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Easy Cauliflower Pizza
The secret to this crust? Combining squeeze-dried riced cauliflower with Fiber Gourmet Flour Blend and a savory trio of mozzarella, feta, and Parmesan.
The secret to this crust? Combining squeeze-dried riced cauliflower with Fiber Gourmet Flour Blend and a savory trio of mozzarella, feta, and Parmesan. By using Fiber Gourmet Flour Blend to bind the crust, you get a sturdy, sliceable pizza base with an incredible fiber boost and reduced net carbs—making it the ultimate guilt-free alternative for family pizza nights.
Fresh basil leaves for garnish
Store-bought or homemade pesto (optional)
Tomato sauce of your choice
Cooking spray
Salt to taste
1 tablespoon dried oregano
1 egg
1/3 cup Parmesan cheese, grated
2/3 cup feta cheese (divided: 1/3 cup for crust, 1/3 cup for topping)
1 cup shredded mozzarella cheese (divided: 1/3 cup for crust, 2/3 cup for topping)
2/3 cup Fiber Gourmet Flour Blend
2 bags (24 oz total) frozen riced cauliflower, thawed
Keep sauce balanced: Avoid overloading the crust with too much sauce so the center remains firm under the melted cheese.
Don't skip the flip: Flipping the crust after 35 minutes ensures both sides brown evenly and achieve a firm, sliceable structure.
Use parchment paper: Always bake on a parchment-lined baking sheet coated with cooking spray to prevent the low-carb crust from sticking.
Squeeze out every drop: The single most important step for a crisp crust is wringing out as much moisture from the thawed cauliflower as physically possible using a kitchen towel.
Line a large bowl with a clean kitchen or linen towel. Pour the thawed riced cauliflower into the center. Gather the edges of the towel, twist, and squeeze vigorously to press out as much excess liquid as possible into the bowl.
Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper and coat generously with cooking spray.
Transfer the dry, strained cauliflower to a fresh mixing bowl. Add the egg, Fiber Gourmet Flour Blend, 1/3 cup mozzarella, 1/3 cup feta, Parmesan cheese, oregano, and salt. Mix thoroughly (using your hands works best!) until a cohesive dough ball forms.
Place the cauliflower dough ball onto the prepared sheet pan. Using your hands, press and flatten it into a uniform circle about 1/4-inch thick, building up the edges slightly for a crust rim.
Bake for 35 minutes until the top is golden and firm. Carefully flip the crust over and bake for another 10 minutes to crisp up the bottom.
Remove from the oven. Spoon your desired tomato sauce over the crust, sprinkle with the remaining mozzarella and feta, and add dollops of pesto if desired. Return to the oven for 5 minutes until the cheese is melted and bubbling. Garnish with fresh basil, slice, and serve hot!
Fiber Gourmet flour blend is designed to help you enjoy your favorite comfort foods with added fiber and fewer net carbs than traditional flour. It works beautifully in homemade pizza dough, baked goods, pasta dishes, and more.
In this recipe, the flour blend creates a tender crust with a delicious chewy texture that pairs perfectly with rich charcuterie-inspired toppings.
Meat Lover's Style: Top with turkey pepperoni, cooked Italian turkey sausage, or crispy bacon bits.
Veggie Supreme: Add sliced bell peppers, red onions, mushrooms, black olives, or baby spinach.
White Pizza Option: Skip the tomato sauce and use olive oil, minced garlic, ricotta, and mozzarella as your base.
Spicy Kick: Add crushed red pepper flakes or jalapeño slices before baking the toppings.
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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