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Spinach Artichoke Pizza with Cauliflower Crust in a metal serving dish
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5 from 1 vote

Spinach Artichoke Pizza with Cauliflower Crust

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!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: cauliflower pizza crust, pizza
Servings: 3
Calories: 375kcal
Author: Diabetic Foodie

Ingredients

  • 1 head cauliflower (cut into florets)
  • 1 large egg
  • ½ cup shredded mozzarella
  • ½ teaspoon black pepper (freshly ground)
  • ½ teaspoon dried oregano
  • 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.

Notes

This recipe is for 3 servings of pizza. Each serving is 2 slices.
If you buy your cauliflower pre-riced, this will save you a step.
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. I recommend reheating slowly in the oven to re-crisp the crust.

Nutrition

Serving: 2slices | Calories: 375kcal | Carbohydrates: 18.1g | Protein: 19.5g | Fat: 25.1g | Saturated Fat: 10.2g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 4.8g | Trans Fat: 0g | Cholesterol: 68.7mg | Sodium: 469.8mg | Potassium: 788.6mg | Fiber: 5.9g | Sugar: 6.7g | Vitamin A: 800IU | Vitamin C: 128.7mg | Calcium: 430mg | Iron: 1.4mg | Net carbs: 12.2g