Photo of Cauliflower Crust Pizza with Fall Veggies by WW

Cauliflower Crust Pizza with Fall Veggies

Points® value
Total Time
55 min
15 min
40 min
Creamy mozzarella cheese and a little gluten-free flour help hold the nutrient-packed cauliflower together in this delicious pizza. Be sure to use fresh cauliflower rice, not frozen which will be too watery to hold together. While chard stems can be a little tough, here they provide a welcome crunch and are absolutely beautiful, especially if you use extra colourful rainbow chard. For a milder-tasting green, you can use spinach or baby kale instead.


Cooking spray

4 spray(s)

Part-skim mozzarella cheese

1¼ cup(s), shredded, Shredded, divided

Gluten-free all-purpose flour


Kosher salt

1 tsp(s), divided

Italian seasoning

1 tsp(s)

Garlic powder

½ tsp(s)

Uncooked cauliflower rice

12 oz, fresh


2 large, lightly beaten

Butternut squash

1 cup(s), finely diced

Rainbow chard

2 leaf/leaves, large with stems

Grated Parmesan cheese

2 tbsp(s)

Red onion

¼ cup(s), sliced, thinly sliced


  1. Preheat oven to 450°F. Line a large sheet pan with parchment paper and coat with nonstick spray. In a large bowl, combine ½ cup mozzarella, flour, ¾ tsp salt, Italian seasoning, garlic powder, cauliflower rice, and eggs; stir well with a wooden spoon or silicone spatula until cauliflower is evenly coated. Spoon mixture onto prepared pan; with slightly dampened hands, pat firmly into a 12-inch circle. Bake until golden brown on top, 20 to 25 minutes. Using 2 spatulas, carefully flip crust over; bake until browned on top, 5 to 8 minutes.
  2. Meanwhile, in a medium microwave-safe bowl, place butternut squash and 1 tablespoon water. Cover and microwave on High for 5 minutes. Remove chard stems and thinly slice; thinly slice chard leaves. Carefully uncover bowl and add chard stems and leaves to squash. Cover and microwave on High for 3 minutes. Uncover and toss with remaining ¼ tsp salt.
  3. When crust is done, remove pan from oven. Sprinkle remaining mozzarella over crust, and sprinkle evenly with Parmesan. Top evenly with squash mixture and onion. Bake until cheese melts, 5 to 10 minutes. Cut into 8 wedges.
  4. Per serving (2 wedges)