CAULIFLOWER CRUST MINI PIZZA
Cauliflower Crust Mini Pizza is a delicious low-carb alternative to traditional pizza, perfect for those following a keto or gluten-free diet; made with a simple blend of riced cauliflower, almond flour, salt, black pepper and cheese. This mini pizza delivers a crispy yet chewy base that holds toppings beautifully. Topped with a rich tomato sauce and melted mozzarella, it’s full of flavour while being light and nutritious. Unlike traditional dough, this cauliflower crust is lower in carbohydrates but still satisfies cravings for a classic pizza experience. It’s a fantastic option for a quick lunch, dinner or snack and can be customised with your favourite toppings. Whether you’re looking for a guilt-free pizza fix or a creative way to enjoy cauliflower, this easy recipe is a must-try. Pair it with a side salad or enjoy it as a standalone meal.
RECIPE CATEGORY
Entrée, Snack, Appetiser
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Family Dinner, Meal Prep, Party, Low-Carb Meal, Game Night, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Carb, Keto, Gluten-Free, Vegetarian, Healthy, Quick and Easy
DISH TYPE
Pizza, Flatbread
INGREDIENTS
- 50g cauliflower, riced
- 1 tbsp almond flour
- 1 tbsp tomato sauce
- 10g mozzarella cheese, shredded
- Salt and black pepper, to taste
- Optional add-ins: Dried oregano, garlic powder, chilli flakes, or fresh basil
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Protein: 8g
- Carbohydrates: 6g
- Fibre: 2g
- Fat: 7g
- Sodium: 100mg
PREPARATION
- Preheat the oven: Set to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare the cauliflower: If using fresh cauliflower, pulse in a food processor until it resembles rice. If using frozen, thaw and squeeze out excess moisture using a cheesecloth or towel.
- Make the crust: In a bowl, mix the riced cauliflower with almond flour, a pinch of salt and black pepper. Shape into a small circle on the baking tray.
- Bake the crust: Bake for 10-12 minutes until firm and slightly golden. Remove from the oven.
- Add the toppings: Spread tomato sauce over the crust, sprinkle with mozzarella cheese and add any additional seasonings or toppings.
- Bake again: Return to the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
- Serve hot: Garnish with fresh basil or chilli flakes and enjoy.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
- Remove excess moisture: Squeeze the cauliflower thoroughly to prevent a soggy crust.
- Use parchment paper: Prevents sticking and makes cleanup easier.
- Crispier crust: Bake slightly longer before adding toppings for a firmer texture.
- Customise toppings: Try adding olives, mushrooms or grilled chicken for extra flavour.
- Make it in batches: Prep multiple crusts and freeze them for quick meals later.
VARIATIONS
- Make it dairy-free: Use vegan cheese or nutritional yeast for a cheesy flavour.
- Add protein: Top with cooked chicken, pepperoni or crumbled tofu.
- Go spicy: Add sliced jalapeños or a drizzle of hot sauce.
- Extra herbs: Fresh rosemary or thyme adds an aromatic twist.
- Swap almond flour: Use coconut flour or grated Parmesan for a different texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Freeze the baked crusts (without toppings) for up to 1 month.
- Reheating: Reheat in an oven at 180°C (350°F) for 5-7 minutes or until crispy.