Low-carb cauliflower pizza gets a vibrant Mediterranean makeover from cherry tomatoes, baby spinach, and chopped basil. This vegetarian pizza is the perfect solution when you are craving a thin, crispy crust and garden-fresh toppings without the heavy carbs of traditional dough. The combination of melty mozzarella and sweet roasted tomatoes makes it a satisfying meal that fits perfectly into a balanced lifestyle.
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By swapping traditional refined flour for a fiber-rich cauliflower base, this pizza significantly reduces the glycemic impact while adding a serving of vegetables. The Mediterranean-inspired toppings provide essential antioxidants and heart-healthy nutrients in a low-calorie format.
The secret is squeezing! After cooking the processed cauliflower, use a clean kitchen towel to wring out as much water as possible until the cauliflower is completely dry.
No, for this recipe, it's best to use fresh baby spinach. It will wilt perfectly during the final 7 minutes of baking without making the crust wet.
Yes! Because the crust is made primarily of cauliflower and egg, it is significantly lower in net carbs than traditional pizza.
Yes, you can bake the cauliflower base (Step 4) ahead of time and store it in the fridge. When ready to eat, simply add toppings and do the final bake.
Making pizza at home is a healthier option than takeout, and it’s easier than you think with these tasty recipes!
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Recipe yields 1 servings
Preheat oven to 400°F. In a food processor, process cauliflower until finely chopped.
In a microwave-safe bowl, cook cauliflower for 5 minutes, or until tender. Place cauliflower in a towel and squeeze out excess water so it is completely dry.
In a bowl, mix egg, cauliflower, 2 tablespoons of the basil, black pepper, garlic and Parmesan cheese until combined.
On a parchment-lined baking sheet, spread cauliflower dough out into a pizza round. Lightly coat cauliflower crust with cooking spray. Bake for 30 minutes, or until lightly browned.
Remove crust from oven. Increase oven temperature to 450°F. Top cauliflower crust with mozzarella cheese, tomatoes, spinach, remaining 2 tablespoons basil and black pepper to taste. Bake for 7 minutes, or until cheese melts. Serve immediately.
Try New Toppings:
This cauliflower crust can be topped any way you like to add variety or please different family members.
For extra tang, a sprinkle of goat cheese or feta works beautifully. If you are dairy-free, use a high-quality shredded vegan mozzarella.
While the recipe uses cauliflower and egg to bind, a tablespoon of almond flour can be added to the "dough" for a slightly sturdier, nuttier crust.
If fresh basil isn't available, substitute with a teaspoon of dried Italian seasoning in the crust mixture.