Cauliflower Crust Pizza
Cauliflower-based pizza crust topped with cheese, sauce, and swappable proteins or vegetables. Roasted until crispy, then finished with toppings and melted cheese.
Ingredients
Method
Pulse raw cauliflower florets in a food processor until finely riced, about 2 cups total. Spread riced cauliflower on a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, mix the squeezed cauliflower with egg whites, grated parmesan, almond flour, and Italian seasoning until well combined.
Line a baking sheet with parchment paper and press the cauliflower mixture into a thin, even 12-inch round crust about 0.25 inch thick. Brush edges lightly with olive oil.
Bake the crust at 425°F for 15 minutes until lightly golden and firm.
Remove the crust from the oven. Spread marinara sauce evenly over the surface, leaving a 0.5-inch border.
Top with shredded mozzarella, then distribute the cooked protein topping, bell pepper slices, and red onion slices evenly across the surface.
Return to the oven and bake at 425°F for 15–20 minutes until the cheese is melted and bubbly and the crust is crispy at the edges.
Remove from the oven and let cool for 2–3 minutes. Garnish with fresh basil if desired, slice, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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