16 g  15 + 30 m Medium
1 serving


4 oz. shredded cheese
5 oz. grated cauliflower
2 eggs
½ tsp salt
4 tbsp tomato sauce
2 oz. shredded cheese
2 oz. mozzarella cheese
10 olives
¼ sliced green bell pepper
¼ thinly sliced yellow onion
1 tbsp dried oregano or dried


  1. Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor fitted with a metal blade, or with a box grater. Place in a large bowl, and add shredded cheese, eggs (lightly beaten) and salt. Stir well.
  2. Using a spatula, spread mixture thinly on a baking sheet lined with parchment paper, to form an 11-inch (28 cm) diameter circle. Bake for about 20 minutes, or until lightly browned.
  3. Remove from the oven. Spread the tomato sauce over the crust and top with cheese. Add thinly sliced olives, bell peppers and onions. Sprinkle oregano or basil on top.
  4. Increase temperature to 420°F (210°C), and bake for 5-10 minutes, or until warmed through and cheese is melted.


So many options for the sauce! Store-bought and homemade tomato sauce both work well. In a pinch, you can also dilute tomato paste with a little water – or just finely chop a fresh tomato. Or kick it up a notch with ajvar relish or red tomato pesto! You can’t go wrong when you play with fresh vegetables and a cauliflower crust!