Cauliflower Crust Pizza
Recipe type: Entree
Cuisine: Italian, Grain Free, Gluten Free
  • Crust Ingredients:
  • 1 large head of cauliflower
  • 2 eggs
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ cup shredded low moisture mozzarella
  • ⅓ cup grated parmesan cheese
  • Topping Ingredients:
  • 2 links of sweet Italian sausage
  • 1 link of hot Italian sausage
  • 2 cups shredded low moisture mozzarella
  • 1 cup marinara sauce (I like Rao’s when I don’t have any of my own made)
  • ½ cup grated parmesan cheese
  • ½ cup chopped fresh oregano
  • ½ cup chopped fresh basil
  1. Preheat your oven, along with your pizza stone, to 450 degrees.
  2. Chop the cauliflower into small florets. Pulse the raw cauliflower in a food processorwith the blade attachment until it is the texture of couscous.
  3. Place the cauliflower grounds into a large microwavable bowl, cover with a plate and microwave on high for 5 minutes. Stir the cauliflower, cover, and microwave for another 3 minutes. Note: microwave cook times can vary so adjust accordingly.
  4. While the cauliflower is cooling, brown your sausage. Remove the sausage casings, and brown and crumble the sausage in a frying pan. Remove to a paper towel-lined plate, to drain.
  5. Once the cauliflower has cooled somewhat, place the grinds on a clean kitchen towel. Wrap up the towel and wring out as much moisture as you can, you can do this over the sink for easier clean up.
  6. Return the wrung-out cauliflower grounds to the large bowl. Beat the two eggs with the garlic powder and ½ tsp kosher salt. Add the egg mixture to the grounds, along with ½ cup shredded low moisture mozzarella and ⅓ cup grated parmesan cheese. Mix well with your hands, until ingredients are dispersed and all of the grounds are sticking together.
  7. Place a sheet of parchment paper on a large cutting board and add a thin coating of olive oil to the paper.
  8. Dump half of the cauliflower “dough” onto the center of the oiled parchment paper, and smoosh/pat it out into the shape of a 12” diameter pizza crust. If you are making one large pizza on a sheet pan, you can use all the grounds and make a large rectangle instead.
  9. Slide the parchment paper and uncooked pizza crust onto the preheated pizza stone. Bake the first pizza crust on the stone for 7 minutes then remove from the oven. Slide parchment onto another large cutting board.
  10. For the toppings, first sprinkle ½ cup of shredded mozzarella cheese, This first layer of cheese acts as a moisture barrier, as the crust can become soggy. Be sure to leave a rim around the edge with no toppings. Spread a layer of half the marinara, and then sprinkle with ½ cup more of shredded mozzarella. Sprinkle half the grated parmesan cheese, then half of the herbs, and lastly, half of the cooked sausage.
  11. Slide topped crust onto your stone and cook for 5 minutes, or until the crust starts to get a bit browned and cheese is bubbling. Let pizza sit for five minutes before cutting.
Recipe by A Whole New Twist at