Cauliflower Crust Pizza


1 medium cauliflower

1 egg, beaten

1/3 cup soft goat cheese

1 tsp dried oregano

pinch of himalayan salt


Preheat your oven to 400F.

To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor or a high speed blender, until a rice-like texture is achieved.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out. It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Don’t be afraid to use your hands. You want it very well mixed.

Press the dough out onto a baking sheet lined with parchment paper. It’s important that it’s lined with parchment paper, or it will stick. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.

Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.

Now it's time to add all of your favourites – organic pizza sauce, and any other toppings you like.

Ideas for toppings: Spinach, basil, artichokes, sundried tomato, olives, broccoli, zucchini, mushroom

Return the pizza to the 400F oven, and bake an additional 8-10 minutes

Slice and serve immediately