Cauliflower Pizza Crust with Pesto and Feta Cheese

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining texture.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and offers a creamy texture.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

All-purpose flour is more budget-friendly.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is less costly and adds acidity.

Preheat the oven to 425°F (220°C).

Chop the cauliflower into florets and pulse in a food processor until it resembles rice.

Steam the riced cauliflower for 5-7 minutes until tender, then let it cool.

Wrap the cooled cauliflower in a clean kitchen towel and squeeze out excess moisture.

In a bowl, combine the cauliflower, eggs, mozzarella cheese, parmesan cheese, almond flour, garlic powder, onion powder, salt, and black pepper.

Mix until a dough forms, then transfer to a parchment-lined baking sheet.

Shape the dough into a round pizza crust, about 1/4 inch thick.

Bake the crust for 20-25 minutes until golden and firm.

Spread pesto evenly over the baked crust.

Top with crumbled feta cheese, halved cherry tomatoes, and spinach.

Drizzle with olive oil and return to the oven for an additional 5-7 minutes.

Remove from the oven and drizzle with balsamic glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens