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Cauliflower Pizza

Laura Miller

It's pizza time! This all-veggie, guilt-free masterpiece is the perfect thing for that movie night you've been planning.

Cauliflower Pizza


  • Tomato sauce:

  • 1 cup sun-dried tomatoes (soaked overnight)

  • 1 medium-large tomato

  • 1 teaspoon red pepper flakes

  • 1 tablespoon lemon juice

  • 3 scallions

  • Toppings:

  • Shiitake mushrooms

  • Arugula

  • Balsamic vinegar


  1. Chop cauliflower into small pieces and add to food processor, blending until it's pretty smooth.

  2. Add cauliflower and all of your remaining crust ingredients to the food processor and pulse until well-combined.

  3. Spread the dough into 1 large circle on a Teflex sheet, making sure to not spread it too thin - about 1/2 inch is good.

  4. Place in your dehydrator overnight, or place in your oven at 200 degrees F for 1 hour.

  5. Cut shiitake mushrooms into strips and toss with arugula and balsamic vinegar and set aside.

  6. Combine ingredients for your tomato sauce in a blender or food processor.

  7. Remove crust from oven or dehydrator, spread tomato sauce on top, and add toppings.

Cauliflower Pizza




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Look, I get it, this is not real pizza. But it looks a lot like pizza, and it's also really delicious and very good for you. Let's go make it. Cauliflower is like the kid that got picked last in gym class. It's just sitting there all alone on the vegetable tray, at the end of the day, by itself, it's so sad. However, it has a lot of great benefits. It's good for your heart, it has anti-inflammatory properties, and it also just has the perfect texture for something like this, a pizza crust, because it's firm yet spongy. So first thing we need to do is chop up this cauliflower. You could get really crazy and get some purple or yellow cauliflower if you really want to, but we're gonna use white today. We just wanna get all the little florets off. So all we really want is the ends here. This stalk stuff, we don't need it. Excess baggage. It's gonna be around two or three cups, and we're just gonna put it straight into the food processor. Okay. So we're just gonna blend this up for about 30 seconds to a minute. So you can probably see that it's starting to turn into, like a coconut flour right now. So it's really light, and that's because we used the little florets and not, that's why you don't wanna get too much of the stem in there, cause it's too firm. And it should look like that. And now, we're just gonna add the rest of our ingredients in. There's a little paprika, some nutritional yeast, which also gives it a nice flavor. Some garlic. Little bit of olive oil, helps it stick together. Some fresh oregano, because it smells really effing delicious. And just a couple pinches of salt. Also smells extremely delicious. Okay, now, we are just going to grab our, non-stick sheet. I am using a dehydrator for this one. Get excited, everybody. Basically I'm gonna create, as if I'm working with Play Dough, a circle of pizza. You do have to be careful with it, this is not like regular pizza dough. It's delicate, but it is made out of vegetables, after all. So it's sensitive. Like me. At its thickest it should probably be a half inch, but probably want it thinner than that. And just make sure all the edges are rounded out. Also, the thinner you have it, the quicker it's gonna dry out. It doesn't have to be perfect. But, as you can see, it's like a little personal pan pizza. I'm gonna go put it in the dehydrator. Good morning. Well we're gonna pretend it's morning. And the crust should be all done cause we dehydrated it overnight. Smells real, real good. The important thing here is to give it some time to cool off. If you just start to try to work with it already, it's just gonna all fall apart. So let's set it aside for a second. So now, we are just going to make some really simple toppings. You could really use anything here. I'm just gonna use some arugula and portobellos. I'm gonna just really thinly slice these portobellos. And what we're gonna do is kind of like a marinade, just pour some of this balsamic on there, and give it some nice flavor, and let it soak all that up. So let's set this aside while we make our tomato sauce. Throw in some sun-dried tomatoes which are soaking. I'm also gonna put the water that they're soaking in, in here. Also, just one medium-sized tomato. Pepper flakes, just cause I always do. A little bit of lemon juice, cause that makes everything better. And I'm gonna get some scallions in here. Just chop it up and get it in there. Just adds some really nice flavor. Okay, and the good ole blend. Oh, yeah. If it's looking too thick at this point, you can put a little bit more of the water that the sun-dried tomatoes were soaking in. Or regular water, but I don't like to lose any of that flavor. Okay, this looks awesome. So it's kind of a thicker sauce, but it's gonna work really well on this crust. So the important part here, to be gentle. Just gotta be delicate, conscientious, sensitive, other delicate words. Using the back of your spoon, just do a little spread. So delicate. Really don't wanna ever be pressing down. I know this seems kind of obnoxious cause it seems really like, oh it's a pizza, but if you mess it up it doesn't matter, it's still really delicious as a crumble, I would definitely eat it as a crumble, this is just like probably the first time you're making it, you want it to look pretty or show it to someone. When I make it for myself, I always mess it up. And end up eating it in a bowl. Or a mug if I don't have any clean bowls. It also smells really delicious. Is it looking pizza-like yet? Feels like it. Now, I'm gonna take some of these toppings that are nice and softened up, and just spread em on top. This is the dynamite part, this makes the flavor just really awesome. You could really use anything, and use the same technique of just massaging it with a little balsamic. And we're here, we've made it. Listen. I've eaten a lot of pizzas by myself, in the comfort of my home. Alone. But this is one that I could have eaten and felt better about. And you can too. It's not delivery, it's cauliflower. It's fine, it's still all in one piece, it's still all in one piece! Everybody relax.