Cauliflower Crust Zucchini Pizza with Mozzarella
A crispy, veggie-packed pizza base topped with fresh tomato sauce and melted cheese for a guilt-free keto feast. This italian-inspired pasta (vegetarian, gluten-free) ready in about 50 minutes pairs riced cauliflower, large egg, shredded 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.
Ingredients
- 2 cups, riced cauliflower
- 1 medium, grated and squeezed dry zucchini
- 1 large egg
- 1/2 cup, shredded mozzarella cheese
- 1/4 cup sugar-free tomato sauce
- 1/4 tsp dried oregano
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, combine 2 cups riced cauliflower, 1 cup squeezed zucchini, 1 large egg, and 1/4 tsp dried oregano. Mix until cohesive, then press into a 10-inch circle on parchment paper.
- Step 2: Bake for 20 minutes until golden and firm. Spread 1/4 cup sugar-free tomato sauce over the crust, top with 1/2 cup shredded mozzarella, and bake 5 more minutes until cheese melts.
- Step 3: Let cool for 5 minutes before slicing to set the crust.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Crust Zucchini Pizza with Mozzarella take to make?
Total time is about 50 minutes (25 min prep + 25 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 Zucchini 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 riced cauliflower from drying out.
Can I substitute ingredients in Cauliflower Crust Zucchini 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 Zucchini 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 Zucchini Pizza with Mozzarella 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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
