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Cauliflower Crust Pepperoni Pizza

Yields

1 serving per crust + Toppings 1 lean, 3 green & 3 condiments

Ingredients

2 Crusts

  • 2 cups riced cauliflower
  • 1 1/3 cup reduced fat mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup egg beaters
  • 1/2 tsp Italian seasoning

or 8 Crusts

  • 7 cups riced cauliflower (the 40 oz family size bag)
  • 1 1/4 cup reduced fat mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 1/4 cup egg beaters
  • 1 3/4 tsp Italian seasoning

Toppings

Pepperoni

  • 1/2 cup reduced fat mozzarella cheese
  • 1/4 cup no sugar added tomato sauce
  • 5 slices turkey pepperoni

or Supreme

  • 1 oz Cheese
  • 1/4 cup no sugar added tomato sauce
  • 1 oz. Sausage
  • 5 Pepperoni Slices
  • 1/4 cup Mushrooms
  • 1/4 cup Jalapeños

Directions

  1. Preheat oven to 425 degrees

Crusts

  1. Mix riced cauliflower, egg beaters, Parmesan cheese, Italian seasoning and mozzarella cheese in a large bowl
  2. Measure 1 cup of mixture onto a parchment paper round and push out until it forms a round flat crust, about 1/4 inch thick
  3. Bake for 10 minutes until it’s golden brown, flip and bake the other side until it’s golden brown.
  4. You can use these immediately or freeze them with parchment paper between them for future use.

Pizzas

  1. Spread the tomato sauce over the top of the prepared crust
  2. Top with mozzarella cheese
  3. Arrange the toppings
  4. Bake for 10-15 minutes until the cheese melts and is golden brown.