Favorite Cauliflower Pizza Crust

I love, love, love pizza! This is the second recipe I have tried for cauliflower pizza crust and I think I found my go to cauliflower pizza crust recipe! If you would like to see more of a tutorial on how to make cauliflower pizza crust, please go HERE.  I really like the flavor of the three cheese blend found in this pizza. Definitely, bake the pizza crust on parchment paper to provide an easy cleanup. Also, another option is to use a spring form pan to make the crust. I still add the parchment to the bottom of the pan before snapping it closed and spread the mixture around the bottom completely. This helps to form a perfect round circle. The other pizza crust, which was created by Kurzweil is still very good if you would like to try another variation using ricotta cheese. Both are really yummy and are sure to satisfy your pizza cravings while staying on plan. Pizza heaven!

Don't feel like making your own crusts? Check out these pre-made cauliflower crusts! They are 5 and 1 approved on the Optavia or Medifast plan counting as 1/2 a Lean and 3 Greens for an entire crust! Click HERE for more info!

Cauliflower Pizza Crust


1 cup Grated Raw Cauliflower or 100 g (2 Greens)
1/4 cup Egg Whites or egg beaters (1.33 Condiments)
1/2 cup 2% Reduced Fat Three Cheese Mexican Blend or mozzarella cheese (1/2 Lean)
1/8 tsp garlic powder - optional (1/4 Condiment)
1/8 tsp dried oregano - optional (1/8 Condiment)

1/2 cup 2% reduced fat Mozzarella cheese, shredded (1/2 Lean)
1/2 cup Great Value Italian diced tomatoes
or an approved pasta sauce such as 1/4 cup Rao's Marinara Sauce (1 Green)


Measure out 1/2 cup diced tomatoes and puree in blender or chopper. Pulse for a few seconds. Set aside. You can also use an approved pasta sauce such as Rao's Marinara Sauce.

Preheat oven to 425 degrees. Place parchment paper (not waxed paper) on a baking sheet and spray lightly with cooking spray. Combine grated cauliflower, egg whites, 1/2 cup cheese, garlic powder, and dried oregano until mixed completely. Spoon mixture on prepared baking sheet. Use the back of a spoon to thin out mixture (or your hands) and form a circle about the size of a dinner plate without the rim. The thinner the crust, the better. Bake for about 22 to 25 minutes. Carefully flip the pizza crust over using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are brown and crisp. Mine are usually burnt around the edges but it won't taste burnt. Let cool. 

Add tomato sauce and 1/2 cup of cheese on top. Bake for an additional 5 to 7 minutes or until cheese is melted. If you are making several cauliflower pizza crusts like I usually do, you can put the cooled crusts in gallon sized Ziploc bags to store in the freezer. I usually can fit 4 to 5 pizza crusts in a Ziploc bag. No need to wrap each one separately in foil. They won't stick together. When ready to eat, take it out of the freezer as you would a normal store bought frozen pizza. Top with sauce and toppings. Bake for about 10 to 15 minutes at 425 degrees or until cheese has melted. Enjoy!

1 Cauliflower crust is 1/2 a Lean, 2 Greens and 1.75  Condiments

Adding 1/4 cup Rao's marina sauce is 1 Green
and topping the crust with an additional 1/2 cup reduced fat cheese is 1/2 a Lean. This would give you 1 Lean and Green meal.

If you want to add veggies, you could add just 2 tbsp Rao's marinara sauce as 1 Condiment so that you can top the crust with a Green of your choice. Ex) 1/4 cup mushrooms and 1/4 cup assorted sweet bell peppers

Other ways to top your pizza:
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1/2 a link of Al Fresco Andouille Sausage or Italian Sausage (1/4 Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1 oz turkey pepperoni (1/4 Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1.5 oz Jennie-O Sweet Italian Turkey Sausage (1/4 Leaner Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1.25 oz 93% ground beef (1/4 Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1.5 oz grilled chicken breasts (1/4 Leaner Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1.75 oz 99% ground turkey (1/4 Leanest Lean)
  • 1/4 cup reduced fat cheese (1/4 Lean) and 1.75 oz shrimp cooked (1/4 Leanest Lean)

*Reduced fat cheese is cheese that falls under the Lean category with 3 to 6 grams of Fat per 1/4 cup or ounce. If you use another type of cheese, calculations may be different.

Topping options counting as Condiments or Optional Snacks:
2 tbsp Rao's marinara sauce (1 Condiment)
2 tbsp Bertolli light alfredo or light garlic alfredo (1 Condiment)
2 tbsp red salsa (2 Condiments)
2 tbsp sugar free BBQ sauce such as G Hughes or Guy's Sugar Free BBQ sauce (2 Condiments)
2 tbsp Trader Joes Green Goddess Dressing (1 Condiment)
2 tbsp Trader Joes Cilantro Dressing (2 Condiments)
2 tbsp Frank's hot sauce (1 Condiment)
1 tsp sriracha sauce (1 Condiment)

1 wedge light laughing cow cheese (1 Condiment)
1 tbsp reduced fat cream cheese (1 Condiment)

2 tbsp reduced fat blue, feta cheese, parmesan cheese (1 Condiment)
1/2 tsp taco seasoning (1 Condiment)
2 tbsp fresh basil, chopped (1/4 Condiment)
2 tbsp fresh chives, chopped (1/2 Condiment)
2 tbsp fresh cilantro (1/8 Condiment)
1 oz jalapeno from the jar (1 Condiment)
1 oz banana peppers (1 Optional Snack)

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