Arugula and Portobello Cauliflower Pizza from Frozen

Grating a head of fresh cauliflower to make pizza crust can be time-consuming — and messy. Luckily, making it with frozen riced cauliflower makes the crust just as tasty, but with less effort. Topped with portobello mushrooms and fresh arugula leaves, this pizza is an excellent nutrient-packed dinner or appetizer. 

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For the pizza: 

  • 12-ounce bag riced cauliflower 
  • 1 egg 
  • 2 tsp. Italian seasoning or oregano 
  • ½ tsp. salt 
  • ½ tsp. pepper 
  • ¼ cup mozzarella cheese, shredded  
  • Spray oil 

For the toppings: 

  • ¼ cup pizza or pasta sauce 
  • ¼ cup fresh arugula 
  • 1 Portobello mushroom, sliced or 4 sliced baby portabella mushrooms 
  • ½ cup mozzarella cheese, sliced or shredded

cauliflower pizza

Arugula and Portobello Cauliflower Pizza from Frozen — Makes 1 Pizza 

1. Preheat oven to 450 degrees. 

2. On a lined baking sheet, place riced cauliflower in an even layer. Roast for 10 minutes.  

3. Optional step for a smoother crust using an immersion blender: add cauliflower to a bowl, then blend.  

4. Optional step for a smoother crust using a food processor: add cauliflower then blend.  

5. Once cauliflower has cooled enough to handle, place on a cheesecloth or tea towel. Remove excess moisture by twisting and squeezing a few times. Aim to remove about ¼ cup of liquid. 

6. In a bowl, whisk the egg with spices, salt and pepper, then add cauliflower and mozzarella. Mix until well combined. Spray a lined baking sheet with oil. Shape “dough” into a pizza shape that’s about ½ inch thick. Bake for 20 minutes, flip, then bake for another 5 minutes. Turn down oven temperature to 400 degrees F. 

7. Apply toppings, except for arugula, and bake until cheese is melted, about 7-10 minutes. Add fresh arugula leaves and enjoy! 

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