Looking for a healthier alternative to traditional pizza without sacrificing taste? This Cauliflower Pizza Crust with Veggie Toppings is your answer. I’ve perfected this recipe through countless trials, and it delivers a crispy, delicious base that holds up beautifully under your favorite toppings. Whether you’re following a low-carb diet or simply want to sneak more vegetables into your meals, this recipe hits all the right notes.
Ingredients
For the Crust:
- 1 medium head cauliflower, riced (about 4 cups)
- 2 large eggs
- 1 cup mozzarella cheese, finely grated
- 1/4 cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Toppings:
- 1/2 cup pizza sauce
- 1 cup mixed bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup fresh mozzarella, torn into pieces
- Fresh basil leaves
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rice the cauliflower in a food processor until it resembles fine crumbs. If using pre-riced cauliflower, measure out 4 cups.
- Microwave the riced cauliflower for 5 minutes. Let it cool completely, then transfer to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for a crispy crust!
- In a large bowl, combine the squeezed cauliflower, eggs, cheeses, and seasonings. Mix well until it forms a cohesive dough.
- Spread the mixture onto the prepared baking sheet, forming a 1/4-inch thick circle. Make sure the thickness is even throughout.
- Bake for 20-25 minutes until golden brown and crispy around the edges.
- Add your sauce and toppings, then return to the oven for another 10-12 minutes until the cheese melts and the vegetables are tender-crisp.
- Finish with fresh basil leaves before serving.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 (8-inch pizza)
Recipe Notes
- The key to a crispy crust is removing as much moisture as possible from the cauliflower. Don’t skip the squeezing step!
- Let the crust cool for 5 minutes before adding toppings to ensure it stays firm.
- Feel free to customize your toppings, but avoid anything too wet that might make the crust soggy.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- For a dairy-free version, try using dairy-free cheese alternatives and adjust the baking time accordingly.
Cauliflower Pizza Crust with Veggie Toppings
A healthier alternative to traditional pizza with a crispy, delicious cauliflower crust and your favorite veggie toppings.
Ingredients
- 1 medium head cauliflower riced (about 4 cups)
- 2 large eggs
- 1 cup mozzarella cheese finely grated
- 1/4 cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup pizza sauce
- 1 cup mixed bell peppers sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1 cup fresh mozzarella torn into pieces
- Fresh basil leaves
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rice the cauliflower in a food processor until it resembles fine crumbs. If using pre-riced cauliflower, measure out 4 cups.
- Microwave the riced cauliflower for 5 minutes. Let it cool completely, then transfer to a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the squeezed cauliflower, eggs, cheeses, and seasonings. Mix well until it forms a cohesive dough.
- Spread the mixture onto the prepared baking sheet, forming a 1/4-inch thick circle. Make sure the thickness is even throughout.
- Bake for 20-25 minutes until golden brown and crispy around the edges.
- Add your sauce and toppings, then return to the oven for another 10-12 minutes until the cheese melts and the vegetables are tender-crisp.
- Finish with fresh basil leaves before serving.
