Cauliflower Crust Veggie Pizza is a tasty and healthier alternative to traditional pizza, using finely grated cauliflower in place of flour for the crust. It’s perfect for those looking to cut back on carbs or gluten without giving up the fun and flavor of pizza. Topped with colorful vegetables, melted cheese, and herbs, this version is both satisfying and light. The crust comes out golden, crisp around the edges, and sturdy enough to hold your favorite toppings. This recipe serves 2–3 people.
Ingredients
For the crust:
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1 medium head of cauliflower (about 4 cups grated)
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1 large egg
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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¼ teaspoon salt
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¼ teaspoon garlic powder
For the toppings:
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¼ cup pizza sauce or crushed tomatoes
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½ cup shredded mozzarella
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½ small red onion, thinly sliced
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½ bell pepper, sliced (any color)
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½ zucchini, sliced
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A handful of mushrooms, sliced
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Black olives, sliced (optional)
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Dried oregano and black pepper to taste
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Fresh basil or arugula for garnish (optional)
Instructions
1. Prepare the Cauliflower
Remove the leaves and core from the cauliflower. Break it into florets and pulse in a food processor until it looks like fine rice. If you don’t have a processor, you can grate it by hand. Place the grated cauliflower in a clean kitchen towel and squeeze out as much water as possible. This is a key step—too much moisture will make the crust soft and crumbly.
2. Make the Crust Mixture
In a mixing bowl, combine the dried cauliflower, egg, mozzarella, Parmesan, salt, and garlic powder. Mix until it holds together like a soft dough.
3. Shape and Bake the Crust
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper and lightly oil it. Spread the cauliflower mixture into a round or oval shape, about ¼ inch thick. Press it down firmly and shape the edges neatly.
Bake for 20–25 minutes, or until the crust is golden and firm.
4. Add the Toppings
Remove the crust from the oven. Spread a thin layer of pizza sauce over the surface. Sprinkle the shredded mozzarella on top, followed by the sliced vegetables and olives. Season with a pinch of oregano and black pepper.
5. Final Bake
Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and the veggies are tender.
6. Serve
Let the pizza rest for 3–5 minutes before slicing. Garnish with fresh basil or arugula if you like. Serve warm.
Cauliflower Crust Veggie Pizza is a creative and colorful way to enjoy pizza night with a healthy spin. It’s light, fresh, and packed with vegetables, yet satisfying enough to please both veggie lovers and traditional pizza fans.
