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Basil Cauliflower Pizza


Cauliflower Crust:

  • Egg Replacer equal to 2 eggs
  • 2 c vegan mozzarella cheese
  • 2 c riced cauliflower (grate the cauliflower on a cheese grater)
  • 2 garlic cloves, minced
  • ¼ c fresh julienned basil

Pizza Toppings:

  • 1 c marinara sauce (1/4 cup per pizza)
  • 1 zucchini, thinly sliced
  • 1 yellow zucchini, thinly sliced
  • 1/2 white onion, thinly sliced
  • Basil Ricotta

Basil Ricotta:

  • 1 c vegan tofu ricotta
  • 1 tbsp fresh chopped basil
  • pinch salt and pepper


  1. For basil ricotta, combine all ingredients in a bowl and set aside until ready to use.

  2. Preheat oven to 450 degrees.

  3. Line a cookie sheet with parchment paper, spray with non-stick spray.

  4. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. You can omit the basil or sub it for others herbs of your choice.

  5. Bake the crusts at 450 degrees for 12-15 minutes. (I went for about 13 minutes and wish I had gone to 15 minutes. But that’s just a taste preference.)

  6. Remove the cookie sheet from the oven.

  7. Add marinara sauce to each pizza.

  8. Then add toppings: sliced zucchini and sliced onions.

  9. Drop the basil ricotta cheese on the vegetables by spoonfuls (I used a small cookie scoop). I pressed down slightly on the ricotta so it would be a little flatter.

  10. Place back in the oven until cheese is melted, about 5 – 10 minutes.

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