Cauliflower + Carrot Crust Pizza

I FREAKING LOVE CAULIFLOWER. My mom is probably rolling her eyes so hard at that statement, seeing as what a pain it was to get me to eat it growing up. I haven’t seen this many sides of cauliflower since 2004, when both my parents went on Atkins and my father obsessively made a cauliflower mashed to replace his crushed spud love.

My cauliflower trauma subsided about a year ago and I can’t get enough. Roasted, riced, chopped, I love it all, I can eat an entire head to myself.

One night I decided to get creative with my vegetable drawer and behold… created this super crust.

1 head of cauliflower
About 4-5 medium carrots
2 eggs
1 cup panko break crumbs
Salt and pepper to taste

First boil the cauliflower until tender. Drain and let cool. Then boil the carrots until really tender, I may have even over cooked them a bit to be sure they would shred better.

Preheat oven to 400.

In a large mixing bowl combine cauliflower and carrots. Using the whisk attachment turn mixer on to low and watch your veggies turn to paste. Kind of.

Add eggs, panko, and salt and pepper to your tastebuds pleasing.

Line a baking sheet with parchment paper and make pizza like discs on the sheet with the mixture.

Bake until slightly brown about 20-25 minutes.

Store the crust to use later, or top with your favorite toppings and bake for about 20 minutes more.


For instance this tasty little breakfast pizza. I topped with bacon, spinach, cheese and eggs for morning treat. (Tip, bake for about 10 minutes before cracking the eggs on top to avoid an over hard yolk.)

Happy eating my friends!

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