Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 4 servings


  • 1 medium Cauliflower
  • 1 tsp Italian seasoning
  • 1/2 tsp Garlic crushed
  • salt and pepper to taste
  • 1/4 cup shredded Parmesan cheese (use the real stuff!)
  • 1/4 cup reduced-fat mozzarella cheese
  • 1 egg


  • Preheat oven to 425. Line a sheet pan with oiled parchment paper.
  • Slice cauliflower into florets, steam for 10 minutes. Once cauliflower has cooled, place a few at a time in a food processor and pulse until it resembles rice. **
  • Cool the cauliflower then wring it out in a cheesecloth or clean towel to remove as much water as you possibly can – this will help the crust stick together!
  • Once you've removed as much water as you can, mix with cheeses, egg and seasoning. Mix until dough is formed then press onto the lined sheet pan. Bake for 9-12 minutes, or until golden brown.
  • Remove from oven, add your toppings, then pop it back in for about 5 minutes or until the cheese is bubbly. Let it cool for 5 minutes before serving so that the crust can firm up.

Tips & Notes

Suggested toppings: fresh tomato sauce, green peppers, onions, mushrooms, mozzarella cheese, and ham are our favorites, but it’s your choice!
If your dough seems a bit runny you can add either more parmesan cheese or a bit of flour.
** Check out this great how-to video to help:

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