Cauliflower Crust Pizza

Struggle Meals - "Cauliflower's Star Power"

Prep Time
Cook Time


Cauliflower Crust

  • 1 large head cauliflower, cut into florets
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan
  • Toppings: 1 large Roma tomato (thinly sliced) and 1/4 cup mozzarella


  • 1/4 cup basil leaves, finely chopped
  • 1/4 cup parsley leaves, finely chopped
  • 4 cloves garlic, grated
  • 1/4 cup Parmesan, grated
  • 1 packet chili flakes
  • 1/4 cup extra-virgin olive oil


Cauliflower Crust

  1. Preheat the oven to 400 degrees.
  2. Bring a large stock pot with water to a boil. Add florets and cook until tender and falling apart, about 30 minutes. Drain and let cool.
  3. Working in batches, place cauliflower on a large clean dish towel. Squeeze out the excess moisture of the cauliflower. Don’t skip this step, it helps keep the crust firm.
  4. Line a baking sheet with parchment. Spray with cooking spray.
  5. In a large bowl, add the cauliflower, egg and Parmesan; mix well.
  6. Press the dough into a 1/2-inch-thick circle on the prepared baking sheet.
  7. Bake until the crust is golden brown and the edges are crispy, 20 to 25 minutes.
  8. Remove pizza crust from oven. Spread with herb pesto.
  9. Top with tomatoes and cheese.
  10. Return to oven for another 10 minutes. Remove from oven.
  11. Let sit for 5 minutes. Cut into slices and enjoy.


  1. In a small bowl, add basil, parsley, garlic, Parmesan, chili flakes and olive oil. Whisk to form a paste.