Cauliflower Pizza Crust with Veggie Toppings

Cauliflower Pizza Crust with Veggie Toppings

A grain-free crust made from riced cauliflower, baked until firm and topped with colorful vegetables.

Total 55 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

Riced cauliflower is steamed, wrung dry, and bound with egg and cheese to form a sturdy low-carb crust that crisps up in the oven. Topped with marinara, mozzarella, and a colorful mix of vegetables, it makes a lighter alternative to traditional pizza for weeknight dinners.

Ingredients

  • 1 head cauliflower, trimmed and cut into florets
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup marinara sauce
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced red onion
  • 1/2 cup sliced mushrooms
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons sliced black olives
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, torn

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Pulse the cauliflower florets in a food processor until finely riced, working in batches if needed.

  3. Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for 5 minutes until tender.

  4. Spread the cooked cauliflower onto a clean kitchen towel and let cool for 10 minutes.

  5. Gather the towel around the cauliflower and wring out as much liquid as possible over the sink.

  6. In a large bowl, combine the dried cauliflower with the egg, 3/4 cup mozzarella, parmesan, oregano, garlic powder, salt, and pepper, mixing until a dough forms.

  7. Press the mixture onto the prepared baking sheet into a 10-inch round, about 1/4 inch thick.

  8. Bake the crust until firm and golden at the edges, 15 to 18 minutes.

  9. Toss the bell peppers, red onion, and mushrooms with olive oil.

  10. Remove the crust from the oven and spread the marinara sauce evenly over the top, leaving a small border.

  11. Sprinkle the remaining mozzarella over the sauce, then scatter the seasoned vegetables, cherry tomatoes, and black olives on top.

  12. Return the pizza to the oven and bake until the cheese is melted and the vegetables are tender, 10 to 12 minutes.

  13. Let the pizza rest for 5 minutes, then top with fresh basil, slice, and serve.

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Cauliflower Pizza Crust with Veggie Toppings

Riced cauliflower is steamed, wrung dry, and bound with egg and cheese to form a sturdy low-carb crust that crisps up in the oven. Topped with marinara, mozzarella, and a colorful mix of vegetables, it makes a lighter alternative to traditional pizza for weeknight dinners.

55 min 4 servings 220 cal

Ingredients

  • 1 head cauliflower, trimmed and cut into florets
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup marinara sauce
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced red onion
  • 1/2 cup sliced mushrooms
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons sliced black olives
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, torn

Method

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    Pulse the cauliflower florets in a food processor until finely riced, working in batches if needed.

  3. 3

    Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for 5 minutes until tender.

  4. 4

    Spread the cooked cauliflower onto a clean kitchen towel and let cool for 10 minutes.

  5. 5

    Gather the towel around the cauliflower and wring out as much liquid as possible over the sink.

  6. 6

    In a large bowl, combine the dried cauliflower with the egg, 3/4 cup mozzarella, parmesan, oregano, garlic powder, salt, and pepper, mixing until a dough forms.

  7. 7

    Press the mixture onto the prepared baking sheet into a 10-inch round, about 1/4 inch thick.

  8. 8

    Bake the crust until firm and golden at the edges, 15 to 18 minutes.

  9. 9

    Toss the bell peppers, red onion, and mushrooms with olive oil.

  10. 10

    Remove the crust from the oven and spread the marinara sauce evenly over the top, leaving a small border.

  11. 11

    Sprinkle the remaining mozzarella over the sauce, then scatter the seasoned vegetables, cherry tomatoes, and black olives on top.

  12. 12

    Return the pizza to the oven and bake until the cheese is melted and the vegetables are tender, 10 to 12 minutes.

  13. 13

    Let the pizza rest for 5 minutes, then top with fresh basil, slice, and serve.