Why You’ll Love This Cauliflower Pizza with Veggies
- It’s Surprisingly Satisfying. Forget any notions of a flimsy, sad crust. When done right, this base is sturdy, golden, and has a wonderful savory depth that stands up to all your favorite toppings.
- A Canvas for Creativity. This recipe is less about strict rules and more about using what you have. That half a bell pepper in the fridge? Those few mushrooms? They all have a home here. It’s a fantastic way to clear out the veggie drawer.
- It Feels Like a Treat. There’s something inherently joyful about pulling a personal-sized pizza out of the oven. It feels special, a little celebratory, even on a random Tuesday. You get all the fun of building and baking a pizza, with a result that leaves you feeling fantastic.
- The Texture is Everything. The trick is getting that perfect balance—a crisp bottom, a tender-but-holdable interior, and toppings that are cooked just right. When you achieve that, it’s a real culinary win.
Ingredients & Tools
- 1 large head of cauliflower (about 600g florets)
- 1 large egg, lightly beaten
- 100 g finely grated Parmesan cheese
- 100 g shredded mozzarella cheese (low-moisture, part-skim works best)
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- A pinch of black pepper
- For the toppings: 4 tbsp tomato passata or pizza sauce, 80 g more shredded mozzarella, ½ red bell pepper (thinly sliced), ½ yellow bell pepper (thinly sliced), 50 g mushrooms (sliced), 1 small red onion (thinly sliced), a handful of fresh basil leaves for serving.
Tools: A box grater or food processor, a clean kitchen towel or cheesecloth, a baking sheet, and parchment paper.
The quality of your cauliflower really matters here—you want a fresh, firm head. And that Parmesan? Don’t skimp! It adds a crucial salty, umami kick that makes the crust taste authentically pizza-like.
Serves: 2 (or makes 2 personal pizzas) | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Wring it out. Seriously. This is the single most important step. Cauliflower holds a shocking amount of water. If you don’t remove enough, you’ll end up with a mushy crust. Be patient and squeeze until no more water drips out.
- Low-moisture mozzarella is key. The fresh, soft mozzarella balls in water are delicious, but they’ll make your crust wet. The pre-shredded, low-moisture kind (or a block you shred yourself) gives you that perfect stretch without the sogginess.
- Parchment paper is non-negotiable. Do not try to use foil or a greased baking sheet. The crust will stick, and your beautiful pizza will become a tragic scramble. Parchment paper ensures a clean release.
- Pre-cook watery veggies. Mushrooms and onions release a lot of liquid as they cook. A quick sauté before topping your pizza prevents a soggy center and concentrates their flavor beautifully.
How to Make Cauliflower Pizza with Veggies
Step 1: Create the Cauliflower Rice. Break the cauliflower into florets, cutting away the thick core. You can grate the florets on the large holes of a box grater (watch your knuckles!) or pulse them in a food processor until they resemble coarse rice or couscous. You’ll notice it’s quite fluffy.
Step 2: Cook and Drain the Cauliflower. You have two options here. You can steam the riced cauliflower in a microwave-safe bowl for 4-5 minutes, or spread it on a baking sheet and bake at 200°C (180°C fan) for 10 minutes. The goal is just to soften it slightly. Either way, let it cool until you can handle it comfortably.
Step 3: The Great Squeeze. Place the cooled cauliflower rice into the center of a clean, thin kitchen towel or a few layers of cheesecloth. Bring the edges together and twist tightly over the sink. Squeeze with all your might—you’ll be amazed at how much liquid comes out. Keep going until it feels quite dry and compact. This is the workout part of the recipe!
Step 4: Mix the Crust. Transfer the dry cauliflower pulp to a mixing bowl. Add the egg, 100g of Parmesan, 100g of mozzarella, oregano, garlic powder, salt, and pepper. Mix everything together with a fork until it’s well combined and starts to hold together like a stiff dough.
Step 5: Shape the Crust. Line a baking sheet with parchment paper. Place the cauliflower mixture in the center and press it out into your desired shape—two small circles or one large rectangle. Aim for an even thickness, about ½ cm thick. Make the edges slightly thicker to form a little crust ridge. A little goes a long way here—pat it down firmly.
