Cauliflower-Crust Pizza with Tomatoes & Zucchini

Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.

Photo: Ashley Capp

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Prep Time
15 min
40 min


  • 2 9-inch frozen cauliflower pizza crusts (TRY: Califlour Foods Original Italian Crust)
  • leftover tomato mixture and zucchini (from Seared Tuna with Roasted Tomatoes & Olives), divided
  • ½ cup full-fat ricotta cheese
  • ½ cup crumbled full-fat feta cheese
  • 2 tsp extra-virgin olive oil
  • ¼ cup torn fresh basil leaves
  • 2 tbsp chopped fresh oregano leaves


1. Arrange oven racks in top and bottom thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment. Arrange crusts on sheets. If crusts require pre-baking, bake according to directions.

2. Spoon tomato mixture then ricotta over crusts. Arrange zucchini over top; sprinkle with feta. Drizzle with oil. Bake until cheese is bubbly, switching and rotating trays halfway. Sprinkle with basil and oregano.

Nutrition Information

  • Serving Size ½ of one pizza
  • Calories 359
  • Carbohydrate Content 14 g
  • Cholesterol Content 70 mg
  • Fat Content 26 g
  • Fiber Content 4 g
  • Protein Content 20 g
  • Saturated Fat Content 11 g
  • Sodium Content 792 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 2 g