Organic Cauliflower Crust Pizza with Roasted Vegetables
Milton's Cauliflower Crust Pizza is actually already seed oil-free, which is excellent! The main issues are modified rice starch and regular sugar that can be upgraded to organic alternatives. This DIY version eliminates unnecessary additives like powdered cellulose while upgrading all ingredients to organic, giving you a cleaner pizza with better nutritional value and no mystery additives.
Based on: Cauliflower Crust Pizza Roasted Vegetable
· Makes 8 individual pizzas (approximately 8 servings)
· Serving: 1 pizza (126g), matching commercial product
Why This Recipe is Seed Oil Free
Commercial Cauliflower Crust Pizza Roasted Vegetable from Miltons Craft Bakers often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Cauliflower Crust Pizza Roasted Vegetable may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic frozen cauliflower rice
1000g (about 6 cups thawed and drained) · 365 by Whole Foods Organic Cauliflower Rice
Primary base for the crust, provides fiber and structure while keeping carbs lower than traditional wheat crust
Organic part-skim mozzarella cheese, shredded
400g (about 3.5 cups) - 300g for crust, 100g for topping · Organic Valley Part-Skim Mozzarella
Provides binding protein for crust structure and melty cheese topping
Organic brown rice flour
120g (about 1 cup) · Bob's Red Mill Organic Brown Rice Flour
Adds structure and helps bind the cauliflower crust together
Improves crust texture and binding, prevents crumbling
Instructions
Step 1. Preheat oven to 425°F (220°C). Thaw 1000g frozen cauliflower rice completely and squeeze out excess moisture using a clean kitchen towel — this is crucial as wet cauliflower will make soggy crust. You should end up with about 600g drained cauliflower rice. Line two large baking sheets with parchment paper.
Step 2. Prepare the vegetables for roasting: Slice bell peppers into 1/4-inch strips, slice zucchini into half-moons, cut onion into thin wedges, and slice garlic cloves in half. Toss all vegetables with 30ml (2 tablespoons) olive oil and 3g (1/2 teaspoon) salt. Spread on one prepared baking sheet and roast for 25-30 minutes until edges are golden and vegetables are tender. Set aside to cool.
Step 3. Make the crust: In a large bowl, combine the drained cauliflower rice with 300g shredded mozzarella, 120g rice flour, 60g tapioca starch, 4 egg whites, 5g Italian seasoning, 2g xanthan gum, 5g yeast, and 4g (3/4 teaspoon) salt. Mix thoroughly until the mixture forms a cohesive dough that holds together when squeezed — it should not be wet or crumbly. If too dry, add 1 tablespoon water; if too wet, add 1 tablespoon more rice flour.
Step 4. Form pizza bases: Divide dough into 8 equal portions (about 140g each). On the second prepared baking sheet, use wet hands to press each portion into a 6-inch round circle, about 1/4-inch thick. Make sure edges are slightly thicker to prevent burning. Bake crusts for 12-15 minutes until set and lightly golden on edges but not fully crispy yet.
Step 5. Prepare tomato sauce while crusts bake: In a small bowl, whisk together 180g tomato paste, 60ml (1/4 cup) water, 15g (1 tablespoon) coconut sugar, 3g minced fresh garlic, 5g Italian seasoning, and 2g (1/3 teaspoon) salt. The sauce should be spreadable but not runny — adjust water as needed.
Step 6. Assemble pizzas: Remove par-baked crusts from oven. Spread 2-3 tablespoons sauce on each crust, leaving 1/2-inch border for crust. Distribute roasted vegetables evenly among pizzas. Top with remaining 100g mozzarella, then sprinkle with Pecorino Romano and Parmesan (about 15g total cheese per pizza). Drizzle lightly with remaining 15ml olive oil.
Step 7. Final bake: Return pizzas to oven for 10-12 minutes until cheese is bubbly and golden, and crust edges are crispy. Remove and let cool for 3-4 minutes before serving. Garnish with fresh basil if desired. Each pizza should weigh approximately 126g and provide the same nutritional profile as the commercial version.
Step 8. Storage instructions: Store assembled but unbaked pizzas in freezer for up to 3 months — wrap individually in plastic wrap then foil. Baked pizzas keep in refrigerator for 3 days. To reheat, use oven at 375°F for 5-8 minutes until heated through and crispy again.
Storage
Store unbaked assembled pizzas in freezer up to 3 months. Baked pizzas keep refrigerated for 3 days. Always reheat in oven, not microwave, to maintain crust texture. Components can be prepped separately: cauliflower crust dough keeps 2 days refrigerated, sauce keeps 1 week refrigerated.
Cost Comparison
Cost per serving (homemade)$2.31
Cost per serving (store-bought)$4.99
Savings54%
Higher upfront ingredient costs due to organic premium, but substantial per-serving savings. Many ingredients like rice flour, tapioca starch, and olive oil will last for multiple batches, improving economics over time. Quality upgrade is significant.