Easy Cauliflower Veggie Explosion Pizza Recipe
I am obsessed with Cauliflower Pizza
If I see cauliflower pizza on the menu, I’m definitely curious. I love pizza, but sometimes you want something lighter that still feels filling. This is one of my favorite ways to enjoy pizza without feeling weighed down afterward. The crust is crispy, the veggies are fresh, and everything comes together perfectly. It is gluten free, carb free, loaded with veggies, and really cheesy.
Spinach, kale, and mushrooms are a great combination because they bring flavor, texture, and balance to the pizza. It’s healthy, satisfying, and still feels like comfort food. This is one of those dishes you can enjoy without guilt and still feel like you treated yourself.
Pizza Without Flour? No Problem
Ditch the flour, cut the carbs, and embrace the cauliflower. This is the Ultimate Pizza Crust and it will change your life. I know what you are thinking – you just want to go to a pizza place and order pizza. Trust me on this one because this isn’t just a trendy substitute; it’s a game-changer for anyone looking to cut carbs, sneak in extra veggies, or simply try something new and exciting.
From selecting the right cauliflower to mastering the baking process, I’ll share my tips and tricks for achieving a crispy, sturdy crust that can hold all your favorite toppings. Get ready to experience pizza in a whole different level because you know what they say “Don’t knock it until you try it.”
FYI
The most important step is squeezing all the water out of the cauliflower. Too much moisture will make the crust fall apart.
Baking the crust first helps it get firm and crispy before adding toppings.
Use parchment paper so the crust doesn’t stick to the pan.
You can use fresh or frozen cauliflower rice, just make sure it’s fully drained.
Don’t overload the pizza with toppings or it will get soggy.
Fresh vegetables work best for flavor and texture.
Easy Cauliflower Veggie Explosion Pizza Recipe
Ingredients
For Pizza Crust and Toppings
- 1 Medium Head Cauliflower, Riced
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Oregano Leaves
- 1/2 tsp Basil Leaves
- 1/4 Cup Grated Parmesan Cheese
- 1 Large Egg, Beaten
- 1 Cup Shredded Mozzarella Cheese, Divided
- 1 tbsp Olive Oil
- 1 Cup Sliced Mushrooms
- 1 Cup Chopped Kale
- 1 Cup Chopped Spinach
For Pizza Sauce
- 14.5 oz Diced Tomatoes
- 1/2 tsp Oregano Leaves
- 1/2 tsp Basil Leaves
- 1/8 tsp Minced Garlic or Garlic Powder
- 1 tsp Truvia Balances Acidity
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Olive Oil For Richer Flavor
Instructions
For Pizza Crust and Toppings
- Steam or microwave the riced cauliflower until tender, about 6-7 minutes. Let cool slightly.
- Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial for a crispy crust.
- In a bowl, combine the squeezed cauliflower, salt, garlic powder, Italian seasoning, Parmesan cheese, egg, and 1/2 cup of the mozzarella cheese. Mix well.
- Transfer the cauliflower mixture to the prepared baking sheet and shape it into a pizza crust about 12 inches in diameter.
- Bake in a 400°F oven for 20-25 minutes, or until the crust is golden brown and set.
- While the crust is baking, heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until softened and lightly browned, about 6-7 minutes.
- Add the kale and spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat.
For Pizza Sauce
- In a saucepan, heat olive oil, then sauté your minced garlic, then combine the diced tomatoes, oregano, basil, truvia, salt, pepper, and olive oil.
- Bring the mixture to a simmer over medium-low heat.
- Once simmering, reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. This will help the sauce thicken and the flavors combine.
- Taste the sauce and adjust the seasonings as needed.
- Remove from heat and let cool slightly before using.
Assemble The Pizza
- Remove the crust from the oven and spread the pizza sauce evenly over the crust.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce or enough to your preference.
- Top with the mushroom, kale, and spinach mixture.
- Return the pizza to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the toppings are heated through.
- Let the pizza cool slightly before slicing and serving.
