Cauliflower Crust Pizza

Servings: | Prep Time: | Cook Time:


  • 1 head cauliflower, washed and broken into chunks
  • 1/3 C. chopped onion
  • 2 eggs
  • 1 C. grated cheese of choice
  • A drizzle of The Olive Tap’s 100% Extra Virgin Olive Oil
  • Sea salt, pepper, red pepper flakes and herbs to taste–be generous (Ground fennel seeds are delicious in this.)
  • Fresh tomatoes or sauce
  • Fresh mozzarella, provolone, or your favorite pizza cheese
  • Your favorite pizza toppings: organic sausage, caramelized onions, fresh mushrooms, etc.
  • The Olive Tap’s Basil Agrumato Olive Oil

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In a food processor or Vitamix, pulverize cauliflower and onion with eggs, cheese, salt, pepper, herbs, and spices into a thinly shredded consistency. Spoon crust into a cast-iron baking pan or pizza pan. Drizzle with EVOO and bake for approximately 15-20 minutes in a 425° oven. Remove from oven and top with fresh tomatoes or sauce, cheese, and toppings and return to oven for another 10-15 minutes until crust is browned to your liking and cheese is sufficiently melted. Alternatively, the finished pizza can be broiled for 5-8 minutes at 500° instead. Finish with Basil Agrumato Olive Oil and fresh herbs.

Recipe courtesy of The Olive Tap Medina, Ohio.