Mushroom Cauliflower Crust Pizza Recipe (Video)
I love a good hidden veggie recipe, and this Mushroom Cauliflower Pizza is exactly that! It’s all the cheesy goodness of a classic pizza but made with a wholesome cauliflower crust that’s the perfect balance of a soft and crispy pizza crust. Add mushrooms, spinach, basil, mozzarella, and any other toppings you like to make this easy, next-level healthy pizza recipe for dinner tonight!
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Cauliflower Pizza Crust Recipe
- Cauliflower Rice – I like to use the bagged kind to save time. Fresh or frozen are both great, as long as you thaw it out! You can also make your own cauliflower rice by pulsing cauliflower florets in a food processor.
- Parmesan Cheese
- Seasoning – Italian seasoning, salt, and pepper are all you need for this cauliflower crust!
- Mozzarella Cheese
- Seasoning – A mix of Italian seasoning, dried thyme, dried basil, and salt.
- Fresh Basil – Adding fresh basil truly takes this pizza to another level!
- Red Pepper Flakes
How to Make a Mushroom Cauliflower Pizza
There are 2 basic steps to making Mushroom Cauliflower Pizza: making the cauliflower crust and then adding toppings. Here’s an overview of how to put this recipe together!
How to Make Cauliflower Crust
- Dry the cauliflower rice.
- Mix it with the other cauliflower crust ingredients in a large bowl.
- Press the cauliflower mixture into a pizza pan or baking sheet lined with parchment paper.
- Flip over halfway through and bake again!
Add the Toppings
- Saute the shallot and mushrooms for a few minutes in oil and seasoning.
- Add a layer of mozzarella, spinach, sauteed mushrooms, and more mozzarella to the pizza crust.
- Top with fresh basil and red pepper flakes.
- Bake, let cool, and enjoy!
- It helps to use your hands when bringing the cauliflower crust dough together.
- The crust dough will not look like traditional pizza dough, but if you squeeze it with your hands, it should hold together.
- When flipping the pizza crust halfway through, it helps to remove the parchment/crust from the pan, grab a second piece of parchment paper and put it on the pan, then flip it back onto the pan and peel off the top layer of parchment.
- Other delicious topping ideas include red onion, olives, dried oregano, tomato sauce, chicken, pepperoni, and so much more!
Is Cauliflower Crust Gluten-Free?
Yes! Since it’s only made with cauliflower rice, egg, parmesan cheese, and seasoning, cauliflower crust is gluten-free.
How to Make Cauliflower Pizza Crust Crispy?
Most cauliflower pizza crust recipes are a good balance between a crispy edge and a soft center. However, you can always ensure that it’s crispy by squeezing any liquid out of the cauliflower rice before mixing it with other ingredients!
Is Cauliflower Pizza Healthy?
Absolutely! While everyone’s definition of “healthy” is different and personal, cauliflower pizza is full of wholesome vegetables (like cauliflower as the main crust ingredient), tends to be low-carb, and is a great way to add more veggies to a yummy recipe.
Do You Have to Saute Mushrooms Before Baking Pizza?
No, you don’t have to, but I would highly recommend it! If you like the texture of raw mushrooms, they will semi-cook during the pizza baking. However, if you like a softer mushroom texture (and to really bring out that flavor), it’s important to saute mushrooms before adding them and baking them on a pizza.
How To Store
Cauliflower Pizza typically tastes best when it’s fresh! However, if you have leftovers, you can store the slices in an airtight container for 2-3 days.
More Healthy Pizza Recipes
- Vegetarian Hot Honey Pizza
- Spinach Pesto Goat Cheese Individual Pizzas
- Easy Mediterranean Pizza Recipe
- 10-Minute Margherita Pita Bread Pizzas
- Vegan Red Pepper Hummus Pizza
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Mushroom Cauliflower Pizza
- 2 12-ounce bags cauliflower rice (thawed)
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup parmesan cheese
Make The Cauliflower Crust
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the cauliflower rice from the bag and place in a dish towel.
- Wrap tightly and squeeze out as much liquid as possible. The towel will get quite wet, so I like to transfer it to a second towel after a few squeezes to make sure I can get all the liquid out. This is key for a crispy crust that holds together well!
- Once all liquid has been squeezed out, add to a bowl with all crust ingredients. Mix together until well combined. Note: It helps to use your hands! It will not look like traditional pizza dough, but if you squeeze it with your hands, it should hold together.
- Transfer to a pizza pan lined with parchment paper and press into a roughly 10-inch circle.
- Bake for 35 minutes.
- Remove the crust from the oven and let cool for a few minutes, then carefully flip. Note: It helps to remove the parchment/crust from the pan, grab a second piece of parchment paper and put it on the pan, then flip back onto the pan and peel off the top layer of parchment.
- Bake an additional 10 minutes.
- Remove the crust from the oven and set aside.
- Meanwhile, saute the shallot with olive oil for about 5 minutes. Add in the garlic, mushrooms, Italian seasoning, dried thyme, dried basil, and salt.
- Saute for an additional 5-7 minutes, or until the mushrooms have softened.
- Top the crust with 1 cup of mozzarella, then add the mushroom mixture, spinach, and remaining mozzarella. Finish with basil and red pepper flakes.
- Bake for 12-15 minutes or until the cheese has melted.
- Let cool for about 10 minutes, then slice and enjoy!