Cauliflower Pizza Crust with Tomato, Mozzarella and Basil

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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1 head cauliflower, roughly chopped

1 1/2 cups shredded mozzarella 

1/4 cup grated Parmesan, plus more for sprinkling, optional

1/2 teaspoon dried oregano  

1/2 teaspoon kosher salt  

1/4 teaspoon garlic powder  

2 large eggs, lightly beaten  

1/3 cup store-bought marinara sauce, such as Rao's

Handful fresh basil leaves


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pulse the cauliflower in a food processor until fine. Steam in a steamer basket for 4 to 5 minutes and drain well. (I like to put it on a towel to get all the moisture out and squeeze to dry.) Let cool.
  3. In a bowl, combine the cauliflower with 1/2 cup of the mozzarella, the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
  4. Add the marinara sauce, the remaining 1 cup mozzarella and more Parmesan if using and bake an additional 10 minutes.
  5. Tear the basil over top of the pizza while still hot. Sprinkle with additional Parmesan if desired.