Low-Cal Mini Pizza Crusts (Gluten-Free)

I created this recipe looking for a healthy alternative to pizza crust. You can make this crust as mini individual pizza crusts, or make one large pizza crust. I thought the mini pizzas was a fun idea so that if people wanted to created their own pizza and toppings it could be done! This crust is high in protein and low in cals.

beet mini pizzas

Nutrition Facts Per 1 Mini Crust (Makes 5):  Calories: 61 calories Fat: 0.9g Carbs: 5.9g Protein:7.5g

What you will need (makes 5 mini-crusts):

  • 1/4 cup coconut flour
  • 1/3 cup greek yogurt protein-powder from Genuine Health.
  • 1/2 a large head of cauliflower
  • 1/4 cup egg whites
  • 1/2 tsp oregano
  • 1/2 tsp italian seasoning
  • 1/2 tsp garlic powder
  • Touch of ground sea salt
  • Touch of ground black pepper


  1. Steam your cauliflower until soft in a heat safe, sealed container for ~5 minutes in the microwave with  3 tbsp water.
  2. When cauliflower is cooked, using a food processor or blender, blend the cauliflower until it becomes a fine consistency (no chunks).
  3. When the cauliflower is fully processed, combine in a large bowl with the rest of the ingredients. Regularly mix as adding ingredients to ensure proper distribution.
  4. Preheat the oven to 375F.
  5. On a baking sheet lined with parchment paper, drizzle with olive oil to prevent sticking. Mold your mixture into small pizza crust rounds and place on the baking sheet.
  6. When the oven is ready, bake on one side for ~15 minutes, gently flip the crusts to toast the alternative side for ~15 minutes.
  7. Remove from the oven, allow to cool for a few minutes and then begin to add your toppings as desired. Once you have completed your toppings, put the pizzas back in the oven.
  8. Remember: this pizza crust is made from cauliflower and may apart a lot more easily than regular crust. You may not be able to pick it up however, eating it with a fork and a knife isn’t so bad. It still tastes GREAT!

I topped my pizzas with roasted beets, roasted garlic, arugula, goat cheese, olive oil, black pepper. One of my favourite food combinations 🙂 



Kale-Crust Mini Pizzas (Gluten-Free & Nut Free)

Kale Crust Mini Pizzas

I came up with this yesterday as I was looking for an appetizer recipe yesterday! I think I might like the kale crust more than the cauliflower crust pizza!!! Kale has such a mild taste.. you hardly even know that it is in there…except for the green color 😉 This takes the quilt out of pizza – low cal and full of vitamin A, C, K and calcium! You can make this recipe as mini pizzas or as one large pizza.

Ingredients for the crust (Makes 5 mini pizzas):

2 cups fresh kale leaves, washed & trimmed
1.5 cups oat flour
1/2 cup egg whites
1/4 cup mozzarella cheese
1/2 tsp basil
1/2 tsp oregano
1 clove fresh garlic, crushed
1/4 tsp onion powder
1/2 cup water

Preheat the oven to 350F.
In a food processor, process the kale and begin to add in the other ingredients. Add in the 1/2 cup water as needed (not all at once).
Mix until you get a moist desired dough consistency.
As you can see below, make into individual pizzas (or make one large pizza).
kale crust dough
Bake this crust layer in the oven for ~10-12 minutes until hardening.
Remove from the oven and add your toppings after this is complete (My toppings included: mozzarella, tomato, tomato sauce, onion, mushroom, and pesto.)
When you have added your toppings, bake in the oven again for ~7-10 minutes and broil for the last 2 minutes (to brown the top).

kale pizza