Cauliflower Crusted Pizza

Due to some medical problems that my husband has been experiencing lately, we decided to try and improve his diet by eliminating all processed foods, wheat, sugar, and white flour, just to name a few.  I decided to support him and do this with him (not going to lie — I am hoping to lose some serious weight while I’m at this!)  It has been 10 days, and revamping our eating habits has really been challenging for the both of us, especially now that summer is here.

I have been craving pizza like crazy for the last two days, and decided to jump on the “cauliflower craze” and make a pizza with a cauliflower crust.  I was completely sceptical at first, but pleasantly surprisesd at the finished product!  It was DELISH!

TIP:  Tweak the following recipe by adding toppings that you love.  I added cherry tomatoes, red onions, mushrooms and crushed red pepper.  I can’t wait to make my next one!  It goes great with red wine, which I am thrilled to report is on the list of acceptable things to drink!  Mangia!!



Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded  mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional


Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

(Recipe courtesy


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