7 Days Fun of Clean RecipesDownload
13Aug, 21
Clean Food Love
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Grilled Veggie Cauliflower Crust Pizza 🍕🍆🍅

Our (rave-reviewed) cauliflower crust pizza topped with grilled seasonal vegetables for our weekend ahead. SO GOOD!

The easiest and, best-tasting cauliflower crust that we’ve tested!

It’s nicely crispy, and just the right amount chewy. Great flavor + texture. It’s just really really GOOD.

I’ve discovered that if I keep the method and the ingredients simple, then I’m more likely to actually make homemade pizza more often!

We have 6 teenagers, and while they might *say* that cauliflower crust pizza “isn’t their thing” …I’ll casually pull one of these out of the oven, and it’s gone 2 minutes later – so you be the judge…😉

Be sure to use YOUR favorite marinara sauce, because that’s where this pizza gets a lot of its flavor!

🍆 Do you have any eggplants growing in your garden this year? If not – no worries, they’re currently in-season and plentiful at the markets.

Eggplants are an excellent source of fiber and nutrients. They are botanically closely related to tomatoes and peppers, and really FUN to grow in a home garden because each plant usually produces many beautiful eggplants. Eggplant is called Aubergine in the U.K. and Brinjal in some parts of Asia.

➡️ Make your own delicious marinara sauce

When shopping for store-bought sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list)

Store-bought jarred marinara sauce, or tomato sauce should only contain just a few simple ingredients such as tomatoes, garlic, and herbs.

➡️ Why Cauliflower?

Cauliflower is a member of the cancer-fighting cruciferous veggie family. (Learn more here: https://cleanfoodcrush.com/vegetables-explained/)

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both our heart and brain health!

➡️If you like this recipe, then be sure to also try:


Pizza Crust:

  • 1 medium cauliflower, broken into florets
  • ⅓ cup shredded mozzarella
  • ⅓ cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 2 Tbsps chopped fresh oregano or 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

For the topping:

  • 15 oz marinara sauce
  • ½ medium eggplant, sliced
  • 2 Tbsps avocado oil, OR olive oil, plus extra for greasing the grill
  • 1 small red onion, sliced
  • a few sliced olives
  • ⅔ cup mozzarella, shredded
  • ⅓ cup Parmesan cheese, grated
  • ½ small bunch basil, leaves picked


Preheat your oven to 425 degrees f. and line a 12-inch round pizza baking tray with parchment paper.

Place your cauliflower florets into a food processor and pulse until it resembles a fine meal. Transfer to a large bowl.

Add in the mozzarella, Parmesan, eggs, oregano, sea salt, and pepper. Stir thoroughly to combine.

Place the cauliflower mixture onto your prepared baking tray and form it into a ½-inch-thick circle. Make sure the edges are not thinner than the center or they may brown too fast.

Bake your crust at 425 degrees f. for 20-25 minutes, or until the edges are golden.

Meanwhile, heat a grill pan or an outside grill over medium-high heat.

Drizzle the eggplant and onion slices with oil and season with sea salt and pepper. Gently rub to coat both sides.

Grill your veggies for 2-4 minutes per side, or until grill marks appear.

Once your cauliflower crust is done, remove from the oven and layer the marinara sauce over the crust.

Top your pizza with the grilled veggies and olives as desired.

Sprinkle with the mozzarella and Parmesan cheese, and bake for 8-10 minutes, or until the cheese is nicely melted and golden brown.

Garnish with fresh basil leaves and enjoy!


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