Cauliflower Crust Pizza


For the Crust:

  • 1 Large Head of Cauliflower
  • 2 Eggs
  • 1/2 Cup of Cottage Cheese

For the Tomato Sauce:

  • 1 Tin of Organic Chopped Tomatoes
  • 2 Cloves of Garlic
  • 1 Handful of Fresh Basil
  • Salt & Pepper to Taste


  • Whatever you like! I went for: Roasted Asparagus, My Paleo Pesto, Prosciutto, Parmesan and Mixed Leaves.

The beauty of making your own pizza is that you can use whatever toppings you like. Here I’m using my usual go to toppings but feel free to experiment and use whatever you like. I definitely recommend using pesto, it tastes amazing with the cauliflower!

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 To start, chop your cauliflower just enough so that it will fit in the food processor. Blitz it until you have a ‘rice’ consistency.

Either microwave or steam the cauliflower rice for about 3-4 minutes. Then wrap it up in a cheese cloth and squeeze as much of the moisture out as you can. Then add it back to a large bowl and make a well in the middle and add in the cottage cheese and eggs. Using your hands mix and knead the mixture until it starts to bind.


Cover a baking sheet in parchment paper and use your hands to press out the dough. I like to press the middle of the base thinner so that I have a nice thick crust. I decided to make two mini pizzas but it’s up to you!


Pop in the oven at 200’C for about 25 minutes. While it’s cooking prepare the sauce. Simply add all the sauce ingredients to the food processor and blend, also get out any other toppings you want to use.


Take the pizza out and swirl the tomato sauce around the base with a spoon. Place your other toppings on top and then pop it back in the oven for 5-10 minutes depending on your toppings. I put on everything except the parmesan and leaves, which I put on at the very end!

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Take out, add any other toppings, slice and enjoy!



This recipe is Gluten Free.

18 Comments to Cauliflower Crust Pizza

  1. this version looks gorgeous. I have to try it too. I love flaxseeds crust pizza.

  2. This looks beautiful one if not the best cauliflower crust pizzas I’ve seen!

  3. Love the look of this and that you can pick it up! I can’t wait to try.. I have started making a buckwheat pizza base and it’s delicious 🙂

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  5. Alyssa DeHoop says:

    Can you sub something non dairy for the cottage cheese?

  6. Maria says:

    In order to achieve almost the very same result (you said that leaving out the cottage cheese would effect the consistency a bit), could you maybe substitute the cottage cheese for a dairy-free alternative. Perhaps, natural soy yoghurt or something?

    • Indy Power says:

      I think soy yoghurt would be too wet but you could try it in a small amount! If you have access to it I think cashew cheese or vegan cream cheese would be the best alternative!

  7. Beccy Breach says:

    I’ve just made the bases for four mini mini pizzas but only need one. Do they freeze well?

  8. Sarah says:

    Can you give the cauliflower amount in grams please? I think my large cauliflower was a lot bigger than yours 😉

  9. Rebecca O Sullivan says:


  10. Sarah says:


    Making this at the weekend and tried to enter the link for your paleo pesto but the page is coming up ‘not found’. Thanks

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  12. Louise says:

    Do you have any idea of the nutritional content of the Base please? Calories etc?

  13. Mary says:

    I really want this to work and to taste good but it just didn’t get crispy even after an hour and a half in the oven the crust did not get crispy, actually started to burn but still was not crispy. Am I doing something wrong?

    • Indy Power says:

      Hi Mary, I’d say you’re cauliflower must have had a really high water content- it’s a little different with each one. It probably just wasn’t squeezed enough so it was too wet. You want to squeeze out as much moisture as possible. Hope it works out next time!x