The Best Cauliflower Crust Pizza

This cauliflower crust pizza is so good

it’s hard to believe it is gluten and
grain-free! You can even pick it up like
a regular slice of pizza.
Ingredients
1 head (Small Head) Cauliflower
¼ cups Parmesan Cheese
¼ cups Mozzarella Cheese
¼ teaspoons Kosher Salt
½ teaspoons Dried Basil
½ teaspoons Dried Oregano
½ teaspoons Garlic Powder
Red Pepper Flakes (optional)
 1 Tablespoon Almond Meal
(optional)
1 whole Egg
Instructions
Place a pizza stone in the oven, or
baking sheet if you don’t have a pizza
stone. Preheat oven to 450ºF. On a
cutting board, place a large piece of
parchment paper and spray it with
nonstick cooking oil.
Wash and throughly dry a small head of
cauliflower. Don’t get one the size of
your head unless you are planning on
making 2 pizzas. Cut off the florets—
you don’t need much stem, just stick
with the florets. Pulse in your food
processor for about 30 seconds, until
you get powdery snow like cauliflower.
You should end up with 2 to 3 cups
cauliflower “snow”. Place the
cauliflower in a microwave safe bowl
and cover. Cook for 4 minutes. Dump
cooked cauliflower onto a clean tea
towel and allow to cool for a bit before
attempting the next step.
Once cauliflower is cool enough to
handle, wrap it up in the dish towel and
wring the heck out of it. You want to
squeeze out as much water as possible.
This will ensure you get a chewy pizza
like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a
bowl. Now add Parmesan cheese,
mozzarella cheese, kosher salt, dried
basil (crush up the leaves even more
between your fingers before adding),
dried oregano (crush up the leaves even
more between your fingers before
adding), garlic powder (not garlic salt),
and a dash of red pepper if you want. I
also added 1 tablespoon almond meal
because my cauliflower yielded closer
to 2 cups of cauli snow; this is optional
and I would not add the almond meal if
you have closer to 3 cups of cauli snow.
Now add the egg and mix away. Hands
tend to work best.
Once mixed together, use your hands to
form the dough into a crust on your
oiled parchment paper. Pat it down
throughly, you want it nice and tightly
formed together. Don’t make it too
thick or thin either.
Using a cutting board, slide the
parchment paper onto your hot pizza
stone or baking sheet in the oven. Bake
for 8-11 minutes, until it starts to turn
golden brown. Remove from oven.
Add however much sauce, cheese, and
toppings you want. I’m not gonna give
you measurements for this. You know
how you like your pizza—so go for it!
Slide parchment with topped pizza back
in the hot oven and cook for another 5
to 7 minutes until the cheese is melted,
bubbly, and slightly golden.
Test your patience and allow it to cool
for a minute or two. Probably closer to
two. Then using a pizza cutter and a
spatula, serve up your delicious grain-
free cauliflower crust pizza!

Cauliflower Hash Browns

INGREDIENTS
1 large head cauliflower
1 teaspoon salt, divided
½ cup parmesan cheese, grated
⅓ cup chives, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
½ teaspoon black pepper
Dipping sauce of your choice
PREPARATION
1. Preheat oven to 400°F (200°C).
2. Using a box grater, grate the
cauliflower head.
3. Transfer the grated cauliflower to a
bowl and sprinkle with ½ teaspoon of
the salt. Mix the cauliflower to
incorporate the salt and let sit for 20
minutes to draw out moisture.
4. Transfer the salted cauliflower to
towel-lined bowl. Wrap the towel
together and squeeze to remove excess
liquid.
5. Transfer the cauliflower back into the
first bowl used and mix with the cheese,
chives, garlic, olive oil, basil, black
pepper, and remaining ½ teaspoon of
salt.
6. Form six hashbrowns and place on a
parchment paper-lined baking sheet.
7. Bake for 35-40 minutes, until golden
brown.
8. Let the hash browns cool for about
15 minutes until they have set.
9. Serve with desired dipping sauce.
You can also use these hash browns as
bread for grilled cheese. You can use
the mix to make a pizza crust as well.

