Cauliflower Pizza Crust and Oven Roasted Garlic Cauliflower

Cauliflower Pizza Crust


  • 2 1/2 cups cauliflower, grated (about 1/2 a large head)
  • 1 large egg, lightly beaten
  • 1 1/4 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato sauce
  • 1 cup grape tomatoes, sliced in half
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • Fresh basil leaves, optional

Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.  Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Oven Roasted Garlic Cauliflower



  • 1 head of purple or romanesco cauliflower
  • 2 tbsp. good quality olive oil
  • 1-2 tsp granulated garlic, adjust to taste
  • ground black pepper and sea salt to taste
  • fresh lemon juice, optional


Preheat the oven to 200c or 390f and line a baking sheet with baking paper or aluminum foil. In a bowl combine the olive oil, granulated garlic, sea salt, and pepper. Remove all the leaves from the cauliflower, cut into small even sided florets and toss them with the mixed oil and spices until well coated. Lay on prepared baking sheet and roast in center of oven. Total roasting time will depend on the size of florets but they should be roasted until fork tender. I roasted mine for about 8 on one side then flipped for further 8 minutes. Splash with freshly squeezed lemon juice before serving if desired


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