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Tomato & Squash Pizza with Cauliflower Crust

  • 45 m
  • 1 h
Robin Bashinsky
“The combination of squash, tomatoes and basil give this pizza a summery-fresh vibe. The cauliflower crust resembles a lower-carb Boboli crust with cruciferous undertones—it's soft and tender, but has very nice caramelization. If you can't find cauliflower rice, chop up a pound and a half of florets and process them in the food processor.”


    • 2 (12 ounce) packages fresh cauliflower rice
    • 1 ounce Parmesan cheese, shredded ( ¼ cup)
    • 1 tablespoon cornstarch
    • 1 large egg
    • 8 ounces mozzarella cheese, shredded (about 2 cups), divided
    • 1 tablespoon olive oil
    • ½ cup ( ½-inch-thick) yellow squash slices (from 1 medium squash)
    • ½ cup ( ½-inch-thick) zucchini slices (from 1 medium zucchini)
    • 1 cup lower-sodium marinara sauce
    • ½ cup cherry tomato halves
    • ¼ cup fresh basil leaves
    • ¼ teaspoon kosher salt


  • 1 Preheat oven to 400°F. Process cauliflower rice in a food processor until very finely chopped, 15 to 20 seconds. Place mixture in a kitchen towel, and squeeze dry. Place in a large bowl with Parmesan, cornstarch, egg and ¾ cup of the mozzarella. Using your hands, combine thoroughly until dough comes together.
  • 2 Press Parmesan mixture into two (8-inch, ⅛-inch-thick) circles on a parchment paper-lined baking sheet. Bake in preheated oven until browned and very dry, about 40 minutes. Remove crusts. Increase oven temperature to 450°F.
  • 3 Meanwhile, heat oil in a large skillet over high. Add squash and zucchini and cook, stirring often, until lightly caramelized, about 3 minutes.
  • 4 Spread marinara sauce evenly over pizza crusts leaving a ½-inch border. Top with remaining 1¼ cups mozzarella. Top with squash mixture and tomatoes. Bake at 450°F until cheese is melted, about 8 minutes. Sprinkle with basil and salt. Cut each pizza into 6 slices.
ALL RIGHTS RESERVED © 2019 Printed From 11/15/2019