Caprese Pizza with Cauliflower Crust
Cauliflower Crust
  • ½ head cauliflower (or 2½ cups coarsely grated cauliflower)
  • 1 garlic clove, grated
  • Pinch of salt and pepper
  • 1 cup part skim mozzarella, grated
  • 1 large egg, lightly beaten
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried oregano
Caprese Topping
  • 2 tablespoon basil pesto
  • 1 cup fresh mozzarella, cut into ½ inch pieces
  • 2 roma tomates, chopped
  • 1-2 tablespoon fresh basil, chopped
  1. Preheat oven to 425 degrees Fahrenheit. Spray cooking spray on a large baking sheet or pizza pan and set aside.
  2. Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2½ cups.
  3. Place grated cauliflower, garlic and a pinch of salt and pepper in a large non-stick skillet over medium heat and cook, stirring occasionally until heated through and just tender, about 7-8 minutes.
  4. Place cauliflower in a medium bowl and cool slightly. Add in mozzarella, egg, basil and oregano and stir until combined.
  5. Spread on baking sheet and press down forming crust about 8-9 inches.
  6. Bake in preheated oven for 12-14 minutes until brown.
Caprese Topping
  1. Spread pesto on top of cooked crust. Top with mozzarella, tomatoes and basil. Bake for an additional 5-7 minutes until cheese is melted.
  2. Cool slightly, cut and serve.
Recipe by Mother Thyme at