Looking for a healthier way to enjoy pizza? This spinach artichoke pizza with a cauliflower crust is low-carb, gluten-free, and full of delicious flavor!
Cauliflower pizza crusts are a popular way to turn pizza — a traditionally very unhealthy food — into a tasty meal you can enjoy without the guilt.
I’ve tried cooking the crust completely in the oven, which turned out fine, but was missing the chewiness of regular pizza crust. So when I made this spinach artichoke pizza, I decided to try crisping the crust on the stove before finishing it in the oven.
This is my new favorite method for making cauliflower crusts! The bottom had the right amount of crunch while the top got nicely browned in the oven.
It’s the perfect vehicle for your favorite toppings. Now, you can enjoy pizza night any time you’re in the mood!
How to make spinach artichoke pizza with cauliflower crust
The process may look longer than other recipes, but the steps are all very straight-forward! You’ll be surprised how simple it actually is to make pizza from scratch.
Step 1: Place the cauliflower florets in a food processor and pulse until the cauliflower is the size of rice.
Step 2: Transfer the riced cauliflower to a large microwave-safe dish and cook uncovered at 100% for 8 minutes. Allow it to cool, stirring occasionally.
Step 3: Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Once hot, add the onion and sauté for about 10 minutes until the onion is soft and slightly browned.
Step 4: Add the garlic and spinach. Cook, stirring, until the spinach wilts, then remove from heat and set aside.
Step 5: Place the cooled cauliflower rice in a large, clean dish towel. Over the sink or a large bowl, twist and squeeze to remove as much liquid as possible, then transfer the cauliflower rice to a dry mixing bowl.
Step 6: Add the egg, shredded mozzarella, pepper, and oregano. Mix well.
Step 7: Preheat the oven to 450°F. Brush 1½ tablespoons of olive oil in a 10-inch ovenproof skillet, making sure the surface is completely covered.
Step 8: Press the cauliflower mixture evenly into the skillet.
Step 9: Place the skillet over medium heat on the stovetop and cook the crust for about 5 to 7 minutes or until it’s starting to brown around the edges.
Step 10: Transfer the skillet to the oven and bake for 10 to 15 minutes. Once the crust is golden, remove from the oven and allow to cool for 5 minutes.
Step 11: Spread the mozzarella slices, spinach mixture, and artichoke hearts over the crust, then sprinkle with Pecorino-Romano or Parmesan cheese.
Step 12: Place back in the oven and bake until the cheese melts, about 5 minutes.
Step 13: Sprinkle with fresh arugula.
Slice your pizza into 6 slices and dig in!
Tips for making this recipe
Want to save a little time making your pizza crust? Buy pre-riced cauliflower to save yourself a step!
Next, once you’ve cooked the cauliflower in the microwave, you can cool it faster by spreading it out on a cool surface like a dish towel or a sheet pan.
Want a nice and crispy crust? Don’t rush the stove-top step! Make sure to cook the crust over medium heat until you start to see it browning around the edges.
Finally, when it comes to the mozzarella you use as your topping, I highly recommend buying fresh mozzarella that comes submerged in liquid. It will be much creamier and more flavorful than pre-shredded mozzarella.
Storage
Want to save some of your pizza to enjoy for an easy lunch or tasty dinner later in the week? No problem!
Simply store the pizza in an airtight container in the refrigerator for up to 4 days. Once you’re ready to eat, I recommend reheating your pizza slowly in the oven to re-crisp the crust.
Other healthy cauliflower recipes
Cauliflower is such a versatile ingredient. It can replace carbs, it can be used as a thickener, or it can be enjoyed as a tasty side! If you’re looking for more ways to enjoy cauliflower, here are a few of my favorite recipes I know you’ll enjoy:
- Whole Baked Cauliflower in Tomato Mint Sauce
- Low-Carb Cauliflower Rice
- Creamy Cauliflower Soup with Brussels Sprouts
When you’ve tried this pizza, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Spinach Artichoke Pizza with Cauliflower Crust
Ingredients
- 1 head cauliflower (cut into florets)
- 1 large egg
- ½ cup shredded mozzarella
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon dried oregano
- 2½ tablespoons olive oil (extra virgin — divided)
- ½ large onion (thinly sliced into half moon shapes)
- 2 cloves garlic (minced)
- 2 cups baby spinach
- ¾ cup buffalo mozzarella or fresh mozzarella (thinly sliced)
- 6 artichoke hearts (halved lengthwise)
- ¼ cup Pecorino-Romano or Parmesan cheese (shredded)
- 1 handful arugula
Instructions
- Place the cauliflower florets in a food processor and pulse until the cauliflower is the size of rice.
- Transfer the riced cauliflower to a large microwave-safe dish and cook uncovered at 100% for 8 minutes. Allow it to cool, stirring occasionally.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Once hot, add the onion and sauté for about 10 minutes until the onion is soft and slightly browned.
- Add the garlic and spinach. Cook, stirring, until the spinach wilts, then remove from heat and set aside.
- Place the cooled cauliflower rice in a large, clean dish towel. Over the sink or a large bowl, twist and squeeze to remove as much liquid as possible, then transfer the cauliflower rice to a dry mixing bowl.
- Add the egg, shredded mozzarella, pepper, and oregano. Mix well.
- Preheat the oven to 450°F. Brush 1½ tablespoons of olive oil in a 10-inch ovenproof skillet, making sure the surface is completely covered.
- Press the cauliflower mixture evenly into the skillet.
- Place the skillet over medium heat on the stovetop and cook the crust for about 5 to 7 minutes or until it’s starting to brown around the edges.
- Transfer the skillet to the oven and bake for 10 to 15 minutes. Once the crust is golden, remove from the oven and allow to cool for 5 minutes.
- Spread the mozzarella slices, spinach mixture, and artichoke hearts over the crust, then sprinkle with Pecorino-Romano or Parmesan cheese.
- Place back in the oven and bake until the cheese melts, about 5 minutes.
- Sprinkle with fresh arugula.
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