Bacon-Artichoke Topped Cauliflower Pizza

This delicious pizza swaps traditional dough for a crispy cauliflower crust, making it both light and satisfying. Topped with savory bacon and tangy artichokes, it’s a perfect treat for a flavorful, guilt-free meal.

Cooking Hints

Make sure to squeeze out as much moisture as possible from the cauliflower before making the crust to keep it crisp.
Cook the crust until it is golden brown to avoid a soggy texture.
Use pre-cooked bacon to save time and ensure it’s perfectly crispy.

Ingredients 0/8

1 frozen cauliflower pizza crust 2 tablespoons tomato sauce with oregano and basil ¼ cup shredded mozzarella cheese ¼ cup shredded provolone cheese 8 cherry tomatoes, halved 3 marinated artichoke hearts, drained and chopped 2 cooked bacon strips, chopped 2 mushrooms, chopped

Why This Meal Is A Winner

This pizza offers a delicious low-carb alternative to traditional crusts. The combination of crispy bacon and tangy artichokes adds bold flavors that complement the mild cauliflower base. It’s a great way to enjoy pizza without feeling heavy.

Directions

Place a pizza stone in the oven and preheating it to 425°F (220°C). While the oven heats up, lay your pizza crust on a piece of parchment paper. Spread a good layer of tomato sauce over the crust, then mix the mozzarella and provolone cheeses together. Sprinkle about half of the cheese mixture evenly over the sauce. Next, pile on your toppings — cherry tomatoes, onion, spinach, black olives, artichokes, bacon, and mushrooms all work perfectly. Finish by sprinkling the remaining cheese on top. Carefully slide the pizza (with the parchment paper) onto the hot pizza stone and bake for 13 to 15 minutes, until the crust is nice and golden and the cheese is bubbly. Once it’s out of the oven, let it cool for a minute, slice it up, and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Ideas To Try

Serve this pizza fresh out of the oven with a side salad or steamed vegetables. A drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or parsley can brighten the flavors. It also pairs well with a light white wine or sparkling water.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to keep the crust crisp. Avoid microwaving as it may make the crust soggy.

Frequently Asked Questions

Can I use a fresh cauliflower crust instead of frozen?

Yes, fresh cauliflower crust can be used but may require adjusting the baking time slightly to ensure it cooks through.

How do I prevent the pizza crust from getting soggy?

Using a preheated pizza stone helps crisp the crust quickly, and spreading sauce evenly without overloading toppings also prevents sogginess.

Can I substitute the bacon with a vegetarian option?

Absolutely, try using smoked tempeh or vegetarian bacon for a meat-free alternative.

Is it necessary to use both mozzarella and provolone cheese?

No, you can use just one type if preferred, but combining them adds extra flavor and meltiness.

Can I add other vegetables to the toppings?

Yes, feel free to add vegetables like spinach, onions, or black olives to customize your pizza.

What should I do if I don’t have a pizza stone?

You can bake the pizza on a baking sheet, but the crust might not be as crispy.

How long should I let the pizza cool before slicing?

Allow the pizza to cool for about 1 to 2 minutes to let the cheese set for easier slicing.

Can I prepare this pizza ahead of time and bake later?

Yes, you can assemble the pizza and refrigerate it for a few hours before baking. Just add a couple of extra minutes to the baking time if cold from the fridge.