Cauliflower Crust Veggie Pizza

Always experimenting with creative ways to use vegetables, today’s dish is a cauliflower crust pizza topped with roasted chicken and vegetables.



1 small head of cauliflower, riced*
1-2 eggs
1+ cup mozzarella cheese (I use 50-50 mozzarella and Parmesan)
1/2 tsp red pepper flakes
1 teaspoon minced basil
1/2 teaspoon sea salt


Prepared sauce (I use Dave’s Gourmet Red Heirloom Organic Pasta Sauce)**
Assorted meats and vegetables, chopped or sliced appropriately (meats must be already cooked)
Fresh mozzarella cheese and/or cheese(s) of choice


Preheat oven to 450 degrees Fahrenheit. Brush a cookie sheet with olive oil. In a medium bowl, combine riced cauliflower, egg(s), cheese and spices. Press evenly into the pan. Bake at 450 degrees for 15-20 minutes; remove pan from the oven.

While the crust is baking, saute vegetables and/or cook the meat until just tender, otherwise they will be underdone.***

To the baked crust, add a layer of sauce, then arrange the toppings (in this case, I used leftover roasted chicken, fresh tomatoes, zucchini and onions) and cover everything with cheese. Place under the broiler at high heat just until cheese is melted.

*Riced cauliflower: in a food processor, process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.

** Sauce doesn’t have to be tomato, you can also use pesto sauce or a simple olive oil with minced garlic.

***Re-baking the pizza after adding the toppings will cause the crust to get soggy so it’s best to pre-cook the toppings prior to broiling.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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