Cauliflower Pizza Crust with Roasted Vegetables and Goat Cheese
A low-carb pizza featuring a crispy cauliflower-based crust mixed with cheese and herbs, topped with roasted bell pepper and broccoli, sautéed mushrooms, pizza sauce, mozzarella, and tangy goat cheese. Perfect for weeknight dinners or meal prep, this version delivers restaurant-quality results by properly drying the cauliflower and roasting vegetables separately for optimal texture. Ideal for those seeking gluten-free, vegetable-forward meals without sacrificing satisfaction.
Ingredients
- 1 cauliflower, florets removed
- ¼ cup Parmesan cheese, grated
- ¼ cup part-skim mozzarella cheese, shreddedwhole milk mozzarella1:1dairy
richer taste but higher fat
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- 1 eggflax egg (1 tablespoon ground flax + 2.5 tablespoons water)1:1veganFull guide →
- 3 teaspoon olive oil, for assembly
- ½ red bell pepper
- ⅓ cup broccoli florets
- ¼ red onion
- ⅓ cup baby bella mushrooms
- ¼ cup pizza sauce
- ½ cup part-skim mozzarella cheese, shreddedwhole milk mozzarella1:1dairy
richer taste but higher fat
- 1 ounce goat cheese
- nonstick cooking spray(optional)
Instructions
- 1
Preheat oven to 450F (450°F) with pizza stone or baking sheet inside.
- 2
Pulse cauliflower florets in food processor until sand-textured, yielding about 2.5-3 cups.
- 3
Microwave cauliflower covered for 4 minutes, then cool completely.
- 4
Wring cauliflower in towel in two batches to remove maximum moisture.
- 5
Mix dried cauliflower with Parmesan, mozzarella, oregano, basil, red pepper flakes, salt, garlic powder, and egg.
- 6
Form dough into ball on parchment-lined peel or board.
- 7
Place second parchment on top and roll to 1/6-inch thickness circle.
- 8
Remove top parchment and set pizza aside.
- 9
Toss broccoli, bell pepper, and red onion with oil and salt on foil-lined sheet.
- 10
Transfer crust to hot pizza stone and place vegetables in oven alongside; bake 8-10 minutes until crust is golden.
- 11
Meanwhile, sauté mushrooms in oil for 3-4 minutes until tender.
- 12
Remove vegetables from oven when crust is done.
- 13
Spread pizza sauce over crust and top with mozzarella in even layer.
- 14
Top with roasted vegetables, sautéed mushrooms, and goat cheese.
- 15
Bake 5-7 minutes until cheese melts and bubbles slightly.
- 16
Cool 2-3 minutes before slicing.
Tips
Wringing cauliflower twice in separate batches removes more moisture, preventing a soggy crust and achieving better browning and crispness.
Roast vegetables separately from crust for 8-10 minutes to concentrate flavors and remove excess water before topping.
Cool pizza 2-3 minutes after baking so the cauliflower crust sets properly and won't fall apart when sliced.
Good to Know
Refrigerate leftover pizza in airtight container up to 3 days. Reheat in 350F oven for 5-7 minutes to restore crust texture.
Prepare cauliflower crust dough up to 24 hours ahead; store covered in refrigerator. Form and bake crust day-of. Prep and chop vegetables the morning of assembly.
Serve warm directly from oven. Pairs well with simple green salad dressed with balsamic vinegar and olive oil, or tomato soup for lighter meal.
Common Mistakes
Skip or rush the moisture-removal step to avoid soggy, dense crust that won't crisp properly.
Avoid adding pizza sauce too early to prevent crust from absorbing liquid and becoming soggy before cheese melts.
Do not slice immediately after baking to avoid crust crumbling; allow 2-3 minutes cooling time for structure to set.
Substitutions
Dairy-Free Swaps
richer taste but higher fat
Vegan Options
General Alternatives
FAQ
Can I freeze the cauliflower crust before baking?
Yes. Freeze formed dough on parchment paper for 2 hours, then wrap tightly and store up to 1 month. Bake from frozen, adding 2-3 minutes to baking time.
What if my crust comes out soggy despite wringing the cauliflower?
Microwave riced cauliflower an additional 2-3 minutes before cooling, then wring three times instead of two. Less water in the base prevents sogginess.
How long will leftover pizza keep, and can I freeze it?
Refrigerate up to 3 days. Freeze up to 2 months wrapped tightly in plastic wrap and foil. Reheat in 350F oven for 5-7 minutes or thaw overnight in fridge first.