Wednesday, April 10, 2013

{Clean Eating} Best Ever Cauliflower & Spinach Pizza Crust

Who would have ever thought?! A guilt-free pizza? Sign me up!
This cauliflower pizza is one of my most favorite recipes to make. Ever. It's an awesome low carb alternative to traditional pizza and is super versatile. 

If you haven't tried cauliflower pizza yet, I insist that you do ASAP. You'll be amazed that it really doesn't taste at all like cauliflower and more like a flavorful thin crust pizza. I'm actually not a huge fan of regular thin crust pizza.. but I do love this since the 'dough' is still semi-soft rather than crunchy. Though of course, if you like your pizza very crunchy you can always cook it a little longer than the recipe calls for!

I love playing with the spices that go into the crust as well the toppings, and it turns out great every time. So by all means, feel free to play around in the kitchen and adapt the spices to whatever you like best!

  • 1/2 head of Cauliflower, riced
  • 1-2 handfuls of Spinach, finely chopped (I use my mini food processor for this)
  • 1 Egg, beaten
  • 1 cup cheese (I typically use mozzarella)
  • 1 Tbsp Italian Seasoning
  • 1 tsp Oregano
  • 1-2 cloves minced Garlic (or 1 tsp garlic powder) 
  • Pinch of Salt
  • Pepper to taste (I typically do about 1 tsp because I love it)
  • 1 Tbs Chia Seeds (optional)
  1. Preheat your oven to 425 degrees.
  2. To rice the cauliflower, the easiest way is to break it into smaller pieces, place it in a food processor, and pulse it a few times until it gets to a rice-like consistency. You want to be careful not to over-process it though, or else you'll end up with mush! If you don't have a food processor, you can also use a cheese grater to produce the same consistency.
  3. Microwave the riced cauliflower in a large bowl for 5-8 minutes (depending on how quick your microwave cooks). Mine typically requires the full 8 minutes.
  4. Add in the spinach, egg, cheese, and spices and mix well. 
  5. Line a cookie sheet with parchment paper and spread the mixture relatively thin so that it can get crispy enough to pick up once its fully cooked. It's *very* important that you use parchment paper to line your cookie sheet! Otherwise, you're pizza WILL stick to the pan. I have personally tried using foil before as well as generously greasing the pan, but neither worked at all and I ended up with a stuck-on mess. =(
  6. Cook in your preheated oven for 20-25 minutes, or until the crust is firm and golden brown on top. 
  7. Add your toppings! Sauce, cheese, and any other toppings you'd like. I personally looove my "San Diego" style pizza, which is typically a variation of pesto, extra spinach, olives, feta, avocado, and a little bit of mozzarella to top everything off! Mmmm.
  8. Place pizza back in the oven, change temp to broil, and cook until the cheese is hot, melted, and starting to bubble. 
  9. Slice, serve immediately & ENJOY! 
- You can also double this recipe (using a full head of cauliflower) to make a bigger pizza. The size typically takes up the entire square space of a cookie sheet. Cooking time may vary slightly and require a few extra minutes.
- This recipe can also be made ahead! Simply bake the crust as directed, allow to cool, then wrap in foil and freeze. Once thawed, add toppings and bake at 400 degrees until the cheese is melted & bubbly.


  1. Do you know if you can do this with a flax egg? We have two kiddos who can't eat eggs.

  2. Is there a way to cook the riced cauliflower without microwaving?

    1. My non-microwave no-food-processor method is to steam the florets in a steamer basket til they're really soft, then squish 'em up into little bits with a potato masher or spatula. It's definitely more work but while the florets are steaming I have time to chop the spinach, make sauce, and prep all the toppings.

  3. Just made this...amazing!! Thank you for sharing!

  4. can you use frozen spinach for this recipe, if so how do I add it, do I just need to defrost it or cook it first? c

  5. Is it 425 Celsius?

    1. fahrenheit would be my guess.