Cauliflower Crusted Margarita Pizza
Prep time
Cook time
Total time
This is a delicious way to transform a head of cauliflower into a vegetarian, gluten free treat. It tastes delicious and is hard to believe that this pizza is made from cauliflower.
Recipe type: Vegetarian, Gluten free
Serves: 6
  • 1 large head of cauliflower or 2 small heads
  • ½ cup mozzarella cheese (for the crust)
  • ½ cup parmesan cheese (for the crust)
  • 2 eggs
  • 1 teaspoon Italian spices
  • 1 teaspoon garlic power
  • ½ teaspoon Kosher salt
  • several turns of cracked pepper from mill
  • 1 tablespoon almond flour (optional)
  • 1 cup tomato sauce
  • 1 cup mozzarella cheese
  • 1 teaspoon Italian herbs
  • fresh basil leaves
  • tomato slices
  1. Preheat oven to 450.
  2. Cut florets from head of cauliflower.
  3. Place into flood processor and pulse into fine granular consistency.
  4. Place into microwaveable bowl and microwave on high for 4½ minutes.
  5. Let cool.
  6. Place cauliflower into clean towel and wring about excess liquid, This takes a little elbow grease and you could yield up to a half cup of liquid. Make sure cauliflower is adequately cooled for this.
  7. Put remaining cauliflower in bowl with mozzarella cheese, parmesan cheese, spices, olice oil, garlic powder, salt, pepper and mix well.
  8. Add eggs and knead into a balls of dough about 3 inches in diameter. A three inch ball will make a 10 inch pizza. You will probably have enough four 3 pizzas.
  9. Place parchment paper on baking sheet and spray with non-stick spray.
  10. Press ball into flattened pizza dough, about ¼ inch thick. Should be approximately 10 inches in diameter,
  11. Bake for 10-12 minutes until crust slightly browns.
  12. Remove from oven and cool for a few minutes.
  13. Top with tomato sauce, mozarella cheese, sliced tomatoes, and basil. Sprinkle with Italian herbs.
  14. Place back into oven and bake until cheese melts and bubbles, about 8 minutes.
  15. Cool and enjoy. Repeat until all dough used.
  16. A large cauliflower head could yield up to 3 pizzas.
Recipe by Dining With A Doc at