This cauliflower crust green pizza is full of all kinds of goodness like asparagus, fresh mint, burrata, and peas! It is made with a keto cauliflower pizza crust that's made with only 3 ingredients. The delicious pizza is gluten free, low carb, and keto.
Just wanted to let you know this pizza recipe is sponsored by the awesome folks at Cali’flour Foods!
Why is this green pizza so wonderful?
This is my second time creating some delicious magic with the help of Cali'flour Foods. The antipasti low carb pizza I made was a huge hit at our house, so I knew I wanted to make something just as fabulous.
This pizza was inspired by a dish I had at Nancy Silverton's Pizzeria Mozza in Los Angeles. I haven't seen it on the menu in a while, but it had burrata, peas, asparagus, fresh lemon, etc.
I knew I wanted to try my hand at recreating it, so off I went. It's freaking delicious & let me tell you why:
- The combination of English peas, asparagus, and green onions in the sautéed mixture is a match made in heaven.
- Topping it off with fresh burrata elevates it by about 3000%.
- The lemon zest and chili flakes highlight and bring out such beautiful notes and flavors of the dish.
- The mixture is enough to make two green pizzas. This would be perfect for a lovely gathering.
- It's gluten free, low carb, and keto friendly.
WHAT’S INSIDE THE CAULIFLOWER PIZZA CRUST?
- Cauliflower
- Mozzarella cheese
- Egg whites
… and that’s it! Can you believe that?
They are so simple and straight forward, yet the taste is above and beyond delicious. There are so many cauliflower pizza crust brands available on the market, but none of them have as short of an ingredient list as these.
I highly recommend cooking them on a vented pizza pan, as that will help them cook evenly and without burning.
You can purchase the cauliflower pizza crusts online and have them shipped directly to you.
Alternatively, they are available at several markets and grocery stores. Simply use this handy store locator.
What ingredients do I need?
You don't need a lot to make this fabulous pizza green pizza recipe come together.
I like to split up the final product between two Cali'flour Foods plain pizza crusts.
Additionally, here is what you will need:
- Extra virgin olive oil
- Lemon
- Garlic
- Red chili pepper flakes
- Fontina cheese
- Burrata
- English peas
- Asparagus
- Shallot
- Green onions
- Mint
Recipe notes
- You can also use frozen peas. Be sure to thaw them out before cooking.
- You can truly use any combination of cheeses you like, but I do recommend using either fontina or mozzarella to ensure for really great melt factor.
How to make green pizza
In a small mixing bowl, mix together all of the ingredients for the garlic spread. Set aside.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, place the frozen pizza crust (important that it comes straight out of the freezer) onto a vented pizza pan.
Using a pastry brush, brush the garlic spread mixture all over the top of the crust. Bake for 8 minutes, rotating halfway through.
Remove from the oven and let it cool for at least 10 minutes. Meanwhile, prepare the toppings.
Heat a large sauté pan over medium heat for 2 minutes. Add oil and let that heat for another minute. Add in asparagus, peas, shallots, and green onions. Sprinkle with salt and chili flakes. Sauté for about 5 minutes until soft and fork tender throughout and set aside to cool for about 15-20 minutes.
Spoon the mixture over the crust, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break. Top off with desired amount of cheese(s).
Place back in the oven to cook for another 4-5 minutes until the crust is browning around the edges and the cheese has melted.
Remove from the oven and top off with fresh mint, lemon zest, and burrata. Let it set for at least 10-15 minutes before slicing and serving.
More low carb recipes you'll love:
Instant Pot Broccoli Cheese Soup
Cauliflower Crust Green Pizza
Ingredients
Garlic Spread
- 5 tablespoons extra virgin olive oil
- 1 head of garlic about 10-12 cloves, minced
- 1 lemon zested
- big pinch of red chili pepper flakes
- ¼ cup parmesan cheese shredded
Green Pizza
- Cali'flour Pizza Crusts
- 1 cup asparagus cut into bite-size pieces
- 1 cup English peas see notes.
- 1 medium shallot thinly sliced
- ⅓ cup green onions thinly sliced
- 1 ½ cups fontina cheese shredded
- ½ cup white cheddar cheese shredded
Garnish
- ¼ cup fresh mint leaves roughly chopped
- ½ lemon zested
- 1 ball Burrata torn apart into small chunks
Instructions
- In a small mixing bowl, mix together all of the ingredients for the garlic spread. Set aside.
- Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, place the frozen pizza crust (important that it comes straight out of the freezer) onto a vented pizza pan.
- Using a pastry brush, brush the garlic spread mixture all over the top of the crust. Bake for 8 minutes, rotating halfway through.
- Remove from the oven and let it cool for at least 10 minutes. Meanwhile, prepare the toppings.
- Heat a large sauté pan over medium heat for 2 minutes. Add oil and let that heat for another minute. Add in asparagus, peas, shallots, and green onions. Sprinkle with salt and chili flakes. Sauté for about 5 minutes until soft and fork tender throughout and set aside to cool for about 15-20 minutes.
- Spoon the mixture over the crust, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break. Top off with desired amount of cheese(s).
- Place back in the oven to cook for another 4-5 minutes until the crust is browning around the edges and the cheese has melted.
- Remove from the oven and top off with fresh mint, lemon zest, and burrata. Let it set for at least 10-15 minutes before slicing and serving.
Notes
- You can also use frozen peas. Be sure to thaw them out before cooking.
- You can truly use any combination of cheeses you like, but I do recommend using either fontina or mozzarella to ensure for really great melt factor.
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