Crock Pot Cauliflower Pizza

I keep seeing cauliflower pizza crust recipes on Pinterest and have never gotten around to trying them.  One of my coworkers has but she described the process as “a disaster” so that wasn’t a lot of help.  Anyway, last night I finally got around to trying one.  A friend had pinned this recipe a few weeks ago so I thought I’d give it a try.  I was glad that it was a white pizza because I’m very fussy about what tomato sauce can go on.  And it can go on very few other vegetables.  Once it touches something like cauliflower it just tastes like a hot plate of garbage to me.  Anyway . . . I didn’t change much from the original recipe, but I did alter it just slightly.  First, you won’t catch me buying canned Alfredo sauce.  That’s just disgusting.  I’m fine with it in theory, but in practice .. . .  just . . .  yuck.  Also, I don’t have spice blends on hand usually because I like to have more control over the ratio of spices than that.

Overall, I liked this.  But it ain’t pizza, y’all.  It’s like a nice cauliflower casserole.  Or a quiche.  Definitely not a pizza.

Crock Pot Cauliflower Pizza

For the crust

  • 1 head cauliflower, chopped into small pieces
  • 2 eggs
  • 1/2 cup shredded Italian blend cheese (I used the Sargento 6-cheese Italian blend)
  • large pinch of oregano
  • pinch of basil
  • large pinch of parsley
  • small pinch of thyme
  • 1/4 teaspoon salt

For the sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • generous pinch garlic powder
  • cheese to top


Grate your cauliflower in the food processor with the fine cheese shredding blade.  Or you can pulse it with the regular blade.  Whatevs.


Transfer to a large mixing bowl and add the two eggs, 1/2 cup cheese, and spices.


Mix together and then cover the bottom of a Crock Pot with the mixture.  Make sure to press down firmly to compact the cauliflower.


Now it’s time to make the sauce.  It’s basically just Bechamel sauce.  Melt the butter and whisk in the flour.


Continue whisking until the roux is frothy and starts to turn golden.


Whisk in the milk and bring to a boil.  Add the salt and garlic powder and you’re done.  Now spoon your sauce over the crust.


And cover with cheese.


Cook on high for three hours.




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