Veggie Pizza with Cauliflower Crust

Who doesn’t love PIZZA?  This recipe has a great balance of flavors, making it hard to believe that the crust is made with cauliflower, and an entire personal-sized pizza is only 350 calories.


1 head cauliflower (about 3 lb.), roughly chopped
2 tsp. olive oil
1/2 cup sliced cremini mushrooms
1/2 cup sliced red bell pepper
1/2 cup thinly sliced fresh basil
1/4 tsp. freshly ground black pepper
1/8 tsp. kosher salt
3 cloves garlic, minced
2-1/2 oz. shredded part-skim mozzarella (about 2/3 cup)
2 large egg whites
1/2 oz. grated parmesan
1/2 cup thinly sliced seeded tomatoes
2/3 cup fresh baby spinach

Preheat oven to 375 degrees.  In a food processor, pulse half of cauliflower 10 to 15 times or until finely chopped (like rice).  Transfer to a parchment-lined baking sheet.  Repeat with remaining cauliflower.  Coat cauliflower with cooking spray.  Bake, stirring once, for 25 minutes.  Let cool.  Increase oven temperature to 450 degrees.

Warm a large skillet over medium-high heat.  Add 1 tsp. oil; swirl to coat.  Add mushrooms and bell pepper; sauté until tender, about 5 minutes.

Place cauliflower in a clean kitchen towel and squeeze until very dry.  In a large boawl, combine cauliflower, remaining 1 tsp. oil, 1/4 cup basil, 1/8 tsp. black pepper, salt, garlic, 2 oz. mozzarella, egg whites and Parmesan.  On a parchment-lined baking sheet, press mixture into two 8-inch circles.  Coat crusts with cooking spray.

Bake crusts until browned, about 20 minutes.  Remove from oven; top evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 tsp. black pepper and remaining mozzarella.  Bake until cheese melts, about 7 minutes.

2 Servings, 350 Calories per serving. 16 g fat, 11 g fiber, 26 g protein, 658 g sodium

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