Low Sodium Cauliflower Crust Pizza
Indulge guilt-free with this Low Sodium Cauliflower Crust Pizza, a delicious twist on the classic comfort food that’s perfect for a heart-healthy lifestyle. Made with a gluten-free cauliflower crust packed with flavor from garlic powder, oregano, and basil, this recipe skips the overwhelming sodium content while delivering maximum taste. Topped with vibrant, nutrient-rich toppings like bell peppers, cherry tomatoes, baby spinach, and red onion, and finished with a tangy, no-added-salt tomato sauce, this homemade pizza is as wholesome as it is satisfying. Whether you're managing your sodium intake or simply looking for a lighter pizza option, this easy-to-make dish is ready in just 60 minutes and serves up fresh, nutritious goodness for the whole family.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Egg
- 1 cup Low-sodium mozzarella cheese
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 cup Tomato sauce (no added salt)
- 0.5 cup Bell pepper, sliced
- 0.5 cup Cherry tomatoes, halved
- 1 cup Baby spinach
- 0.25 cup Red onion, thinly sliced
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the stems from the cauliflower and cut it into chunks. In a food processor, pulse the cauliflower florets until they resemble the texture of rice. You should have about 4 cups of 'riced' cauliflower.
In a microwave-safe bowl, cover the 'riced' cauliflower with a lid or plastic wrap, ensuring an opening for steam to escape. Microwave for 4-5 minutes until soft. Allow it to cool slightly.
Transfer the cooked cauliflower to a clean dish towel or cheesecloth. Wrap it up and squeeze well to remove any excess water. Squeezing as much water as possible is crucial for a firm crust.
Place the drained cauliflower in a mixing bowl. Add the egg, 1 cup of low-sodium mozzarella cheese, garlic powder, oregano, and basil. Mix until fully combined.
Spread the cauliflower mixture onto the prepared baking sheet and shape it into a 10-inch round crust, about 1/4 inch thick.
Bake in the preheated oven for 20 minutes, or until the crust is firm and golden brown.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top with sliced bell peppers, cherry tomatoes, baby spinach, and red onion. Sprinkle additional low-sodium mozzarella cheese if desired.
Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.
Let the pizza cool slightly before slicing and serving. Enjoy your low-sodium cauliflower crust pizza!
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1918 mg | 148% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
