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Cauliflower Crust Toasted Cheese

This carb-conscious Cauliflower Crust serves up cozy grilled cheese vibes with minimal ingredients, major micronutrients, and maximum flavor.
Prep Time20 mins
Cook Time30 mins
Course: Dinner, Lunch, Main Course, Snack, Supper
Cuisine: American
Keyword: Cauliflower, Grilled Cheese, Toasty
Servings: 2


For the Cauliflower Crust

  • 1 head cauliflower (~600g)
  • 2 tbsp psyllium husk
  • 2 large eggs
  • 2 tbsp parmesan (optional, omit if dairy free)
  • 1 tbsp nutritional yeast (can increase if omiting parmesan)
  • 2 tsp garlic herb seasoning I love The New Primal!

For the Toasty

  • 2 oz cheese of choice
  • 2 oz protein of choice (optional)
  • 1/2-1 piece fruit (or veggie!) of choice (optional, see suggestions below!)
  • 2 tsp ghee (or cooking fat of choice)


For the Cauliflower Crust

  • Remove the core and stem from the cauliflower and break into small florets
  • Pulse the cauliflower florets in your food proccessor until very finely chopped
  • Transfer the cauliflower into a mixing bowl and add egg, psyllium husk, cheese, and seasoning, mixing thoroughly to combine to create your cauliflower crust
  • Allow the cauliflower crust mixture to sit at room temperature or in the fridge for at least 30 minutes, but up to several hours. This is optional, however the psyllium husk (the recipe's key binding ingredient) will expand the longer in comes into contact with the moisture in the mxiture, and your dough will be easier to shape and work with
  • While the mixture sets, preheat your oven to 425 degrees and line a baking tray with parchment paper
  • Evenly distribute the mixture into four (4) separate patties on the parchment paper – shape delicately with your hands to form a rectangular bread big enough to hold your desired fillings. Keep in mind that the bigger your bread and thinner the batter, the faster it will bake! The thicker your
  • Bake for about 30 minutes or until golden brown, flipping half way through

For the Toasty

  • Melt 2 tsp ghee in a small container and even distribute with a pastry brush among a nonstick skillet and 1 side (the "outside") of each cauliflower crust
  • Warm the ghee-brushed skillet over medium heat
  • Meanwhile, evenly distribute cheese onto the "inside" of your cauliflower crusts
  • Carefully place the crusts onto the skillet and cover with a lid, allowing the cheese to melt and cover the cauliflower
  • When the cheese is melty and covering the cauliflower crust, carefully stack your remaining fillings onto one (or two, if you're making the serving size of two at once) piece(s) of crust. Remove the other piece(s) of cauliflower crust with a spatula and gently flip it on to the other to form your sandwich.
  • Give the stacked sandwich a gentle press with your spatula and continue to cook until desired doneness, with or without lid depending on preference
  • Once complete, allow to cool for a few moments before cutting in half and biting in!


Pairing Suggestions:
  • Brie + Prosciutto + Fig
  • Cheddar + Bacon (or Ham) + Apple
  • Swiss + Ham
  • Mozzarella + Chicken + Tomato
  • Goat + Turkey + Blackberry
  • Monterey Jack + Egg (+ Bacon) + Avocado
  • Gruyere + Ham + Mushroom
  • Provolone + Salami + Roasted Red Pepper
  • Feta + Chicken + Artichoke
  • Mozzarella + Chicken + Peach
  • Harvarti + Crab + Avocado