Cauliflower Margherita Pizza

Serves about 8. Crust slightly adapted from Jo Cooks.
Prep time: 10 minutes
Cook time: About 15 – 20 minutes
Total time: 25 – 30 minutes


For the crust:

For the toppings:


  1. Preheat oven to 425 degrees F. Place the cauliflower florets and a dash of salt and pepper into a food processor and pulse until it resembles rice (about 3 – 5 minutes of heavy pulsing). Remove and place in a mesh strainer. Gently push out any excess moisture. Place the pressed mixture into a microwave safe dish, with a lid, and cook for about 4 minutes.
  2. Once cooked, place in a large mixing bowl. Add the eggs, one by one, stirring after each addition. Mix in the cheese, fresh basil, fresh thyme, garlic powder and additional salt and pepper to taste. (The mixture will look a little moist and soupy, but don’t worry!)
  3. Line a large pizza pan with parchment paper (and be sure to cover the entire surface) and carefully spread the crust mixture on top. Smooth it out as much as you can, spreading to cover most of the pan (it won’t spread in baking).
  4. Bake crust for about 23 – 25 minutes, or until golden brown. Remove.
  5. Sprinkle the shredded mozzarella over the crust. Add the slices of cheese, cherry tomatoes and half of the fresh basil. Add a dash of salt and pepper to taste.
  6. Bake another 6 – 8 minutes, or until cheese is melted. Garnish with additional fresh basil and enjoy!
© The Realistic Nutritionist 2021  •