Cauliflower Parmesan Tots

INGREDIENTS
1 large head cauliflower, grated
½ teaspoon salt, divided
⅓ cups panko breadcrumbs
¼ cup parsley, minced
½ cup Parmesan cheese
1 clove garlic, minced
¼ teaspoon black pepper
1 egg
PREPARATION
1. Preheat oven to 400°F (200°C).
2. Grate the cauliflower with a box
grater.
3. Transfer the grated cauliflower to a
medium bowl and season with a ¼
teaspoon of the salt. Mix the cauliflower
until well incorporated.
4. Let the cauliflower sit for 20 minutes
until the salt has drawn out some of the
moisture.
5. Pour the cauliflower into a kitchen
towel and twist to strain as much liquid
as you can.
6. Place the grated cauliflower back into
a bowl and mix with the breadcrumbs,
parsley, Parmesan, garlic, remaining ¼
teaspoon of salt, pepper, and egg, and
mix until well combined.
7. From the mixture into 15 even-sized
tots and transfer to a parchment-lined
baking sheet.
8. Bake for 20-24 minutes, flipping
each halfway through.
9. Serve with your choice of dipping
sauce.

Pizza With Cauliflower Crust

INGREDIENTS
1 head cauliflower
½ cup mozzarella, shredded
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon garlic powder
1 egg
PREPARATION
1. Preheat oven to 500˚F (260˚C).
2. Remove the leaves and stem of the
cauliflower and transfer pieces to a food
processor.
3. Rice the cauliflower by pulsing it in
the food processor, or by shredding it
on a box grater.
4. Once riced, transfer to a large bowl
and microwave for 4 minutes. Let it
cool down for a few minutes before
handling.
5. Transfer cooked cauliflower to a
clean towel and wring out as much
liquid as possible.
Place wrung cauliflower in a bowl and
combine with mozzarella, oregano,
basil, salt, garlic powder, and an egg
and mix well.
7. Place the cauliflower on a parchment
paper-lined baking sheet. Spread out the
mixture and form a circle out of the
cauliflower mixture, pushing along the
edge to raise a “crust.”
8. Bake for 15 minutes, or until the
crust has become golden brown in the
center and on the edges.
9. Top with your favorite pizza sauce
and toppings, being careful not to
overload the pizza.
10. Bake for another 5-7 minutes, or
until the cheese has fully melted.
Tacos With Cauliflower “Tortillas”
INGREDIENTS
1 head cauliflower
2 eggs
Juice of ½ lime
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon chili powder
Salt, to taste
Pepper, to taste
PREPARATION
1.Preheat oven to 375°F (190˚C).
2.Chop the head of cauliflower into
small pieces.
3.Pulse in a food processor until
cauliflower is finer than rice.
4.Place in a bowl and add salt, to taste.
5.Microwave for 4 minutes.
6.Drain the cauliflower using a kitchen
towel and squeeze out all the excess
water.
7.After draining add the cauliflower
into a bowl and mix in the eggs, lime
juice, dried oregano, paprika, and chili
powder.
8.Mix together and add pepper to taste.
9.Roll out 6 balls of the mixture and
then press onto a parchment paper-lined
baking sheet.
10.Bake for 10 minutes, flip and then
bake for another 10 minutes, or until
edges are crispy.
11.After cooling, fill with your desired
fillings and enjoy!

Grilled Cheese On Cauliflower Toast

INGREDIENTS
1 cauliflower
Pinch of salt
2 eggs
½ cup vegetarian Parmesan, grated
¼ cup basil, chopped
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon red pepper flakes
Cheese of your choice, to serve
Any additional toppings, to serve
PREPARATION
1.Grate a cauliflower over a large bowl.
2.Sprinkle a pinch of salt over the
grated cauliflower and mix evenly.
Leave to sit for 20 minutes.
3.Pour the cauliflower into a clean
kitchen towel and wring the water out.
4.In a large bowl, combine the
cauliflower, and remaining ingredients,
stir until well mixed.
5.Using a spoon transfer two hearty
scoops (roughly ¼ cup) of mixture to
form each “bread slice” onto a skillet on
medium-low heat for about 10 minutes,
each side.
6.Add your cheese and any other
toppings, allow a couple minutes for
cheese to melt.

Cauliflower “Mac” ‘N’ Cheese

INGREDIENTS
1 head of cauliflower
Salt, to taste
Pepper, to taste
¼ cup sour cream (or Greek yogurt)
½ cup cheddar cheese
Parsley, chopped
PREPARATION
1.Cut cauliflower into small florets,
about 4 cups.
2.Add cauliflower florets into a large
pot of boiling water and boil for 5
minutes.
3.Drain the cauliflower in a colander,
and return to the pot. Reduce heat to
low.
4.Add in salt, pepper, and sour cream
and stir until thoroughly combined.
5.Stir in cheddar cheese until melted.
6.Remove from heat. Top with parsley.

