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Veggie Pizza with Cauliflower Crust

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 25 mins
Total time 1 hr
Yield

Serves 2 (serving size: 1 pizza)

For a flavorful veggie pizza, use homemade cauliflower crust and top with mushroom mixture, tomatoes, spinach, basil and mozzarella. 

Ingredients

  • 1 cauliflower head, roughly chopped (about 3 pounds)
  • Cooking spray
  • 2 teaspoons olive oil, divided
  • 1/2 cup presliced cremini mushrooms
  • 1/2 cup sliced red bell pepper
  • 1/2 cup thinly sliced fresh basil, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 2.5 ounces shredded part-skim mozzarella cheese (about 2/3 cup), divided
  • 2 large egg whites
  • 0.5 ounces grated Parmesan cheese
  • 1/2 cup thinly sliced seeded tomatoes
  • 2/3 cup fresh baby spinach

Nutrition Information

  • calories 350
  • fat 15.8 g
  • satfat 6 g
  • monofat 5.7 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 32 g
  • fiber 11 g
  • cholesterol 25 mg
  • iron 3 mg
  • sodium 658 mg
  • calcium 488 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.

  3. Increase oven temp to 450°.

  4. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.

  5. Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, 1/4 cup basil, 1/8 teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.

  6. Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.