Low-carb cauliflower pizza with veggie topping

Yes, you read it right: A pizza that is low carb!! In fact, the “dough” is only made with one tablespoon of flour! And the rest is all veggies! Super healthy and low calorie, yep πŸ˜‰ And yet it’s filling and very satisfying.

I saw this recipe on the amazing blog Big City Dreamer. It’s such a cute blog with so many great recipe ideas and what I love most of all: the step-by-step tutorials with images!! They are amazing, even if you don’t know so much about cooking, with these instructions, you can do it! So if you want a really good step-by-step guide, click on the above recipe link as well, otherwise, I have also noted below more or less the recommended steps, but I made some adaptations to the recipe, like using gluten-free flour instead of wholegrain flour and also for the topping, I used different ingredients.

This pizza contains a bunch of Superfoods:

  • Tomato
  • Olive oil
  • Egg
  • Garlic
  • And of course, all the veggies in this dish are really good for you too!


For the “dough”

  • 1 medium-sized Cauliflower Head
  • 1 tbsp gluten-free flour
  • 1 tbsp olive oil
  • 1 large egg
  • 1/2 teaspoon each of dried oregano and basil
  • 1/4 teaspoon each of garlic and red pepper powder
  • A pinch of salt and pepper

For the topping:

  • 1 of a small can of tomato sauce (8oz) – it’s a lot! (you can also add less, but I love tomato sauce!)
  • 1 tbsp tomato purΓ©e
  • 1/2 teaspoon each dried oregano and basil
  • Toppings: whatever your heart desires! For my version of this pizza, I used some sautΓ©ed onions, mushroom, zucchini and eggplant, then I topped the whole thing with fresh tomatoes, mushrooms, bell pepper, feta cheese and some liquid egg white


The “dough”

  • Wash the cauliflower and cut off the florets. Place in a food processor and blend for about 20 seconds. You should get a snow-like consistency (I did not have a really good food processor, a blender works too, but it takes longer and you have to keep pushing down the cauliflower florets to get them all blended equally, I still ended up with some clumps, but it was ok in the end)
  • Place in a microwaveable container, cover and cook in the microwave for 4 minutes on a medium heat. Take out and let cool for about 5 minutes
  • Pre-heat the oven to 450Β°F (= 230Β° C), placing the baking tray on the top shelf
  • Use a towel Β to drain as much water as possible from the cauliflower. You should end up with something resembling a ball of dough (see picture – it’s really amazing how little “material” was left from the entire cauliflower!)
  • Place in a bowl along with the flour, oil, oregano, basil, garlic, red pepper, mix everything together (using your hands?) before adding the egg, mix again
  • Spread the pizza dough out on a bit of parchment paper, about 1/4 inch thick (= about 0.6 cm)
  • Place into the oven, on top of the baking tray, and bake for 12 minutes until the crust is hard and golden (you really have to make sure the oven is on with top heat, otherwise the “dough” doesn’t really get hard – which was a bit the case with mine, because the top heat was broken in my oven, so the dough stayed sort of fluffy, but it was really delicious nevertheless πŸ˜‰ )

Cauliflower-dough-ws Cauliflower-dough-on-baking-tray-ws

Now the topping & finalizing the pizza:

  • While the dough is in the oven, mix tomato sauce, tomato paste, oregano and basil together
  • Stir-fry your vegetable topping: I only stir-fried the zucchini, eggplant, some mushroom and the onion with 2 tbsp of olive oil
  • Cut the other ingredients, I cut dices of tomato, mushrooms and bell pepper
  • When the dough is hard and crispy, take it out of the oven, now put the tomato sauce on top
  • Then add the cooked vegetable and lastly decorate with the raw vegetable
  • At this moment, I added the liquid egg white to give some more texture to the pizza and finally, I topped off everything with some feta cheese (I love feta cheese when it gets baked – so yummy and it pairs perfectly with all these veggies)
  • Now put back into the oven for another 10 -15 minutes – or until the egg white and the cheese are cooked and melted
  • Top with some fresh basil before serving!
  • Yum! Pizza has never tasted better and never made you feel better either! πŸ˜‰

Veggies-for-pizza-ws Veggies-for-pizza-sauteing-ws

Cauliflower-dough-and-tomoto-sauce-ws Cauliflower-Pizza-ready-for-oven-ws Cauliflower-Pizza-1-ws Cauliflower-Pizza-2-ws Cauliflower-Pizza-3-ws Cauliflower-Pizza-4-ws


  1. pridhi31 says

    This looks so delicious! My mouth is watering even though my stomach is full :p . Co-incidentally, I came across a similar recipe(for the dough) few days back and now today. I should definitely give it a try.

    • superfoodista says

      Thank you so much! πŸ˜‰ Yes, I also love the idea, I didn’t come up with it myself, I saw many versions of it on instagram, so I had to give it a try. It’s really surprisingly good! πŸ˜‰ Thanks for stopping by dear, Sylvia

    • superfoodista says

      You are so welcome by dear Dimple! πŸ˜‰ Yes, I saw that you are going to cook more healthy foods! Healthy food doesn’t have to be boring! πŸ˜‰ Good low-carb alternatives to pasta, rice, etc. are for example quinoa and amaranth. You cooke them in a similar way like rice. I am sure your husband is going to love the healthy food! hugs & thanks for stopping by my friends πŸ˜‰

      • Dimple@shivaaydelights says

        Thank you so much Sylvia! Yes I’m loving the experimenting with healthier foods. It’s so much more appealing to the eye too. Makes sense as we should be eating more of it. Look forward to more of your beautiful recipes x

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