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5 from 1 vote

Cauliflower & Flax Pizza with Veggies

This Cauliflower & Flax Pizza with Veggies will satisfy your pizza cravings while keeping your eating on track!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American, Italian
Keyword: cauliflower, flaxseed, pizza
Servings: 2 -4
Calories: 260kcal
Author: Kaylee Pauley


  • For the Crust:
  • 1 head cauliflower approx 6-7" round
  • 1 egg
  • 3/4 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp ground flax seed
  • 1 tbsp spicy spaghetti seasoning
  • 1/4 tsp crushed red pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • Toppings:
  • 3/4 cup pizza sauce I use my Grandmother's homemade spaghetti sauce!
  • 3/4 red or orange bell pepper thinly sliced
  • 1/2 medium onion sliced
  • 5-6 cherry tomatoes finely sliced
  • 1/2 cup shredded cheese mozzarella or blend


  • Preheat oven to 450 degrees and spray round pizza pan with coconut oil or olive oil cooking spray (see notes re parchment paper).
  • Chop cauliflower into pieces and add it food processor. Pulse for 30-45 seconds or until cauliflower is riced into fine pieces.
  • Add riced cauliflower to microwave save bowl and heat on high for 4-5 minutes. See notes for oven instructions.
  • {At this point, once the riced cauliflower has cooled, you can put it in a double layer of cheese cloth and squeeze to remove all moisture. This did not help my crust hold together any better than the other times, but it may work for you!}
  • In a medium bowl, add cooked cauliflower, egg, flax, cheese and seasonings, then stir to combine.
  • Transfer to greased pizza pan and spread out, using spatula, to an even round crust.
  • Bake in the oven for 15 minutes or until lightly golden brown.
  • While crust bakes, add chopped veggies to baking sheet, sprinkle with desired seasonings (I used the Spicy Spaghetti Seasoning) and bake for approximately 10 minutes or until soft. You can also toss them in a pan on the stove, spray with a little coconut oil cooking spray and saute for 5-7 minutes until onions are translucent.
  • Once crust has baked first 15 minutes, remove, add sauce, veggies and cheese and bake an additional 5 minutes, then turn oven to broil and bake for 1-2 minutes, watching carefully to ensure it does not burn.
  • Sprinkle with extra Parmesan cheese and crushed red pepper if desired, then EAT!


*This particular time, I tried using parchment paper, but in the past and since then I've put the crusted on a greases pan and I prefer that method. The crust tended to stick to the parchment paper.
*Oven Instructions: Remove leaves and separate florets, roast in the oven for approximately 15 minutes on 375 degrees. Then remove and cool before adding to food processor to rice.


Serving: 2g | Calories: 260kcal | Carbohydrates: 19.6g | Protein: 19.8g | Fat: 13.7g | Saturated Fat: 8.3g | Polyunsaturated Fat: 1.4g | Cholesterol: 80mg | Sodium: 526mg | Fiber: 7.1g | Sugar: 10g