PizzaAmericanMedium

Cauliflower Crust Veggie Pizza

Name: Cauliflower Crust Veggie Pizza
Prep time: 31 min
Cook time: 37 min
Total time: 1 h 8 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz (680 g) cauliflower, about 1 medium head, trimmed and cut into small florets; 1 whole (50 g) large egg, lightly beaten; ½ cup (56 g) low-moisture mozzarella, shredded; ¼ cup (25 g) Parmesan cheese, finely grated; 1 tsp (1 g) dried oregano; ½ tsp (1½ g) garlic powder; ¾ tsp (4 g) kosher salt, divided: ½ tsp for the crust, ¼ tsp for the vegetables; 1 tbsp (15 ml) olive oil; 5 oz (140 g) cremini or white mushrooms, wiped clean and sliced ¼ inch (6 mm) thick; 1 medium (150 g) red or yellow bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide; ¼ medium (40 g) red onion, thinly sliced; ½ cup (120 ml) pizza sauce, thick, store-bought or homemade; 1½ cups (170 g) low-moisture mozzarella, shredded; 8 leaves (4 g) fresh basil leaves, torn, for serving (optional); red pepper flakes, to taste, for serving (optional)

From the MyKitchenBank Kitchen

A sturdy, golden cauliflower crust held together with egg and cheese, topped with sautéed mushrooms, bell pepper, and red onion under bubbling mozzarella. The key is squeezing the riced cauliflower very dry and prebaking the crust, so it's crisp at the edges and can be picked up.

Prep: 31 min
Cook: 37 min
Wait: 8 min
Total: 1 hr 16 min
Makes: 1 pizza, 12 inches (30 cm) across, cut into 8 slices

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Ingredients

4 servings

For the crust
24 oz (680 g) cauliflower, about 1 medium head, trimmed and cut into small florets
1 whole (50 g) large egg, lightly beaten
½ cup (56 g) low-moisture mozzarella, shredded
¼ cup (25 g) Parmesan cheese, finely grated
1 tsp (1 g) dried oregano
½ tsp (1.5 g) garlic powder
¾ tsp (4 g) kosher salt, divided: ½ tsp for the crust, ¼ tsp for the vegetables
For the toppings
1 tbsp (15 ml) olive oil
5 oz (140 g) cremini or white mushrooms, wiped clean and sliced ¼ inch (6 mm) thick
1 medium (150 g) red or yellow bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide
¼ medium (40 g) red onion, thinly sliced
½ cup (120 ml) pizza sauce, thick, store-bought or homemade
1½ cups (170 g) low-moisture mozzarella, shredded
8 leaves (4 g) fresh basil leaves, torn, for serving (optional)
red pepper flakes, to taste, for serving (optional)

Equipment (8)

Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Food processor with S-blade (or box grater)
Microwave-safe large bowl with a plate or lid
Thin cotton kitchen towel, nut milk bag, or cheesecloth
Large (12-inch / 30 cm) nonstick or cast-iron skillet
Large mixing bowl
Pizza cutter or sharp knife

Steps

Before you start

Read the whole recipe first: the crust is baked twice (prebake, then topped and baked), and the vegetables are cooked while the cauliflower cools.
Shred the mozzarella from a block of low-moisture mozzarella. Fresh mozzarella adds too much water and makes the pizza soggy.
Set out a clean, thin cotton kitchen towel, a nut milk bag, or a double layer of cheesecloth for squeezing the cauliflower. Paper towels tear.
Use a food processor if you have one. If not, a box grater (large holes) works but is slower.

