What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 boston pizza cauliflower crust recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Boston Pizza Cauliflower Crust Recipe
The Best Cauliflower Pizza Crust
Step-by-Step Cauliflower Pizza Crust Recipe
How to Make the Best Cauliflower Pizza Crust
Gluten-Free Cauliflower Pizza Crust
Weight Watchers Cauliflower Pizza Crust
The Best Cauliflower Pizza Crust (Low-carb/Keto)
Keto Cauliflower Pizza
Cauliflower Crust Hawaiian Pizza
Vegan Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Gluten-Free Pizza Crust
How do you make Boston Pizza crust with cauliflower?
Cauliflower Crust Pizza-recipe courtesy of Boston Medical Center
- 1 small head of cauliflower, leaves/stem removed –shredded OR 1 bag frozen riced cauliflower.
- ½ cup shredded reduced fat mozzarella cheese.
- 2 Tbl grated parmesan cheese.
- ½ tsp dried oregano.
- Pinch salt.
- ¼ tsp garlic powder.
Does cauliflower pizza crust have carbs?
The Nutrition Facts of Cauliflower Pizza Crust
As for carbs, cauliflower pizza crust comes in at 16 grams of carbohydrates. Compared to our deep dish, gluten-free, original, and skinny crusts, cauliflower crust is middle of the road for carbohydrates. It’s equivalent to a deep dish, which has 15 grams of carbohydrates.
How do you make Caulipower pizza crust?
Enjoy tasty, crispy, melty, crazy good CAULIPOWER pizza in 4 easy steps:
- Preheat oven to 425°F (conventional oven recommended!)
- Remove crust from box, overwrap, & cardboard.
- Layer crust with your favorite toppings.
- Cook topped crust directly on the middle rack (no pan needed!)
Is cauliflower pizza crust healthier than regular crust?
Cauliflower and whole wheat pizza crusts are higher in fiber and protein and lower in carbs and calories than traditional crust.
Is Boston pizza cauliflower crust Keto friendly?
Our cauliflower crust is not Keto unfortunately, but we have lot of other great options for you, and can customize many of our menu items for you to suit the keto diet.
What toppings go on cauliflower pizza crust?
We’ve topped our cauliflower pizza crust with:
- Tomato pesto.
- Fresh mozzarella (or burrata)
- Black olives.
- Mushrooms.
- Fresh arugula.
- Fresh parmesan.
How many carbs are in a 12 inch Cauliflower Pizza Crust?
Veggie Pizza on Cauliflower Crust, 12 inch (1 Slice) contains 13g total carbs, 12g net carbs, 4g fat, 4g protein, and 110 calories.
How many carbs are in a 10 inch Cauliflower Pizza Crust?
Classic Pizzas Pepperoni 10″ Cauliflower Crust (1 slice) contains 4g total carbs, 4g net carbs, 4.5g fat, 4g protein, and 70 calories.
Can I eat cauliflower pizza on keto?
Is cauliflower pizza keto? Yes! The crust is low-carb and keto-friendly. The pizza itself can contain any toppings you choose, but meat, cheese, and veggies are all keto-friendly as well.
Why is my cauliflower crust falling apart?
The secret to crispy cauliflower pizza crust
So the secret to making cauliflower pizza crust that won’t fall apart? Dry out the cauliflower as much as possible! Cauliflower has a surprising amount of moisture in it, which is bad news for pizza crust. Too much moisture will cause the crust to be soggy and weak.
How do you make Costco cauliflower pizza?
How to Cook Costco Cauliflower Pizza
- Preheat the oven at 425°F.
- Unpacking and Placing the Costco cauliflower Pizza in the center of the oven.
- Bake at 4250°F for about 15 min to 20min, or until reaches 165°F.
- Let it cool for about 3 min.
- Serve and enjoy.
Can you bake cauliflower pizza on a pizza stone?
Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.














