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 (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

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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.

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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