IN.FORM Recipe: Cauliflower Crust Pizza

Cauliflower Crust Pizza

Cauliflower pizza crust with tomato and spinach. toning. selective focus

Veggies, protein, dairy, healthy oils!


  • 2 teaspoons melted coconut oil
  • 2 ½ cups organic cauliflower, grated (about 1/2 a large head)
  • 1 large organic pastured egg, lightly beaten
  • 1 ¼ cups shredded mozzarella cheese, preferably raw
  • 2 tablespoons grated Parmesan cheese
  • Kosher or Himalayan salt and freshly ground black pepper
  • 1 1/2 cup organic tomatoes (about 6 tomatoes)
  • 2 cloves of garlic
  • 2 tsp olive oil
  • ¼ teaspoon crushed red pepper flakes
  • Fresh basil leaves, optional
  • Slice peppers, onions, mushrooms, optional


Dice or crush the tomatoes.  Put 2 tsp olive oil in the bottom of pan with 2 garlic cloves cut up or crushed.  Heat for a minute on medium heat then add tomatoes and 1 tsp. Himalayan sea salt.  Cook on low for about 20 minutes.

  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Steam until soft and let cool.
  3. Mix in the egg, one cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round prepared pizza pan. Coat lightly with coconut oil and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the cooked tomatoes, sprinkle on the red pepper flakes, add peppers, onions, and/or mushrooms if desired.  Bake in the oven until melted and bubbly, add 1/4 cup mozzarella cheese and bake for another 10 minutes. Top with basil before serving.

Cindy Fiege

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