Cauliflower Pizza – Vegetarian Pizza with Cauliflower Crust


The perfect pizza for weight loss, to control diabetes and keep blood sugars stable and to be healthy. This recipe equals 1 protein and 1 fat on our healthy weight loss plan. Serves 6.

4 cups of riced* cauliflower (about one large head of cauliflower)
4 eggs
2 cups grated almond cheese (garlic herb flavor) Can also use part skim mozzarella
3 tsp oregano
4 cloves garlic, minced
Pepper to taste
Directions for Crust Baking

Preheat oven to 375 F
Use olive oil spray to coat 2 12×18 cookie sheets
Make sure you cauliflower is roughly chopped in florets.
*Add the florets to your food processor and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable container and cover with a lid.
Microwave for 10 minutes. If you do not have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stove top and then ricing it.
Place all the cauliflower in a clean kitchen towel and squeeze until dry.
Place dried cauliflower in a large bowl and add eggs, cheese, oregano, garlic and pepper
Mix all ingredients together.
Separate the mixture in half and place each half onto the prepared baking sheets and shape into a pizza crust.
Bake the crust (without topping) for about 25 minutes until golden brown.

Remove from oven and top with the following topping ingredients:
Bake for 5 additional minutes or until cheese has melted and tomatoes have softened. Sprinkle with fresh chopped basil and Rawmesan, available at The Healthy Way in our mini health food store.

1 cup sliced cremini mushrooms
1 cup sliced red bell pepper
¼ cup fresh chopped basil (save a few leaves as garnish)
1 cup thinly sliced seeded tomatoes
½ cup onions
2 cups grated almond or part skim mozzarella cheese
2 oz Rawmesan sprinkle

Sauté mushrooms, onion and bell pepper in 1 teaspoon coconut oil until tender (about 5 minutes)
Top evenly with mushroom mixture, tomatoes, spinach, basil and grated cheese
Sprinkle with pepper, Rawmesan and a few basil leaves

Posted in

Cheladee Bianchini