You won't believe how easy it is to make this cauliflower pizza crust. Riced cauliflower combines with mozzarella cheese and a little egg to hold it together. The result is a delicious gluten-free crust that's crisp on the outside and soft on the inside. Top with the classic flavors of pepperoni, onion, pepper and more cheese for a lower-carb pie everyone will love.

Hilary Meyer
Source:, November 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

  • Place cauliflower and 1 clove garlic in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Microwave on High for 3 minutes. Let cool slightly.

  • Stir eggs, 3/4 cup mozzarella, parsley and salt into the cauliflower. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, 35 to 40 minutes.

  • Meanwhile, heat oil in a large skillet over medium heat. Add bell pepper and onion; cook, stirring, until beginning to soften, about 4 minutes. Mince the remaining garlic clove and add it to the pan. Cook, stirring, until fragrant, about 30 seconds more. Remove from heat.

  • Remove the crust from the oven. Combine crushed tomatoes and Italian seasoning in a small bowl and evenly spread over the crust. Top with the pepper mixture, pepperoni and the remaining 3/4 cup mozzarella. Return the pizza to the oven and continue baking until the cheese has melted, about 5 minutes more.

Nutrition Facts

193 calories; protein 12.2g 24% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 4.4g; fat 12.1g 19% DV; saturated fat 5g 25% DV; cholesterol 84.7mg 28% DV; vitamin a iu 565.1IU 11% DV; vitamin c 67.8mg 113% DV; folate 76.1mcg 19% DV; calcium 242.8mg 24% DV; iron 1.3mg 7% DV; magnesium 32.6mg 12% DV; potassium 492mg 14% DV; sodium 449.9mg 18% DV; thiamin 0.1mg 11% DV.