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Southwestern Cauliflower Crust Pizza (Chopped Cooking Challenge)

  • Total Time: 1 hour
  • Yield: 1 Pizza (probably 2 people for dinner) 1x


  • Cauliflower Pizza Crust (recipe below)
  • 1 tablespoon olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 red onion, chopped
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup frozen corn, thawed
  • 1/4 cup frozen shelled edamame beans, thawed
  • 1/4 cup canned black beans, drained and rinsed
  • 1 thick slice mortadella, chopped
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, chopped
  • 3 tablespoons mayonnaise
  • Sriracha
  • Queso fresco or cotija cheese, crumbled, for garnish
  • Lime wedges, for garnish

for the Cauliflower Crust

  • 1 head cauliflower, cut into small florets
  • 1 egg, lightly beaten
  • ½ cup shredded white cheddar cheese
  • Kosher salt
  • Freshly ground pepper


  1. Heat the olive oil a medium skillet over medium heat. Once hot, add red bell pepper and red onion and cook until softened, stirring occasionally, about 5-7 minutes.
  2. Top cooked cauliflower crust with sauteed peppers and onions, corn, edamame, black bleans, and mortadella. Sprinkle with shredded cheddar cheese. Cook in 450°F oven until cheese is melted, about 5 minutes.
  3. While pizza is cooking, combine mayonnaise with 1/2 – 1 tablespoon of sriracha (depending upon how spicy you want it).
  4. Remove pizza from oven, top with avocado, queso fresco/cotija cheese, sriracha mayo, and a squeeze of lime. Serve immediately.

for the Cauliflower Crust

  1. Preheat oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper lightly grease with olive oil.
  2. In a food processor, process the cauliflower florets until it resembles rice (evenly chopped but not totally pulverized). Transfer cauliflower rice to a microwave-safe dish and microwave on high for 7-8 minutes, or until cooked.
  3. Let cauliflower cool for a bit, then place in a clean kitchen towel. Twist and squeeze out as much moisture as possible. Don’t skip this step, as the cauliflower needs to be dry in order to set properly as a “pizza crust”.
  4. Pour the cauliflower rice to a mixing bowl, add egg, cheddar cheese, and season with Kosher salt and freshly ground pepper. Mix to combine.
  5. Using your hands, press the mixture onto the baking sheet into a thin, even-layered disk.
  6. Bake for 15 minutes, or until golden. Let cool slightly, then carefully flip and cook for 5-7 more minutes.
  • Prep Time: 25 mins
  • Cook Time: 35 mins