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. Source:, November 2017

Hilary Meyer


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; 12.1 g total fat; 5 g saturated fat; 85 mg cholesterol; 450 mg sodium. 492 mg potassium; 10.5 g carbohydrates; 2.9 g fiber; 4 g sugar; 12.2 g protein; 565 IU vitamin a iu; 68 mg vitamin c; 76 mcg folate; 243 mg calcium; 1 mg iron; 33 mg magnesium;