It’s recipe time at Beacon and we are here to say pizza can be flour-free and satisfying!

This recipe comes from one of our favorite recipe sources, Hungry Girl.

Of course if you want to swap some of the toppings for different veggies or protein, feel free!



5 cups roughly chopped cauliflower (about 1 medium head)

1/4 cup (about 2 large) egg whites

1/4 cup shredded part-skim mozzarella cheese

2 tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/4 tsp. black pepper

1/8 tsp. salt


1/2 cup canned crushed tomatoes

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/4 cup shredded part-skim mozzarella cheese

8 slices turkey pepperoni, chopped

Optional: fresh basil


Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Working in batches as needed, pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.

Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 1/2 minutes.

Uncover and stir. Re-cover and microwave for another 3 1/2 minutes, or until hot and soft.

Transfer cauliflower to a fine-mesh strainer. Let cool for 10 minutes, or until cool enough to handle.

Using a clean dish towel (or paper towels), press out as much moisture as possible. (There will be a lot of excess liquid.)

Return cauliflower to the bowl, and add all remaining crust ingredients. Mix thoroughly.

To form the crusts, evenly divide cauliflower mixture into two circles on the parchment-lined baking sheet, each about 1/4-inch thick and 7 inches in diameter.

Bake until the top has browned, about 35 minutes.

Meanwhile, in a medium bowl, combine crushed tomatoes, garlic powder, onion powder, and Italian seasoning. Mix well.

Spread seasoned tomatoes over each crust, leaving a 1/2-inch border. Evenly sprinkle with cheese, basil (if desired), and pepperoni.

Bake until cheese has melted and crust is crispy, 5 – 7 minutes.

Shine Bright!


Click on this link for the full recipe and more!

Photo Credit: Hungry Girl Website