Classic-Swap Cauliflower Crust Pizza

Pizza's story begins in Naples, where simple flatbreads grew into an Italian classic. This swap forms a crisp crust from wrung-dry riced cauliflower bound with mozzarella and Parmesan, topped with sauce and pepperoni.

Serves 4 · 25 min prep · 28 min cook

Estimate for one serving

• 265 cal
• 20g protein
• 9g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 cups (about 1 medium head) riced cauliflower
• 1 large egg
• 1.5 cups, divided shredded low-moisture mozzarella
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup sugar-free pizza sauce or crushed tomatoes
• 2 oz pepperoni or turkey pepperoni
• handful fresh basil leaves
• as needed olive oil spray

Instructions

1. 1Preheat oven to 425°F. If using fresh cauliflower, pulse florets in a food processor until rice-like; microwave the riced cauliflower 4–5 minutes until soft, then cool slightly.
2. 2Transfer cauliflower to a clean kitchen towel and wring out as much liquid as possible—this step is critical for a crisp crust.
3. 3In a bowl, mix the drained cauliflower with the egg, mozzarella, Parmesan, Italian seasoning, garlic powder, and salt until a dough forms.
4. 4Line a pizza pan or baking sheet with parchment and lightly spray with oil. Press the cauliflower mixture into a thin 10–12-inch round, building a slightly thicker edge.
5. 5Bake the crust alone for 15–18 minutes until golden and firm to the touch; the surface should look dry and lightly browned.
6. 6Remove from oven. Spread the pizza sauce evenly, leaving a small border. Sprinkle remaining mozzarella and arrange pepperoni on top.
7. 7Return to the oven for 8–10 minutes until cheese is melted and bubbling with browned spots.
8. 8Finish with fresh basil leaves and a light mist of olive oil. Let rest 3 minutes so the crust firms, then slice into and serve hot.