Step 6: First Bake. Bake the naked crust at 220°C (200°C fan) for 15-18 minutes, or until the top is dry to the touch and the edges are starting to turn a deep golden brown. This pre-baking is crucial for a sturdy base that won’t get soggy.
Step 7: Top Your Pizza. While the crust bakes, quickly sauté your mushrooms and onions in a dry pan for 3-4 minutes until they soften. Remove the par-baked crust from the oven. Spread the passata evenly over the top, leaving a small border. Sprinkle with the remaining mozzarella, then artfully arrange the bell peppers, sautéed mushrooms, and onions.
Step 8: Final Bake. Return the pizza to the oven for another 10-12 minutes, or until the cheese is gloriously melted, bubbly, and slightly spotted with brown. The veggies should look tender and vibrant.
Step 9: Rest and Serve. This is a tough one, but let the pizza rest on the baking sheet for 2-3 minutes before slicing. This allows the crust to set fully. Then, scatter with fresh basil leaves, slice, and devour!
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the pizza perfectly.
- Roasted garlic hummus with crudités — A light, protein-packed starter that won’t fill you up but adds a lovely Mediterranean vibe to the meal.
Drinks
- A crisp Italian Pinot Grigio — Its bright acidity and citrus notes are a classic pairing for a reason, complementing the tomatoes and cheese beautifully.
- A sparkling water with lemon — For a non-alcoholic option, the bubbles are incredibly refreshing and help cleanse the palate between each delicious bite.
Something Sweet
- Dark chocolate-dipped strawberries — A light, fruity, and slightly indulgent ending that feels special without being overly heavy after your pizza feast.
- A scoop of lemon sorbet — The ultimate palate cleanser. It’s zingy, refreshing, and the perfect tiny portion to finish the meal on a bright note.
Top Mistakes to Avoid
- Mistake: Not squeezing the cauliflower enough. I’ve messed this up before too, thinking a few squeezes was sufficient. It’s not. A wet crust will steam instead of bake, resulting in a soft, disappointing base. Patience here is everything.
- Mistake: Skipping the pre-bake. It’s tempting to just pile on the toppings and bake it once. Don’t! The first bake sets the structure. Without it, the moisture from the sauce will seep down and make the bottom soggy.
- Mistake: Overloading with toppings. A little goes a long way on a cauliflower crust. It’s not as strong as a traditional dough. Keep the toppings light and evenly distributed to prevent a structural collapse.
- Mistake: Using a wet sauce. A thick, concentrated tomato passata or pizza sauce is ideal. A watery, chunky marinara will add too much liquid. If your sauce seems thin, simmer it for a few minutes to thicken it up first.
Expert Tips
- Tip: Add a flavour boost to the crust. Mix in a tablespoon of sun-dried tomato paste or a teaspoon of smoked paprika into the crust mixture for an extra layer of delicious, savoury complexity.
- Tip: Get creative with “cheese”. For a dairy-free version, nutritional yeast can mimic the cheesy, umami flavour of Parmesan in the crust. For the topping, there are some great melting vegan mozzarella alternatives available now.
- Tip: Make it ahead. You can make the riced, squeezed, and mixed cauliflower dough a day in advance. Keep it wrapped tightly in the fridge, then let it come to room temperature for 15 minutes before shaping and baking.
- Tip: Use a pizza stone or steel. If you’re a pizza perfectionist, preheat a pizza stone or steel in the oven. Slide the parchment paper with the shaped crust directly onto the hot surface for the first bake. This will give you an incredibly crisp, restaurant-quality bottom.
FAQs
Can I use frozen cauliflower rice?
Absolutely! It’s a great time-saver. There’s no need to cook it first—just thaw it completely (overnight in the fridge is best) and then proceed with the crucial squeezing step. You might find frozen cauliflower holds even more water, so be extra vigorous when wringing it out. Honestly, it works like a charm and can be more consistent than fresh sometimes.
Why is my crust falling apart?
This usually points to one of two issues: not enough squeezing (excess moisture) or not enough binding agent. The egg is the primary binder. If your crust is still crumbly after baking, try adding an extra egg white next time for more hold. Also, make sure you’re pressing the crust together very firmly on the parchment paper—this compaction helps it stick to itself.
Can I make this gluten-free and/or dairy-free?
