Cauliflower Pizza
Pizza is a go-to dish in my house—no one ever complains when we have it for dinner, and I enjoy whipping up all different variations (my recent foray into Roasted Cabbage pizza, to the dismay of some fans, says it all, lol). If you prefer a classic approach but still want to lighten—or liven—things up, this low-carb, high-protein cauliflower crust spin is for you.
Why you’ll love this recipe:
- No gluten, no problem: Made with cauliflower, egg whites, and cheese—this crust skips the flour but still hits the spot.
- Crispy crust goals: The secret’s in the squeeze—get that water out and you’ll be rewarded with golden, crunchy edges.
- Cheesy in the best way: A little mozz, a little Parm… just enough richness to make it totally crave-worthy.
- Top it like a boss: Mushrooms? Spinach? Peppers? Go wild and use whatever veggies you love (or need to use up).
It involves a delicious, crispy cauliflower crust that’s easy to make. It’s perfect for loading up with just about any topping you’d like. I prefer veggies, of course—onions, peppers, spinach, mushrooms, tomatoes, eggplant, zucchini…any or all of these! But you can opt for chicken or poultry sausage, extra cheese, or yes, even pineapple.
You can use store-bought cauliflower rice or make your own (it’s easier than you think). The key is to remove as much moisture as possible from the cauliflower. The more water you can squeeze out, the crispier your crust will be!
As I mentioned earlier, I’m a total pizza lover and I’m always look for a new way to enjoy it. I’ve experimented with bell peppers as a salad, combined with a quesadilla, topped with spinach artichoke dip, and even paired with a classic BLT. Safe to say, we take our pizza obsession seriously!
Try my Tortilla Pizza or Baked Cauliflower Buffalo “Wings”!
Cauliflower Pizza
Ingredients
PIZZA CRUST
- 1 head cauliflower, coarsely chopped (or use about 4 cups of store-bought cauliflower rice or crumbles)
- ¾ cup shredded part-skim mozzarella cheese
- ¾ cup shredded or grated Parmesan
- 4 egg whites
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- Kosher salt, to taste
- Ground black pepper, to taste
TOPPINGS
- ½ cup pizza sauce
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan
- Veggie toppings of choice, peppers, onions, mushrooms, spinach
- Crushed red pepper, optional
- Oregano, optional
Instructions
- Preheat oven to 450℉. Generously mist baking sheet with oil spray.* This is super important so the pizza doesn't stick to the baking sheet!
- Place cauliflower florets in food processor and pulse until finely chopped with no chunks.
- Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels. The more water you can squeeze out, the more delicious and crispy your crust will be!
- Mash the cauliflower and let cool for about 10 minutes.
- Add mozzarella cheese, Parmesan, egg whites, Italian seasoning, garlic powder, salt and pepper and mix thoroughly.
- Coat a large baking sheet with oil spray (or for a crispier crust, use a pre-heated pizza stone), spread cauliflower “dough” on top, and shape into pizza crust. Place in oven for 15 to 20 minutes until golden brown and crispy.
- Add sauce, cheese, vegetable toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.
- Slice and enjoy!
