I have been praying to the pizza Gods for a saucy, melty slice that wouldn’t leave me bloated or regretful. Halleluiah, my prayers have been answered! I found a pizza recipe that is filled with fiber-packed veggies, cheese, and a crisp crust without the dough or guilt!

I know this sounds impossible. The magic potion is the crust, made from cauliflower! I know what you’re thinking. A crust from cauliflower does not nearly sound as tempting as one made from gooey dough. Though the crust doesn’t taste like take-out pie it also doesn’t taste like cauliflower. The base of these mini pizzas just tastes delicious.


1 large head cauliflower

2 large eggs

3 cups shredded low-fat mozzarella cheese

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons garlic powder

1 cup pizza sauce

12 fresh basil leaves

1 tomato, sliced into 12 rounds

1/4 cup finely shredded Parmesan cheese

Sliced mushrooms

Sliced black olives


  1. Shred cauliflower with a food processor or box grater. Measure out 4 cups and store the rest in the refrigerator for later.
  2. Cook cauliflower in the microwave for 8 minutes and let cool for 10 minutes.
  3. Preheat the oven to 450 degrees F.
  4. Stir in eggs, mozzarella, oregano, basil, and garlic powder.
  5. Coat baking sheets with cooking spray and divide the cauliflower mixture into twelve balls. Place on baking sheet and pat each into a thin round about 4 inches wide. Bake for 15 minutes until golden brown. If the edges are charred, great! This adds a fantastic crunch.
  6. Take crusts out of the oven. Top with pizza sauce, the rest of the mozzarella cheese, tomato slice, mushrooms, olives, parmesan, and a basil leaf.
  7. Bake for about 5 minutes or until cheese is melted and sauce is warm.
  8. Let sit for a few minutes and enjoy!

-Emily Freeman

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