CAULIFLOWER CRUST MINI PIZZA

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.