Cauliflower Pizza Crust



  • 1/2 large head cauliflower, shredded
  • 2 pasture-raised eggs
  • 1 teaspoon Italian herb seasoning mix
  • 1/2 cup nutritional yeast
  • 1 teaspoon garlic powder
  • sea salt & pepper to taste


  1. Preheat the oven to 450°F. Shred or process the cauliflower into small crumbles using a box grater or food processor. You’ll need a total of about 2 cups or so of cauliflower crumbles. Place the cauliflower on a baking sheet and place in oven until they feel dry, about 10 minutes. Give the cauliflower a chance to cool. Once cool, place the cooked cauliflower into a clean dishtowel and ring out as much water as possible. Lightly oil a pizza pan with olive oil. In a medium bowl, mix the cauliflower crumbles with remaining ingredients. Pat the “crust” into a 9-12" round on the prepared pan, and bake for 10-12 minutes (or until golden). Remove the crust from the oven and top with your favorite toppings. Place back into the oven until the toppings are hot, approximately 3-5 minutes. Remove from the oven and serve.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegetarian