Dinner · 35 min

Cauliflower Crust Pizza

If you like cauliflower rice, you’ll love this dinner — 35 minutes from craving to table. Each serving lands at 478 calories with 43g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cauliflower rice
• 1 cup Mozzarella
• 1 Egg
• 1/3 cup Marinara
• 1 handful Basil

Steps

1. Heat the oven to 425F and line a sheet pan with parchment, then lightly oil the parchment — cauliflower crust sticks to dry parchment.
2. Measure 2 cups of cauliflower rice into a clean kitchen towel. Twist and squeeze hard over the sink until no more water drips out. This step is non-negotiable: wet cauliflower makes a soggy crust.
3. In a bowl, mix the squeezed cauliflower with 1/2 cup of mozzarella, 1 beaten egg, and a pinch of salt until it holds together like dough.
4. Press the mixture onto the prepared pan into a 10-inch round, about 1/4 inch thick. Make the edges slightly thicker — they brown into a nice rim.
5. Bake 15 minutes, until the crust is firm to the touch and golden at the edges.
6. Spread 1/3 cup of marinara over the crust, leaving a 1/2-inch border, then scatter the remaining 1/2 cup of mozzarella.
7. Bake 8 more minutes, until the cheese is melted with browned spots.
8. Let the pizza cool 3 minutes so the crust firms up, scatter a handful of basil, slice, and serve.

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