Foodie Friday: Cauliflower Crust Hawaiian Pizza

Weird, right? I mean, who puts cauliflower in their pizza? I do! I do!

I saw this first on Pinterest and immediately thought it was weird. But then I saw THIS picture, and I knew I needed that in my belly!

Travis was on board, but Zach was unsure when he heard the word cauliflower.
But the next time I went to the grocery store I bought cauliflower so I could test this out and see for myself.

Here is how you can make this too. (From Recipe Girl)
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion saltTOPPINGS:
1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits


1. Shred the cauliflower into small crumbles. (I just used my grater) Then put the cauliflower in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). 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. Shape the crust into a 9 to 12-inch round on the prepared pan. 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.

From Eat, Drink, Smile (tip from Beth): For those who don’t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.

Lori also shares nutrition info on her page too, so go check that out!

And finally, my thoughts: I thought it was delicious! It had a really great flavor and you couldn't taste cauliflower. (Like, at all) My entire family thought this was delicious and I am interested in making this again with other toppings!


  1. I love cauliflower. I use it for "rice" and "mashed potatoes" or just roast it with some oil. I've been meaning to try the crust for awhile. I suppose it could be baked w/o toppings for a "bread" as well. Thanks for linking up to the Get Inspired Hop. This will be pinned to our "You've Inspired Us!" board :)

  2. yum! i try to eat gluten free / paleo so this is definitely something i'll have to add to my repertoire :)

  3. This looks so good! I can't wait to try it, I think my kids will love it too. Thanks for sharing at Stay Fit Sunday! -Monika, Life With Lovebugs


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