Zucchini Spaghetti Cauliflower Crust Pizza

Zucchini Spaghetti Cauliflower Crust Pizza

When I first started seeing cauliflower crusts pop up everywhere, I was skeptical. Some looked thin and brittle, while others looked soft and soggy.

Nevertheless, I knew that one day I wanted to try my own, perfect the recipe and post it up on the blog – with a spiralized topping!

I’m all about creative uses of vegetables (hence, this blog) and so finally, for KitchenAid, I used their 12″ nonstick pizza pans to make a personal cauliflower crust pizza pie.

Zucchini Spaghetti Cauliflower Crust Pizza

You can find the official recipe here, on the KitchenAid blog.

Actually, I am so proud of this cauliflower crust recipe that I made three full 12″ pizzas for a dinner party I hosted at my apartment last weekend. Lu’s mother was in town from Puerto Rico visiting, and I didn’t know what to make.

Aside from an intense cheese and meat spread and various snacks, I made my Italian Zucchini Pasta Salad and three of these cauliflower crust pizzas – one with sausage and onions, one with pesto chicken and this one, cheeseless with zucchini noodles and parmesan cheese.

Zucchini Spaghetti Cauliflower Crust Pizza

They were a huge hit – tasty and light! I think the trick to these cauliflower crust pizzas is either accepting that they’ll never be the consistency of dough (unless you add a lot of flour) and they’re best eaten with a fork.

By seasoning the cauliflower before baking it, you get more flavor in each bite – you feel like you’re eating a focaccia bread. Having said that, you can change up the seasonings to suit your toppings – maybe add some fresh rosemary or thyme! Whatever your preference, it’ll deepen the flavors of the crust as it bakes.

Zucchini Spaghetti Cauliflower Crust Pizza

Now for the zucchini spaghetti topping. As the noodles bake, they soften and wilt down and bake to the perfect al dente consistency. It really does feel like you’re eating a pizza with spaghetti on top!

A very healthy, gluten-free pizza, that is.

I left the cheese out and made this a marinara pizza. I love marinara pizza, it’s simple, basic and doesn’t leave you feeling so full afterwards.

Zucchini Spaghetti Cauliflower Crust Pizza

Try this cauliflower crust pizza the next time you want to impress some friends. They’ll be wowed by how tasty the flavor is and how cool the zucchini noodles are. Plus, at less than 350 calories per serving, no one will break their diets over a personal pie!

Again, the recipe is up on the KitchenAid blog.

Have you tried making a cauliflower crust pizza yet?

Nutritional Information

Inspiralized

Zucchini Spaghetti Cauliflower Crust Pizza

Zucchini Spaghetti Cauliflower Crust Pizza

Zucchini Spaghetti Cauliflower Crust Pizza

Zucchini Spaghetti Cauliflower Crust Pizza

Comments

  1. Kate Ransdell :

    Do I love that I can have the entire pizza by myself for less than 350 calories? Heck yes!! Thank you, Ali!!! Can’t wait to try this!! Altho, I may have to up the calories a bit by adding some sausage and mushrooms! Grinning here!

  2. Lorna R. :

    This is great! I’ve always wanted to try a cauliflower pizza crust. I’ve seen a few recipes for them but was a little intimidated to make them for the reasons listed in the blog – worried it would be too soggy or to ‘crumbly’ & fall apart. But knowing Ali tests her recipes until they are ‘tried & true’ to perfection makes me much more confident about making this cauliflower pizza crust. I trust her opinion. I cannot wait to finally make my first cauliflower pizza. It looks deliscious! & with this recipe i can make multiple personal pizzas with toppings to suit each individual. Great post today!

  3. Nancy :

    Making it right now! We’re using sauteed green peppers and onions for toppings instead of zucchini because we made your fabulous pad thai for dinner last night!

  4. Allie Anderson :

    Hi Ali, I’m trying to do dairy free for a while – could you use pecorino romano in place of parmesan in the crust?

    Thank you :)

  5. Hannah :

    This looks amazing!! I definitely need to take some pointers from here.. love the idea for a topping!
    I’ve written a blog post on my version of a cauliflower pizza, it’s no where near to this standard but I’m still learning, it’d be great if anybody wanted to check it out :)
    http://thatthoughtfulgirl.blogspot.co.uk/2014/09/pizza-with-twist.html

What do you think?