Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze

Cauliflower Crust Pizza with Vegetable Topping and Balsamic Glaze

We’ve all heard of vegetables on our pizza, but what about under it? Cauliflower plays a supporting role in this recipe and takes the place of traditional flour to form a thin, crunchy crust. A small drizzle of a sweet, tart glaze makes a big splash over a rainbow topping of vegetables.

Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time: 4 to 5 hours on low plus 30 minutes on low, OR 2 to 2 1/2 hours on high plus 15 minutes on high

Nutrition Facts

Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze


206 Per Serving


20g Per Serving


6g Per Serving
Calories 206
Total Fat 4.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 55 mg
Sodium 536 mg
Total Carbohydrate 24 g
Dietary Fiber 6 g
Sugars 14 g
Protein 20 g

Dietary Exchanges
2 vegetable, 1 other carbohydrate, 2 lean meat


Servings  4   Serving Size   2 slices


  • Cooking spray
  • 2 cups finely chopped cauliflower florets and stems (about 1/4 of a large head of cauliflower)
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 large egg whites
  • 1 large egg or 1/4 cup egg substitute
  • 1 teaspoon dried oregano, crumbled
  • 1 8-ounce can no-salt-added tomato sauce
  • 1/4 cup coarsely chopped basil (fresh)
  • 1/4 teaspoon salt
  • 1 1/4 cups frozen meatless crumbles, thawed
  • 1/2 cup sliced button mushrooms
  • 1/2 cup sliced orange bell peppers
  • 1/2 cup sliced yellow bell peppers
  • 1/2 cup sliced green bell peppers
  • 4 sun-dried tomatoes, snipped into 1/2-inch pieces
  • 1/2 cup shredded mozzarella cheese (low-fat)

Glaze Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey (or) OR
  • 1 tablespoon pure maple syrup


Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray. In a medium bowl, stir together the cauliflower, Parmesan, egg whites, egg, and oregano. Using your hands, gently press the mixture to form a crust in the bottom of the slow cooker.
  2. In the same medium bowl (rinsed and wiped clean), whisk together the tomato sauce, basil, and salt until combined. Spread over the cauliflower crust.
  3. Place the meatless crumbles, mushrooms, and all the bell peppers on the tomato sauce. Sprinkle the sun-dried tomatoes over all. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, or until the mushrooms are soft and the bell peppers are tender.
  4. Quickly sprinkle the mozzarella over the vegetable topping. Re-cover the slow cooker and cook for 30 minutes on low or 15 minutes on high, or until the mozzarella has melted.
  5. While the mozzarella is melting, in a small saucepan, stir together the vinegar and honey. Bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for about 8 to 10 minutes, until the mixture is reduced by half (to about 1/4 cup), swirling the pan and stirring occasionally.
  6. Using a wide spatula, gently lift the pizza from the slow cooker and transfer to a work surface. Drizzle the glaze over the pizza. Cut into slices.
AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup


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This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.