Sturdy Cauliflower Crust Pizza with Roasted Red Pepper Tomato Sauce

Print pagePDF page

2015-08-31 14.01.24

2015-08-29 18.39.00

Cauliflower crust, to me, is the best invention since sliced bread. Not that I ever lived in a time where bread wasn’t sliced, but the saying fits. I love it because it is gluten-free, way lower in carbs and full of good vitamins and fiber. The only drawback is that it’s usually quite delicate, labor intensive and doesn’t always hold up well. I mean, it’s fine to eat pizza with a fork, but it’s nice to be able to eat it the old fashioned way. I discovered a wonderful trick that not only makes the crust drier and sturdier, but much higher in protein as well. There are only a few ingredients needed for this filling recipe that will fool just about anyone into thinking it’s the real deal. You can watch me make it here.

Sturdy Cauliflower Crust Pizza with Roasted Red Pepper Tomato Sauce

By August 31, 2015

2015-08-31 14.00.54

I have a secret way to make your crust hold up better than ever! AND I'll save you 15 minutes! Most people roast their cauliflower first...but I am here to tell you: you don't need to!

  • Prep Time : 10 minutes
  • Cook Time : 25 minutes
  • Rating 5 stars - based on 5 review(s)
  • Yield : 4



  1. Preheat oven to 400 degrees F.
  2. In a large food processor, add the cauliflower florets (dispose of the stems), almond flour, oregano, salt and garlic powder.
  3. Process until you get fine crumbs.
  4. Add in the egg and pulse to combine. Add the nutritional yeast, if using. Mixture should be slightly wet.
  5. Pulse in egg white powder.
  6. Coat a silicone baking sheet with cooking spray. Form two circular crusts on the mat, spreading to 1/2" thick. Place in oven for 20 minutes.
  7. In a mini blender, add all sauce ingredients. Process until smooth.
  8. When crusts come out of the oven, spread sauce all over both crusts.
  9. Top with your favorite pizza toppings. We like kalamata olives, fresh spinach, sliced organic chicken sausage, green onion and 1 tablespoon of nutritional yeast sprinkled on top. (Feel free to use cheese!)
  10. Place back into oven for 5 minutes. Remove, cool slightly and enjoy!
1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)
Loading ... Loading ...

13 Responses to Sturdy Cauliflower Crust Pizza with Roasted Red Pepper Tomato Sauce

  1. Tracy Hersey

    Can you use the TJ Riced Cauliflower in the bag?

    • Erin Woodbury

      Yes! But you’ll want to squeeze ALL of the moisture out. That’s why I ended up just ricing my own dry stuff. I added the step of ricing but subtracted the step of squeezing:)

  2. Jill

    How much of the egg white powder? Mine doesn’t come with a scoop.

    • Erin Woodbury

      1/4 cup is one scoop:)

  3. Elizabeth Sanders

    I went to TJ to get the rice cauliflower but could not find it. Is it in the freezer section?

    • Erin Woodbury


  4. Andrea Bazan

    Where do you find egg white powder? I am such a huge fan! I love finding all these recipes!! cooking healthy isn’t boring anymore!!! You have saved my life!!

  5. maedee

    Is there any substituion for white egg powder?

  6. maedee

    Sorry, another question, what brand do you trust for the white egg powder?

    • Erin Woodbury

      Now brand off Amazon. There’s a link in post:)

  7. maedee

    How about the egg substitute?

  8. maedee

    Thanks for email me. The best cauliflower pizza EVAH

    • Erin Woodbury

      YAY!!! I agree:)

Leave a Reply

Your email address will not be published. Required fields are marked *