Baked Cauliflower Pizza Crust with Mushrooms and Spinach

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A crisp, low-carb cauliflower crust topped with sautéed mushrooms, fresh spinach, and marinara for a satisfying keto pizza experience. This Italian-inspired vegetarian recipe (low carb), ready in about 50 minutes, pairs cauliflower, mozzarella cheese, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium head, riced (about 4 cups) cauliflower
• 1/4 cup, shredded mozzarella cheese
• 1/4 cup, grated parmesan cheese
• 1 egg
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup, sliced mushrooms
• 1 cup fresh spinach
• 1/4 cup keto marinara sauce

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, mix 4 cups riced cauliflower, 1/4 cup shredded mozzarella, 1/4 cup grated parmesan, 1 egg, 1/2 tsp dried oregano, and 1/4 tsp salt until combined.
2. Step 2: Press mixture into a greased 10-inch pizza pan, forming a 1/4-inch-thick crust. Bake for 20 minutes until golden.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup sliced mushrooms and cook for 4 minutes until softened. Add 1 cup fresh spinach and cook for 2 minutes until wilted.
4. Step 4: Spread 1/4 cup keto marinara sauce over crust, top with mushroom-spinach mixture, and bake for 10 minutes until cheese melts.