Cauliflower Veggie Pizza
This pizza will knock your socks off! I’m definitely a HUGE pizza fan and I can almost promise you this pizza tastes even better than regular-pizza…give it a shot.


This recipe complies with the following diets: 

  • Paleo – No
  • SCD – Yes – Replace mozzarella cheese with a legal cheese like Monterey jack or cheddar cheese and use SCD-legal tomato sauce
  • Low FODMAP – No
  • Grain Free – Yes 
  • Gluten Free – Yes
  • Dairy Free – No
  • SIBO-Specific Diet – No
  • Keto – No


This recipe makes 2 servings

Each serving includes: 373 calories, 27 g carbohydrates, 23 g protein, 20 g fat, and 9 g fiber.


Cauliflower Veggie Pizza
Serves 2
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  1. 2 1/2 cups grated cauliflower (easiest to grate using food processor or box grater)
  2. 1 large egg
  3. 1 cup shredded mozzarella cheese
  4. 3 tbsp shredded parmesan cheese
  5. Salt and pepper to taste
  6. 1 tsp olive oil
  7. 1/2 cup tomato sauce
  8. 1 cup grape tomatoes, halved
  9. 1/2 cup thinly sliced onion
  10. 1/2 cup raw roughly chopped spinach
  11. 2 garlic cloves, minced
  12. 1tsp Italian herb blend (optional)
  13. crushed red pepper flakes (optional)
  14. fresh basil leaves (optional)
  1. Preheat oven to 425F. Line baking sheet with parchment paper.
  2. Steam grated cauliflower until tender, for about 5-minutes. Allow to cool. Make sure to remove enough of the liquid from the cauliflower by squeezing it in a cheesecloth.
  3. Meanwhile, combine the egg, cheese, salt, and pepper to a medium mixing bowl. Add the steamed cauliflower and mix until well combined.
  4. Spread the mixture into the baking sheet, creating a 1/4-in crust. Coat lightly with olive oil and bake for 15-minutes or until golden.
  5. Meanwhile, saute onions, garlic, spinach and tomatoes until tender.
  6. Remove crust from the oven. Top the pizza crust with sauce, cheese and veggie toppings. Add additional seasonings as desired. Bake in the oven for ~15-minutes, or until the cheese begins to brown.
Nutrition by Erin