Cauliflower-Crust Pizza with Potatoes, Pesto, Cauliflower & Goat Cheese
Cauliflower pizza with potatoes, pesto, and goat cheese is a pizza—often vegetarian—made with:Cauliflower: either in the crust (a cauliflower-based, often gluten-free crust) or as a toppingPotatoes: thinly sliced or roasted for a soft, savory toppingPesto: used instead of, or alongside, tomato sauceGoat cheese: crumbled on top for a creamy, tangy flavorIt’s typically an earthy, herby, rich pizza. “Cauliflower pizza” can be ambiguous, so check whether cauliflower refers to the crust or a topping, especially if you need it to be gluten-free.
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Ingredients
Cauliflower crust
- 6 cups cauliflower rice fresh or frozen
- 2 large eggs
- 1 cup mozzarella cheese low-moisture, shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 12 ounces Yukon Gold potatoes thinly sliced, or red potatoes
- 2 cups cauliflower florets small
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup basil pesto prepared
- 6 ounces goat cheese crumbled
- ¼ cup shredded mozzarella optional
- red pepper flakes or fresh basil, optional
Instructions
- Preheat to 425°F. Line two baking sheets or pizza pans with parchment paper.
- Microwave the cauliflower rice for 6–8 minutes, or sauté it in a dry skillet until tender. Let it cool enough to handle.
- Place the cooked cauliflower in a clean kitchen towel or several layers of cheesecloth. Squeeze very firmly over the sink until as much liquid as possible is removed. This is essential for a crisp crust.
- In a bowl, combine the squeezed cauliflower, eggs, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Divide the mixture between the prepared pans. Press each portion into a thin 10- to 11-inch circle, about ¼ inch thick. Make the edges slightly thicker.
- Bake for 20–25 minutes, until golden brown and firm around the edges.
- While the crusts bake, toss the potato slices and cauliflower florets with olive oil, salt, and pepper. Spread them on another baking sheet and roast for 15–20 minutes, turning once, until the potatoes are tender and the cauliflower begins to brown.
- Spread about ¼ cup pesto over each baked crust. Divide the roasted potatoes and cauliflower between the pizzas. Top with goat cheese and optional mozzarella.
- Return the pizzas to the oven for 8–10 minutes, until hot and lightly browned.
- Let the pizzas rest for 5 minutes before slicing. Garnish with fresh basil or red pepper flakes if desired.
For a gluten-free pizza, verify that the pesto, cheeses, and seasonings are labeled gluten-free.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 629kcal (31%)Carbohydrates: 35g (12%)Protein: 31g (62%)Fat: 42g (65%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 154mg (51%)Sodium: 1594mg (69%)Potassium: 1335mg (38%)Fiber: 8g (33%)Sugar: 8g (9%)Vitamin A: 1556IU (31%)Vitamin C: 157mg (190%)Calcium: 495mg (50%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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