Mediterranean Cauliflower Pizza

Mediterranean Cauliflower Pizza

11 Reviews
From: EatingWell Magazine, January/February 2014

In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms—even pepperoni.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • 2 Meyer lemons or 1 large regular lemon
  • 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • ⅓ cup green or black olives, pitted and sliced
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • ½ teaspoon dried oregano
  • Freshly ground pepper to taste
  • ¼ cup slivered fresh basil


  • Active

  • Ready In

  1. Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.
  2. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don't let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
  3. Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.
  4. Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
  5. Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 slice
  • Per serving: 200 calories; 14 g fat(5 g sat); 3 g fiber; 10 g carbohydrates; 11 g protein; 68 mcg folate; 65 mg cholesterol; 3 g sugars; 0 g added sugars; 587 IU vitamin A; 56 mg vitamin C; 256 mg calcium; 1 mg iron; 484 mg sodium; 461 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Calcium (26% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ medium-fat meat, 1 fat

Reviews 11

September 24, 2018
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By: Belinda Morgan
I must have done something wrong also I have never had a BAD PIZZA before the pizza crust was more like a tasteless thick wet sponge. I’ve retired it several times using other site recipes, same results basically, then found one that uses 3/4ths bread and 1/3rds cauliflower mix, I opted for 1/2 bread dough and 1/2 cauliflower/parmesan cheese mix, it turned out better, more like pizza crust, but I had to add 1/2 tsp Italian seasoning to the dough elsewise it was tasteless. I also used sun dried tomatoes, fresh basil, turkey pepperoni, and low-fat real mozzarella balls in brine sliced thin as the topping with a parmesan white sauce, then cut the size down to a 4 inch pizza to stay with in the calorie count, by adding a big salad with low calorie dressing it wasn’t bad.
July 07, 2017
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By: Leah
I am surprised at the 3-star average this recipe earned when I found it. I am about to make it for the third time and think it's delicious and really enjoy this gf-friendly alternative to any flour-based gf pizza crust. Deviating a little today by using capers instead of lemon. I can't wait for dinner tonight!
June 16, 2016
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By: EatingWell User
Tasty! Better than Expected! I gave this recipe a try and liked it! First, I cut the recipe in half. I made a few adjustments to the recipe by eliminating the whole egg and using egg whites. Also used sundried tomatoes NOT in oil and added some pre-cooked (to eliminate excess liquid) zucchini, mushroom, onions, and used 2 T Bruschetta sauce. I also sauted the cauliflower rice in a nonstick pan with a spray of oil. I did not recalculate the calories, but I didnt miss the excess oil. Not very crispy (maybe should have baked longer?) so use a knife and fork to enjoy! Pros: Low Carb. Low Fat with few adjustments Cons: Center of Crust Soft
April 18, 2014
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By: Jilary
Very good polenta-like crust This was good but my crust took a lot longer to cook than the recipe stated, maybe my head of cauliflower was too big? I subbed artichoke hearts for olives and added goat cheese. Like I said, very good. The crust reminded me of polenta, similar in texture but with a nice roasted cauliflower flavor. I dipped some in marinara sauce and that was even better. Best part was using organic goat cheese made within walking distance if my house! The goat cheese really added a nice touch, but feta would likely be just as good (especially if using olives, unfortunately I don't care for them). Pros: Very low cal, easy to alter Cons: Crust took longer to cook, didn't quite crisp up
April 13, 2014
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By: EatingWell User
Excellent flavour We loved this, particularly the unusual topping. It works well for vegetarian and non-veg friends - just have some chopped ham on the side for the meat eaters to sprinkle on their slices. I think arugula will go nicely with topping instead of basil. I shall definitely be making this again - but may cook the cauliflower in the microwave - that may make it too mushy, but it is worth a try. I did use two eggs, after reading some of the comments. Pros: Light and flavorful Cons: A little time consuming
March 18, 2014
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By: EatingWell User
We made this last week and I can't find my Eating Well magazine today to remake, so searched online. I was surprised at the negative comments, as my husband, son and I very much enjoyed the Mediterranean Cauliflower Pizza. We added artichokes, which maybe made the difference. We did not have Meyer lemons, so just used regular lemons (they were some we had frozen, which I recommend for ease of peeling the lemon sections.) Plan to make the crust a bit thinner tonight, but, as I said, we are making it a second time in less than 2 weeks! I highly recommend this as a much lower calorie and healthier option to regular pizza!
January 29, 2014
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By: EatingWell User
Better the next day I almost didn't make this based on the previous reviews, but I had already purchased the ingredients, so I went ahead. I did add a little extra cheese to the crust, but since it's so low calorie I wasn't worried about it. I used all the toppings called for in the recipe (choosing Kalamata olives), and it was good the first night. The next day, however, it was delicious. Overnight, the toppings had time to really flavor the crust, and it was very flavorful. Cons: A lot of work
January 26, 2014
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By: EatingWell User
I used the cauliflower crust recipe, but added my own toppings- garlic infused olive oil, mozzarella cheese, roasted red pepper, and mushrooms. The end product was great! It's obviously not your typical pizza dough, but a good substitute vessel for the other ingredients.
January 22, 2014
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By: EatingWell User
Mushy, gloppy mess! This was a complete flop! Prep time was way too long and the results were a failure! Made a homemade marinara for dipping...and still was disappointed. Ended up having a peanut butter sandwich for dinner. Pros: Daily serving of veggies Cons: Will never make again
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