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Cauliflower Crust Pizza

Today is definitely one of those Mondays for me. Stayed up a little too late last night and now can’t seem to snap to attention. Hopefully the coffee will help. Now on to the pizza. There have been lots of cauliflower crust pizza recipes popping up all over the place and I have been wanting to try one after the success of the cauliflower rice and Creamy Cheesy Cauliflower Mash, but I have noticed that most of them have a ton of cheese, usually a cup. In my opinion all though this probably tastes great, it defeats the purpose to some extent because you add so many fat and calories from the cheese. After experimenting a bit, I found I was able to get a pretty crispy crust using just 1/4 cheese and a whole egg. Also just a quick note, I tried it with egg whites and it didn’t really work and nonfat cheese didn’t really work either. I topped mine with an additional 1/4 cup cheese (2 points),1 oz of pepperoni (4 points), sliced tomatoes, peppers, and onions. For half the pizza that added 3 points, or 6 points total for 1/2 the recipe.

Cauliflower Crust Pizza
Servings: 2
Serving Size: 1/2 pizza
Nutritional Info: 122.8 calories, 6.7g of fat, 5.4g carbohydrates, 2.5g dietary fiber, 10.7g of protein
Weight Watchers® PointsPlus®: 3 *

Ingredients for Crust

  • 1/2 large cauliflower
  • 1 clove garlic
  • 1 egg
  • 1/4 cup low fat mozzerella cheese
  • 2 tbsp Parmesan cheese
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 1 tsp fennel
  • Salt and pepper


  1. Preheat the oven to 450 degrees.
  2. In a food processor, pulse the cauliflower and garlic until it small and looks like rice. You may want to do this in a couple of batches for a better consistency.
  3. Place the cauliflower in a microwave safe bowl and microwave for 8 minutes until the cauliflower is cooked through. Do not add any water.
  4. Let the cauliflower cool for about ten minutes. Then mix in the egg, cheese, and spices to combine.
  5. On a cooking sheet lined with parchment paper, press down the cauliflower crust until it is very thin. The thinner it is the crispier it will be when cooked.
  6. Cook for 15-25 minutes depending on the thickness of the crust. Mine took about 20 minutes to get nice and crispy.

7. Top with your favorite pizza toppings and return to the hot oven until the cheese melts to your liking. You could also top with salad or just eat it plain.

Weight Watchers Cauliflower Pizza Crust

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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10 Response to Cauliflower Crust Pizza

  1. lori on June 4, 2012

    I’m totally gonna try this I LOVE PIZZA of any kind so the lighter I can make it and it still tastes good I”M IN

  2. Karen on June 28, 2012

    A friend told me about this website and this recipe and she said it was delicious! Can’t wait to try it. Thanks so much for sharing!

  3. Sil on July 25, 2012

    Yummy! I think I will use eggbeaters – any reason not to use them?

    • rebecca on December 31, 2012

      Did egg beaters work?

  4. Michele on August 17, 2012

    I made this tonight, and I really liked it! I topped mine with a bit of low fat mozzarella, and after it was out of the oven, a teaspoon of homemade black olive tapenade, and some fresh basil leaves. It was great!

  5. Leslie on September 24, 2012

    Love your recipes! Will be trying quite a few. Would love to see a ‘Save to Recipe Box’ option and also a Printer fFiendly option as well. I don’t need the photos and notes when I print – just the recipe itself and the PPV’s.

  6. Denise on October 13, 2012

    Made this last night for dinner with my best friend, then we proceeded to make (but not eat any after all they are for breakfasts and lunches over the next few weeks) mac and cheese muffins, meatloaf muffins, lasagna muffins and last but not least ham and egg muffins not what you call them. They all turned out amazing and now are in the freezer bagged and ready to be taken out the night before. Thank you for this site and your amazing recipes it has given me lots of ideas.

  7. Liz on February 10, 2013

    Can I use a blender if I don’t have a food processor?! Really would love to try this!

    • Kristen on February 11, 2013

      I haven’t tried it personally but I think it would work.

  8. Nareeba on April 24, 2013

    Could you give me an avg as to how many cups of cauliflower to use? The cauliflowers we get here are pretty small.


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