Coarse Sea Salt

Skillet Grilled Cauliflower Pizza Crust

How long: 15 minutes (grilling), 10 minutes (prep)

Yield: 2 crusts

Coarse salt doubles as a grilling and finishing salt in this low-carb version of nona and nono’s favorite dish. Get creative with toppings like crispy potatoes, rosemary and tangy cashew cheese—or go the traditional margherita route with bufala mozzarella, basil and tomatoes. Download recipe as PDF.

Why Coarse?

  • Large
  • Crunchy
  • Robust

Our sea salt is made by solar evaporation from seawater and harvested into crunchy pops of flavor right to your kitchen. Its coarse grains bring a delightful texture to the grill, desserts and those tried-and-true recipes that need a little twist.

Featuring Coarse Sea Salt


2 cups riced cauliflower, steamed (about ½ head grated cauliflower)

2 eggs, beaten

¾ cup Parmesan cheese, vegan parmesan or nutritional yeast

2 Tbsp cornstarch

Morton® Coarse Salt, to season dough and finish

Mediterranean seasonings such as parsley, basil, oregano, garlic and rosemary, to season



Preheat grill to medium-high (or an oven to 400ºF).


“Rice” cauliflower with a grater, steam and drain very well. Cool and pat dry to squeeze out excess liquid.


Mix riced cauliflower, eggs, cheese/substitute, cornstarch, a pinch of Morton® Coarse Salt and the seasonings in a bowl. Dough should appear slightly fluffy and bind together.


Generously grease a grill-safe pan and drop cauliflower dough onto the surface like a pancake. Flatten dough slightly and close the grill.


Grill until sides crisp up, adding toppings about 8 minutes in. Finish with Morton® Coarse Salt and serve hot.

Pssst: Some Tips

  •      Save time with store-bought riced cauliflower or try other firm, riced veggies such as broccoli.
  •       Get creative with toppings and leftovers: try leftover crispy potatoes, rosemary and goat cheese.

Morton® Coarse Sea Salt

Brings a pop of crunch to any dish as a finishing salt, grilling salt or dessert topping.