Skillet Cauliflower Pizza

For those of you that enjoyed my first cauliflower pizza recipe, I’ve got some good news for you. I’ve created a new recipe that is much lower in dairy (and subsequently, calories) and tastes even more delicious. Don’t believe me? Try it for yourself! I am just tickled with this recipe and so excited to share.

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  • 1 bag of Trader Joe’s frozen riced cauliflower
  • 2 eggs
  • 1 t ghee
  • 1 1/2 T Bragg Nutritional Yeast
  • Italian seasoning
  • steak seasoning
  • low fat mozzarella (or your preferred pizza cheese)
  • Pizza sauce (I used Trader Joe’s Tomato Basil Marinara)
  • 1 1/2 chicken sausage links
  • sweet onions and mushrooms (cooked earlier for meal prep)
  • arugula
  • Olive oil

The crust for this pizza is the same as my Cauliflower Patties, with the addition of italian seasoning. For this pizza, I use my 13” Lodge cast iron skillet.


  1.  Heat riced cauliflower in the microwave for three minutes, then drain and squeeze out excess water with towel.
  2. Heat oven on broil.
  3. In a bowl, mix 2 eggs, nutritional yeast, ghee, sprinkle of steak and italian seasonings and riced cauliflower until consistent.
  4. Heat cast iron skillet on the stove top with olive oil for about two minutes. TIP: You can use less oil if you spread it around the skillet with a spatula (bottom and sides).
  5. Pour crust into the skillet. Use a spatula to spread the crust around to desired thickness. I took my crust up the sides a little bit (kind of like a deep dish-style pizza). Let the crust cook for 4 minutes or until liquid starts rising to the top.
  6. Place the crust in the oven for about 2 minutes or until there is no more liquid on top. TIP: do not cook until golden brown, you will end up overcooking it!
  7. Take the crust out and add pizza sauce, cheese, and toppings.
  8. Place back in the broiler until cheese is melted. This took about 3 minutes for me.
  9. Top the skillet with arugula and a sprinkle of italian seasoning and enjoy!

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“Let the beauty of what you love be what you do.” – Rumi

With Love,


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