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Pizza

Put Down the Delivery App and Make the Easiest-Ever Cauliflower Crust Pizza Instead

When the pizza impulse hits, this recipe will have you eating a (relatively healthy) version in no time

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Sometimes you have plenty of time to make a beautiful, complex meal. Other times, you just want to eat something delicious and relatively healthy without making much of a fuss. This gluten free cauliflower crust pizza is for those times. Relying on a pre-made crust and a few basic toppings you likely have on hand, whipping this up barely takes more time than ordering delivery – and you’ll feel a far greater sense of accomplishment and control over your life, which cannot be underestimated.

The recipe calls for feta and ricotta, but could easily swap for your favorite non-dairy versions or another alternative of your choice.

 


More Related Recipes to Try Next:
Chickpea Salad
Polenta-Crust Skillet Pizza

Rustic Squash Pizza with Goat Cheese Gremolata


Cauliflower Crust Pizza with Tomatoes and Zucchini

From Clean Eating

Servings
4
Prep Time
15 min
Duration
40 min

Ingredients

  • 2 9-inch frozen cauliflower pizza crusts (TRY: Califlour Foods Original Italian Crust)
  • leftover tomato mixture and zucchini (from Seared Tuna with Roasted Tomatoes & Olives), divided
  • ½ cup full-fat ricotta cheese
  • ½ cup crumbled full-fat feta cheese
  • 2 tsp extra-virgin olive oil
  • ¼ cup torn fresh basil leaves
  • 2 tbsp chopped fresh oregano leaves

Preparation

1. Arrange oven racks in top and bottom thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment. Arrange crusts on sheets. If crusts require pre-baking, bake according to directions.

2. Spoon tomato mixture then ricotta over crusts. Arrange zucchini over top; sprinkle with feta. Drizzle with oil. Bake until cheese is bubbly, switching and rotating trays halfway. Sprinkle with basil and oregano.

Nutrition Information

  • Serving Size ½ of one pizza
  • Calories 359
  • Carbohydrate Content 14 g
  • Cholesterol Content 70 mg
  • Fat Content 26 g
  • Fiber Content 4 g
  • Protein Content 20 g
  • Saturated Fat Content 11 g
  • Sodium Content 792 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 2 g