Cauliflower Crust Pizza

Low in Carbs and Calories

If you’re trying to keep your carbs low and your waist tiny, you have probably sworn off pizza. However, I have got a solution for you! Not only is my Cauliflower Crust Pizza low in carbs, it’s actually delicious and healthy, too! By substituting cauliflower for flour, the calories and carbohydrates are reduced considerably. It works because the cauliflower combines with the egg and cheese to form a sticky dough, which becomes the crust. Give it a try and see for yourself! Enjoy!

Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…





1 medium-sized head of cauliflower (should yield about 2.5 cups once shredded)
1/4 teaspoon each: salt and black pepper
1/2 teaspoon each: crushed basil, dried oregano, garlic powder
1/4 cup reduced-fat shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
1 egg white


1/4 cup tomato sauce

TOPPING OPTIONS: (not included in nutritional information)
*your favorite veggies, such as asparagus, thinly sliced zucchini, onions, etc.
*herbs of choice, such as fresh basil and garlic
*additional cheese

How to Prepare

1. Preheat oven to 450 degrees F. Place a baking sheet in the oven and allow it to heat up.
2. Place a large piece of parchment paper onto a flat surface and spray it with nonstick cooking spray.
3. Cut off the florets from the head of cauliflower and wash and thoroughly dry. Put in food processor and pulse until powdery consistency is reached. You should get about 2.5 cups. Place in a microwave-safe bowl, cover and microwave for 5 minutes. Dump cooked cauliflower onto a clean towel to further dry and allow to completely cool. Wrap it up in the towel and wring it out as much water as possible (this is what gives you a chewy versus crumbly crust).
4. Put cauliflower into a mixing bowl and add salt, pepper, spices, parmesan, mozzarella cheese, egg, and egg white. Mix well (I recommend using your hands) until thoroughly mixed and a nice sticky dough is formed.
5. Now, use your hands to form the dough into a circular crust form on your oiled parchment paper. Pat it down and ensure that there are no holes. Carefully slide the parchment paper onto your hot baking sheet in the oven. Bake for about 15-20 minutes, until it starts to turn golden brown (keep an eye on this so it doesn’t burn, but you will want it to be well done). Remove from oven.
6. Add the sauce and your favorite toppings and then put back into the oven and bake for an additional 8-10 minutes (again, watching closely to avoid burning)! Remove from the oven and allow pizza to cool for a few minutes before slicing and serving. Enjoy!

Per half of pizza (recipe serves 2): 230 calories, 17 grams protein, 19 grams carbohydrates (6 grams fiber), 10 grams fat

100% TASTE, 0% GUILT

Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at

Alli's Slim Pickins Recipe E-Book

Allison Frahn

Allison Frahn is an IFBB Figure Pro and ProSupps athlete. The combination of Allison’s passion for fitness, love for delicious healthy food, and talent for cooking led her to create Alli’s Slim Pickins: 100% Taste, 0% Guilt. Under her brand name, she delivers healthy recipes each week for

Allison is also the creator of OPT all natural water flavors. They are 100% FREE of flavors, dyes, or artificial sweeteners and have ZERO calories. Find out more at

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