60 minutes
Preparation time
Course Type: Healthy Options, Gluten Free Dishes, Vegetarian Dishes, Tomatoes, Pizza/Flatbreads,

Comets Tomato Cauliflower Crust Pizza

Finally – a guilt-free pizza!

This recipe contains:
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60 minutes
Preparation time
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2 12-oz. bags frozen cauliflower rice
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/4 tsp. garlic powder
Salt and pepper to taste
2 eggs, lightly beaten
1 10-oz. container NatureSweet® Comets™ tomatoes, halved
1 tbsp. olive oil
1/2 red onion, sliced
1/2 green pepper, sliced into thin strips
1/2 red pepper, sliced into thin strips
1 cup grated mozzarella cheese
2 tbsp. grated Parmesan cheese


Preheat oven to 450°F.
Put the cauliflower rice into a microwave-safe bowl, cover with plastic wrap and microwave for 4 minutes. Remove from microwave, and allow to rest covered for another 5 minutes. The steam will finish cooking the cauliflower.
Allow the cauliflower to cool, and then strain through a strainer, cheesecloth or paper towel until all the water is drained. Note: The key to a crisper crust is removing as much moisture from the cauliflower as possible.
In a mixing bowl, combine the cauliflower rice with the cheeses, spices and eggs. Mix well to combine.
Pour the cauliflower mixture onto a shallow baking sheet lined with parchment paper. Spread out the cauliflower mixture into a large round disk, no thicker than half an inch.
Bake for 20 minutes.
Flip over the cauliflower crust onto another baking sheet, and remove the parchment paper. Continue baking another 10 minutes.
While the crust is baking, add the oil, onions, peppers and tomatoes to a skillet, and heat over medium heat until the peppers wilt.
Remove crust from the oven, and top with the veggies and cheeses. Continue to bake for another 10 minutes.

Serves: 8 slices
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