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.

Molly Stevens
Source: EatingWell Magazine, January/February 2014

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Recipe Summary

total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

Equipment: Parchment paper

Nutrition Facts

200 calories; protein 10.8g 22% DV; carbohydrates 10.2g 3% DV; dietary fiber 3.2g 13% DV; sugars 2.9g; fat 13.9g 21% DV; saturated fat 4.7g 24% DV; cholesterol 64.9mg 22% DV; vitamin a iu 586.8IU 12% DV; vitamin c 56.4mg 94% DV; folate 67.9mcg 17% DV; calcium 255.6mg 26% DV; iron 1.4mg 8% DV; magnesium 31.6mg 11% DV; potassium 460.9mg 13% DV; sodium 483.6mg 19% DV; thiamin 0.1mg 8% DV.
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Reviews (11)

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11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
04/18/2014
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 Read More
Rating: 1 stars
01/14/2014
I really like cauliflower. DH really likes cauliflower. this was a waste of a cauliflower. this was the second recipe of this group of recipes and it was... sorry to say nasty. I didn't expect it to taste like pizza but I expected it would taste good in its own right but it didn't. I bought sundried tomatoes ( taste bitter) and meyer lemons which I'd never tried before so it was a relatively expensive test. If I'd roasted the cauliflower with a little olive oil and served it on a plate by itself it would have been way less fuss and 100x better. I'm sorry to be so negative but somebody must taste these recipes before they're printed??? Read More
Rating: 1 stars
09/24/2018
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. Read More
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Rating: 3 stars
06/16/2016
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 Read More
Rating: 5 stars
03/18/2014
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! Read More
Rating: 1 stars
01/22/2014
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 Read More
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Rating: 3 stars
01/29/2014
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 Read More
Rating: 5 stars
01/26/2014
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. Read More
Rating: 4 stars
04/13/2014
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 Read More
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