This cauliflower crust pizza is all about balance—crispy edges, a tender center, and fresh toppings that keep it light. The crust bakes until golden and sturdy, creating a solid base without feeling heavy. Fresh spinach wilts gently from the heat, while cherry tomatoes add brightness and contrast. Roasted garlic brings depth and warmth without overpowering the dish. It’s a pizza that feels thoughtful and nourishing, not rushed. Simple ingredients, steady heat, and a relaxed way to enjoy something familiar.
Cauliflower Crust Pizza
Crispy cauliflower crust pizza topped with spinach, cherry tomatoes, and roasted garlic for a fresh vegetarian dinner option.
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pulse cauliflower florets in a food processor until rice-sized.
- Microwave cauliflower rice for 5 minutes, then cool slightly and squeeze out excess moisture.
- In a bowl, mix cauliflower with mozzarella, egg, oregano, salt, and pepper.
- Press mixture into a thin round crust on the baking sheet.
- Bake for 20 minutes until golden and firm.
- Remove from oven and top with spinach, cherry tomatoes, and roasted garlic.
- Drizzle lightly with olive oil and return to oven for 10-15 minutes until toppings are set.
- Slice and serve warm.
Nutrition
Notes
Press crust thin for best crispness.
Use parchment paper to prevent sticking.
Serve immediately for the best texture.