Cauliflower Crust Veggie Pizza

This grain-free cauliflower pizza crust is amazing! A must try in every pizza-lovers kitchen!


  • 1 head of cauliflower (approximately 2 pounds)
  • 1 large egg
  • 1/4 cup pecorino Romano cheese - freshly grated
  • 1/4 cup plus 1 cup shredded Italian cheese blend (or shredded mozzarella)
  • Pinch of salt
  • 1 1/2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil
  • 2 peppers (any color) - sliced thin
  • 2 cups Olivia's Organics Baby Spinach - chopped (or your favorite Olivia's greens)
  • Salt and pepper to taste


  • Chop cauliflower into small pieces and add to a food processor or blender. Process to achieve the consistency of rice.
  • Bring a large pot of water to a boil, add riced cauliflower and cook for 5 minutes. Drain and set aside to slightly cool. Once cool enough to handle, place cauliflower in a dish towel and squeeze tightly to remove all liquid. 
  • Add the riced cauliflower to a large bowl, and add the egg, pecorino cheese, 1/4 cup shredded Italian cheese, pinch of salt, and Italian seasoning. Combine well. 
  • Preheat oven to 400 degrees F.
  • Using parchment paper or a silpat baking sheet, shape the dough mixture into a pizza round and bake in oven on a baking sheet pan for approximately 35 minutes or until golden brown. 
  • While the crust is baking, heat olive oil in a large sauté pan, and cook peppers for approximately 10 minutes. Add the spinach and continue to cook until wilted. 
  • When crust is finished, top with the remaining cup of shredded cheese and veggies. Return to oven and bake another 5 to 10 minutes.  



Categories: Pizza, Spinach