Ricotta, Spinach & Mushroom Pizza on Cauliflower Crust (Gluten-free & Low Carb)

We turn to cauliflower for all our low-carb needs, including the need for pizza. Yes, pizza a need not a want. Whoever thinks otherwise needs to reassess their opinions on life in general. With a cauliflower crust for the base, this Ricotta, Spinach & Mushroom Pizza is so good you’re going to be making it again even if you’re not on keto or trying to cut carbs.

Nice and crispy on the outside, but still tender on the inside, I finally got a cauli-crust that works. And works wonderfully too. I tried a couple of recipes before this, but none of them were truly right; Mushy, falling apart or just overall bland in taste. So glad I kept going at it!

Bake one of these crusts, and you’ve got a blank canvas to paint whatever pizza picture you please. You can go all out with your favorite toppings here, and it’ll still be healthier than the wheat/bread based version. Now we both know it won’t taste the same, but it’ll still have its own type of good taste. Are you really going to complain?

Ricotta, Spinach & Mushroom Pizza on Cauliflower Crust (Gluten-free & Low Carb)

5 from 1 vote

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Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 2 7” pizza crusts

Calories: 253kcal

Course: Main Course

Cuisine: American, Italian

With a Cauliflower Crust for the base, this Ricotta, Spinach & Mushroom Pizza is so good you’re going to be making it again even if you’re not on Keto or trying to cut carbs.

Ingredients

• 8 cups Cauliflower, Chopped, 856g or 1 large head
• 1 Egg
• 2 Tbsp Parsley, Chopped
• 1 tsp Italian Seasoning
• ½ tsp Garlic Powder
• ¼ tsp each Salt & Pepper

Toppings:

• ½ cup Ricotta Cheese, 124g
• 1 tsp Italian Seasoning
• ½ tsp Garlic Powder
• ½ tsp Parsley, Chopped
• ½ cup Spinach, Cut in Strips
• ½ cup Mushrooms, Sliced, 35g
• 20 strips Red Onion, Thinly Sliced, 2 Tbsp, 20g
• ¼ cup Shredded Mozzarella, 28g

Instructions

• Preheat oven to 500°F.
• Chop cauliflower coarsely, place pieces in a food processor and pulse until finely ground.
• Transfer to a large microwave-safe bowl, cover loosely, and microwave for about 2-3 minutes until tender.
• Place in a clean dish towel or paper towels and squeeze to drain water.
• Transfer back to bowl and stir in egg, parsley and seasonings until evenly incorporated.
• Divide into 2, spread mixture on a parchment-lined baking sheet, and press into shape of a pizza crust, about ⅓” thick.
• Bake for about 30 minutes until lightly browned.
• In a small bowl add ricotta, Italian seasoning, garlic powder and parsley, and mix well.
• Divide toppings between crusts. Spread ricotta mixture, top with spinach, mushrooms and onions, and sprinkle mozzarella.
• Bake for another 5-8 minutes until cheese has melted.

Notes

• Make sure you squeeze out as much water from the cauliflower as possible, or the crust will be soft and mushy.

Nutrition:

• Servings: 2 7” pizzas| Serving size: 1
• Calories: 273kcal
• Fat: 10.2g | Saturated fat: 5.1g
• Carbohydrates: 30.7g | Fiber: 9.3g | Sugar: 14.1g
• Protein: 20.1g