How to Make Cauliflower Pizza

by Joe N. Pollifrone 02/01/2021

Photo by Louis Hansel @shotsoflouis on Unsplash

A dish just about everyone can agree on anytime is pizza, and this tasty recipe for veggie pesto pizza with a homemade cauliflower crust is a healthy alternative to delivery or frozen options. While it takes about an hour to prepare and cook, those extra few minutes of prep are well worth the results.

Ingredients for Cauliflower Crust

  • 1 Large Cauliflower Head, Stalk Removed
  • 1/4 Cup Parmesan Cheese, Grated
  • 1/2 Cup Mozzarella, Shredded
  • 1/2 Tsp. Kosher Salt
  • 1/2 Tsp. Dried Oregano
  • 1/4 Tsp. garlic powder
  • 2 Large Eggs, Lightly Beaten
  • Crust Directions

    Get the oven preheated to 400 degrees F. Place a sheet of parchment paper atop a baking sheet. Begin by breaking up cauliflower into small pieces and use a food processor until finely chopped. Give the cauliflower a gentle steam, drain well and allow to cool. Combine the cauliflower and the cheeses, spices and eggs into a bowl until well mixed.

    Place ‘dough’ onto the parchment lined baking sheet and begin kneading and spreading it into a circle or shape of choice. You can determine the thickness of your crust from thin to a hand-tossed style. Add any ‘extras’ to the crust if desired by brushing it with olive oil and sprinkling add-ons to the edges. Place atop a pizza pan. Bake for 20 minutes, and begin prepping the toppings.

    Topping Ingredients

  • 1/2 Cup Pesto Sauce, Fresh or Pre-made
  • 3/4 Cup Fresh Spinach, Chopped and Packed
  • 1/3 Cup Fresh Basil, Chopped and Packed
  • 2 Plum Tomatoes, Sliced
  • 2 Portobello Mushrooms, Sliced Thinly
  • 1 Medium Yellow Pepper, Julienned
  • 1 Cup Part-Skim Mozzarella Cheese, Shredded
  • 1/4 Cup Parmesan Cheese, Grated
  • 1/2 Tsp. Oregano, Fresh or Dried
  • 2 Cloves Garlic, Halved
  • Rub the prepared cauliflower crust with a side of open garlic clove until the top is fully covered or to desired taste. Spread the pesto sauce atop the crust, adding extra if a saucier pizza is preferred. Top your masterpiece with the prepped spinach, mushrooms, tomatoes, yellow pepper and sprinkle with the basil. Evenly spread the cheeses across the toppings and sprinkle the oregano to finish it off. Place in the oven and bake 10-15 minutes until cheese is melted or until the crust reaches desired crispiness.

    When cut into 6 pieces, this pizza is only 310 calories with an estimated 4 grams of saturated fat—so enjoy it guilt-free with your family and friends in your new home anytime the craving strikes.

    About the Author
    Author

    Joe N. Pollifrone

    For over 30 years, Joe Pollifrone has practiced real estate full-time as a licensed Real Estate Broker in California. Joe’s vast sales experience includes duplexes, tri-plexes, four-plexes, apartment buildings, land, condominiums, townhomes, fixer-uppers, estate properties, and bank-owned properties (REOs). He also is active in selling non-owner occupied properties and is well-versed in 1031 tax-deferred exchanges, property management, tenant/landlord issues, and local laws. During Joe’s career to date, he has sold in excess of $200,000,000 of real estate, including over $32,000,000 in REOs. 

    Joe brought his deep experience to Sereno Group Willow Glen as a Broker Associate in 2012. He was the Sales Manager and lead a top-producing office. Joe would mentor new Sereno hires, making sure that they’re comfortable with the ethos of the office, plugged into Sereno’s network of contacts, and well-versed in the technology required of today’s real estate professionals. 

    Joe prides himself on his proven ability to negotiate, extensive knowledge of contracts, and securing close of escrows in a timely manner. Both he and his clients credit his success to effective communication skills, honesty, and hard work. Joe is a native of San Jose and resides in Willow Glen with his wife of twenty-seven years, Kimi, his daughters Milan and Micaela and their two Goldendoodles, Tony-Luca and Marco.