"Color-flower" Crust Pizza

by Gianna Dinuzzo
"Color-flower" Crust Pizza


For the Crust:

1 large head of purple cauliflower
1 egg
1/2 cup softened goat cheese
2 teaspoons oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt

For the Pizza:

1/2 cup pizza sauce
1/2 cup mozzarella cheese (optional)
1/4 cup sun-dried tomatoes
3-4 cherry tomatoes, halved
1/2 cup orange bell peppers, julienned
3/4 cup pineapple, diced
3/4 cup spinach


Preheat oven to 400 degrees. Pulse cauliflower in the food processor until it has become very fine. Use a cheese cloth or dish towel to remove any liquid and dry the grated cauliflower as much as possible. Add the dry lump of cauliflower to a large mixing bowl, along with the remaining crust ingredients. Combine well. Line a baking sheet with parchment paper, then form the crust with your hands making it evenly round and about 1/4″ thick throughout. Bake for about 25-30 minutes, then flip over and bake again for 10 minutes. Remove from the oven, then add sauce and toppings, then place back in the oven for another 10 minutes to heat the toppings. Cut in half to make a rainbow or cut into slices and serve

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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