The base of this pizza is a cauliflower and almond flour crust that stays crisp and sturdy without refined wheat flour. Organic cauliflower rice is gently steamed, then thoroughly squeezed to remove excess moisture, which is essential for achieving the right texture. It’s combined with organic almond flour, a single organic egg, olive oil, and simple seasonings to create a dough that bakes into a thin, golden crust with a subtle nutty flavor.

Instead of a heavy or sugary sauce, this pizza uses crushed organic tomatoes simmered briefly with olive oil and garlic. The result is a fresh, clean-tasting sauce that complements the crust rather than overpowering it. A light layer is all that’s needed.

Toppings are kept intentional and minimal. A small amount of organic part-skim mozzarella or a clean vegan alternative provides richness, while fresh organic vegetables add depth, color, and nutrients. Everything works together without weighing the pizza down.

Once baked at high heat, the pizza emerges crisp at the edges with melted cheese and tender vegetables. Finished with fresh basil, it delivers the familiarity of classic pizza while staying genuinely light. One personal-size pizza comes in at approximately 380 to 420 calories depending on toppings.

Ingredients:

Cauliflower Almond Crust

2 cups organic cauliflower rice

¾ cup organic almond flour

1 organic egg

1 tablespoon organic olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

½ teaspoon dried oregano

Tomato Sauce

1 cup crushed organic San Marzano tomatoes

1 teaspoon organic olive oil

1 small organic garlic clove, grated

Sea salt to taste

Toppings ¼ cup organic part-skim mozzarella or organic vegan mozzarella

½ cup organic cherry tomatoes, thinly sliced

½ cup organic mushrooms, sliced

½ cup organic spinach or arugula

2 tablespoons organic red onion, thinly sliced

Fresh basil leaves

Optional protein additions:

¼ cup organic grilled chicken breast

¼ cup organic tempeh or tofu

Preparation: Preheat the oven to 425°F (220°C). Steam the cauliflower rice until soft, then allow it to cool completely. Using a clean towel, squeeze out as much moisture as possible. In a bowl, combine the cauliflower, almond flour, egg, olive oil, salt, garlic powder, and oregano until a dough forms.

Press the dough thinly onto parchment paper into a round crust. Bake for 18 to 22 minutes until firm and lightly golden. Spread a thin layer of sauce over the crust, add cheese and toppings evenly, and return to the oven for 8 to 10 minutes until the cheese melts and the edges crisp.

Remove from the oven, finish with fresh basil, and serve warm.