Cauliflower crusted pizza is so delicious, easy to make, and low in calories that you will want to add this recipe to your "make it often" repertoire! Seriously, it has 66% less calories than the average slice of cheese pizza, ringing in at about 100 calories per slice.
Here is how to do it step by step:
Place riced cauliflower in a microwaveable container, cover it, and then microwave on high for 3-5 minutes until it is just tender. If you don't have riced cauliflower you can put it in food processor and pulse lightly until it is in small rice-like pieces. Blot the cooked and riced cauliflower in paper towels to remove all excess water.
Place the cooked and dried cauliflower in a mixing bowl. Add a half cup of Panko bread crumbs and a half cup of grated Parmesan cheese and mix well. Season with a little Italian seasoning and garlic salt.
Place parchment paper on top of a square, steel pizza pan or baking pan. Spray with a little cooking oil spray.
Spread the cauliflower crust in a think rectangle.
Bake the cauliflower crust in the oven for 22 minutes at 450 degrees F. It is done when it is golden brown on the top and crispy on the edges.
Top with a little marinara sauce or salsa, spreading thinly. Do not add too much or you will make the crust soggy. Then add 1 cup each of sliced mushrooms and arugula. Top with 2 tablespoons of grated Parmesan cheese.
Bake for 10 minutes at 400 degrees until the cheese is melted and golden. Remove from the oven.
Top with sliced green onion. Cut into squares. This recipe will serve 2-3 people and make 6 squares.
The flavor of the crust reminds me of a Parmesan cracker. Recipe with nutrition analysis, how-to video, and PDF print button is here for FAH members.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.