Fresh Seafood

Shrimp & Basil Blush Pizza with a Cauliflower Crust

I’ve been wanting to try a cauliflower crust pizza for a long, long time. So, today I’m making Shrimp & Basil Blush Pizza with a cauliflower crust.

If you’re in the mood for a pizza, without any of the so called “guilt”, you have to try this one! It’s a much healthier option!

You can of course take this crust and put absolutely any toppings on it. I just decided I wanted to go big or go home tonight. So, I’m topping mine with a blush sauce (Basically a white sauce with a little tomato as well, + I’m making it low fat, by using greek yogurt as the base), sauteed shrimp, basil, mozzarella, parmesan, and chopped tomatoes!

I’m obsessed with pizza, super excited, and my mouth is watering just thinking about it. So, let’s get started!

Cauliflower Crust

The recipe for the crust is pretty simple. You can use a fresh head of cauliflower and mince it yourself. Or, you can also use one of those bags of cauliflower crumbles you find at the grocery store. To make it a little easier on myself, this is what I used! If you use a fresh head of cauliflower, it’s easiest to put it in the food processor to make sure the pieces are tiny enough. Either way you need to steam your cauliflower until the texture is soft enough to mash. This can be done in the microwave or on the stove.

Preheat your oven to 400°.

Once it’s cool, be sure to completely drain out as much water as possible. If you do not do this, you risk compromising the consistency of the dough. It could end up not being as crispy as a real pizza crust, if there’s too much moisture. The best way to drain the excess water is to wrap it in a kitchen towel or cheesecloth and squeeze it until no more water comes out. Once you have accomplished that, you can begin seasoning & mashing the cauliflower.

Place the mashed cauliflower in a large bowl adding your egg, garlic powder, Italian seasoning, parsley, & parmesan cheese. Mix well.

Next, spray your pan with a non-stick spray.

Form a ball with your dough. Place your ball on the baking sheet, flattening it to your desired thickness of crust. I would say about an inch. You’ll want to bake the crust un topped for about 12 minutes.

Top It

This is the perfect time to get your sauce ready! Mix your tomato sauce, greek yogurt, sour cream, garlic powder, onion powder, and chicken broth in a medium bowl. Chop your basil and tomatoes. Have your cheese and shrimp ready! I cooked my shrimp ahead of time so it will be ready. I used a little olive oil, cumin, garlic powder, chili powder, and lemon juice to season them. Than I sauteed them!

As soon as your crust is done pre-baking. You can now spread your sauce on it and than top it with as many toppings as you want! I like to save my basil to top the pizza when it comes out of the oven. You can definitely throw it on now too if you wish.

Return it to the oven, baking it for about an additional 8 minutes. It should be golden brown on the edges of the crust with bubbly cheese. If need be cook it for an additional 2 minutes. Once, it’s done let it cool before slicing into it!

More suggestions that taste delicious with this crust:

Traditional Marinara Sauce, Fresh Mozzarella, Basil, Caramelized Onions

Traditional Marinara Sauce, Shredded Mozzarella & Gouda, Mushrooms, Sausage, Red Peppers

Pesto Sauce, Shredded Mozzarella, Fresh Garlic, Spinach, Chicken


Shrimp & Basil Blush Pizza w/ a Cauliflower Crust

Print Recipe
Serves: 2-3 Cooking Time: 45 min


  • 1 Head of Cauliflower or 1 Bag Cauliflower Crumbles
  • 1 Egg
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp parsley
  • 2 tbspn parmesan cheese
  • Sauteed Shrimp (or cooked chicken)
  • - Blush Sauce -
  • 1/2 cup Fat Free Greek Yogurt
  • 1/3 cup Fat Free Sour cream
  • 1/2 cup Chicken Broth
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tbsp Tomato Paste or Tomato Sauce



Mince up your cauliflower using the food processor.


Than you'll need to cook the cauliflower until soft.


I microwaved it for about five-8 minutes.


Next, it's so very important to drain it to the best of your ability. I got rid of any excess water right off the bat by pouring what liquid I could out of the bowl.


Than I let it cool.


At this time you can preheat your oven to 400°.


Once the cauliflower is cool, you will want to use a kitchen towel or even cheesecloth. Put the cauliflower in it and squeeze out as much more water as possible.


If not enough water gets extracted, it will leave the dough on the softer side and it won't be as crispy as real pizza dough.


Get a pizza stone or cookie sheet.


I used a cookie sheet and sprayed it with non stick cooking spray.


As soon as you've gotten all of the water out , take your dough and add the egg, mixing well.


Next add the Italian seasoning, garlic powder, parsley, and parmesan cheese. You'll want to mix this until it's evenly distributed.


Take your dough and place in on the pan forming a large circle .


Pat it down to your desired thickness of crust. Ideally about an inch thick.


Bake it untopped for about 12-15 minutes.


While it's baking , prepare your sauce.


Mix the greek yogurt, sour cream, chicken broth, garlic powder, onion powder and Tomato Sauce.


When it's done baking take it out of the oven and top it with your sauce.


Add your cheese, tomatoes, and shrimp.


Return it to the oven. Cook it for an additional 8-10 minutes.


Crust should be golden brown and cheese bubbly.


Check it, if need be cook for two more minutes.


When finished, cool before cutting.


Top it with your fresh basil!



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