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Judy John

Cauliflower Pizza

A cheesy cauliflower pizza with a sturdy crust, crisp edges, savory tomato sauce, melted mozzarella, and colorful vegetables. Bake the crust first for better structure.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 slices
Course: Main Dish, Snack
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Crust
  • 1 large head (700 g) cauliflower — cut into florets
  • 1 large egg (50 g)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 teaspoon (3 g) Italian seasoning
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
Pizza Toppings
  • 1/2 cup (120 g) pizza sauce
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (75 g) bell pepper — thinly sliced
  • 1/4 cup (35 g) red onion — thinly sliced
  • 1/4 cup (25 g) black olives — sliced, optional
  • 1 tablespoon (4 g) fresh basil — chopped, optional

Equipment

  • Food Processor
  • Mixing Bowl
  • Microwave
  • Clean Kitchen Towel
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Oven
  • Wire Rack
  • Pizza Cutter

Method
 

  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly grease the surface.
  2. Pulse the cauliflower florets in a food processor until they resemble fine rice. Use short pulses to prevent turning the mixture into a puree.
  3. Microwave the cauliflower rice for 5 to 6 minutes until tender. Let it cool until safe to handle.
  4. Transfer the cooked cauliflower to a clean kitchen towel. Squeeze repeatedly and firmly until you remove as much moisture as possible.
  5. Place the dry cauliflower in a mixing bowl. Add egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir until evenly combined.
  6. Spread the mixture onto the prepared baking sheet. Shape it into a thin, even round about 1/4 inch thick, keeping the edges slightly thicker.
  7. Bake for 20 to 25 minutes until the crust looks golden and feels firm. Let it rest for 5 minutes before assembling.
  8. Spread pizza sauce over the crust, leaving a small border. Add mozzarella, bell pepper, red onion, olives, and basil without overloading the surface.
  9. Return the pizza to the oven for 8 to 10 minutes until the cheese melts and the edges become deeply golden.
  10. Cool for 5 minutes, then slice gently with a pizza cutter. Serve while the center remains tender and the edges stay crisp.

Notes

For the strongest cauliflower pizza crust, remove as much moisture as possible before mixing. For crisp edges, spread the crust thin and bake until deeply golden. For a softer crust, shape it slightly thicker and skip any extra rack-baking step. Keep toppings light because excess sauce or watery vegetables can soften the base. Handle the crust gently during assembly, especially after the first bake. Customize with mushrooms, spinach, jalapeño, roasted garlic, pesto, oregano, chili flakes, or different cheeses. Prepare the crust mixture up to 24 hours ahead and refrigerate it covered, then shape and bake when needed. For freezing, bake the plain crust completely, cool it, wrap it tightly, and freeze for up to 2 months. Thaw before adding toppings and reheating. Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore some crispness; microwaving will soften the crust.