A cauliflower, egg, and cheese crust holds marinara, tomatoes, and more melted cheese, finished with fresh basil and a drizzle of balsamic glaze.
The crust starts with a good squeeze
Cooked cauliflower holds a surprising amount of water. Cool it enough to handle safely, wrap it in a clean towel, and squeeze firmly before adding the egg and cheeses.
Finish with the right sauces
Use our marinara for the base and a little balsamic glaze to finish. This recipe makes one pizza, cut into six slices.
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Cauliflower Crust Pizza with Tomatoes and Basil
A cauliflower, egg, and cheese crust holds marinara, tomatoes, and more melted cheese, finished with fresh basil and a drizzle of balsamic glaze.
Ingredients
1 lg Cauliflower head- 1 lg Egg
- 2 cups Mozzarella shredded, divided
- ½ cup Parmesan cheese grated, divided
- ½ tsp Kosher Salt
- ¼ cup Marinara sauce Or pizza sauce · Make our marinara sauce
- 2 cloves Garlic Minced
- 1 cup Cherry tomatoes Or grape tomatoes, halved
For Service
- 5 Fresh basil leaves torn, for serving
- 1 tbsp Balsamic glaze For drizzling · Make our balsamic glaze
Equipment
Instructions
- Heat the oven to 425°F. Steam the cauliflower florets over simmering water for 4–5 minutes, until just tender. Cool until safe to handle, then pulse in a food processor until finely grated. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix the drained cauliflower with the egg, 1 cup mozzarella, ¼ cup Parmesan, and the salt. Press firmly onto a parchment-lined baking sheet to form a 10–12-inch crust about ¼ inch thick.
- Bake for 20–25 minutes, until the surface is dry and the edges are golden. Spread with marinara, then add the remaining mozzarella and Parmesan, garlic, and halved tomatoes.
- Bake for about 10 more minutes, until the cheese melts and the edges crisp. Rest for 5 minutes, then add the fresh basil and balsamic glaze. Cut into six slices and serve with a spatula.
Nutrition
Notes
Makes one pizza cut into 6 slices; allow 2–3 slices per main-course serving. Cooling and resting take about 15 additional minutes. Squeezing out water is essential; a wet cauliflower mixture will not form a firm crust. Contains egg and milk. Recipe adapted from Delish’s Cauliflower Pizza Crust.
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