1
Preheat and line panOven 425°F / 220°C
- Place a rack in the center of the oven and heat it to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 425°F (220°C).
Tip: Use parchment, not foil or a bare pan. The crust sticks badly to both.
2
Rice the cauliflower
- Put about one-third of the florets in a food processor and pulse in 1-second bursts for 10 to 15 seconds, until the pieces look like rice or couscous.
- Scrape into a large microwave-safe bowl and repeat with the rest in two more batches.
- You should have about 4 cups (400 g) loosely packed.
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Ready when: Pieces are uniformly rice-sized, with no mush or large chunks.
Tip: Don't over-process. Cauliflower that turns to purée holds more water and makes a gummy crust.
3
Steam in microwave
- Cover the bowl with a plate or microwave-safe lid and microwave on high for 5 minutes, until the cauliflower is soft and steaming.
- Carefully uncover away from your face and leave it in the bowl to cool.
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Ready when: Cauliflower is tender and steaming, with no raw crunch when you taste a bit.
Tip: No microwave? Cook it in a dry nonstick skillet over medium heat for 6 to 8 minutes, stirring often.
4
Sauté the vegetables
- While the cauliflower cools, heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the mushrooms in a single layer and cook undisturbed for 2 minutes, then stir and cook 2 more minutes until they release liquid and start to brown.
- Add the bell pepper, red onion, and ¼ tsp of the salt and cook, stirring often, 3 minutes until the pepper is just crisp-tender and the pan looks dry.
- Transfer to a plate.
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Ready when: Mushrooms are lightly browned and no liquid is left in the pan; peppers are bright and slightly softened.
Tip: Cook the vegetables until dry. Watery toppings are the main cause of a soggy center.
5
Squeeze it very dry
- Once the cauliflower is cool enough to handle, pile it into the center of a thin kitchen towel or nut milk bag.
- Gather the edges, twist tightly, and squeeze hard over the sink for 1 to 2 minutes, re-twisting several times.
- Expect about 1½ to 2 cups (about 250 g) of dry, crumbly cauliflower and a lot of liquid.
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Ready when: No more liquid drips when you squeeze, and the cauliflower feels like damp crumbs.
Tip: This step decides whether the crust is crisp or limp. Keep squeezing even when it feels dry.
6
Mix the dough
- In a large bowl, combine the squeezed cauliflower, beaten egg, ½ cup (56 g) mozzarella, Parmesan, oregano, garlic powder, and the remaining ½ tsp salt.
- Stir and press with a spatula or your hands for about 1 minute until it forms a thick, sticky, scoopable mass that holds together when pinched.
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Ready when: Mixture clumps when squeezed in your fist and no dry cauliflower or egg streaks remain.
7
Shape the crust
- Scoop the dough onto the center of the parchment.
- With damp hands or the back of a spatula, pat it into a 12-inch (30 cm) round about ¼ inch (6 mm) thick, making the outer ½ inch (1 cm) slightly thicker to form a rim.
- Press firmly and fill any thin spots or cracks.
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Ready when: Round has even thickness and no holes showing parchment.
Tip: Damp hands stop the dough from sticking. Don't go thinner than ¼ inch or the crust will tear.
8
Prebake the crustOven 425°F / 220°C
- Bake the shaped crust at 425°F (220°C) for 15 minutes, until the surface is dry and firm and the edges are deep golden brown.
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Ready when: Edges are deep golden brown, and the center feels firm and dry when pressed.
Tip: If the center still looks pale and damp at 15 minutes, bake 3 to 4 minutes longer.
9
Add the toppings
- Remove the crust from the oven.
- Spread the pizza sauce over the crust, leaving a ½-inch (1 cm) border.
- Scatter on 1 cup (about 115 g) of the mozzarella, then the sautéed vegetables, then the remaining mozzarella.
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Tip: Use a light hand with the sauce. Too much will soften the crust.
10
Bake until bubblyOven 425°F / 220°C
- Return the pizza to the 425°F (220°C) oven and bake for 10 minutes, until the cheese is melted, bubbling, and flecked with golden spots.
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Ready when: Cheese is fully melted with golden spots and the crust edge is deep brown.
Tip: For more browning, broil on high for the last 30 to 60 seconds, watching closely.
11
Rest, garnish, and slice
- Let the pizza rest on the pan for 5 minutes so the crust firms up.
- Slide it, still on the parchment, onto a cutting board.
- Top with torn basil and red pepper flakes if using, and cut into 8 slices with a pizza cutter.
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Ready when: Pizza lifts as a whole without bending when a slice is picked up.
Tip: Cutting right out of the oven makes the crust tear. Wait the full 5 minutes.

Good to know

Tips

Squeeze the cauliflower until nothing more drips out. It's the most important step for a crisp crust.
Pat the dough on parchment rather than a bare pan so you can slide the pizza off cleanly after baking.
Cook the toppings until their liquid evaporates before putting them on the pizza.
Let slices cool a few minutes before eating: this crust is softer than a flour one and firms up as it rests.

Make ahead

"Rice, cook, and squeeze the cauliflower up to 2 days ahead; refrigerate in an airtight container. You can also prebake the crust (step 8), cool it completely, and refrigerate it on the parchment, wrapped, for up to 2 days. Top and bake for 10 to 12 minutes when ready to serve."

Storage & reheating

"Room temperature: up to 1 hour after baking. Refrigerator: wrap or store in an airtight container for up to 3 days. Freezer: freeze the prebaked, untopped crust for up to 2 months, or baked slices separated with parchment for up to 1 month. Reheat slices on a baking sheet at 400°F (200°C) for 8 to 10 minutes, or in a dry skillet over medium heat, covered, for 4 to 5 minutes. Avoid the microwave, which makes the crust soft."

Substitutions

cauliflower → Frozen riced cauliflower (about 20 oz / 570 g). Thaw completely, then microwave 3 minutes and squeeze very dry as in the recipe. It holds extra water, so squeeze thoroughly.
large egg → 2 tbsp ground flaxseed mixed with 5 tbsp water, rested 5 minutes. Gives an egg-free crust that is a little more fragile; pat gently and let it cool a bit longer before slicing.
cremini or white mushrooms → Zucchini half-moons, baby spinach, or sliced olives. Cook zucchini and spinach until dry before topping so they don't release water.
low-moisture mozzarella → Provolone or a mozzarella-provolone blend. Use the same weight; melts and browns well. Vegan shreds work but melt less evenly.