Cauliflower Crust Thai Chicken Pizza

I’ve seen this cauliflower pizza crust idea floating around the internet for a while now. It seems bizarre. Although they sound the same, cauliflower and flour have nothing in common. How could one replace the other??

Turns out, my suspicions were completely wrong. I am totally sold on cauliflower pizza crust! Especially if you pair it with flavorful toppings, like Thai Chicken. Then it’s almost too good to be true. I think my next sneaky healthy recipe adventure will have to do with using tofu to replace cheese. Sounds adventurous to me!

Recipe Rundown
Taste: A little spicy, fresh, and not at all like cauliflower.
Texture: The cauliflower crust is thin and crisp at the edges but softer in the middle, like most pizza crusts. You wouldn’t know it was cauliflower unless someone told you.
Ease: Easier than yeast and flour pizza dough! Also, if you use some meat from a rotisserie chicken this recipe is even faster.
Appearance: Looks just like normal pizza!
Pros: Easy enough for a weeknight meal and much healthier.
Cons: Cauliflower pizza crust doesn’t hold up for leftovers like a regular pizza. Also, cauliflower doesn’t smell great when it’s cooking.
Would I make this again? Absolutely!!

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Cauliflower Crust Thai Chicken Pizza

Yield: Serves 2

Ingredients:

*Note: Use the large holes on a box grater to shred the cauliflower into crumbles. Peanut sauce can be found in the Asian section of your grocery store.

For the crust:

2 cups firmly packed shredded cauliflower from about half a large head (*see note)
1 large egg
1/4 cup finely shredded mozzarella
1 clove garlic, minced
1 tablespoon (or more) Sriracha
1/4 teaspoon salt
2 teaspoons olive oil

For the topping:

1 (7-ounce) jar peanut sauce (*see note)
2 tablespoons peanut butter
1 cup cooked shredded chicken (from about 1 large breast)
1/2 cup finely shredded mozzarella
4 green onions, green parts chopped
2 tablespoons chopped fresh cilantro

Directions:

For the crust:
Preheat oven to 450°F. Spray a large baking sheet or pizza pan with nonstick cooking spray. Place shredded cauliflower in a large microwave-safe bowl. Microwave for 8 minutes. Let cool.

Add egg, mozzarella, garlic, sriarcha, and salt to the cauliflower, stirring to combine. Pat the mixture into a 12-inch round on prepared pan. Brush with olive oil.

Bake for 12 to 15 minutes, or until golden. Remove crust from oven and adjust oven setting to broil.

For the toppings:
In a measuring cup or small bowl stir the peanut sauce with the peanut butter until combined. Spread sauce over pizza crust. Arrange chicken over crust. Sprinkle with cheese, green onions, and cilantro.

Broil for 3 to 4 minutes, watching carefully, until cheese is melted and begins to brown. Cut into slices and serve immediately.

Crust recipe adapted from Your Lighter Side via Recipe Girl
Topping recipe adapted from All Recipes

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19 Responses to “Cauliflower Crust Thai Chicken Pizza”

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    1
    Blog New BLack — May 29, 2012 at 11:52 am

    I love the idea of a cauliflower crust and I've been wanting to try it!

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    2
    Cookin' Canuck — May 29, 2012 at 7:44 pm

    Thai chicken pizza is one of our favorites, but I have never tried the cauliflower crust. I am officially intrigued and HAVE to try this on our next pizza night.

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    3
    Justin — May 29, 2012 at 9:47 pm

    Charred and roasted cauliflower tastes fantastic, so it sounds good in a pizza crust.

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    4
    Alyssa — May 29, 2012 at 10:42 pm

    This looks amazing! I can't wait to make it. Thanks for this healthy recipe.

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    5
    Julie @Table for Two — May 30, 2012 at 2:02 am

    I have been wanting to try cauliflower crust! Seems so light, crispy and airy! The flavors you got on this pizza are amazing, I love a good Thai inspired pizza! Beautiful, Tessa!

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    6
    Mary — May 30, 2012 at 2:40 am

    Can't wait to try this – I am trying to lose wait and add more veggies – cool idea!

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    7
    makizavelli — May 30, 2012 at 3:14 am

    Fascinating…. I think I have to try this!

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    8
    Ali /Gimme Some Oven — May 30, 2012 at 12:39 pm

    Oooh – I've been wanting to try this crust! This looks so good!!

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    9
    brandi — May 30, 2012 at 1:21 pm

    love the idea of thai flavors with the cauliflower crust. another reason i need a food processor!

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    Lori @ RecipeGirl — May 30, 2012 at 8:33 pm

    It's a great idea, isn't it?? I can't believe it turns out so good. Even my 11 yr old will eat it and enjoys it too!

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    11
    Barbara — June 7, 2012 at 2:49 am

    Hey there, I was wondering if I can just shred pre-steamed cauliflower instead of warming some raw cauliflower up? It's just that i already have mine steamd, and i need to use it up quickly before it goes bad haha

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    12
    Kevin@ClosetCooking — June 12, 2012 at 11:44 pm

    That is one tasty looking pizza! I will have to try the cauliflower crust!

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    13
    Sarah — June 21, 2012 at 3:06 pm

    The hubby and I gave this a try. The crust, not so much for us, but the rest, life changing!!! I rushed to the store to buy jars of the peanut sauce to have handy. Can't wait to whip this up on a regular crust and see how that does. Thank you for a great recipe!!

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    Carrie — December 19, 2012 at 10:37 am

    This looks fantastic! I’ve recently made the switch to the Paleo diet for health reasons, and I’m wondering if there is a way to make the crust without using cheese.

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    15
    Jen — January 15, 2013 at 9:21 am

    I made this last night and it was SO tasty! I think I made the crust too thick, but I just left it in the oven a little longer to brown up a bit and it came out beautifully. The flavours were fantastic and I was really surprised and impressed with the crust!! Thanks for the recipe!

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    16
    Pat Testing Leicester — April 25, 2013 at 5:48 am

    Since being diagnosed gluten intolerant a few years back I’ve been trying different cauliflower crusts but never got them quite right, This one was perfect and I loved the thai chicken topping, a new favourite – thanks!

    • Tessa replied: — April 26th, 2013 @ 7:05 am

      I’m so thrilled to hear that!

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    s9 — August 3, 2013 at 1:46 pm

    Being on a low-sodium diet precludes most pizza crusts for me, so a cauliflower crust has me interested. How would you recommend adapting this for a traditional italian pie? Aside from omitting the sriracha, should the crust be baked prior to topping then baked again?
    Thank you in advance.

    • Tessa replied: — August 3rd, 2013 @ 2:25 pm

      Yeah that would work! I would follow the crust part of the recipe as written, omitting the sriracha as you said, then with sauce, cheese, veggies, etc., as desired.

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