No pressure but summer is in 109 days.

This might delight those super-humans who are ready to break-out the string bikini in the dead of winter — no personal grooming, no extra poundage to shed. For us real humans: summer is coming even though the ground is still covered with snow.

I’m not down with this whole carb-free thing but, even if you’re a no-carb-freak, this will work for you too.


Believe me, I’m a pizza-lover and I’m an Italian girl from Brooklyn (which automatically gives me serious pizza-cred). This approach to flour-free crust is very tasty but you have to abide by all the steps.

Ingredients (I’m a no-measuring Nelly so if you want measurements go to the linked beautifully photographed tutorial):

  • Cauliflower
  • Grated parmesean cheese
  • Oregano
  • Almonds
  • Garlic
  • Salt
  • Cheddar (or whatever cheese you like)
  • Eggs (and some egg whites if you want to lighten it up)

IMG_1852Step 1: Cut the flowers off the cauliflower leaving the rough stem stuff behind.

Step 2: PULSE the cauliflower in the food processor. PULSE is key. You blend and you’ve got mush.

IMG_1851Step 3: Put the floury cauliflower in a covered bowl and microwave for 4 minutes. Allow to cool.

Step 4: Once cooled, put the cauliflower into a cloth (dish towel, cheese cloth … my mother-in-law thinks maybe a ricer would work but I haven’t tried that yet) and SQUEEZE all the water out. Get it really dry.

Step 5: Use that dirty food processor to blend up a few almonds and some garlic. I used about 12 almonds and 3 cloves of garlic for one very huge head of cauliflower.

Step 6: Mix the wrung out cauliflower in a bowl with all the other ingredients (parm cheese, shredded cheese, spices, almonds, garlic) plus 1-2 eggs and whatever egg white amount gets the mix “gummy.” You don’t want it fall-apart wet because you’ll be working with mush but you don’t want too dry because your crust will be brittle. You want it pliable.

Step 7: Press the mixture onto your baking sheets covered in lightly greased parchment paper. The crust should be pretty thin but without holes.

Step 8: Bake (without your toppings!). The recipe I worked off of said something like 8-10 minutes. I baked it at 350 degrees for 20 and then shut the oven and left it in there. Just keep an eye on it. You want the crust to get golden so your pizza slices will be able to be eaten without a fork.

Step 9: Put whatever you want on your pizza. We did just sauce and cheese.

Step 10: EAT IT!

I derive a sick pleasure watching my kids eat veggies. And they love this pizza so much I don’t even have to pretend they aren’t eating cauliflower.

We always love new recipe ideas! Feel free to share yours. 

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Mary Galioto
Mary Galioto is the founder, publisher and editor of MercerMe. Originally from Brooklyn, Mary has progressively moved deeper and deeper into New Jersey, settling in the heart of the state: Mercer County. Formerly the author of an embarrassingly informal blog, Mary is a lifelong writer and asker of questions and was even mentioned, albeit briefly, in the New York Times and Washington Post. She holds a bachelor’s degree in English from SUNY Binghamton and a Juris Doctorate from Seton Hall Law School. In her free time, Mary fills her life with excessive self-reflection, creative endeavors, and photographing mushrooms. Mary also works as the PR Coordinator at the Hopewell Valley Arts Council, serves on the volunteer Board of Trustees of the Lawrence Hopewell Trail (LHT), holds a seat on the Hopewell Borough Board of Health, and is a member of the Hopewell Valley Municipal Alliance.