Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)

One of my absolute favorite fooPepperoni Pizza Cauliflower Casseroleds since I went low carb and gluten free is the “Better than Potatoes” Cheesy Cauliflower Puree – I eat it all the time!  In fact, it’s so satisfying and filling, that I can make a meal out of just a bowl of the cauliflower puree, and nothing else.

The other day I was starving, but also craving some protein, and all I had besides cauliflower and cheese was some pepperoni. Now I don’t even LIKE pepperoni, and I don’t know what possessed me to think that this would be a good idea, but I threw some pepperoni and shredded mozzarella into my magic bullet with the cauliflower, and blended it into a puree (along with the usual cream, butter, salt and pepper.)

It was SO GOOD! The pepperoni added a complexity to it that is hard to describe – the slight sourness that pepperoni has just worked so well with the cauliflower – it was like culinary magic!

In thinking that I wanted to share this low carb cauliflower recipe with you, I wondered how I could make it even better. So I spread it into a casserole dish and covered it generously with more mozzarella and pepperoni, and tossed in the oven to bake.

pepperoni pizza cauliflower casserole

[pinterest text=”Pepperoni Pizza Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/pepcauli2small-648×950.jpg”]

HOLY MOLY THAT WAS AMAZEBALLS!!!!!

Think your kids won’t eat cauliflower? Guess again! My 5 year old who can’t even stand the smell of cauliflower when I’m cooking it, ate some and pronounced it “delicious!” It’s cheesy, creamy, and just plain awesome. You could even spread a little pizza sauce under the layer of mozzarella if you want a more authentic “pizza” flavor, but it really doesn’t need it.

pepperoni pizza cauliflower puree

[pinterest text=”Pepperoni Pizza Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/pepcauli5small-661×950.jpg”]

I cannot wait for you guys to try this and report back! It shouldn’t work, in fact it sounds crazy, but it’s so good that you’ll just have to trust me on this one and try it out! I know you guys are going to love it too!

Update: If you guys like this one, you HAVE to check out my other variations on it – the Cheesy Chipotle Cauliflower Casserole, and the Jalapeno Popper Cauliflower Casserole! YUM!

pepperoni pizza cauliflower casserole 2

[pinterest text=”Pepperoni Pizza Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/pepcauli4small-665×950.jpg”]

As a bonus, it’s incredibly easy to make and tastes just as good leftover the next day.

Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)

Yield: 4 servings

Serving Size: approximately 3/4 cup

Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)

Perfect as a kid-friendly low carb side dish, or eat an entire bowl for a complete meal!

Ingredients

    For the Puree
  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 8 slices pepperoni
  • 1/4 cup shredded mozzarella cheese
  • salt and pepper to taste
  • For the Casserole
  • 12 slices pepperoni
  • 1/2 cup shredded mozzarella cheese

Instructions

    For the Puree
  • Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
  • For the Casserole
  • Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.

Notes

Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

pepperoni pizza cauliflower mash[pinterest text=”Pepperoni Pizza Cauliflower Casserole (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/pepcauli3small.jpg”]
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Comments

      • Jo Ann says

        I was too lazy to do the cauliflower in the blender part. I cooked just the cauliflower in the microwave, drained it, smashed it in the Pyrex pan, then added Italian Seasoning, Oregano, Salt, Pepper, and Garlic powder. Then I topped it with pepperoni, mozzarella cheese, Parmesan, then another layer of pepperoni, mozzarella and parm, baked it for about 10 minutes, in the oven. The smell was amazing. The taste wasn’t bad either. I know your recipe will top this, but this one will definitely do me, in a pinch.

        • says

          Sounds great! Sometimes it’s just about making it work when you need something tasty and fast! I do this kind of thing all the time, and every once in awhile a new recipe is born when I’m just trying to throw ingredients together on the fly! Glad you were able to make it work for you! :)

  1. Alice B. says

    This will be dinner for me as well tonight!!!

    Your cauliflower brownies shouldn’t work either, Mellissa, but they do and I have NO doubts about this!!!

    Thank you a thousand times over is woefully insufficient, so thank you X infinity!! (Hope that’s enough!)

