Cauliflower Pizza


  • 1   head cauliflower (about 2 lbs/1 kg), cut into quarters
  • 1 cup (250 mL) shredded Parmesan cheese (4 oz/125 g)
  • 1   egg, lightly beaten
  • 1/2 tsp (2 mL) dry oregano leaves
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (50 mL) pizza sauce
  • 1/2 cup (125 mL) shredded mozzarella cheese (2 oz/60 g)


  1. Preheat oven to 425°F (220°C). For crust, cut cauliflower into quarters. Using Veggie Strip Maker, grate florets into Large Micro-Cooker®.  

  2. Microwave cauliflower, covered, on HIGH 7 minutes. Place cauliflower on a Microfiber Towel; cool 5 minutes. Squeeze cauliflower dry.  Place in small bowl.  Stir in remaining crust ingredients; mix until combined. 

  3. Place parchment paper onto a cookie sheet. Firmly pat cauliflower mixture into a 12-in. (30-cm) round.  Bake 15 minutes or until golden brown around the edges. 

  4. Spread sauce to within ½-in. (1-cm) of edges; top with cheese. Return to oven 5 minutes or until cheese is melted. Serve immediately. 

Cook's Tips:

To make cauliflower crackers, sprinkle with uncooked crust with poppy seeds, sesame seeds, flax seeds, chia seeds and/or sunflower seeds before baking. Bake 20 minutes or until golden brown around the edges. Cut the cauliflower crust into rectangles. 

The Microfiber Towel does a very good job at squeezing all of the liquid from the cauliflower. Squeezing out the liquid is an important step to getting a crisp crust!

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