Cauliflower Crust Pizza With Veggies

Crust Ingredients:

  • 2 cups cauliflower rice
  • 3/4 cup Parmesan cheese, grated
  • 1 egg
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp salt


  • ½ small red bell pepper, sliced
  • 1/3 cup broccoli florets
  • ¼ small red onion, sliced
  • 1/3 cup baby bella mushrooms, sliced
  • ¼ cup pizza sauce of your choice (I use Rao’s or Whole Foods Organic Pizza Sauce. You could also use pesto instead if preferred.)
  • 1/4 cup feta cheese


  1. Preheat oven to 350 F.
  2. Place a large non stick skillet over medium heat and then add the grated cauliflower. Stir it wfor 2-3 minutes and the remove it from the heat.
  3. In a large mixing bowl, add the cauliflower, Parmigiano-Reggiano cheese, egg and spices. Mix it well with your hands.
  4. Line a baking pan with parchment paper and pour the cauliflower mixture over it. If you have a nonstick medium sized pizza mold, then that’s even better, and you won’t need the paper. Spread it out in a circle to form the pizza crust. Flatten out any uneven areas.
  5. Bake in the oven for 20 minutes.
  6. Quicky sauté the mushrooms in 1 teaspoon olive oil for 3-4 minutes until tender while the pizza is baking. Briefly set aside.
  7. Remove it from oven and immediately transfer the crust to a metal cooling rack. This will keep it crunchy and will prevent it from getting soggy. Let cool completely until you apply the toppings!
  8. While it is cooling, place the broccoli, bell peppers and onions on a foil lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  9. Bake the veggies for 8-10 minutes.
  10. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the roasted vegetables, sautéed mushrooms and feta.
  11. Return the pizza to the oven for another 5-7 minutes.
  12. Let your pizza cool for 2-3 minutes before slicing to make sure that the crust stays intact.




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