Tomato Pizza with Cauliflower Crust

Tomato Pizza with Cauliflower Crust


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Everybody loves pizza. But it doesn’t have to be a calorie overload. Tone things down by replacing pepperoni with tomatoes and using a cauliflower, instead of flour, for the crust.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 large head of cauliflower
  • 1 egg, beaten
  • ½ cup of Parmesan
  • ½ teaspoon of dried oregano
  • ½ teaspoon of dried basil
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 tomato, thinly diced
  • 1 can of tomato sauce
  • 1 cup of mozzarella
  • 1 cup of Parmesan
  • 1 cup of provolone
  • 1 cup of Romano
  • 2 tablespoons of fresh basil, chopped
  • 2 tablespoons of fresh oregano, chopped

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As the oven preheats to 400 degrees, grind the cauliflower in a food processor until has completely crumbled. Transfer the cauliflower from the blender and into cheesecloth to remove any excess moisture. Then, mix the cauliflower with the beaten egg, oregano, basil, garlic powder, salt, and pepper until well combined. Finally, flatten the dough onto a greased baking sheet and bake for an additional 15 minutes.

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