Cauliflower Crust "Pizza"


  • 1 head cauliflower, stems removed and cut into 2-inch florets
  • 3 eggs, whites only
  • 1 1/2 cups fresh mozzarella cheese, divided  (see note)
  • 1 kosher salt
  • 1 teaspoon Italian herb blend
  • 1 cup baby bellas, quartered
  • 1 cup spinach or kale leaves
  • 1 cup assorted color bell peppers, sliced
  • 1/8 cup black olives
  • 1/2 cup tomato or pizza sauce
  • kosher salt and freshly ground pepper to taste


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Steam the cauliflower until it is very soft.
  4. Cool slightly and then squeeze out as much moisture as possible.  (I like to literally wring out the cauliflower in a tea towel.)  Transfer to a food processor and process until smooth.
  5. Add the egg whites, 1 cup of mozzarella cheese, herbs and salt. Process until combined, scraping down sides as needed.
  6. Spread the mixture in an even layer on the prepared baking sheet or pizza stone.
  7. Bake for about 18-20 minutes or until the crust begins to turn a darker golden brown around the edges with spots on top.
  8. Remove from the oven, then add desired sauce, toppings, and remainder of cheese.
  9. Return to oven for 10-12 minutes or until toppings are heated through and cheese is melted and golden.


  • I used one four-ounce ball of fresh mozzarella in the crust for the one-cup reference.  For the 1/2 cup, I thinly slices half of a second, similar-size ball of fresh mozzarella and added that over the vegetables at the end.

More recipes at