      • says

        Yes you’ll have to steam or boil the cauli until tender, then drain REALLY well to get as much water out of it as possible so your puree is nice and thick. Then puree it and bake it instead of microwave it to get the cheese melted. Hope you like it! I made some last night and at the leftovers for breakfast this morning! It never gets old for me! :)

  2. Aubrie says

    I make cauliflower pizza crusts and bread sticks, and they are so yummy! I take 1 cup of “riced” cauli and microwave so it steams itself for 8 min on high. Upon cooling, I add 1 cup cheese, 1 egg, italian seasoning. Mash and spread into circle on a cookie or pizza pan, and bake. Then add toppings and place under broiler. Voila, pizza!! A little EVOO spread on the crust helps it to “crust” and become golden.

    • helene says

      oh MY, u may have hit on the way to make an ok substitute crust be amazing pizza!
      this my hardest part of vlchf eating…no pizza :(

      • Aubrie says

        Helene, I forgot to add that you must squeeze ALL of the water our of the cauliflower with a clean dish towel before adding other ingredients! Makes a big difference. Have you thought of almond flour as a base for a crust as well? I can still enjoy my pizza these 2 ways :)

  3. Katie says

    Hi Mellissa, the recipe looks delicious and I really want to try it out! However, I’m dairy-free. I have a great fake mozzarella cheese I use, but are there any substitutes you’d recommend for the cream and butter in this recipe?
    Thanks!

  4. Jen says

    Wow! This is just what I was looking for! I have been craving peperoni pizza for some reason and voila! I might even try adding tomato sauce layer or some pineapple. The possibilities are endless. Thanks very much!!

  5. mrsthomas says

    My son (who is a great cook. . .and single :-)) roasted cauliflower before making “twice baked potatoes” for me for mothers day. I have to say – the flavor was outstanding. I am going to try the pizza idea; but roast (or bake) before pureeing.

  6. says

    I tried making this today. It turned out great. Very tasty. Although I couldn’t convince my children to try it instead of pizza.

    • says

      ha ha! I’m not a miracle worker, Ron! I never thought they’d eat this instead of pizza – but if you want to get your kids to eat their veggies, this is one good way to disguise them! :)

  7. Bon says

    This was fantastic Mellissa. I don’t dislike cauliflower but normally it’s one of those “okay” veggies to me….this changed that. YUM! Nice and cheesy, fantastic texture. I’ve never pureed pepperoni before, what a great idea. I made it exactly as written except I added some minced garlic to the puree. I envision this as a very versatile recipe that you can adjust to your mood…perhaps blending in some Italian herbs, crushed red pepper or black olives…excited to think of the possibilities. Thanks!

  8. Pat says

    This was a recipe to make right away and I did. I used frozen bag of cauliflower, microwaved til tender, then into the food processor. TOO EASY! And it tasted just fantastic. I had it as a full meal one night and leftovers were side dish to grilled meat. Speaking of meat, also love your “Meatball Mondays”. Thanks for the great recipes and your photos that make everything look so irresistible.

    • says

      Thanks so very much for the positive feedback Pat! I’m so glad you liked this recipe – it really is one of my new favorites!!! And I’m having a blast with Meatball Mondays! :)

  9. Lisa says

    Hi. Planning to make this tonight. I don’t have a microwave, so am I ok to simply boil the cauliflower or would roasting be better? thanks so much in advance :)
    PS love meatball mondays :)

    • says

      Thanks Lisa, working on next Monday’s recipe as we speak – so far so good! :) You can boil the cauli or roast it – if you boil it just make sure you let it drain for a few minutes to dry it out as much as possible so that the end result isn’t soggy. Hope you like it!!!

  10. says

    Thanks for this recipe! I tweaked a couple things, but it came out really good! First, I used low-fat mozzarella, and in addition to the pepperoni, I threw in some black olives both in the puree and scattered on top. They added the salt I needed and made it look even pizza-ier! I’m forwarding this on to my mom now; she’ll enjoy it!

  11. Crystal Ibarra says

    Made this for dinner today…… It was a hit! everyone loved it. Such a unique yet familiar flavor. Delicious. Thank you!

  12. says

    Tried this one out as dinner for the family Thrusday. Somehow I missed the bit about it being an appetizer, oh well. I just made twice as much.

    It turned out really good. The only thing I wasn’t a big fan of was the consistency. Have you tried this without blending it smooth? I think some actual cauliflower chunks and maybe cubes of pepperoni may have improved the texture of this while still leaving the great taste.

