Blue Cheese Cauliflower Pizza ready to serve!

With the popularity of low-carb diets these days, the cauliflower pizza crust has risen to unexpected fame. Who would have ever guessed this humble, and honestly sort of bland, cruciferous vegetable would become the must-have foundation for an array of healthy pizza topping?! We’re riding that food trend and magnifying the flavor exponentially with the addition of aged blue cheese baked right there in the crust. That’s right, blue cheese in the crust!

Blue Cheese Cauliflower Pizza Crust ingredients in a mixing bowl

Making a Blue Cheese Cauliflower Pizza Crust that turns out crisp and crunchy every time is really quite simple, if you follow a few essential steps. Initially, you must decide what type of cauliflower to use – a fresh head of cauliflower that has been pulsed into bits in a food processor, a store-bought bag of fresh riced cauliflower (sometimes called “bits”), or even thawed frozen cauliflower florets.

The perfect slice of Blue Cheese Cauliflower Pizza with mozzarella and tomato

After chopping up cauliflower into small, rice-like pieces in a food processor or by hand, it will need to be steamed in the microwave or on the stove-top and then squeezed dry. Unless you want a soggy pizza, DO NOT skip the step to place the steamed cauliflower in a clean dish towel and squeeze repeatedly until water and excess moisture is extracted.

After getting the cauliflower as dry as possible (it will still be a tad moist), stir it to a bowl with almond meal, cheese, and an egg. Line a round pizza pan with parchment paper cut to fit and pour out “dough,” pressing down with fingers to spread out, flatten, and create an approximate 9- to 10-inch diameter circle. Cooking the crust is a two-stage process after the first 12 minutes, slide the parchment paper off the pan with the crust still intact. Replace pan on top of exposed side of crust, invert quickly and then carefully peel off the parchment and dispose. For maximum crispiness, the crust is baked a second time – it should be firm and able to pick up gently when cooled.

Prepping cauliflower for Blue Cheese Cauliflower Pizza Crust

This Blue Cheese Cauliflower Pizza Crust is flavorful enough to slice into wedges and eat unadorned. But, of course, the toppings are what makes pizza so special, so feel free to add your favorite pizza toppings and stick under the broiler for a few minutes, watching carefully and removing when additional cheese is bubbling and veggies softening. Word of caution, if you use too much sauce or juicy vegetables, the crust could soften up. An alternative is to sauté toppings in a pan and then add to the warm crust, along with cheese sprinkles, right before serving.

I dressed my Blue Cheese Cauliflower Pizza Crust with fresh mozzarella, thinly sliced tomatoes and cremini mushrooms!

Blue Cheese Cauliflower Pizza Crust Recipe

Serves 4 | Finish in 35 minutes

Any way you slice it, our flavorful Blue Cheese Cauliflower Crust will satisfy your cravings for pizza.


  • 14 ounces cauliflower, fresh, frozen or pre-riced
  • ¼ cup almond meal
  • ¼ cup grated parmesan cheese
  • 3 tablespoons Litehouse®  Blue Cheese Crumbles
  • 1 tablespoon Litehouse® Freeze Dried Parsley
  • ½ teaspoon ground white pepper
  • ½ teaspoon garlic salt
  • 1 large egg, whisked
  • Cooking spray


  1. If using a fresh head of cauliflower, trim core and cut into florets. Place in food processor and pulse for several minutes until broken down into a rice-like texture. If using frozen florets, thaw and mince into small pieces. If using pre-riced cauliflower, no additional steps required.
  2. On stove top in steam basket or in microwave, steam riced cauliflower for 3 to 5 minutes until tender. Drain off excess water and let cool to the touch.
  3. Add steamed cauliflower to center of clean thin dish towel, wrap it up, and twist ends. Squeeze and twist repeatedly over sink or bowl until excess water has dripped away.
  4. Preheat oven to 400 F. degrees.
  5. Add squeezed cauliflower to bowl and stir together with almond meal, parmesan cheese, Litehouse Blue Cheese Crumbles, Instantly Fresh Parsley, garlic salt and pepper. Stir in whisked egg until “dough” forms.
  6. Cut parchment paper to fit 10- to 12-inch pizza pan, lightly coat with cooking spray or olive oil.
  7. Dump out “dough” into center of parchment paper and lightly press down with fingers to spread out and flatten into 9- to 10-inch diameter crust.
  8. Bake in center rack for 10 to 12 minutes, or until edges and top golden brown. Do not turn oven off.
  9. Carefully slide parchment paper holding crust off pizza pan. Using oven mitt, place pan over top of crust and quickly invert. Slowly peel away parchment paper and discard.
  10. Return crust, now upside-down, to oven and bake for an addition 8 to 10 minutes.
  11. Remove from oven and add toppings of choice, returning under broiler for a few minutes to heat up. Or, alternatively, sauté toppings in pan and add to warm crust sprinkled with cheese before serving.

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