 3 months to finally try this recipe that my dietician suggested and I wish I had tried it earlier. While the crust was a bit flimsy, the pizza tasted fabulous. It's a high-fat option, but an option, and worked well for me.

    James Wilkinson

    Make sure that you spread the crust out thinly or else it will probably be soggy. Make it just thin enough so that you cannot see through to the pan.

    Santeri Voutilainen

    The crust turned out pretty well. The cauliflower didn't seemed dry after microwaving so I didn't try squeezing any water out, but I'll give it a try next time since the crust ended up a bit too soft.

    Amazing taste though; even the kids ate it without complaint (they didn't know what the crust was made of).

    Rob Paveza

    My wife and I made a typical sausage and cheese pizza using Isernio's Italian chicken sausage. Very excellent!

    I am going to keep this crust in my back pocket. I'm going to use it as a baseline for other pizza recipes - I've already got a plan for a buffalo chicken pizza using it. It is a higher fat content, but I wonder if we couldn't get that down by using a nonfat cheese or a partial nonfat cheese in the crust.




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