Cauliflower Crust Pizza

Cauliflower Crust Pizza

All the satisfaction of pizza without the heavy carb-laden crust. The cauliflower base gets crispy and holds toppings beautifully, while delivering 5g of fiber and only 20g of carbs per serving.

Ingredients

• 2 cups cauliflower florets (or pre-riced cauliflower)
• 1 large egg
• 1/2 cup shredded part-skim mozzarella
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/4 cup tomato sauce (no sugar added)
• 1/4 cup shredded mozzarella (for topping)
• 1 tomato, sliced
• 1/4 cup bell pepper, sliced
• Optional: fresh basil, red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Rice cauliflower in a food processor if using whole florets, or use pre-riced.

3. Microwave riced cauliflower for 4 minutes. Let cool, then wrap in a kitchen towel and squeeze out as much moisture as possible (this is critical for a crispy crust).

4. Mix squeezed cauliflower with egg, mozzarella, Parmesan, and Italian seasoning.

5. Spread mixture on the parchment paper into a 10-inch circle, about 1/4 inch thick.

6. Bake for 15 minutes until golden and set.

7. Top with tomato sauce, mozzarella, tomato slices, and bell pepper.

8. Bake for another 10 minutes until cheese is bubbly and golden.

9. Garnish with fresh basil and red pepper flakes.

Nutrition Facts

Nutrient	Amount
Calories	280 kcal
Protein	18g
Carbs	20g
Fat	14g
Fiber	5g

Tips

• Squeezing moisture from the cauliflower is the most important step — don’t skip it.
• Try different toppings: mushrooms, olives, spinach, or grilled chicken.
• Make the crust ahead and freeze it (without toppings) for up to 1 month.