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.

Source:, October 2019


Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 3/4 cup of the mozzarella. Using your hands, combine thoroughly until dough comes together.

  • Press Parmesan mixture into two (8-inch, 1/8-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 degrees F.

  • Meanwhile, heat oil in a large skillet over high. Add squash and zucchini and cook, stirring often, until lightly caramelized, about 3 minutes.

  • Spread marinara sauce evenly over pizza crusts leaving a 1/2-inch border. Top with remaining 1 1/4 cups mozzarella. Top with squash mixture and tomatoes. Bake at 450 degrees F until cheese is melted, about 8 minutes. Sprinkle with basil and salt. Cut each pizza into 6 slices.

Nutrition Facts

2 slices
229 calories; protein 15g; carbohydrates 13g; dietary fiber 3g; sugars 5g; fat 14g; saturated fat 6g; calcium 367mg; potassium 515mg; sodium 557mg.