When they said that cauliflower was the new kale, I didn’t believe them at first. Now, I’m a  proud cauliflower convert.

I’m on a cauliflower kick with my own recipes and with my clients. This cruciferous veggies packs in a serious nutrient punch, and is extremely versatile in so many dishes.

There’s the old wives tale that the most nutrient-rich fruit/veggies have vibrant colours. This is true most of the time, however not for cauliflower.

White varieties of cauliflower are just as rich in phytonutrients as green cruciferous vegetables, including broccoli, kale, brussel sprouts, etc. Recent studies suggest that cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fiber, soluble sugars, minerals, and phenolic compounds.

From the research, cauliflower has been show to help with:

  • Cancer prevention
  • Fighting inflammation
  • Decreasing heart disease risk
  • Aiding digestion and detoxification processes
  • Helping with hormone balancing
  • Preserving eye health

I also love the more immediate benefit of cauliflower, which is to aid in weight loss. Cauliflower is extremely low in calories (27 calories/cup), yet is high in volume and filling fibre. It’s a great way to lower carbohydrates in recipes – think cauliflower rice ( recipe here), cauliflower mashed potatoes, etc. Now let’s try out this cauliflower pizza crust! You’ll feel full for hours and will have prevented that blood sugar crash that comes from a higher carb meal 🙂

The Perfect Cauliflower Pizza

  • Servings: 3
  • Difficulty: Easy
  • Print

A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.


  • 1 medium head cauliflower (chopped into florets)
  • 1/4 cup parmesan cheese
  • 1 tsp dried basil
  • 1 egg
  • 1.5 cups grated mozzarella cheese
  • 1/4 cup pizza sauce
  • 2 tbsp hemp seeds


  1. Preheat the oven to 425 degrees F.
  2. Pulse the cauliflower florets in a food processor until a rice texture is formed.
  3. Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, for 5 minutes.
  4. When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible.
  5. In a large bowl, stir together the cauliflower, parmesan, basil, salt, egg and 1 cup of the mozzarella until well combined.
  6. Transfer to a baking sheet line with parchment paper. Press into a 10-inch round. Bake until golden, 10 to 15 minutes.
  7. Remove the crust from the oven and top with the pizza sauce and remaining 0.5 cup mozzarella. Bake until the cheese is melted and bubbly – about 5 minutes. Let cool then serve!


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