  13. Satisfied! says

    I just made this and omg i almost cried! it was SO GOOD literally the best thing i’ve ever had with a cauliflower
    i’m like so happy i’m rambling but whatever YOU MUST TRY IT IT’S SO YUMMMM

  14. Pattie says

    Mellissa,

    O!M!G! This may be my favorite of your recipes yet. I used low fat mozzarella cheese and it was (still) so creamy and cheesy. I love garlic so I added some garlic salt to the puree. The only reason I had leftovers for lunch was because I packed away a serving before I ate it all! It warmed up nicely in the microwave.

    Thank you! You have saved me from a losing battle with pizza!

    • says

      I’m making some tonight Pattie and I’m going to try your garlic salt idea! I hope to be eating it within the next half hour – SO GOOD! Glad you liked it too! :)

  15. Jennifer says

    Is there a way to cook the cauliflower without using the microwave? This looks SO yummy, but I am no longer using the microwave. Thanks!!

    • says

      You can roast or steam it Jennifer, the key is to make sure it’s sufficiently drained of all extra water so that your mixture is thick like potatoes and not runny/watery. Hope you like it!

  16. lauren wood says

    this sounded so delicious so I tried it, but i totally messed something up. i followed the recipe but didn’t come out like a casserole, instead it came out like mashed potatoes, could you tell me what i did wrong?

    • says

      The bottom layer is kind of a mashed potato consistency – depending on how much you blend it, then you have the cheese and pepperoni on top. You could chop the cauli instead of pureeing it and mix it with the other ingredients, if you wanted it more chunky next time.

  17. Elisa says

    Does it have a cauliflower taste? I want to try this but I hate the taste of cauliflower… or is there another veggie that I could use instead? Thanks :)

    • says

      The cauliflower taste isn’t prominent at all – even my son who hates cauliflower liked this. That being said it’s hard for me to say if you’ll like it or not – I guess it depends on how much you hate cauliflower! As far as alternate veggies, I can’t really think of any off the top of my head that would have the right texture for this particular recipe. Even real potatoes would be weird I think. If you try it I’d love to know what you thought of it!

  18. Ana says

    This looks wonderful, but I’m trying to think of a way to make it a vegetarian version without pepperoni. Any suggestions?

    Thank you!

    • Ana says

      ..and without fake “meats.” :) Maybe some spices I can put in it? No pepperoni on top is easy to sub with mushrooms or bell peppers…it’s the stuff you put in puree I’m wondering about.

      • says

        The puree is really similar to my cheesy cauliflower puree – just with pepperoni in it and a different cheese. If you add mushrooms or bell peppers instead, you could use traditional pizza spices in the puree, and/or just omit the pepperoni and add some sauce and your veggies on top. Let us know how it comes out!

  19. SkellyShelly says

    Delicious and easy! I love it!! Nice mild flavor and creative use of cauliflower. This is my new Friday night pizza! Yum!!

  20. Pat says

    This has to be one of the most popular recipes you have created. I make this dish weekly and now use a frozen bag of cauliflower vs. fresh (often less expensive) and so much easier. And therein lies the beauty of this dish: totally easy, very flavorful, and can be a side or main event meal. When I crave pizza – I make this. Also, I haven’t changed a thing (yet) – I like it exactly the way it is, but I’m thinking of using this basic method to make a mock mushroom risotto using Parmesan Reggiano, butter, fresh sauteed mushrooms, little white wine, little cream..

    whatcha think?

    Thanks so much for a great blog. I get so excited when I see Blah Blah in my email Inbox.

    • says

      It’s definitely up there Pat, which cracks me up because it was totally unintentional! I love it though and make it all the time! I made a batch last night and ate the leftovers this morning for breakfast! Love it!

  21. Alli B says

    I just made this for dinner and added a layer of tomato sauce to it. It’s amazing! I know what I’m making whenever I crave pizza!

  22. Carrie says

    Okay, followed the directions but only got about a cup of puree? Put it in my casserole dish and there is no where near enough to spread. Did I do something wrong? Feel like there should be much more.

