What a dreary Sunday. As much as I love the sunshine, they say rain is a good thing. I think it’s rained more already this spring than it did over the course of last year.

But yesterday was beautiful! So was this wedding I went to. It was for my friends Molly and Jon. They’ve been doing CrossFit at CFEC since last Fall, and they’re both studs in the gym. Jon moved here from England to play soccer in college, and Molly played too, so they both push themselves and each other hard in the gym. We’ve tried to get them to do a competition together, but they said they would probably kill each other. And I get that. That’s why it’s probably a bad idea for Daniel and I to be partners in a competition.

Anyway, I’m getting sidetracked. Their wedding was BEAUTIFUL. The reception was at this cool place I’ve never even heard of or been to. The weather was great (unlike today). AND all of  Jon’s  people from England were BEAUTIFUL! And they even had those bird cage things in their hair. Apparently I’m not supposed to call them bird cages. The correct term is a fascinator. Whatever they’re called, they are so elegant and beautiful. Also, I realized 30 minutes before the wedding started that my wedges I was going to wear were broken (are wedges still even in style?), my sticky bra lost it’s stickiness, and the dress I was going to wear was so wrinkled. So, despite me ironing the dress for like 20 minutes, every time I sat down, it just wrinkled back up. And my already broken shoes… well they ripped again, which made them useless. Oh, and my sticky bra fell off. So, that is about how great I was adulting and holding it together last night. But you know what? I just owned it. I carried my shoes around with me at the wedding and just pretended like I planned to be barefoot. No one questions you when you look confident. 

So, basically I held it together about as great as this cauliflower crust I’m fixing to tell you about. You all know how much I love cauliflower rice. Well, cauli rice is a great alternative to real pizza. However, I wouldn’t say the crust holds together like doughy pizza does. But I’m 100% sure that cauliflower rice doesn’t stick to your arteries like doughy pizza does either, so that’s good at least. We also tried out coconut flour crust as well, and that my friends, was a SUCCESS. I’ll be posting that later this week. 

Don’t get me wrong though. The cauli rice pizza is still very much edible and tasty. That’s why I’m putting it on here. Just know it’s not my proudest recipe as far as looks or consistency goes. I still think it’s worth sharing. And like I said, be on the lookout later on this week for the coconut flour crust pizza, because that is a winner. 

In fact, here is a pic of both of them. The circular, better looking one is the coconut flour one. 


And as always, shoutout to my man, Dan for doing 82% of the prep for this. It was his idea to make this today, and he’s way better at cooking than I am. 


Cauli Crust Pizza


Makes 2-4 servings

Prep time: 15

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 medium head of cauliflower – riced OR about 4 cups bagged cauli rice (we chose the latter because like you, I don’t have the time or desire to rice my own cauliflower. We used 2 of the Birdseye steam fresh bags. Just microwave each bag for 5 minutes, and you’re good to go. 

  • 1 cheese cloth – found in the laundry section at publix. hmmm. If you’re desperate, you can use a small, clean hand towel. 

  • 1 12 oz can tomato paste. It had the fewest ingredients and no additives, compared to tomato sauce and pizza sauce. You can always make your own by blending up tomatoes. 

  • 1 egg

  • basil – 1 tsp for cauli, 1 tsp for paste

  • pepper – 1 tsp for cauli, 1 tsp for paste

  • garlic salt – 1 tsp for cauli, 1 tsp for paste

  • Toppings – we went with mushrooms, green pepper, jalapenos, and fresh goat cheese crumbles. Obviously we could have gone with a little more, but I wanted you to be able to see the actual crust and sauce in the picture. Also, because the cauliflower makes for a delicate crust, you’re not going to want to overdo it on the toppings. I recommend adding more cheese if you’re into that. We’re just trying to lay off of that for right now. 


  • Preheat oven to 500 degrees. 

  • Drain moisture out of cauli rice by using cheese cloth. Wrap and squeeze. 

  • Add egg, basil, pepper, and garlic salt to drained cauli rice. Mix well.  

  • On a small pizza pan or baking pan (preferably with parchament paper), spread out crust. Bake for 15 minutes. 

  • While pizza is baking, stew tomato paste together in a small pot on stove. Add in basil, pepper, garlic salt, and 2 tbsp. water. Simmer on low, stirring occasionally. 

  • Remove pizza from oven and top with paste, followed by toppings. 

  • Put back in oven and bake for 5 additional minutes in order to allow toppings to cook into pizza.  

  • Remove from oven, allow to cool. Be careful when transferring from pan to dish.


Notes: In case you missed this, don’t overdo it with the toppings. Cauli makes for some delicate pizza. If we ever make this again, we’ll probably try 1 or 2 more eggs in hopes that will hold the crust together.