I used exact ingredients + 1 egg, different process, was fantastic!
I microwaved 1 lb of florets until tender, cooled and drained them. Riced in a food processor. Scooped into cheesecloth in 3 batches, squeezing with twisting, then put the lump (still in cheesecloth) into another cloth and pressed down, turned over, pressed down again. Result: dry, crumbly riced cauliflower.

I added 2 eggs instead of 1 to make it bind much better plus more protein! Rather than hands, since this isn’t flour dough where you need to stretch it, I used the back of a large spoon to smooth it into a circle 1/4″ thick on parchment paper. Then I ran the spoon around the edges, pushing them up slightly above the flat part. Then on the inside of the rim, I made an indentation all around so it looks like crust ready for sauce and toppings. I would send in a video on this technique if I knew a way, but this turned out quite nicely, with no messy hands needing extra water.

I noticed that there are two different temperatures to cook the crust. In your pre recipe notes you say cook for 30 minutes at 350 but in the actual recipes it says 400. Which is it?

This was so good! Key to success is really Squ out as much water as possible. Thanks for that! So delicious! I have this once a week.

I wanted to make pizza for an in-law who adores pizza but can’t eat wheat. As a one-armed chef myself, I can’t wring out wet cauliflower in a towel as per this recipe, so my first attempted work-around was to put the cooked riced cauliflower (one whole head fresh) in my food dehydrator. MISTAKE. It came out like hard brownish crumbly dirt, and I was just ready to throw it out, but then had the idea to put it through my food processor and turn it into cauliflower flour. Brilliant! So I I bought more cauli (24 oz. frozen riced this time), cooked it in the microwave and then let it gently steam for awhile in a low oven. Then I mixed it with the “flour” from mistake #1 and mixed with 2 eggs, 1/3 C goat cheese, 1/3 C Parm, 2 tsp oregano, 1/2 tsp salt, 1/2 tsp garlic powder and a Tbsp EVOO for good measure. Perfect. This made four 6-inch diameter personal- size pizza crusts. They smell and taste delicious. Lesson: don’t let mistakes defeat you!

It was our first time to eat and bake cauliflower pizza. It was delicious!! Will be a staple from now on. I used parm cheese because I had it but will try goat cheese next time. Thank you for the recipe!!!

In reply to Angela Del Re.

Made EXACTLY as recipe states. This was phenomenal! The last recipe for the crust I tried left a lot to be desired. This has an excellent smell, taste, and mouth-feel. The texture is perfect! Thank you so much for your hard work perfecting it.

Great recipe! My only mistake was pulling it out of the oven after about 23 min…..I thought it was golden enough but next time I will leave it in for the full 30 to make sure it gets crispy. I’ll be trying this again next week! A winner!

Megan, I have made this pizza twice now in the last couple of weeks. It is absolutely great for someone who is Type 2 but still in good shape. I enjoy pizza now without the zingers of carbs. I used two 12 oz bags of riced cauliflower and ended up with a 15″ crust. I added pepperoni, salami, three cheeses, bell peppers, and lots of sauce. I want to thank you for publishing this recipe! It is appreciated!

The crust had great flavor as I added pizza seasoning along with the oregano, but it was soggy on the bottom and neve firmed up. It was more like a flat pizza casserole – would not make it again. I followed the directions exacty and wrong out the cauliflower as directed.