Cauliflower Crust Veggie Pizza with Mozzarella
A low-carb pizza featuring a fluffy cauliflower crust topped with colorful vegetables and melted cheese. This american-inspired keto (low-carb, vegetarian) ready in about 45 minutes pairs medium head cauliflower, Parmesan cheese, teaspoon garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.
Ingredients
- 1 medium head cauliflower
- 1/4 cup Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup tomato sauce
- 1 cup mixed vegetables
- 3 ounces mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Step 1: Microwave riced cauliflower (from 1 medium head) for 5 minutes until tender, then drain in a clean kitchen towel.
- Step 2: In a medium bowl, combine drained cauliflower, 1/4 cup grated Parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; mix until combined.
- Step 3: Press mixture evenly into a 10-inch pizza pan, forming a 1/4-inch thick crust, then bake at 400°F for 15 minutes until golden.
- Step 4: Spread 1/2 cup tomato sauce over crust, top with 1 cup finely chopped mixed vegetables and 3 ounces shredded mozzarella.
- Step 5: Bake for 10 more minutes until cheese is melted and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Crust Veggie Pizza with Mozzarella take to make?
Total time is about 45 minutes (25 min prep + 20 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 Veggie Pizza with Mozzarella?
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 medium head cauliflower from drying out.
Can I substitute ingredients in Cauliflower Crust Veggie Pizza with Mozzarella?
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 Veggie Pizza with Mozzarella 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 Veggie Pizza with Mozzarella low-carb?
Yes — this recipe is tagged low-carb, vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
