Mushroom Cauliflower Pizza

Slice of mushroom cauliflower crust pizza recipe.

Mushroom Cauliflower Pizza

This easy-to-make Mushroom Cauliflower Pizza recipe is perfect for dinner tonight! Made with a deliciously cheesy cauliflower crust, then topped with freshly sliced mushrooms, mozzarella, basil, spinach, and flavorful seasoning, every bite is incredibly indulgent. I love this healthy, gluten-free pizza for both casual weekends at home and weeknight dinners!

Course Dinner

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings Slices

Calories 122kcal

Author Christine McMichael

Ingredients

Cauliflower Crust

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

Toppings

1 Tablespoon butter or olive oil
1 medium shallot, sliced
2 teaspoons minced garlic
8 ounces sliced mushrooms
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups shredded mozzarella
1 cup spinach
1/4 cup fresh basil
1/2 teaspoon red pepper flakes

Instructions

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.

Add Toppings

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!

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