Margherita Pizza with Cauliflower Crust

This crispy, cheesy cauliflower crust Margherita pizza delivers all the Italian flavors you crave with a fraction of the carbs. Perfect for anyone wanting a healthier spin on their favorite comfort food without sacrificing that authentic pizza experience.

The magic lies in the perfectly crispy cauliflower crust that actually holds together (no soggy middle!), topped with classic Margherita ingredients – fresh mozzarella, bright tomato sauce, and aromatic basil. It’s a game-changer that’ll make you forget you’re eating vegetables.

Ingredients

For the Crust:

• 12-ounce package cauliflower florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely grated parmesan cheese
• 2 large eggs
• 2 teaspoons dried oregano
• 1/2 teaspoon table salt

For the Toppings:

• 1/4 cup tomato sauce
• 10 thin slices fresh mozzarella cheese
• 1/2 tablespoon olive oil
• 5 basil leaves, cut into strips
• Coarsely ground black pepper

Steps

1. Position oven rack in center and preheat to 425°F (218°C). Line a large baking sheet with parchment paper or silicone mat. The liner is crucial – it prevents sticking and helps achieve a crispy bottom.
2. Process cauliflower in food processor until rice-like consistency (or use box grater). Mix with salt and squeeze out moisture using cheesecloth or nut milk bag until you remove about 1/2 cup liquid. This step is vital – too much moisture will make your crust soggy.
3. Combine squeezed cauliflower, cheeses, eggs, and oregano in large bowl until well-mixed. The mixture should be slightly sticky but moldable. If too wet, add 1 tablespoon extra parmesan.
4. Transfer to baking sheet, cover with plastic wrap, and shape into 9-10 inch circle about 1/4 inch thick. Remove plastic. Press edges slightly thicker to prevent burning.
5. Bake crust for 20 minutes until golden brown. Look for crispy edges and a firm center that doesn’t indent when touched.
6. Top with sauce in a thin, even layer (too much will make crust soggy), arrange mozzarella slices, drizzle with oil, and add pepper. Return to oven for 5 minutes until cheese bubbles and edges are deep golden brown.

Smart Swaps

• Use dairy-free cheese alternatives (same amounts) for vegan version
• Substitute goat cheese for mozzarella for tangy variation
• Try pesto instead of tomato sauce for different flavor profile

Make It Diabetes-Friendly

• Reduce cheese to 1/3 cup total to lower fat content
• Use sugar-free tomato sauce to reduce carbs by 3g per serving
• Cut into 8 slices instead of 6 for smaller portions (9g carbs per slice)
• Pair with green salad to slow glucose absorption

Pro Tips

• Don’t skip squeezing out cauliflower moisture – it’s essential for crispy crust
• Let crust cool 2-3 minutes before adding toppings for better structure
• Fresh basil goes on after baking to maintain bright flavor and color