    • says

      Sorry Carrie, you must have used an abnormally small cauliflower because you should end up with at least 2 cups of puree at the end. Either that or you over-trimmed your florets and left out too much of the stem pieces. I can’t think of any other reason why you would end up with so little puree out of an entire cauliflower. Hope it tasted good anyway! :)

  23. Laurie says

    I lightened this up by using fat free half and half, light mozerella cheese and turkey peperoni. Delicious!

  24. amy says

    I am going to make this in ramekins for easy portion control!!! So excited!! I LOVE LOVE LOVE your blog!!!!

  25. says

    Holy Cow my husband said he will try this! I better run out NOW and get the ingredients before he changing his mind because I am so trying this! Looks wonderful!! How can you go wrong with cheese?

  26. Abby says

    So delicious! I added Italian seasoning, basil, oregano and a drop of ranch, then sprinkled crushed red pepper on top. My husband was very reluctant, but got seconds and we ate all of it! Thank you for such a great recipe and for putting it on myfitnesspal!

    • says

      Thanks so much Abby – glad that even your hubby got on board with it! Mine still hates all things cauliflower, but I haven’t given up hope that I’ll turn him around! ;)

        • says

          No, I don’t even have an account – but I know some people have posted them there because I’ve seen the links. One of these days, after I get an assistant I will probably have them go do that, but for now I just don’t have time.

  27. Mary says

    I made this for lunch today as I am putting myself back in induction (Atkins phase one) to try to lose the last 20 pounds I have left…I added some scallions for a bit more “bite” and it is A. MAZE. ING! Since starting Atkins, my kids have decided that cauliflower is pretty much the miracle veggie! ;)

    • says

      It IS a miracle veggie, and at least your family appreciates that – I’m still working on mine! ;) Glad you liked it and thanks so much for taking the time to let me know! :)

  28. McDonna says

    Can you give me a suggestion on a healthy version of pepperoni? I *love* the taste of pepperoni, but when I read the label it sounds like a toxic waste dump. Help, please? Thanks! Can’t wait to try this recipe!

  29. Gail FC says

    I made this last night for dinner and HOLY CRAP IT REALLY WAS AMAZEBALLS!!!

    I did have a question, though: Have you ever tried freezing the leftovers? If not, do you think it would hold up okay to being frozen? I could make up a big ol’ pan and just eat this every day for breakfast, SRSLY.

  30. Tyffany says

    This sounds like a great alternative to pizza. One question – what size pepperoni slices do you use? If that’s an 8 X 8 casserole dish in the pictures, I’m guessing you used the larger slices of pepperoni (about 3″ diameter)? Or did you use the smaller ones (about 1 1/2″ diameter)? Sorry if this seems like a dumb question, since I’m the only one to ask it, but it does seem like the size of the pepperoni would make a big difference to the taste and volume of the puree.

    Hope you monitor questions on old posts! I love all of your recipes and pin almost all of them, hoping to try them all eventually. Thank you so much for what you do!

    • says

      Hi Tyffany,

      Good catch on the size – I do use normal sized (1 1/2 inch) pepperoni, but for the food photos I usually scale down the size of the pans I use to make the photos more attractive and easy to style. That pan is about a four by four inch, which makes the pepperoni seem larger. Hope that helps! This is still one of my favorites – hope you enjoy it too!

      • Tyffany says

        Thank you for the fast reply! I’m planning to try this recipe this weekend and need to buy some pepperoni.

        • Tyffany says

          Just went back and looked at ALL the pictures again. The ones that include a fork make the size of the pepperoni pretty obvious! Duh! I had a feeling when I posted this question that I must be missing something.

  31. says

    This was great! we added green peppers and unions to ours and it tasted just like a slice of pizza! Even my father who hates vegetables went back for seconds.

  32. Shayla says

    I would love to try this recipe, I do not have a microwave though. (Crazy, I know) Do you think boiling the cauliflower would work with this recipe?

  33. Joanna says

    Having left overs for lunch at work. Someone at work said it smelled good after I nuked it in the microwave. They were shocked when I told them what it was. haha

  34. Rosemary says

    I’m a vegetarian just learning how to cook and experiment with different recipes on my friends and their kids. I made this one last night, a meat and a vegetarian version with soy pepperonis. This was a hit and everyone loved it, and it was so easy to make! Thank you for giving me another much-loved recipe to add into my home’s menu of options :D !

