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Cauliflower Crust Pizza

The Cauliflower Crust Pizza Mystique:

For the past few years we’ve been reading about the wonders of cauliflower pizza and cauliflower pizza crust along with something called fat head crust which is almond flour based – perhaps we’ll get to that one another time. In the meanwhile, there’s something you should know. While cauliflower pizza is indeed tasty and yum, it tastes nothing like actual pizza crust. I thought you might want to know. Also, I make my crust very differently than the majority of other recipes which use raw ground cauliflower. Again, there are quite a few steps, but it makes for a delicious snack or lunch.

Till we beet again,


Cauliflower Pizza Crust from

Print Recipe
Cooking Time: 1 hour


  • 1 medium cauliflower
  • 2 pats butter
  • 2 Tbsp. shredded mozzarella cheese
  • 1 tsp. oregano
  • Salt to taste, nutritional yeast to taste (if it's your thing)
  • Tomato paste (double concentrate if possible)
  • Shredded cheese
  • toppings: Mushrooms, onions, spinach



Peel off the green leafy things on the cauliflower and cut into large florets. Rinse well.


Steam until very soft. I used the Instant Pot for this.


When it cools slightly, drain well.


Mash cauliflower, butter, salt, oregano and nutritional yeast (if you're using it!) together until you have a paste or thick bisque type texture. Hopefully, it's not too watery. If it is, you can dip a clean cloth or paper towel into the obviously liquid area to soak it up.


Using a flat cookie tin, either line with wax paper or silver foil and spray with non-cook spray.


Using the flat of a large spoon, spoon the mixture into the pan until you have about 1/2" thickness. Keep smoothing until it's even all over (the edges tend to burn if they're thinner.


Now here's where my recipe differs from most, I really played with the baking times and temperatures to get it as close to a flatbread crust as possible. Note that it didn't work. It's impossible- this is cauliflower and not actual bread, but I did make every good effort. Start by baking for about 20-25 minutes at 350 degrees. I wanted to get almost a "kugel" or casserole like consistency. After about 20 minutes, turn up the temperature to anywhere between 400-425 degrees and bake for about another 15 minutes. You can then remove and allow to cool, or you can turn down the temperature again to about 375 and allow it to firm up until you've reached the consistency you like.


You can remove and serve as is, as a flatbread type side dish. It isn't bread. It will fall apart, but. It looks really good and tastes delicious!


If you're going for the pizza effect, spread a thin-ish layer of double concentrate tomato paste over the entire crust. I use Mutti double concentrate which comes in a tube and can be found at gourmet shops or places like Dean and Deluca. I'll bet Amazon has it, but I can't seem to link from her.


Sprinkle on shredded cheese and bake for about another 5 minutes until cheese is bubbling. I wanted you to see the shred vs. the bubbly mass, hence the thinner layer of cheese.


After it's done baking, you can top with raw mushrooms or spinach. Also, this serves up beautifully rolled, so don't panic if you find it doesn't look like pizza. Simply use a spatula to push it from the edges until it allows you to roll it.

Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!

or have a look at:

Martha Stewart’s cauliflower crust pizza recipe

Valerie Bertinelli’s cauliflower crust pizza recipe

Ree Drummond’s cauliflower crust pizza recipe

Want to talk about cauliflower, faux pizza or anything else food related? Use the handy dandy contact form below to start a conversation:

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