Mediterranean Cauliflower Crust Pizza
This pizza is a lighter take on a Mediterranean favorite. Instead of a traditional dough, the base is made from cauliflower, cheese and a few simple binders. The crust bakes up tender in the center with crisp edges, and it’s sturdy enough to hold plenty of toppings. The Mediterranean flavors shine through with olives, tomatoes, herbs and creamy feta. It’s easy to put together, and once you try it, you’ll realize homemade cauliflower crust is much simpler than people think. You can serve this as a healthier weeknight dinner, a weekend project or a fun appetizer for guests who like something a little different. The flavors are bright and familiar, and the whole dish feels light while still being satisfying.
Total Time: 50 minutes
Servings: 2–3
Ingredients
For the Cauliflower Crust:
1 medium head cauliflower, cut into florets
1 large egg
1 cup shredded mozzarella
¼ cup grated parmesan
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper to taste
For the Toppings:
½ cup pizza sauce or crushed tomatoes
1 cup shredded mozzarella
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
⅓ cup crumbled feta
1 small red onion, thinly sliced
¼ cup fresh parsley or basil, chopped
Olive oil for drizzling
Instructions
Preheat your oven to 220°C and line a baking sheet with parchment.
Pulse the cauliflower in a food processor until it becomes fine crumbs.
Transfer it to a clean towel and squeeze out as much moisture as possible.
Mix the cauliflower with egg, mozzarella, parmesan, oregano, garlic powder, salt and pepper.
Shape the mixture into a round or rectangle on the baking sheet, about 1 cm thick.
Bake the crust for 20–25 minutes until golden and firm.
Spread the sauce over the crust.
Add mozzarella, tomatoes, olives and red onion.
Bake for another 10–12 minutes until the cheese melts.
Finish with feta, herbs and a drizzle of olive oil before slicing.
Tips
Removing moisture from the cauliflower is the key to a crisp crust. Squeeze thoroughly.
Use parchment paper so the crust releases cleanly.
Don’t make the crust too thick; it won’t crisp well.
If you want a firmer base, bake it a few extra minutes before adding toppings.
Let the crust cool for one minute before topping so it sets.
Use a light layer of sauce; too much makes the crust soft.
Bake the pizza on the lower rack for better browning.
Fresh herbs should go on after baking so they stay bright.
If your cauliflower holds water even after squeezing, microwave it for two minutes, then squeeze again.
Slice the pizza with a sharp knife instead of a wheel if the crust is delicate.
Variations
Use pesto instead of tomato sauce for a greener, richer base.
Add roasted peppers for sweetness.
Swap mozzarella for provolone or fontina.
Use sun-dried tomatoes instead of fresh ones.
Add grilled chicken for more protein.
Try a fully vegetarian version with artichokes and spinach.
Replace oregano with za’atar for a Middle Eastern twist.
Add chili flakes if you want some heat.
Use goat cheese instead of feta for a creamier bite.
Make mini pizzas for individual servings.
Q&A
Can I make the crust ahead of time?
Yes. Bake it fully, cool it and store it in the fridge for up to a day.
Can I freeze the crust?
Freeze it after the first bake, then top and bake from frozen.
Do I need a food processor?
It helps, but you can grate cauliflower on a box grater.
Can I make it dairy-free?
Use your preferred dairy-free cheese substitutes.
Is it gluten-free?
Yes. None of the ingredients contain gluten.
How do I keep the crust from falling apart?
Be sure to squeeze out moisture and don’t skip the egg and cheese.
Can I add more vegetables on top?
Yes, but roast watery veggies first to prevent sogginess.
Can I use frozen cauliflower rice?
Yes, as long as you thaw it and squeeze it very dry.
What’s the best way to reheat leftovers?
A hot oven or air fryer to keep the crust crisp.
Can I make it spicy?
Add chili flakes to the crust or the sauce.
Nutrition
(per serving, estimated)
Calories: 340
Fat: 21g
Carbohydrates: 15g
Fiber: 4g
Protein: 22g
Sodium: 570mg
Conclusion
This Mediterranean Cauliflower Crust Pizza brings together the flavors of the region in a lighter, fresher way. The crust is simple to make, yet it delivers a satisfying base that holds toppings well without feeling heavy. The mix of tomatoes, olives, herbs and feta adds plenty of contrast and color. Whether you want a healthier pizza night or something fun to serve guests, this recipe fits easily into your routine. It’s flexible, customizable and consistently delicious. If you want more Mediterranean pizza variations, just let me know.