Low-Carb Cauliflower Calzone

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If you’re a fan of pizza, but are searching for the best low-carb option then search no further! This Low-Carb Cauliflower Calzone is a perfect replacement. Not only is it light and flavorful, but it’s completely versatile with “toppings” and simple to make! Best part? It’s under 300 calories per calzone!
 Cauliflower Calzone - Easy, low-carb pizza option! | www.withpeanutbutterontop.com
  The versatility of cauliflower over the years has gained quite the following – and for good reason! It’s amazing that you can take something healthy for you and manipulate it into a healthy alternative to those guilty pleasures we all love – pizza, calzones, pizza bites and so forth.
Now you can allow yourself to indulge in such things, without feeling quite as guilty.

Cauliflower can be very versatile if you know how to work with it. It takes time to learn how to balance the moisture of the cauliflower and the ingredients added. If you have too much moisture the end result will be a crumbly mess. Trust me when I say – the number one thing I can tell you is to strain the cauliflower as best as you can. 

I know some use a thin dish cloth, but I prefer to use a cheesecloth. You can purchase a cheesecloth at any grocery or kitchen store. I buy mine off of Amazon, as I find they are cheaper and work the same!
This is the cheesecloth I like to use.

 If you are looking for additional cauliflower recipes or even low-carb recipes, check out my Cauliflower Pizza Bites, Southwest Style Sweet Potato Taco Lettuce Wraps, or my Shrimp Scampi with Zoodles!
Back to the recipe at hand!


Cauliflower Calzone - Easy, low-carb pizza option! | www.withpeanutbutterontop.com

Low-Carb Cauliflower Calzone

4.75 from 4 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 calzones
Calories: 225kcal



  • 1 cup grated cauliflower (strained)
  • 1/2 cup mozzarella cheese
  • 1 tsp. minced garlic (2 cloves)
  • Salt & pepper (to taste)
  • 1 large egg
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • <br>


  • 1 medium tomato (sliced thick or thin)
  • 1/4 cup Pizza Sauce
  • 1/2 cup baby spinach
  • 1/2 cup mozzarella cheese


  • Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper.
  • Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together. Just be careful not to process down into mash, because you can create mashed cauliflower! It should have the look of rice/mashed potatoes.
  • Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
  • Once cooked, allow to cool for a few moments before handling. Add the remaining ingredients for the calzone portion and spoon the mixture onto the parchment paper, creating two flat pizza pies. Smooth out with the back of a spoon.
  • Place into the oven to bake for 12 minutes. Remove from the oven, slip a spatula under each one to loosen it from the paper and add the filling (or your filling of choice) to one side of each pie and fold one half over the filling.
  • Bake for an additional 8-10 minutes. Enjoy!
  • Serve with your favorite sides or pizza sauce!
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Calories:225kcal || Carbohydrates:7.5g || Protein:20.3g || Fat:12.9g || Saturated Fat:6.8g || Polyunsaturated Fat:0.1g || Cholesterol:122.5mg || Sodium:685.5mg || Fiber:2.1g || Sugar:2.7g
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂



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    I attempted the cauliflower pizza crust this week after following another recipe and it came out soggy. Glad I came across this recipe, who would’ve thought that cauliflower retains that much water.It was good, but could be better.

    Will try draining. ..

    It is truly essential to remove as much of the water as you can. That is why it comes out soggy and doesn’t hold together. Trying straining it through a cheesecloth. 🙂

    I just made these and wow! They are so good! My first attempt was a little soft (but absolutely delicious!) But my second attempt was just perfect. I had 4 cups of cauliflower do I was able to make a bunch of calzones. Even my husband was amazed at how delicious these were (he wanted seconds!)

    Wow! You know its a good thing when you can please your husband!! I’m so glad you liked it!

    Would it work to use one egg white for half of the recipe, or should I whisk up one whole egg and remove half?

    You can try. I don’t see how it could hurt. You can also do 2 large egg whites instead. 🙂

    Uh-Mazing! Makes clean eating tasteful. Thank you for your hardwork, dedication and for sharing.

    5 stars
    Exceptional! Strange my comment is using all caps, but also oddly it fits! While I made this my OWN, your base is amazing! Yummmmy and a keeper!

    5 stars
    I cannot cook at all. But this was easy and delicious! Thank you!

    Would love your thoughts, please comment.x