Pizza with Cauliflower Crust & Creamy Goats Cheese

Welcome to the world of alternative pizza crusts, my friends!

I know, I know. The idea of a pizza crust made out of vegetables may not sound too appealing.

But believe me: I was just as skeptical as you probably are.

But a few weeks ago, I visited a friend who served me a root-za (a pizza with a crust made of roots). I was hooked.

I couldn’t wait to try my hand at making my own veggie crust pizza.

Now, I know: There are a lot of veggie crust recipes out there that call for a ton of eggs and a lot of cheese.

But I wanted to find a way to make a crust that was crispy, that held together well, and that didn’t require a ton of eggs or a ton of cheese.

And I did it!

As a base for my crust, I started with cauliflower.

It is perfect for a pizza crust because it has a delicate flavor and good texture.

I also did some research and found a website with some great tips for making veggie crusts. I was able to cut down on the eggs and use healthier cheeses.

My final choice was goat’s cream cheese, which has a great flavor and is a bit better for you than regular cream cheese.

Making the crust is a bit of a process. You have to grate the cauliflower, boil it, and then squeeze out the excess water.

But I promise it’s not as hard as it sounds. And it’s actually faster than making a regular pie crust!

I think it’s a good idea to change up the toppings, too, since the crust is a little different.

I used a veggie filling, but you can top it with whatever you like.

Just be aware that since the crust is a little more “cheesy” and filling, you might want to cut back on the cheese topping.

But that’s just me, so feel free to experiment and find what you like best!

I’ve included some topping ideas and nutritional information in the recipe section.

Have fun and enjoy your veggie crust pizza!

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Cauliflower Pizza Crust w. Creamy Goats Cheese

Course Main Course
Servings 4 pizzas
Calories 19kcal


Cauliflower crust (adapted from detoxinista)

  • 1 medium sized cauliflower approximately 4 cups grated
  • 1 egg
  • 100 g soft cream goats cheese
  • Salt & pepper

Tomato sauce

  • 1 can of organic, chopped tomatoes
  • A handfull of fresh basil, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic minted
  • A pinch of dried chili flakes
  • Salt & pepper
  • Oil

Topping – free of choice

  • Tomato sauce (homemade or a pre-purchased version)
  • 4 pieces of serrano ham, or another kind of smoked, salty ham
  • 60 g freshly grated cheese I used a matured gouda
  • Olives
  • Caper berries
  • Fresh tomatoes, sliced
  • Fresh basil
  • Artichoke hearts (in oil or water)
  • Roasted vegetables, e.g. peppers, zucchini, aubergine, potatoes, pumpkin
  • Crispy salad E.g. baby leaves spinach, arugula etc.


Cauliflower crust (adapted from detoxinista)

  • Grate the cauliflower on a grater or use a food processor.
  • In a pot filled with boiling water add the cauliflower an let it boil for 5 min.
  • Drain the cauliflower in a strainer. Then wrap it up in a dishtowel and squeeze all the water out of the cauliflower, so you’ll end up with ‘dry’ cauliflower rice. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper.
  • Heat oven to 400 °F/200   °C.  Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm and golden.

Tomato sauce

  • In a skillet heat oil and add onion, saut © for a few minutes. Add garlic and stir a few times and then add the rest of the ingredients. Let it simmer for approximately 20 minutes, while stirring every few minutes. The tomato sauce should be semi thick and much of the excess fluid from the tomatoes should be gone.

Directions for finishing the pizzas

  • Add one heaping Tbsp of tomato sauce on each crust, spread it evenly.
  • Then add the various filling as you wish and top it of with a bit of grated cheese (don’t over do the cheese, since the cauliflower crust is already quite ‘cheesy’)
  • Bake the pizzas for approximately 10 min at 450   °F /225   °C until the cheese is golden.
  • Serve with fresh salad, basil leaves and olives on the side…so good enjoy!


Calories: 19kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 24mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg