Looking for a low-carb, gluten-free alternative to pizza? This meatless Spinach Artichoke Pizza features a cauliflower crust started on the stovetop and finished in the oven.
When I first tried making a cauliflower pizza crust, I did it entirely in the oven. It was fine but didn’t have the chewiness of regular pizza crust. I made this Spinach Artichoke Pizza by crisping the crust on the stovetop first, then placing it in the oven to cook through. Using this technique, the bottom had the right amount of crunch and the top got nicely browned in the oven. Perfect!
Tips for Making Spinach Artichoke Pizza
- Look for pre-riced cauliflower at the store to save yourself a step.
- The cauliflower will cool faster if you spread it out on a cool surface like a dish towel or sheet pan when it comes out of the microwave.
- If you want your crust crisp, make sure you cook it on the stovetop until you start to see browning around the edges.
- Fresh mozzarella that comes as balls submerged in liquid is creamier and more flavorful than pre-shredded mozzarella.
No Time to Make Your Own Crust?
I’ll bet you just scanned the recipe and thought “The pizza looks good, but I don’t have time to make that crust.” I hear you. Fortunately, there’s a company called KBosh that offer pre-made veggie crusts that are low-carb, gluten-free, and low-sodium. You keep them in your freezer and just pop them in the oven when you’re craving pizza. KBosh offers savory crusts made from broccoli, spinach, kale, cabbage, and zucchini. They also feature a dessert cauliflower crust that’s on the sweeter side and makes a great crepe replacement.
Want to try the KBosh crusts? Go take a look at their products and use code SHELBY for an extra $1 off the 4-pack sale and the code SHELBY2 for an extra $2 off the 6-pack sale (affiliate link). Also, if you place an order using one of these codes, you’ll be entered into a drawing to win a copy of my new book, The Pocket Carbohydrate Counter Guide for Diabetes.
Disclosure: I received free samples from KBosh for review purposes. This post contains at least one affiliate link which means if you click it and make a purchase, I may earn a small commission at no cost to you. All opinions are my own.
Spinach Artichoke Pizza with Cauliflower Crust
Meatless spinach artichoke pizza featuring a cauliflower crust you start on the stovetop and finish in the oven
- 1 head cauliflower cut into florets
- 1 large egg
- 1/2 cup buffalo mozzarella or fresh mozzarella shredded
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon dried oregano
- 1 1/2 tablespoons olive oil extra virgin
- 1 tablespoon olive oil extra virgin
- 1/2 large onion thinly sliced into half moon shapes
- 2 cloves garlic minced
- 2 cups baby spinach
- 3/4 cup buffalo mozzarella or fresh mozzarella thinly sliced
- 6 artichoke hearts halved lengthwise
- 1/4 cup Pecorino-Romano or Parmesan cheese shredded
- 1 handful arugula
Place cauliflower florets in a food processor. Pulse until the cauliflower is the size of rice. You should have about 3 1/2 cups.
Transfer to a large microwave-safe dish. Cook at 100% for 8 minutes, uncovered. Allow to cool, stirring occasionally. (If you want the cauliflower to cool faster, spread it out on a clean dish towel or sheet pan.)
SAUTÉ VEGETABLES FOR TOPPING
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add onion and sauté until starting to caramelize, about 10 minutes. You want the onions to be soft and slightly browned.
Add garlic and spinach. Cook, stirring, until spinach wilts. Remove from heat and set aside.
Place cooled cauliflower rice in a large, clean dish towel (a floursack-style towel works well). Over the sink or a large bowl, twist and squeeze to remove as much liquid as possible. Transfer cauliflower rice to a dry mixing bowl.
Add egg, shredded mozzarella, pepper, and oregano. Mix well.
Brush 1 1/2 tablespoons olive oil in a 10-inch ovenproof skillet, making sure the surface is completely covered. Press cauliflower mixture to an even thickness in skillet.
Preheat oven to 450°F.
While the oven is heating up, place the skillet with the cauliflower mixture over medium heat on the stovetop to crisp up. Let it stay on the heat for about 5 to 7 minutes, or until starting to brown around the edges.
Transfer the skillet to the oven and bake 10 to 15 minutes, or until golden. Remove from oven and let cool for 5 minutes.
Scatter mozzarella slices, spinach mixture, and artichoke hearts over crust. Sprinkle with Pecorino-Romano or parmesan cheese.
Bake until cheese melts, about 5 minutes.
Sprinkle with fresh arugula, cut into 6 slices, and serve.
Some grocery stores sell cauliflower already "riced." Starting with this will save you some time.
If your pizza doesn't slice easily, you either didn't let it crisp enough on the stovetop or you didn't use enough olive oil in the pan. It may not look pretty on the plate, but it will still taste delicious!
Watching sodium? Frozen artichoke hearts (if you can find them) have less sodium than those sold in cans or jars. Also, you may want to use less cheese as both mozzarella and Pecorino-Romano are high in sodium.