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Cauliflower crust vegetarian pizza

Cauliflower crust vegetarian pizza

Total Time
45 min
15 min
30 min
Creamy mozzarella and a little flour help hold the nutrient-packed cauliflower together in this delicious pizza. Be sure to use fresh cauliflower ‘rice’ to ensure a sturdy crust.


Plain flour

cup(s), (100g)

Tuscan seasoning

1 tsp

Cauliflower rice (100% cauliflower)

300 g, fresh


2 medium, lightly beaten

Light mozzarella cheese

1 cup(s), grated, grated, (120g)

Butternut pumpkin

1½ cup(s), (weighed peeled and diced), (210g)

Frozen spinach

150 g

Red onion

¼ medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Linea large baking tray with baking paper and lightly spray with oil.
  2. Place flour, seasoning, cauliflower ‘rice’, eggs, ½ cup (60g) mozzarella and ¾ teaspoon salt in a large bowl. Stir until well combined. Spoon mixture onto prepared tray and press into a 30cm circle with slightly damp hands. Bake for 20 minutes, or until the crust is golden underneath.
  3. Meanwhile, place pumpkin in a medium microwave-safe bowl. Cover and microwave on High (100%) for 3 minutes or until just tender. Drain and transfer to a large bowl. Add frozen spinach to the microwave-safe bowl. Cover and microwave on High (100%) for 4 minutes, or until hot. Uncover and drain in a strainer over sink, pressing to squeeze out any excess liquid. Add spinach to pumpkin. Season with salt and toss well.
  4. Sprinkle remaining mozzarella over cauliflower crust. Top with pumpkin mixture and onion. Bake for 5-10 minutes, until cheese is melted. Cut into slices to serve.


COOKING TIP: Take care to avoid hot steam when uncovering pumpkin and spinach after microwaving. TO REFRIGERATE: Store any leftover pizza in a reusable container for up to 2 days. Serve cold or reheat in microwave or 180°C oven until hot.