Cheesy Mashed Cauliflower

“Potatoes”
INGREDIENTS
1 head of cauliflower
2 tablespoons of butter
¼ cup of whole milk
1 cup of white cheddar cheese
Fresh chives
Salt, to taste
Pepper, to taste
PREPARATION
1.Chop the head of cauliflower and boil
in water for 10-15 minutes, or until the
cauliflower is soft.
2.Drain the water.
3.Add butter, milk, salt, pepper, and
cheddar cheese to cauliflower, then
mash ingredients together until most of
the milk is evaporated and the texture is
creamy.
4.Add chives to the mix. Garnish with
additional chives and white cheddar
cheese.

Cauliflower Fried "Rice"

INGREDIENTS
1 head cauliflower
1 tablespoon sesame oil
1 tablespoon garlic, minced
8 ounces beef, chicken, pork, shrimp or
tofu
1 cup diced carrots
1 cup frozen peas
2 eggs, beaten
White pepper, to taste
3 tablespoons soy sauce
Green onions, chopped, to serve
PREPARATION
1.Break down a head of cauliflower in a
food processor until it’s the size of rice.
2.Heat sesame oil over high. Add garlic
and fry until fragrant.
3.Add the beef, chicken, pork, shrimp
or tofu and cook until 80% done. Add
carrots and peas, stir until thoroughly
incorporated.
4.Push ingredients to the sides of the
pan to create a well.
5.Pour in 2 whisked eggs and let it set
for 15 seconds.
6.Scramble eggs and fold into the
cauliflower rice. Season with white
pepper and stir in soy sauce.
7.Garnish with chopped green onions.

“Potato” Cauliflower Salad

INGREDIENTS
1 head cauliflower
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
Dressing
½ cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 garlic clove, crushed
Juice of ½ lemon
½ red onion, diced
3 stalks celery, diced
3 hard-boiled eggs, chopped
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Slice cauliflower into small florets.
3. Place cauliflower onto baking sheet
and season with salt, pepper, and olive
oil.
4. Bake for 25 minutes or until lightly
browned and a bit crispy.
5. In a large bowl, combine all dressing
ingredients. Set aside.
6. Once cauliflower is cooked, set aside
and let cool slightly before adding to
the yogurt dressing.
7. Garnish with more freshly chopped
dill before serving.

Cauliflower Rice Sushi

Ingredients
• Half or 3/4 head of cauliflower (I used one
whole cauliflower but had a little leftover)
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 5-6 sheets nori
• Sushi fillings - cucumber, carrot, avocado,
cream cheese

• Directions
1.  Prepare the cauliflower rice:  I cut the
cauliflower in quarters and then cut or break
the stem off.  I then used a smaller knife to cut
off any parts of the stem that remain.  Break
the cauliflower in to florets or small chunks.  
2.  Place all the florets in the food processor.
 Depending on the size of your blender, you
may need to split up the cauliflower and
process it in smaller portions.  Pulse the
cauliflower until the pieces are small and look
similar to grains of rice.
3. Place the cauliflower in large dish and cover.
 Microwave on high for 3-4 minutes or until
the cauliflower is heated all the way through.
4.  In a small bowl, mix the sugar and rice
vinegar until the sugar is mostly dissolved.
 Combine with the warm cauliflower and set
aside to cool.
5.  Prepare your fillings.  I peeled and cut the
veggies as thin as possible and crumbled the
cooked/ smoked salmon, and used a cheese
slicer for thin slices of cream cheese.
6. Lay the nori out, either on the rolling mat or a
cutting board for a flat surface.  The nori I
used had perforated lines, and when the nori
was on the board facing me the lines were
horizontal.
7.  Scoop the cauliflower rice on to the nori.
 Cover the nori with a thin layer of the
cauliflower, leave a space on the top.  I used
the perforated lines as a guide and covered the
nori up to the line that was closest to the “top”
of the nori, farthest from me.
8. Put your fillings on the side of the nori where
the cauliflower reaches the edge of the nori. I
put the softest things first- cream cheese, and
then the veggies on top.
9. Carefully roll the edge with the fillings toward
the end with the gap.  Keep slight pressure on
the fillings as you roll to make sure it rolls
tightly.  Once it’s completely rolled up, dab
 some water on the edge with no cauliflower so
it will stay together.
10.  Using a really sharp knife, cut the sushi
into pieces.  Alternatively- enlist your dad or
someone else as a line cook to cut the pieces
for you