Reinvent a Family Favorite: Cauliflower Pizza

Bridge Street

Ever want pizza but hate the calories? Look no further! Andrea Atcheson from the Heart Health Academy has a great alternative to the family favorite.

Cauliflower can be a healthier base for pizza, but brands found in the frozen food section can have added flour, salt and sugar which ends up adding back calories.

To avoid creating pizza that is too processed, Atcheson recommends using fresh cauliflower as the crust itself.

This healthy twist involves cutting cauliflower into big steaks. You can bake or grill the cauliflower. After that comes the fun part of choosing pizza toppings. This can be a fun way to get kids involved in healthy cooking according to Atcheson.

For more information about the Heart Health Academy, visit

Cauliflower Pizza


  • 1/4 cup tomato sauce (see recipe for a healthier version below)
  • 1 head cauliflower
  • 2 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 oz (1/4 cup) grated parmesan cheese
  • 2 oz (1/2 cup) mozzarella cheese
  • 8 oz pepperoni slices, cut in quarters
  • Fresh basil leaves


  1. Preheat oven to 475°F.
  2. Cut cauliflower into 1-inch steaks, reserving outer florettes for another use. Trim the tough core from the bottoms.
  3. Place cauliflower steaks on a rimmed baking sheet.
  4. Brush both sides with olive oil and sprinkle with salt and pepper.
  5. Bake until bottom is browned and slightly crisp around the edges, about 7 minutes.
  6. Flip cauliflower steaks and sprinkle with 1 tbsp parmesan cheese. Bake an additional 5-7 minutes or until golden brown.
  7. Once cauliflower steaks are finished cooking, top each with 1 tbsp of sauce, 2 tbsp of mozzarella and 8 pepperoni slices.
  8. Place the cauliflower pizzas back in the oven to melt and brown cheese, about 5 minutes.
  9. Garnish with fresh basil and enjoy!

Basic Tomato Sauce


  • 1/4 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1/4 cup finely shredded carrot
  • 1 tbsp thyme, finely chopped
  • Two 28 oz cans of whole peeled tomatos including their juices, crushed
  • Kosher salt


  1. In a sauce pan, heat the oil until shimmering.
  2. Add the onion and garlic, cooking over medium heat until softened and starting to brown, about 10 minutes.
  3. Add carrots and thyme. Stir until softened, 5 minutes.
  4. Add tomatos and the juices. Bring to a boil.
  5. Once boiling, lower to a simmer on medium low heat until sauce has thickened and reduced to 5 cups, about 30 minutes.
  6. Season with salt.

Tomato sauce can be stored in the refrigerator for up to one week.

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