I was planning to share a quinoa, kale and tofu skillet recipe this morning, however plans changed after I had one bite of the pizza I made last night for dinner.

Healthy Pizza with a Cauliflower Crust

Don’t get me wrong, the kale and tofu dish is great (I’ll still post the recipe sometime this week). However, this pizza isn’t your average pie and judging from the response I got when I posted an Instragram photo on Facebook last night, the recipe needed to be shared right away. The thing that makes this pizza so unique is that the crust is made out of cauliflower – yes, the vegetable!

Healthy Pizza with a Cauliflower Crust

I honestly can’t remember when or where I first saw the idea for pizza made with a cauliflower crust (probably Pinterest), but I know that it has been done many times before. I used this blog post from DAMY Health as a guide and came up with a variation of the recipe. I was a little skeptical about using cauliflower to make a pizza crust, but trust me when I say that it’s pretty amazing. You can taste the cauliflower flavor (which I like) but it still tastes just like pizza – cheesy and delicious. The edges of the crust even get a little crunchy like regular pizza does.

So yes, pizza CAN BE healthy! If you cut this crust into 8 slices, each piece of crust (without toppings) has only 50 calories, 2 carbs and 5 grams of protein! There’s no need to feel guilty about eating a few slices, several times a week. :)

Healthy Pizza with a Cauliflower Crust

5.0 from 30 reviews

Healthy Pizza with a Cauliflower Crust
Prep time
Cook time
Total time
Serves: 2-4
  • ½ head cauliflower (about 2 cups riced)
  • 1 clove garlic, minced
  • 1 cup part-skim shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon basil
  • 1 teaspoon oregano
  1. Pre-heat oven to 400° F.
  2. Prep a cookie sheet or pizza stone by grease it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly!! (I used a Pampered Chef baking stone, and made sure to spray it before putting on the crust.
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
  4. Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
  5. In a bowl combine the cooked cauliflower with all remaining ingredients.
  6. Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. Remove the crust from the oven.
  9. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
  10. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

You can top the pizza with whatever you like, just make sure the toppings are already cooked since you’ll only be broiling the pizza for a few minutes. I spread on a layer of my basil lima bean hummus, my favorite homemade pizza sauce (recipe from Ashley of the Edible Perspective), roasted squash and zucchini, roasted eggplant and a sprinkle of the shredded mozzarella, about 2 Tablespoons. The crust already has cheese so you don’t need much on top. Also keep in mind that the cauliflower crust is less firm than most regular dough-based crusts so you don’t want to weigh it down with a ton of ingredients. Keep is simple.

Healthy Pizza with a Cauliflower Crust

I found that it’s easier to eat this pizza with a fork/knife. Once you get to only a few bites left, it’s fine to pick up with your hands, but it tends to collapse if you try to pick up the whole slice early on.

Overall I LOVED this pizza and will definitely be making it again sometime soon – perhaps I’ll even try a vegan version next time. I hope you all enjoy it as much as I do!

I hope you have a wonderful start to your week! I’m pumped because we’re headed to Boston this weekend for a wedding and have all day Friday to hang out in the city. If you have any recommendations of things we should do and see while there – restaurants, breweries, history stuff, etc. I’d love for you to leave them in the comment section.

Last but not least, the office arm challenge exercises for week 6 are up so if you’re following along, definitely check those out.


Hi and happy Monday eve. I hope you’ve had a spectacular day thus far.

Per the usual, I’m behind with posting and still have some weekend eats to share. Why aren’t there more hours in the day?

Anyhow, going back to the weekend, Isaac and I braved the cold and visited the Forest Hill Winter farmer’s market on Saturday morning. There were quite a few booths but the majority of them had prepared foods, meat or dairy. Faith Farms was even there sampling their delicious raw milk! Unfortunately there were no farms selling vegetables. I know there aren’t many veggies growing in VA this time of year but I thought there might be at least one vendor with some winter greens.

Since there were no veggies to be had we went for some decadent treats – Isaac bought 2 homemade cinnamon rolls and I bought a mound of neapolitan pizza dough from a “new-to-me” vendor, Pizza Tonight. Jason from over at Caramelized Opinions had tweeted me before I left for the market and directed me to get some dough. I haven’t fully decided if I wanted to buy pizza dough but when we arrived and I saw the Pizza Tonight booth, packaging and logo I knew I it had to be done.

What struck me is that they had little take out containers with everything needed to make a pizza – two homemade doughs, homemade marinara sauce and a special spice blend. Some of the containers even had toppings like sausage. We had sauce at home so I just bought 1 ball of dough. Although next time I think I need to spring for Victoria’s “Magic Sprinkles” – a blend of dried garlic, Italian parsley, salt and hot red pepper flakes or maybe some red onion confit.

Last night we were in the mood for pizza so out came the dough.

Isaac Pizza Dough.JPG

Isaac and I both worked at Domino’s Pizza in college so we are pretty much pros at making (and delivering) pizza. Yeesss I was a pizza delivery girl…

pizza dough.JPG

isaac pizza dough.JPG

Isaac got a little creative with the flour.

EBF flour.JPG



While Isaac might be better at rolling out the dough, I consider myself a toppings expert. ;) Last night’s pizza included mushrooms, onions, garlic, spinach and smoked mozzarella.

Pizza out of the oven.JPG

After being heated in a 500° oven for 15 minutes, the pizza came out bubbling and smelling amazing…

cooked pizza.JPG

We let it cool for a few minutes and then dug in. I had two slices and a spinach salad with hard boiled egg and roasted broccoli on the side.

pizza and salad.JPG

T’was delicious – the crust was perfectly crisp and thin, just the way I like it and the smoked mozzarella tasted just as a good as last time. Pizza at home tastes better and is typically much healthier than anything you can get from a restaurant – especially when you have homemade dough on hand. Speaking of which, I really need to try making my own dough sometime. Until then, I’ll be scoping out Pizza Tonight.

Have you ever made your own pizza dough? I’ve heard it’s pretty easy, yet I’ve still never tried it…


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