Margherita pizza with cauliflower crust

A healthy new take on a classic recipe.

This cauliflower crust pizza is high in flavor, low in fat and sneaks vitamin C, potassium and folate into every bite. We offer a few optional toppings below, but you can get creative by adding your favorites.

Margherita pizza with cauliflower crust recipe

Cauliflower crust ingredients

  • 5 cups small cauliflower florets (about 1 head)
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1 cup low-moisture mozzarella cheese, shredded

Pizza toppings

  • 8 ounces mozzarella cheese, sliced
  • 1/2 cup pizza sauce
  • 1/4 cup fresh basil leaves, torn and loosely packed

Optional toppings

  • 1 small tomato, sliced
  • 1/8 cup spinach, shredded
  • 1/8 cup broccoli, finely chopped


Heat oven to 425° F.

In a food processor, add half the cauliflower and pulse until it resembles rice. Spoon into a bowl. Add the rest of the cauliflower to the processor and repeat the previous steps. Cover the bowl with waxed paper and microwave on high for 4 to 6 minutes, or until cauliflower is softened. Let cool.

Spoon cauliflower onto a clean kitchen towel, and wring out until it is dry. In a large bowl, mix cauliflower with flour, Parmesan cheese, egg and shredded mozzarella cheese.

Spray a cookie sheet with nonstick cooking spray. Gently press the cauliflower mixture onto the bottom of the pan. Spread pizza sauce evenly on top, and follow with mozzarella slices. Add optional toppings, if desired. Bake for 6 minutes, or until the cheese is melted. Top with fresh basil before serving.