      • KellyM says

        I have to go the grocery store in the morning, so I will get cream. Let me try it as it should be before I play around with it! I am excited to try it, I love cauliflower and cheese! The pepperoni is just an added bonus! Thanks! New to this site, but I am intrigued, so many great recipes I would love to try.

  35. Janette says

    I did something horribly wrong! It made such a little amount. I used a nice head of cauliflower and it cooked down to such a little bit. I got 24 pounds of cauliflower in my co-op, so I am going to use more cauliflower, maybe two heads and try it again tomorrow. I will have to say, my house smells edible right now ;)

  36. Angie says

    I added Watkins pizza seasoning to the cauliflower purée. I backed it in my pampered chef small earthenware dish. Made a tiny amount. Was stellar spread on fresh baked gluten free bread.

  37. Deanna says

    I bought all the ingredients before fully reading the recipe and I don’t have a food processor or blender! Any ideas on how I could tweak this to work? Man I was really looking forward to cauliflower pizza!

  38. says

    Your cauliflower recipes are life changing for me as I follow my Ketogenic diet! Every time I stumble across something amazing, it’s from this blog! Thanks for another good one.

  39. Taylor says

    OMG! Just found your site today and made this tonight. It was so easy and delicious! I turned it into a more weight watchers friendly version, using FF half & half, light butter, and low fat cheese. Did one side with turkey pepperoni and the other side with caramelized onions. I ate two pieces for 9 points plus. So filling and so delish. So glad I found your site! Gonna do the Jalapeño one next !

  40. Charissa says

    Just prepared this, going to pop it in the oven in about an hour but I can’t wait :D It looks great (although my oven dish is a bit too big… really need to get a not-tiny-but-not-huge pan at some point).

    Wonder what my guests will think of it :)

  41. Alswife says

    If anyone was apprehensive about trying this recipe please don’t be-it’s so delicious and I’m so very grateful for it. Thank you Melissa!

  42. Amanda says

    Made this tonight, after being a follower and fellow low carber since Feb of 2012. Absolutely tasty! I say it every time I post – but thank you so much for making it easier to stay on the low carb wagon!

  43. Kathy says

    Thanks! A friend made a tasty cauliflower gratin with gruyere cheese, and your recipe reminded me of that. I’ll be making it for dinner tonight!

  44. Sharon says

    Thank you so much for the recipe! Do you think it would freeze/reheat well? I am about to try out some “once a month” cooking and need the low carb options for myself as well.

    Thank you so much!!

    • says

      Hi Sharon – it reheats great from the fridge but I’ve never tried freezing it. If you do, I hope that you’ll report back and let us know how it worked! In theory I don’t see why it wouldn’t freeze well – enjoy!

      • Sharon says

        It freezes perfectly! I make a bulk batch and freeze in freezer/micro containers. I have been taking them to work the last couple weeks and it has been heaven!

  45. Tiffany says

    I made this for dinner. It’s wonderful!! And took no time at all! I also used steamed frozen cauliflower and was super.
    Thanks for your blog. I’ve been eating keto for almost 3 years and you have such a variety. You do a fantastic job on this. :) xo

    • says

      Thanks so much Tiffany, I appreciate that! And yes, frozen cauliflower is a lifesaver in this and many of the other recipes!!!! Glad you liked it, it’s still one of my favorites!!!

  46. Megan says

    loved the recipe!! I added 1/3 c. black olives, 1/2 tsp basil, 1/2 tsp minced garlic, and 1/2 tsp Italian seasoning, plus extra pepperoni in the puree. It turned out great and very flavorful!! Was the perfect meal to serve my girlfriend after she had dental work done ;)

  47. Belenda says

    As your resident vegetarian “pain in the ‘a**” groupie, I have to ask if you think any other meat substitute may work in this? Or just skipping the pepperoni all together? Not asking you to take on meat alternatives just for my benefit – but, trying to get in the protein with this great sounding recipe. I may just find one of the Morning Star Farms substitutes and make it up as I go. Hate using that stuff, but, for lack of other proteins, I use it occasionally. Thank you so much for all your hard work! I love your recipes!!

  48. kim says

    I started ketoing 7 days ago. Your site is fantastic. I will be making this recipe soon along with Brazilian shrimp stew. The crock pot chicken with lemon and parsley butter was very nice. Flax crakers taste like fish…blah. I will try again with more (alot) of seasonings.

