Cauliflower Crust Vegetable Pizza with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crispy, veggie-packed pizza base made from cauliflower and cheese, topped with fresh spinach and tangy feta for a satisfying keto-friendly meal. This italian-inspired vegetarian (vegetarian, gluten-free) ready in about 48 minutes pairs riced cauliflower, large egg, grated mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 25 min Cook: 23 min Serves 2 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Microwave riced cauliflower for 5 minutes until tender. Cool slightly, then squeeze out all excess moisture using a clean kitchen towel.
  2. Step 2: In a bowl, mix cooled cauliflower, 1 large egg, 1/4 cup grated mozzarella, 1/4 cup grated parmesan, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano until combined.
  3. Step 3: Press mixture into a circle on a parchment-lined baking sheet (1/4-inch thick). Bake for 15 minutes until golden. Spread 1/2 cup marinara sauce over crust, top with 2 cups fresh spinach and 1/4 cup crumbled feta, then bake 8 minutes more until cheese melts.

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Frequently asked questions

How long does Cauliflower Crust Vegetable Pizza with Spinach and Feta take to make?

Total time is about 48 minutes (25 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Crust Vegetable Pizza with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep riced cauliflower from drying out.

Can I substitute ingredients in Cauliflower Crust Vegetable Pizza with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Crust Vegetable Pizza with Spinach and Feta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Crust Vegetable Pizza with Spinach and Feta vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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