Cauliflower Crust Vegetable Pizza with Spinach and Feta

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 recipe (gluten-free), ready in about 48 minutes, pairs cauliflower, large egg, 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 rice, quinoa, or a quick salad. 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

• 3 cups riced cauliflower
• 1 large egg
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 1/2 cup sugar-free 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 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.