You’re in luck—it’s naturally gluten-free! For dairy-free, it’s an easy swap. Use a combination of nutritional yeast and a bit of almond flour instead of the Parmesan and mozzarella in the crust. For the topping, there are many excellent vegan mozzarella cheeses that melt well now. Just check the ingredients to ensure they’re low-moisture.
How do I store and reheat leftovers?
Store any leftover slices in an airtight container in the fridge for up to 2 days. To reheat, avoid the microwave—it will make the crust soft. Instead, pop it back into a hot oven (200°C) or a toaster oven for 5-7 minutes until hot and crisp. It works surprisingly well!
What other toppings work well?
The possibilities are endless! Think of it like any other pizza. Some favourites: spinach and feta, spicy pepperoni slices (turkey pepperoni works great), roasted broccoli and garlic, or a pesto base with cherry tomatoes and goat’s cheese. Just remember the golden rule: pre-cook any veggies that release a lot of water.
Cauliflower Pizza With Veggies
My foolproof cauliflower pizza crust recipe is surprisingly sturdy & delicious! Loaded with roasted veggies & melty cheese. A healthy, satisfying pizza night win.
Ingredients
Ingredients
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1 large head cauliflower (about 600g florets)
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1 large egg (lightly beaten)
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100 g Parmesan cheese (finely grated)
-
100 g mozzarella cheese (shredded, low-moisture, part-skim works best)
-
1 tsp dried oregano
-
½ tsp garlic powder
-
¼ tsp fine sea salt
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A pinch black pepper
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4 tbsp tomato passata or pizza sauce (for toppings)
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80 g mozzarella (more shredded, for toppings)
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½ red bell pepper (thinly sliced, for toppings)
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½ yellow bell pepper (thinly sliced, for toppings)
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50 g mushrooms (sliced, for toppings)
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1 small red onion (thinly sliced, for toppings)
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a handful fresh basil leaves (for serving)
Instructions
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Create the Cauliflower Rice. Break the cauliflower into florets, cutting away the thick core. You can grate the florets on the large holes of a box grater (watch your knuckles!) or pulse them in a food processor until they resemble coarse rice or couscous. You'll notice it's quite fluffy.01
-
Cook and Drain the Cauliflower. You have two options here. You can steam the riced cauliflower in a microwave-safe bowl for 4-5 minutes, or spread it on a baking sheet and bake at 200°C (180°C fan) for 10 minutes. The goal is just to soften it slightly. Either way, let it cool until you can handle it comfortably.02
-
The Great Squeeze. Place the cooled cauliflower rice into the center of a clean, thin kitchen towel or a few layers of cheesecloth. Bring the edges together and twist tightly over the sink. Squeeze with all your might—you'll be amazed at how much liquid comes out. Keep going until it feels quite dry and compact. This is the workout part of the recipe!03
-
Mix the Crust. Transfer the dry cauliflower pulp to a mixing bowl. Add the egg, 100g of Parmesan, 100g of mozzarella, oregano, garlic powder, salt, and pepper. Mix everything together with a fork until it's well combined and starts to hold together like a stiff dough.04
-
Shape the Crust. Line a baking sheet with parchment paper. Place the cauliflower mixture in the center and press it out into your desired shape—two small circles or one large rectangle. Aim for an even thickness, about ½ cm thick. Make the edges slightly thicker to form a little crust ridge. A little goes a long way here—pat it down firmly.05
-
First Bake. Bake the naked crust at 220°C (200°C fan) for 15-18 minutes, or until the top is dry to the touch and the edges are starting to turn a deep golden brown. This pre-baking is crucial for a sturdy base that won't get soggy.06
-
Top Your Pizza. While the crust bakes, quickly sauté your mushrooms and onions in a dry pan for 3-4 minutes until they soften. Remove the par-baked crust from the oven. Spread the passata evenly over the top, leaving a small border. Sprinkle with the remaining mozzarella, then artfully arrange the bell peppers, sautéed mushrooms, and onions.07
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Final Bake. Return the pizza to the oven for another 10-12 minutes, or until the cheese is gloriously melted, bubbly, and slightly spotted with brown. The veggies should look tender and vibrant.08
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Rest and Serve. This is a tough one, but let the pizza rest on the baking sheet for 2-3 minutes before slicing. This allows the crust to set fully. Then, scatter with fresh basil leaves, slice, and devour!09
