Cauliflower pizza

This cauliflower pizza is a great alternative if you are looking to cut some carbs off your diet. Try with your favourite toppings. In this ocassion, we made it with green peppers, caramelized onions, mushrooms and mozzarella cheese on top.

Makes 4 servings

Ingredients for the crust:

  • 1 large cauliflower head without stalk
  • 1/4 cup of parmesan cheese, grated
  • 2 tbsp. of shredded mozzarella cheese (you can substitute for goat cheese or cream cheese for extra flavour)
  • 1/4 cup of breadcrumbs
  • 1 egg
  • 1 tbsp. salt
  • 1/4 tbsp. pepper
  • 1/2 tbsp. paprika
  • 1/2 tbsp. garlic powder
  • 1 tbsp. of dry basil or italian spices mix

For the tomato sauce see our post on how to make Italian-style homemade tomato sauce

Ingredients for the toppings:

  • 1/4 small onion, julianned
  • 1/2 small green pepper, julianned
  • 2 small mushrooms, sliced
  • 1/4 cup mozzarella cheese, shredded
  • 2 tbsp. olive oil


Break the cauliflower into florets and rinse. Blend in the food processor until you get a rice-like texture.

Using the oven: Preheat oven at 350F. Place the cauliflower in a baking pan and bake for 15 minutes.

Or, Using the microwave: cook for 10 minutes.

Let the cauliflower cool and place it in a cheese cloth. Squeeze to remove as much liquid as possible. (If you don’t have cheese cloth use a kitchen towel or a strainer and press with a spoon).

In a skillet fry the onion, green pepper and mushrooms with 2 tablespoons of olive oil. When the onion changes colour, salt and pepper to taste. Reserve.

In a bowl mix the squeezed cauliflower, egg, parmesan cheese, mozarella cheese, breadcrumbs, salt, garlic powder, paprika, dry basil or italian spices mix and pepper.

In a baking pan, with parchment or cooking mat, spray some oil then form the cauliflower crust, make it as thin or thick as you wish.

Bake for 15 minutes at 350F.

Remove from the oven and turn over the crust. Add the tomato sauce on top, onion, green pepper, mushrooms and finish with mozarella cheese.

Bake for another 15 more minutes at 425F.

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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