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Crispy Low-Glycemic Cauliflower Crust Pizza Recipe Easy Homemade Veggie Pizza

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A crispy, low-glycemic cauliflower crust pizza topped with fresh veggies, perfect for a comforting yet light meal that supports blood sugar management.

Ingredients

Scale
  • 1 medium head of cauliflower (about 4 cups riced)
  • 2 large eggs, room temperature
  • 1 cup shredded mozzarella cheese (part-skim)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano or Italian seasoning blend (optional)
  • Salt and black pepper to taste
  • ½ cup sliced cherry tomatoes
  • ½ cup thinly sliced bell peppers (mixed colors)
  • ¼ cup thinly sliced red onion
  • ½ cup fresh baby spinach leaves
  • ½ cup shredded part-skim mozzarella cheese (for topping)
  • Fresh basil leaves, torn (for garnish)
  • ½ cup no-sugar-added tomato sauce or marinara
  • 1 teaspoon olive oil
  • Pinch of dried red pepper flakes (optional)

Instructions

  1. Rice the cauliflower by chopping into florets and pulsing in a food processor until fine grains (about 4 cups).
  2. Steam the riced cauliflower in a microwave-safe bowl for 5-6 minutes or steam over boiling water for 5 minutes. Let cool slightly.
  3. Place warm cauliflower rice into a clean kitchen towel or cheesecloth and twist to squeeze out as much moisture as possible (about ¾ cup).
  4. In a large bowl, combine squeezed cauliflower, eggs, 1 cup shredded mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Mix until sticky dough forms.
  5. Line a baking sheet with parchment paper or silicone mat. Press cauliflower mixture into an even 10-inch circle about ¼-inch thick.
  6. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until edges are golden brown and crisp.
  7. Remove crust from oven. Spread tomato sauce evenly, drizzle olive oil, sprinkle red pepper flakes if using.
  8. Layer cherry tomatoes, bell peppers, red onion, spinach, and remaining mozzarella cheese on top.
  9. Return pizza to oven and bake for another 8-10 minutes until cheese is bubbly and lightly golden.
  10. Remove from oven, sprinkle torn fresh basil leaves, and let cool a few minutes before slicing.

Notes

Squeeze out as much moisture as possible from the cauliflower to avoid soggy crust. Bake crust at high temperature (425°F) for crispiness. Press crust firmly into pan to maintain structure. Avoid piling too many wet toppings. Let pizza rest a few minutes before slicing for better texture. Crust can be prepared ahead and frozen. For vegan version, use flax eggs and dairy-free cheese alternatives.

Nutrition

Keywords: cauliflower crust pizza, low glycemic pizza, veggie pizza, gluten-free pizza, healthy pizza, homemade pizza, low carb pizza

Find it online: https://chrisfeasts.com/crispy-low-glycemic-cauliflower-crust-pizza-recipe-easy-homemade-veggie-pizza/