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Cauliflower Crust Margarita Pizza

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 1 (8-inch) pizza


  • 1 2-pound head cauliflower, stem removed and florets into pieces
  • 1/2 cup water
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup marinara sauce
  • Pinch of crushed red pepper
  • 4 ounces of mini mozzarella balls or shredded mozzarella
  • Fresh basil for topping


  • To a food processor, add the florets (you may need to do this in batches) and pulse until the cauliflower resembles “rice.” Add the cauliflower rice to a medium saucepan along with the water. Set over medium low heat and cook for 10 minutes until cauliflower is very soft and tender. Transfer to the center of a few sheets of cheesecloth or a towel. Allow to cool for a bit. (You can also put it in the freezer for 5 minutes.)
  • Squeeze the cauliflower rigorously until it no longer leeches water. More water will come out than you think! Place it in the empty saucepan you used or a bowl. Mix in the egg and salt.
  • Preheat oven to 500 degrees F. Line a baking sheet with parchment. Spread the cauliflower mixture into a thin circular layer, mimicking the shape of a pizza crust. Transfer to the oven to bake for 15 to 20 minutes, until lightly golden brown. Turn the heat down to 300 degrees F. Spread a thin layer of marinara sauce atop the crust and a few pieces of mozzarella. Transfer to the oven until the sauce is warm and cheese has melted, about 5 to 7 minutes.
  • Top with fresh basil and a few pinches of red pepper flakes.


To combat sogginess, you can put a layer of cheese on first and then add the sauce and then more cheese.


Serving: 2g