Spinach Artichoke Pizza with Cauliflower Crust
Looking for a healthier way to enjoy pizza? This spinach artichoke pizza with a cauliflower crust is low-carb, gluten-free, and full of delicious flavor!
Ingredients
- 1 head cauliflower, (cut into florets)
- 2½ tablespoons olive oil, (extra virgin — divided)
- ½ large onion, (thinly sliced into half moon shapes)
- 2 cloves garlic, (minced)
- 2 cups baby spinach
- 1 large egg
- ½ cup shredded mozzarella
- ½ teaspoon black pepper, (freshly ground)
- ½ teaspoon dried oregano
- ¾ cup buffalo mozzarella or fresh mozzarella, (thinly sliced)
- 6 artichoke hearts, (halved lengthwise)
- ¼ cup Pecorino-Romano or Parmesan cheese, (shredded)
- 1 handful arugula
Instructions
- Place the cauliflower florets in a food processor and pulse until the cauliflower is the size of rice.1 head cauliflower
- Transfer the riced cauliflower to a large microwave-safe dish and cook uncovered at 100% for 8 minutes. Allow it to cool, stirring occasionally.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Once hot, add the onion and sauté for about 10 minutes until the onion is soft and slightly browned.2½ tablespoons olive oil, ½ large onion
- Add the garlic and spinach. Cook, stirring, until the spinach wilts, then remove from heat and set aside.2 cloves garlic, 2 cups baby spinach
- Place the cooled cauliflower rice in a large, clean dish towel. Over the sink or a large bowl, twist and squeeze to remove as much liquid as possible, then transfer the cauliflower rice to a dry mixing bowl.
- Add the egg, shredded mozzarella, pepper, and oregano. Mix well.1 large egg, ½ cup shredded mozzarella, ½ teaspoon black pepper, ½ teaspoon dried oregano
- Preheat the oven to 450°F. Brush 1½ tablespoons of olive oil in a 10-inch ovenproof skillet, making sure the surface is completely covered.2½ tablespoons olive oil
- Press the cauliflower mixture evenly into the skillet.
- Place the skillet over medium heat on the stovetop and cook the crust for about 5 to 7 minutes or until it’s starting to brown around the edges.
- Transfer the skillet to the oven and bake for 10 to 15 minutes. Once the crust is golden, remove from the oven and allow to cool for 5 minutes.
- Spread the mozzarella slices, spinach mixture, and artichoke hearts over the crust, then sprinkle with Pecorino-Romano or Parmesan cheese.¾ cup buffalo mozzarella or fresh mozzarella, 6 artichoke hearts, ¼ cup Pecorino-Romano or Parmesan cheese
- Place back in the oven and bake until the cheese melts, about 5 minutes.
- Sprinkle with fresh arugula.1 handful arugula
Notes
This recipe is for 3 servings of pizza. Each serving is 2 slices.
If you buy your cauliflower pre-riced, this will save you a step.
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. I recommend reheating slowly in the oven to re-crisp the crust.
Nutrition Info Per Serving
Nutrition Facts
Spinach Artichoke Pizza with Cauliflower Crust
Serving Size
2 slices
Amount per Serving
Calories
375
% Daily Value*
Fat
25.1
g
39
%
Saturated Fat
10.2
g
51
%
Trans Fat
0
g
Polyunsaturated Fat
6.2
g
Monounsaturated Fat
4.8
g
Cholesterol
68.7
mg
23
%
Sodium
469.8
mg
20
%
Potassium
788.6
mg
23
%
Carbohydrates
18.1
g
6
%
Fiber
5.9
g
24
%
Sugar
6.7
g
7
%
Protein
19.5
g
39
%
Vitamin A
800
IU
16
%
Vitamin C
128.7
mg
156
%
Calcium
430
mg
43
%
Iron
1.4
mg
8
%
Net carbs
12.2
g
* Percent Daily Values are based on a 2000 calorie diet.