Low-carb cauliflower pizza with green bell peppers and olives

Low-carb cauliflower pizza with green bell peppers and olives

This vegetarian low-carb pizza really hits the spot – whether it’s a weeknight meal or a dinner party with friends. Who doesn’t love the salty tang of olives and the bite of green peppers oozing into cheesy, saucy deliciousness? Yum!

Low-carb cauliflower pizza with green bell peppers and olives

This vegetarian low-carb pizza really hits the spot – whether it’s a weeknight meal or a dinner party with friends. Who doesn’t love the salty tang of olives and the bite of green peppers oozing into cheesy, saucy deliciousness? Yum!
1 servingservings


  • 4 oz. 110 g (225 ml) shredded cheese
  • 5 oz. 150 g grated cauliflower
  • 2 2 eggeggs
  • ½ tsp ½ tsp salt
  • 4 tbsp 60 ml tomato sauce
  • 2 oz. 50 g (100 ml) shredded cheese
  • 2 oz. 50 g mozzarella cheese
  • 10 10 olives
  • ¼ ¼ sliced green bell peppersliced green bell peppers
  • ¼ ¼ thinly sliced yellow onionthinly sliced yellow onions
  • 1 tbsp 1 tbsp dried oregano or dried basil


Instructions are for 1 serving. Please modify as needed.

  1. Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor fitted with a metal blade, or with a box grater. Place in a large bowl, and add shredded cheese, eggs (lightly beaten) and salt. Stir well.
  2. Using a spatula, spread mixture thinly on a baking sheet lined with parchment paper, to form an 11-inch (28 cm) diameter circle. Bake for about 20 minutes, or until lightly browned.
  3. Remove from the oven. Spread the tomato sauce over the crust and top with cheese. Add thinly sliced olives, bell peppers and onions. Sprinkle oregano or basil on top.
  4. Increase temperature to 420°F (210°C), and bake for 5-10 minutes, or until warmed through and cheese is melted.


So many options for the sauce! Store-bought and homemade tomato sauce both work well. In a pinch, you can also dilute tomato paste with a little water – or just finely chop a fresh tomato. Or kick it up a notch with ajvar relish or red tomato pesto! You can’t go wrong when you play with fresh vegetables and a cauliflower crust!

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  1. Ernani
    What kind of cheese works? I have access to mozzarella and provolone, mainly. Parmesan it's a little expensive around here.
    Reply: #3
  2. Artur
    Excellent. We got all the satisfaction of a pizza.
  3. Artur
    I used a mix of mozzarella and jack. The use of a dryer cheese like parmesan would probably make the crust a bit more crisp - a good thing if that's what you want.
  4. Nancy
    We make a similar pizza with grated cauliflower. It works well when you squeeze out all of the moisture from the grated cauliflower using a cheesecloth (or even a clean dish towel) first before mixing it in with the ingredients for the crust. A teaspoon of powdered psyllium husk can also help make the crust hold up better. We also use a bit of parmesan with the mozzarella in the crust cheese as Artur suggested.
  5. Theresa
    I made this last night and didn't really enjoy it, although my husband did. The crust tasted a bit like an omelette with the eggs rather than a pizza crust.
  6. Stefan
    Nice! Tasted good!
    Maybe flipping the 'dough' after about 15 minutes and baking it 5-10 min more, makes it even better :-)
  7. Jill
    I agree with Nancy. It's a must to use cheesecloth to squeeze out all that water. The crust isn't firm like a dough when cooked but it still hit the spot! Especially since it's low carb!
  8. Iris
    This was odd. Not bad, just odd. We liked the egg and cheese only crust better, but I'm still going to experiment with other recipes for cauliflower crust.
  9. Leslie
    Low carb califlower pizza was great. I really liked the crust. I make my own tomato sauce from scratch every fall and this was great, the sauce is made with peppers, celery, onion and ground beef and fresh herbs from my garden. I use whole sour cream to calm down the acidity of the tomatoes, which are naturally sweet and acidic. It makes a great pizza sauce. I also added pizza salami and pepperoni with fresh onion and pepper. I loved it!
  10. Annie
    I made this using the quantities given for two pizzas though I used 3 eggs rather than 4. I also squeezed some of the liquid out of the cauliflower before adding it to the eggs and cheese. I used 40 g of Parmesan and 160 of Cheddar. I topped the pizzas with home-made tomato sauce, goats cheese, olives and salami. We really enjoyed eating them. I still want a base firm enough to pick up with my fingers though. This was definitely a knife and fork job! I can't use almond or coconut flour bases as my partner has a nut allergy.
    Reply: #13
  11. Silvia
    It was good. I used courgette in stead of onions which was fine. Also old cheese in the crust so no extra salt was needed. Prebake the crust until brown that's nice.
  12. Mariel
    I microwaved the riced cauliflower for 5 minutes on high. After cooling, I used a cheesecloth to get the water out (you won't believe the amount of water comes out of the cauliflower!). Then, mixed in eggs and shredded cheese. Spread mixture out on parchment paper and cook in 425 degree oven for 15 min. Then spread tomato sauce on it (not watery sauce), then cheese, etc. and put back in oven 10 minutes.
  13. Joel
    You may want to try this alternative. Search YouTube for “papa g’s low carb pizza”. It’s a very good nut free alternative. I personally think it’s great and love that I can pick up the slices and eat them like regular pizza.
  14. Laura
    Whenever I make a cauliflower or fat head pizza recipe from the Diet Doctor web site and follow portion sizes for meals, I still gain 1-2 lbs. from the pizza and it takes 4-5 days to get the weight off and return to where I was before eating it. (I am still fat adapted.) So, pizza has a negative affect on my weight loss. Should I reduce the amount of cheese on the pizza or use a low fat cheese to counteract my weight gain? I may stop eating pizza altogether because I go into a holding pattern with my weight loss. (Note: On other diets, I could never eat a lot of fat.)
  15. Cheryl Roulston
    16 net carbs is not low carb! Whathe?
  16. Susan
    Worth a try and thanks for extra tips like cheescloth squeeze. Cheese blend options great. I use sundried tomatoe, excess oil patted out w paper towel and blended w garlic and basil, a splash of lime or lemon in my powerful conveniently storage ready Tri-best - as a quick tomatoe sauce alternative.


  17. Sandra
    I tried this recipe and followed some of the tips from the comments, but the taste was pretty bad, got all sticked to the baking sheet so it ended up kind of a wraped fallen a part. Could be too much eggs... and took too long to cook more than 50 min. I will try the other recipe just with cheese and no cauliflower.
  18. Pm
    I made this today for six servings. But only used 6 eggs instead of the 12 called for a serving of 6. The crust turned out perfect but once I added the tomato sauce and baked it it came out soggy. The taste was excellent.

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