Cauliflower Pizza Crust – The Incredible Egg Test Kitchen

Remember when you didn’t hear the word “gluten” used often? Or “paleo”? Those days are long gone. For a variety of reasons, people are searching for alternative ways to make their favorite foods. Enter cauliflower pizza crust.

Like its cruciferous sibling brussel sprouts, cauliflower went from a kid’s worst nightmare to a trendy food superstar. It also is a versatile veggie. We wanted to test how pizza made with a cauliflower crust (using eggs) would compare to the traditional pizza pie. Eggs are great scrambled and fried, but they also are a great way to bind ingredients together. Here’s how we made our pizza:

  • Cut a whole head of cauliflower into small florets and grind in a food processor until it looks like rice
  • Pour the cauliflower into a bowl, add two eggs and a half a cup of cheese and mix (you can also add seasoning to flavor the crust as well)
  • Mold your dough to on a cookie sheet sprayed with oil. The crust should be about 1/3 of an inch thick
  • Bake at 475 degrees for 20 minutes
  • Take crust out, add ingredients of your choosing (we did tomato sauce, mozzarella, and cherry tomatoes)
  • Bake for 15-20 more minutes
  • Garnish and enjoy!

We must say when the final product came out of the oven, it looked good. Our verdict? Eggceptable. It’s different than your traditional pizza, and does take more time, but it can be a good diet-friendly option.


The recipes and/or methods tested within this blog post have been created/tested by American Egg Board staff members and are provided for informational purposes only. The recipes/methods are intended for residential use by persons having appropriate technical skill, with proper and sanitary kitchen equipment and conditions. Use of these recipes and/or methods are at your own discretion and risk. We assume no obligation or liability, and make no warranties, with respect to these recipes and/or methods.