Cauliflower crust pizza

While there’s nothing be Cauliflower crust pizzatter than digging into a big cheesy pizza pie, sometimes a healthier, lighter alternative is needed. This cauliflower crust pizza cuts down on the carbs and calories, while still offering the same comforting satisfaction of the original. The classic Italian flavors ring true in this easy recipe, with ripe tomatoes and basil taking center stage, and creamy mozzarella adding calcium and protein to the dish. Tomatoes are packed with lycopene, which protects your eyes and skin, and helps boost your immunity. Cooked tomatoes offer more readily absorbed lycopene, and olive oil aids this absorption further while providing healthy omega-3 unsaturated fats that’ll make you glow. Cauliflower is an excellent source of vitamins C, K, B6, folate, and fiber, keeping you full and satisfied on very few calories. This healthy and yummy recipe is sure to become a regular in your kitchen!


  • 1 pound cauliflower florets
  • 2 eggs
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • ¼ cup tomato sauce
  • 1 cup heirloom tomatoes, sliced
  • ½ cup mozzarella, torn into bite size pieces
  • Fresh basil, chopped, to serve


  1. Preheat your oven to 400 degrees.
  2. In a food processor, pulse your cauliflower until you have finely ground pieces. It should look like the texture of rice.
  3. Blanch the cauliflower in boiling water of the microwave until just tender, only a minute or so. In a bowl, whisk together the eggs, Parmesan, olive oil, a pinch of salt and pepper, until well blended. Add the blanched cauliflower, and mix until well combined.
  4. On a baking sheet lined with parchment paper, press the dough out into a 12 inch round circle, using a rolling pin if needed to smooth the surface. You want the dough to be about ¼ inch thick all around.
  5. Bake the crust for 40 minutes, turning the pan once half way through cooking. If the crust still looks soft, broil it for 2-3 minutes till it turns golden brown.
  6. Spread the tomato sauce evenly over the crust, leaving ½ inch around the edge bare. Arrange the tomato slices over the sauce, and top with the torn mozzarella.
  7. Drizzle with a bit of olive oil and a pinch of salt and pepper, and bake for 10-15 minutes, until the cheese is melted and golden brown in places. Broil for 1-2 minutes at the end of cooking if needed.
  8. Sprinkle over some fresh basil, and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:


  1. Thanks for sharing this recipe! I’ll have to try to make a cauliflower crust sometime. It’s sounds delicious.

  2. To anyone who’s skeptical about cauliflower crust – let me just tell you, it’s totally awesome. The only downside is that preparing the cauliflower takes FOREVER. I wish someone would manufacture and sell cauliflower that’s already ground up and strained; I’d buy that stuff like crazy (if it wasn’t too expensive)

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