Thai cauliflower pizza cut into 4 triangles on a cutting board. Recipe on

Thai Peanut Cauliflower Pizza

An easy, healthy summer pizza that is light on carbs but big on flavor!

Course Main Course
Cuisine Thai
Keyword cauliflower, cauliflower pizza crust, gluten free, low carb, pizza
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 2 People
Calories 407 kcal


  • 6 Cups Cauliflower, cut into florets (1 1/4 lbs)
  • 3/4 Cup + 1 Tbsp Grated, reduced-fat Mozzerella cheese, divided (just over 3 ounces)
  • 1 tsp Fresh ginger, minced
  • 1 tsp Fresh garlic, minced
  • 1/4 tsp Sea salt
  • Pinch of pepper
  • 1 Large egg white
  • 1/2 Large red pepper, sliced
  • Cilantro, for garnish
  • Sliced green onion, for garnish
  • Toasted sesame seeds, for garnish

For the sauce:

  • 2 Tbsp + 1 tsp Natural peanut butter
  • 1 Tbsp Peanut oil
  • 2 tsp Fresh lime juice
  • 1/2 tsp Agave (or honey)
  • 1/2 tsp Rice vinegar
  • 1/4 tsp Fresh ginger, minced
  • Salt, to taste


  1. Preheat your oven to 400 degrees and line a pizza pan with parchment paper.

  2. In a large food processor, process the cauliflower into it is fine, and the texture of rice.

  3. Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.

  4. Dump the cauliflower into a thin kitchen towel * and ring out ALL the excess moisture. Once you think you've gotten all the water it, transfer it to another thin towel and ring out again. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust

  5. Then, pour the cauliflower onto a sheet of paper towel and use another paper towel to further press out some moisture. Then, place it back in the large bowl.

  6. Add in 1/2 Cup of the cheese, reserving the rest for later, the ginger, garlic, salt and a pinch of pepper. Stir until well combined and then add the egg white, mixing until well combined.

  7. Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and flatten each onto on the pizza pan, leaving a ridge for the crust. Your crust should be roughly 5.5 inches across.

  8. Bake until golden brown, about 25-30 minutes. Additionally, pre-heat your grill to medium-high heat.

  9. Once the pizza is golden, remove from the oven and turn the oven to HIGH BROIL. Sprinkle 1 Tbsp of the remaining cheese onto each Pizza (a total of 2 Tbsps) and broil until melted, only about 2-3 minutes.

  10. Use a pancake flipper to gently slide the pizza crusts onto the grill. Additionally, place the sliced red pepper on the grill.  Cook until the bottom of the pizza is charred and begins to crisp, about 3 minutes.

  11. While the pizza cooks, whisk all the ingredients for the sauce together in a medium bowl.

  12. Gently remove the pizza and peppers from the grill.  Divide the sauce between the 2 crusts, followed by the red peppers, a sprinkle of cilantro and green onion,  and the remaining cheese (and 1 1/2 Tbsp of cheese per pizza.) 

  13. Place back onto the grill until the cheese is melted, about 2-3 minutes.

  14. Sprinkle with sesame seeds and DEVOUR!

Recipe Notes

*I find the thinner the towel, the more water you are able to squeeze out.