Italian Cauliflower Crust Pizza

4 servings



1 large head cauliflower, cut into florets

2 packages (2 cups) Tomato Basil Whisps, finely crushed, divided

2 large eggs, beaten

2 cups shredded mozzarella cheese (8oz), divided

¼ cup shredded Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 can (14oz) diced tomatoes

1 tablespoon olive oil

½ cup jarred roasted red bell peppers, cut into strips

½ cup pepperoni

½ small red onion, thinly sliced

⅓ cup sliced black olives

Fresh basil leaves



  1. Preheat oven to 450℉ and place a baking stone, cast iron pizza pan, or large upside-down sheet pan inside to preheat.
  2. In a food processor, pulse cauliflower in batches into very small pieces and place in a microwave-safe bowl. Microwave until fully cooked, about 4 minutes. Transfer to a clean kitchen towel and let cool slightly, then squeeze out as much moisture as possible. Place back in bowl and add half the Whisps, eggs, ½ cup mozzarella, Parmesan, oregano, garlic powder, pepper, and pepper flakes. Stir well to combine.
  3. Lay a large piece of parchment paper on a countertop and transfer cauliflower mixture to it. Press mixture into a thin, large circle, about 14” diameter. Use a cookie sheet to help slide crust onto preheated baking stone, cast iron pan, or sheet pan and bake until browned and set, 10-15 minutes.
  4. In a blender combine tomatoes and olive oil and blend until smooth. Add salt and pepper to taste.
  5. When crust is ready, spread tomato sauce over it, leaving a ¾” border all the way around. Top with bell pepper, pepperoni, onion, olives, and remaining 1½ cups mozzarella. Bake until well-browned, about 15 minutes.
  6. Sprinkle with basil and reserved crushed Whisps before serving.