1. Preheat oven to 450℉ and place a baking stone, cast iron pizza pan, or large upside-down sheet pan inside to preheat.
  2. In a food processor, pulse cauliflower in batches into very small pieces and place in a microwave-safe bowl.
  3. Microwave until fully cooked, about 4 minutes.
  4. Transfer to a clean kitchen towel and let cool slightly, then squeeze out as much moisture as possible.
  5. Place back in the bowl and add half the Whisps, eggs, ½ cup mozzarella, Parmesan, oregano, garlic powder, pepper, and pepper flakes.
  6. Stir well to combine.
  7. Lay a large piece of parchment paper on a countertop and transfer cauliflower mixture to it.
  8. Press mixture into a thin, large circle, about 14” diameter.
  9. Use a cookie sheet to help slide crust onto preheated baking stone, cast iron pan, or sheet pan and bake until browned and set, 10-15 minutes.
  10. In a blender combine tomatoes and olive oil and blend until smooth.
  11. Add salt and pepper to taste.
  12. When crust is ready, spread tomato sauce over it, leaving a ¾” border all the way around.
  13. Top with bell pepper, pepperoni, onion, olives, and remaining 1½ cups mozzarella.
  14. Bake until well-browned, about 15 minutes.
  15. Sprinkle with basil and reserved crushed Whisps before serving.


  • 1 large head cauliflower, cut into florets
  • 2 packages (2 cups) Tomato Basil Whisps, finely crushed, divided
  • 2 large eggs, beaten
  • 2 cups shredded mozzarella cheese (8oz), divided
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 can (14oz) diced tomatoes
  • 1 tablespoon olive oil
  • ½ cup jarred roasted red bell peppers, cut into strips
  • ½ cup pepperoni
  • ½ small red onion, thinly sliced
  • ⅓ cup sliced black olives
  • Fresh basil leaves
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