Crispy Cauliflower Pizza
A pizza made with a roasted cauliflower crust instead of traditional dough, topped with swappable vegetables, proteins, and sauces. Baked until golden, with a firm, crispy base and warm toppings.
Ingredients
Method
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Finely rice the cauliflower florets using a food processor or box grater. Spread on a clean kitchen towel and squeeze firmly to remove excess moisture.
In a bowl, mix the cauliflower rice, egg, grated Parmesan, Italian seasoning, and salt until well combined.
Transfer the cauliflower mixture to the lined baking sheet and shape into a roughly 12-inch round, patting firmly to even thickness. Brush edges with olive oil.
Bake for 20 minutes, until the crust is golden and firm to the touch.
Remove crust from oven. Spread tomato sauce evenly over the crust, leaving a 1/2-inch border.
Sprinkle mozzarella cheese evenly. Distribute bell pepper, red onion, mushrooms, and green olives over the cheese.
Return to oven and bake for 12–15 minutes, until cheese is melted and bubbly and the crust edges are crispy.
Remove from oven and scatter fresh basil over the top. Slice into wedges and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →