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Pepperoni Cauliflower Pizza

  • 30 m
  • 1 h 10 m
Hilary Meyer
“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.”


    • 5 cups cauliflower florets
    • 2 cloves garlic, divided
    • 2 large eggs, lightly beaten
    • 1½ cups shredded part-skim mozzarella cheese, divided
    • 2 tablespoons chopped fresh parsley
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 cup chopped green bell pepper
    • ½ cup chopped onion
    • ½ cup crushed tomatoes
    • ½ teaspoon Italian seasoning
    • 1 ounce sliced pepperoni


  • 1 Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • 2 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.
  • 3 Stir eggs, ¾ cup mozzarella, parsley and salt into the cauliflower. Spread the mixture into a 12-inch circle, ¼ inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, 35 to 40 minutes.
  • 4 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.
  • 5 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 ¾ cup mozzarella. Return the pizza to the oven and continue baking until the cheese has melted, about 5 minutes more.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019