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Crispy Cauliflower Crust Veggie Pizza

A deliciously crispy and healthy pizza featuring a homemade cauliflower crust, topped with a simple sauce, melty cheese, and fresh vegetables. This recipe is naturally gluten-free and packed with flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head Cauliflower about 4-5 cups of florets
  • 1 large Egg beaten
  • 1/2 cup Parmesan cheese finely grated, plus extra for topping
  • 1/2 cup Low-moisture mozzarella cheese shredded, plus 1 cup for topping
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp Black pepper freshly ground
  • 1/2 cup Marinara sauce no sugar added, or pizza sauce
  • 1 cup Bell peppers thinly sliced, mixed colors
  • 1 cup Mushrooms thinly sliced
  • 1/2 cup Red onion thinly sliced
  • 1 tbsp Olive oil for brushing
  • 2 tbsp Fresh basil for garnish, optional

Equipment

  • Food processor or box grater
  • Large baking sheet
  • Parchment paper
  • Clean, thin kitchen towel or nut milk bag
  • Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Working in batches, pulse the cauliflower florets in a food processor until they resemble fine rice or couscous. You should have about 4 cups of 'riced' cauliflower.
  2. Transfer the riced cauliflower to a microwave-safe bowl. Microwave on high for 5 minutes. Let it cool for a few minutes, then transfer it to a clean, thin kitchen towel or a nut milk bag. Squeeze out as much liquid as humanly possible. This is the most critical step for a crispy crust. Trust me, you want it as dry as a desert.
  3. In a large bowl, combine the squeezed-dry cauliflower, beaten egg, 1/2 cup parmesan, 1/2 cup mozzarella, oregano, garlic powder, salt, and pepper. Mix thoroughly until a cohesive dough forms. Tip from me: Use your hands for the best incorporation.
  4. Place the dough ball onto the prepared parchment paper. Press and shape it into a 10-12 inch round or oval crust, about 1/4-inch thick. Make sure the edges are slightly thicker to contain the toppings. Brush the entire surface lightly with olive oil. Bake for 20-25 minutes, until the edges are deeply golden brown and the center is firm to the touch.
  5. Remove the crust from the oven. Spread the marinara sauce evenly over the hot crust, leaving a small border. Top with the remaining 1 cup of mozzarella, followed by the sliced bell peppers, mushrooms, and red onion. Return the pizza to the oven and bake for another 8-10 minutes, until the cheese is bubbly and the veggies are tender.
  6. Carefully remove the pizza from the oven. Let it rest on the pan for 5 minutes—this helps the crust set. Sprinkle with fresh basil, slice, and serve immediately. Step back and admire your beautiful, healthy creation!

Notes

Chef's Tips:
• For extra crispiness, bake the crust directly on a preheated pizza stone.
• A common mistake is not squeezing enough water out—this leads to a soggy crust.
• Serve with a simple side salad dressed with lemon vinaigrette for a complete meal.
Food Safety:
• Ensure egg is fully cooked in the crust during the initial bake.
• Refrigerate leftovers within 2 hours of cooking.