    • says

      Welcome Kim and thanks! I think you’ll like this recipe a lot! As far as the crackers go, I understand. Flax has a very strong taste that some people just can’t get past. More seasonings will definitely help with that! :)

  49. Heidi says

    My 16 year old daughter loves cauliflower and asked if we could make this. It sounded kind of weird, but we gave it a try today. I changed it a little by basically ricing the cauliflower in my food processor with some pepperoni slices, instead of puréeing it. I wanted it to have some texture. I dumped that in a bowl, and then mixed in a couple TBSP melted butter, salt and pepper, about 1/2 cup Greek yogurt, 1 cup mozzarella, and about 1/4 cup Parmesan. I did not use heavy cream. It was good to eat just like that! I spread a little pasta sauce on top after spreading it in the baking dish, then topped with cheese, pepperoni slices, and a little more cheese. AMAZING! My 3 year old even liked it! Thanks!!

  50. Lisa says

    This sounds delicious. I’m going to sub the pepperoni with spicy italian turkey sausage that I have on-hand. Looking forward to it!

  51. Brianne says

    I really wanted to give this a go, but … cauliflower.

    I’m new to the low carb thing and while I really, really want to give it a go because I suspect gluten intolerance, I can’t do copious amounts of cauliflower due to hypothyroidism. Which sucks, because cauliflower is so cheap compared to, well, gluten free flours or thickeners, or any of that. Is there any sort of… equal… floury sub for cauliflower?

    :(

    Someone enjoy some of this for me!

  52. Dawn+Miller says

    I swear you are going to think I am a stalker because I am commenting on everything that I try! I’m not! But this is so fantabulistic that I had to let you know! I used Italian Seasoning while pureeing…only change. I LOVE THIS so much. This is recipe #5 I have tried and Imma likein’ it!

  53. Lesley says

    I just made this recipe and put it into individual ramekins topped with pepperoni minis. Sooooo cute!

  54. Kate says

    This dish is in the oven as I type and I am so excited to try it. I am pretty sure my husband is going to have a new favorite meal. I put a layer of marinara sauce between the puree and cheese layers. Wish I’d seen the comments about tossing in some olives before I put this together but I imagine we will have future opportunities to experiment with this dish!

  55. says

    i just got diagnosed with Celiac on Monday and I have been totally lost as what to cook, what to eat, what to not eat…. just kind of a nightmare. This was the first GF recipe that I decided to make and I am so glad that I did. This was AMAZING! Even my sister, who is totally opposed to veggies, fell in love with it. My toddler also ate every bite of his “mmm dis good mama”. Thank you! I will be trying more of your recipes.

    • says

      Welcome Sami – sorry to hear that you have Celiac, but I’m happy that it brought you to IBIH. I’m sure a diagnosis like that is hard to wrap your head around – so many “normal” foods you can’t eat now. The good news is that there are more available alternatives to all of your favorite gluten-laden foods now than there have ever been, so I’m sure you’ll adjust just fine! So glad that the whole family enjoyed this recipe – it’s still one of my favorites! :)

  56. jen says

    i used low fat greek yogurt instead of cream, turkey pepperoni and low fat bacon bits instead of all pepperoni, low fat butter, – it was so good!

  57. Jessic says

    Just found this recipe on pinterest and made it tonight. Its amazing, it really is. I mixed in some olives and diced jalapenos and added more on top with some bell peppers and the only problem I have with it is that I could eat the whole pan.

  58. Lynna says

    Okay, I’ll admit I was a skeptic. HOWEVER, I made this for dinner tonight and it is soooooo friggin’ tasty! The husband has been a bit dubious of the whole low-carb thing, but he loved this as well. I’m already thinking up different cheese/meat/fish combinations. I cannot WAIT to start trying other recipes!

  59. Cynthia says

    I tried this tonight and I have no idea what went wrong, but it ended up only being about 1 inch deep :( I used an 8.5×6.5 dish and I felt so defeated when I was making the puree and that was all it was producing. I followed instructions word by word. Bummer!

  60. Tony Daloia says

    Made this. It came out kind of wet. So I added some grated parm cheese. It was awesome. My son had it and asked if he could take the leftovers for lunch at work. This is one awesome cauliflower recipe. Thank you.

