Rainbow Cauliflower Crust Pizza

Cauliflower contains unique plant compounds that may reduce the risk of heart disease and cancer.


1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed

¼ cup shredded Parmesan cheese

¼ cup mozzarella cheese

1 egg

¼ teaspoon salt

½ teaspoon garlic powder

½ teaspoon basil or rosemary minced (or dry)

½ teaspoon oregano minced (or dry)

½ cup marinara sauce

1 cup mozzarella cheese

1 cup diced bell peppers yellow, orange, red, green, or any combo of your choice

½ cup broccoli florets

½ cup diced red onion

¼ cup canned corn (optional)

½ cup tomatoes diced

Preheat oven to 500°.

Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.

Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don’t rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.

Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.

Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and top with pizza sauce then cheese then the chopped veggies.

Place the pizza back in the oven and bake for another 12-15 minutes.

Serves 4.


Nutrition Facts:

Calories: 197
Total Fat: 11.1g
Saturated Fat: 6g
Cholesterol: 79g
Sodium: 710.5g
Total Carbohydrate: 13.1g
Dietary Fiber: 3.6g
Sugars: 7.3g
Protein: 12g