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Central Lyon CSD

High School


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Eating Healthy in Foods II

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Individual Cauliflower-Crust Pizzas


This specific recipe saves a lot of work. In most cauliflower recipes boiling is needed, making the cauliflower so full of water that it is needed to be put into a rag and wrung out. Not having to boil the cauliflower makes the recipe different than most other cauliflower pizza crust recipes.


1 large head cauliflower (about 4 cups shredded)

2 large eggs

3 cups shredded Mozzarella cheese 

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons garlic powder

1 cup pizza sauce

1/4 cup finely shredded Parmesan cheese


Preheat oven to 450 F.

Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.

Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes

Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. 

Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls.

Place balls on sheets and pat each into a thin round circle about 4 inches wide.

Bake in oven 15 minutes until golden brown (the edges might be charred; this is okay).

Top each mini crust with pizza sauce, remaining Mozzarella and Parmesan cheeses and toppings of your choice (sausage, pepperoni, more cheese, ect.).

Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes.

Remove from oven and let cool 5 minutes before serving.