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Cauliflower Pizza

Cauliflower Pizza
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Prep Time: 15 min Serves: 3
Cooking Time: 20 min Yield: 1 pizza
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4-star rating based on 1 review

The cauliflower crust of this pizza is not only gluten free, but it also packs tons of vitamin C, vitamin K and folate (a B vitamin). What's more, tomatoes are abundant in lycopene, which reduces the risk of developing prostate cancer.



1. Preheat oven to 425 degrees Fahrenheit.
2. Blend the cauliflower in a food processor.
3. Pour the cauliflower into a microwave safe bowl, then heat in microwave for 7 to 8 minutes.
4. Add 1 cup grated mozzarella, Italian seasoning, egg, 2 tbsp grated Parmesan, salt and pepper to bowl and mix.
5. Line a round pizza pan with parchment paper and grease with cooking spray.
6. Spread the cauliflower mixture evenly on the pan.
7. Bake for 10 to 15 minutes until lightly browned.
8. Spread tomato sauce evenly around the crust.
9. Top with remaining mozzarella and Parmesan cheese, as well as halved grape tomatoes.
10. Bake at 425 F for 10 more minutes.
11. Decorate with fresh basil and serve.




  • Would make again

    I followed this recipe almost exactly. I didn't have an egg so I used liquid egg white, probably used too much. Also, didn't cook the cauli first as it gets mushy and I wanted a crust as crisp as possible. I will make this again using a whole egg and see how it turns out. I cooked my crust alone for about 15 minutes because it was a little wet. Crust was a little more than 1/4 in thick, and had a little left over. I used a casserole dish which has high sides so this probably contributed to less than ideal conditions for my crust. Pricked the crust with a fork about halfway through and rotated the dish. Did this in the convection toaster oven where things don't usually cook evenly on the bottom because the dish is so close to the two heating elements. The top and bottom were browned nicely. Out of the oven I thought about putting a thin coat of healthy oil on the crust to keep it dry, but put a layer of cheese on instead, which melted and helped keep the crust dry. Then the sauce and another layer of cheese, and pepperoni. Cooked for another about 7 minutes until the cheese started to brown, at 375 degrees. Some parts of the crust I could pick up and eat like regular dough. The other parts I ate with a fork. I think I want more flavor in my crust - more herbs and spices. Will find my perforated pizza pan for the next go round. Definitely still use the oiled parchment paper. I loved the pizza without the carb heaviness. Make your own italian seasoning mix to control sugar and salt, etc.

    Oct 1, 2016 at 10:00 AM

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