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Low Carb Chicken Veggie Pizza with Cauliflower Pizza Crust

I know, I know. Cauliflower pizza crust is EVERYWHERE.

And there’s a lot of recipes out there that do it SO RIGHT.

But then slapping on greasy pepperoni and so bad for you toppings onto a healthy crust makes ABSOLUTELY no sense.


So instead, I’m going to show you a pizza recipe that is healthy ALL THE WAY AROUND.

(Not just the crust)
It’s pizza that will satisfy your craving for the comfort food! And also it’s a recipe you’ll be happy to give your kids!

Not only that but it is gluten free, paleo friendly, keto friendly, AND can be made vegetarian by simply omitting the chicken!





I’ve tried to make this crust multiple times and ended up with a soggy mess.

Well, I’ve finally found a fix to that!


The key is to drain the cauliflower REALLY well and then to rub olive oil onto a cookie sheet and cook it on that.

Another really important part is to bake the crust FIRST until it is lightly golden.

Then once you add your toppings, bake again until the crust is a nice dark golden color and it smells SO heavenly.


I can’t wait to hear your pizza making adventures!!

Does cauliflower pizza crust take FOREVER to make?

Not any more time than making homemade pizza would. So don’t worry, you won’t be slaving in the kitchen for this one!

Set aside 45 minutes to an hour to make this pizza. (about the time for waiting for delivery!)

And be happy that you stuck to your healthy eating habits, even while satisfying your pizza craving.


This recipe makes 4 Servings.

For those in the ROCKIN’ BODY Society, one serving of the pizza is a perfectly balanced 3 Unit dinner! (3 Units Protein, 3 Units Carbs, and 3 Units Fat)




Low Carb Chicken Veggie Pizza with Cauliflower Pizza Crust

Low Carb Chicken Veggie Pizza with Cauliflower Pizza Crust


    For the Crust:
  • 1 tbsp olive oil
  • 1 medium head cauliflower
  • 2 eggs
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 cloves garlic, minced
  • 1/4 cup shredded parmesan
  • For the Toppings:
  • 4 oz ground chicken/turkey
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • sea salt
  • 1 tbsp sun dried tomatoes (thin sliced fresh tomatoes will work also)
  • 1/4 cup Rao's tomato sauce (or other organic tomato sauce)
  • 1/4 cup baby kale leaves
  • 1/4 cup thinly sliced bell peppers
  • 1/4 thinly sliced mushrooms
  • 1/2 cup fresh basil leaves
  • 1/2 cup shredded mozzarella cheese


    For the Crust:
  1. Preheat your oven to 500 degrees and rub olive oil onto the bottom of a baking dish.
  2. Cut the cauliflower into florets.
  3. Rice the cauliflower in a food processor by pulsing it until the cauliflower resembles rice.
  4. Transfer the riced cauliflower to a microwave safe bowl that is line with a clean, thin dish towel.
  5. Cover with a paper towel and microwave for 2 to 3 minutes.
  6. Carefully fold up the ends dish towel to cover the cauliflower and lift out of the bowl..
  7. Twist the ends and gently squeeze down to drain the cauliflower of excess water.
  8. Remove as much of the water as you can! This is the key!
  9. Transfer the drained cauliflower to a mixing bowl.
  10. Stir in eggs, basil, oregano, garlic, and parmesan.
  11. Smash it into a dough ball.
  12. Carefully roll out the dough onto your baking sheet.
  13. Roll out into a thin dough, using your hands to shape as necessary.
  14. Bake the crust for about 12 minutes or until lightly golden brown.
  15. Remove from oven and add the toppings.
  16. For toppings:
  17. In a preheated skillet, brown your ground chicken or turkey along with the dried oregano, garlic powder, onion powder and sea salt.
  18. Drain any excess fat, and blot with a paper towel.
  19. Top the crust with your tomato sauce, then the shredded mozzarella.
  20. Add the ground chicken, then kale, bell peppers and mushrooms.
  21. Finally, sprinkle with fresh basil leaves.
  22. Bake for an additional 7 to 8 minutes until the cheese is melted and the crust is a dark golden brown and crispy.
  23. ENJOY!

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