Veggie and Shrimp Pizza with Cauliflower, Garlic Crust

healthy pizza

Happy Monday, everyone! Can you believe Thanksgiving is this Thursday? I feel like just the other day I was trying to figure out what I wanted to be for Halloween and now I’m planning a big Thanksgiving dinner menu.  Nonetheless, I am super excited because there’s nothing like the holiday season and spending time with family and loved ones.  Before we chow down on turkey and stuffing, we can keep things delicious and healthy leading up to the big day.

This past weekend I was really craving pizza, but I didn’t want to indulge in just any pizza which isn’t good for me. Therefore, I did a little research and decided to make a homemade cauliflower and garlic pizza crust.  I have certainly heard of cauliflower pizza crusts before, but had never experienced making one.  I was a bit skeptical at first because I didn’t know how it would turn out since cauliflower contains a lot of moisture, but let me tell ya, it was amazing! One of the best creations I have ever made.

For this recipe you will need:


Half a head of cauliflower

1/4 cup shredded mozzarella

1/4 cup shredded parmesan

3 gloves garlic, finely minced

1/4 cup chopped Italian parsley

2 whole eggs

Sea salt and Pepper



6 pre-cooked shrimp, chopped

1/4 cup fennel, chopped

1/4 cup zucchini, thinly sliced

1/4 cup sundried tomatoes, chopped

Crushed red pepper flakes

Fresh basil leaves, chopped

Mozzarella and Parmesan cheese

Preheat the oven to 425 degrees F.  In a food processor, pulse the cauliflower pieces until it becomes crumbles.  Then, transport to a medium size bowl and microwave for 2 minutes, until soft.  Then, place cauliflower in a cheesecloth or colander and squeeze or press the cauliflower so the excess water is released.  This vegetable contains a lot more moisture than you think!

Transfer back to the bowl and add the mozzarella, parmesan, minced garlic, Italian parsley, eggs, and a pinch sea salt and pepper.  Combine the mixture thoroughly and place onto a parchment paper-lined baking sheet or greased pizza pan.  Spread the mixture until it is about 1/2 inch thick.  Pop into the oven and bake for 10-12 minutes, until the crust is a bit golden brown and hard.

In the meantime, prepare all of the pizza toppings. I bought a jarred pesto sauce from the store to save myself some time and hassle; however, feel free to make your own homemade pesto or use marinara sauce instead.  Remove the crust from the oven and allow to cool for at last 5 minutes.  Top the pizza with a thin layer of pesto or sauce, 1/3 cup mozzarella cheese, fennel, zucchini, shrimp, sundried tomatoes, red pepper flakes, and parmesan cheese. Be sure not to overdo the toppings, because the thin crust will not be able to hold up.  Whatever veggies I had leftover, I put into a ziploc bag and roasted them in the oven the following day.

Pop back into the oven for another 10 minutes, until the fennel is tender and cheese is melted and bubbly.  Top the pizza with basil before serving. Voila! This pizza is loaded with so much flavor and fiber. I hope you love it as much as I did.

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