  61. Barbara says

    I have made this three times in four days! This is now my favorite low carb meal. The last time I added sausage along with the pepperoni and it was awesome! Thanks for the recipe!!

    • says

      I never get sick of it either Barbara! I made a big batch the other day and ate it for lunch AND dinner yesterday! Will polish off the last of it today and will be sad when it’s gone! :) So glad you liked it!!!

  62. Amy says

    Tried this recipe and it turned into a big pile of pizza mush. :( Not sure why! I did use wet mozarella and also pizza sauce. Could that be why? The puree just seems strange to me.. it was the consistency of sour cream. Where am I going wrong?

    • says

      Did you microwave your cauliflower to dry it out? If not then it would have been runny to start with and the sauce and cheese would have made it worse. That’s the pm,y thing I can think of – sorry it didn’t work out for you!

      • Amy says

        Yes, did microwave it but microwaved it with the heavy cream also! Are you supposed to microwave the cauliflower by itself? Also, is the cauliflower supposed to be pureed to a more pasty type texture or is it still supposed to be fluffy?

  63. Carol says

    I am a Dukan Dieter and always looking for something new. This struck me as something my very supportive husband and son (10) would like.

    I doubled the recipe to use as dinner. I pureed one head of cauliflower, adding about 4 oz mushroom, 2 thin slices of onion and about 1/4 cup homemade pizza sauce.

    I cut the second head up into florets and microwaved to a tender crunch. After blotting dry, I mixed the 2 cauliflowers together.

    In a 7×10″ pan, I put a smidge of pizza sauce and half of the cauliflower. I sprinkled about 4 oz. cooked turkey sausage, 1/4 c. crumbled bacon and 1/2 c fat free cheese. Drizzled more sauce and repeated. I shmooshed (yes, that is a word in my house) it down and baked at 375 degrees for about 25 minutes. Let cool for about 5 minutes before I served it.

    I kid you not – my son and husband fought over the last spoonful. this is definitely a keeper.

  64. Jess says

    I am a returning-low-carber. After losing 100 pounds in 2009 I slowly and steadily regained through a high-risk pregnancy and some subsequent health issues. After putting off a re-start for WAY longer than I should have, I’m back on the wagon. This is absolutely a favorite recipe and I was thrilled to have this again tonight. I have made this many times, sometimes as-is, sometimes with a THIN layer of pizza sauce depending on my carbs for the day. I like to add in some garlic powder, basil, seasoned sale, & black pepper. But it’s just as good without. Seriously, this is amazing and addictive and LEGAL on a low carb plan. Thank you thank you!

  65. T.L. says

    I made it this afternoon and it came out really well! It still had a strong cauliflower taste, though, so I didn’t care for it (I was hoping I could trick myself into eating it, but alas). Still a great recipe!

  66. Mary says

    I’d like to try this with frozen florets, since you said that you do that all the time, I believe. How much frozen cauli should I use to equal 1 medium head? And then do you just start from frozen in the microwave, or do you let it thaw first?

    I apologize if someone asked this already, as I did read everything, but the thread is long now….congrats on that!

    I hate chopping up fresh cauliflower, but love the taste of fresh. I bought a good quality frozen cauliflower to use in my favorite cheesy cauli bake, and I could tell the difference…more of that “sulfur” flavor that people don’t like.

    Thanks! Mary

    • says

      I would try out 4 cups of thawed and drained frozen florets. Then microwave them to cook – though since they are blanched before freezing you may need to cook them for less time to get them soft. I would do it in ten minute, then five minute increments until they are done. Enjoy!

  67. Jennifer Wood says

    My husband had to go low-carb for health reasons about 6 months ago and now prefers lower-carb since he generally feels better, and I’m always trying to mix things up for him. He also need a crazy amount of calories right now since he’s going through firefighter school. I tried this recipe and it was a great success on both counts. I changed it up a little by “ricing” the cauliflower as he doesn’t really like pureed, then microwaved it for 5 minutes with the cream and butter and then 3, then added oregano and basil along with the cheese, salt and pepper. I added pizza sauce as some of the comments suggested, then put lots of pepperoni on top along with extra cheese. Super good!

  68. Kira says

    Found this on buzz feed and OH MY GOODNESS DELICIOUS!! Thank you for posting! Tasted amazing! Did it minus the pepperoni. Cauliflower is a miracle veggie!

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