Homemade Cauliflower Pizza with DIY Shredded Cheese

Pizza is a favorite in my house and this one hits dinner out of the park every time! Top this yummy pizza with my shredded cashew cheese and your favorite Phase 3 veggies.

Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 50 minutes


For the crust:

16 ounces cauliflower rice*
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
Sea salt to taste
1-ounce grated nut-based cheese (optional)
1 egg


1/4 cup no-sugar-added marinara sauce
4 ounces nitrate-free ham (or other Phase 3 protein)
1-ounce grated nut-based cheese (optional)
Dried oregano, to taste
Fresh basil, to taste
Nutritional yeast


  1. Place the cauliflower rice in a large bowl. Cover with plastic wrap, leaving a little hole as a vent, and microwave 5 minutes.

  2. While the cauliflower is cooling, preheat the oven to 450℉ degrees.

  3. Once the cauliflower is cool, transfer it to a kitchen towel or cheesecloth and squeeze out all the moisture. (Expect a fair amount – we squeezed 2/3 cup of liquid out of our cauliflower!)

  4. Combine the squeezed-out cauliflower with the next 7 ingredients (oregano through cheese).

  5. Add the egg. Mix well until all the ingredients are well combined.

  6. Lightly coat a 10-inch cast-iron skillet with olive oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower. Bake 30 minutes.

  7. Remove the crust from the oven and spread the marinara sauce evenly over it. Top with the suggested toppings or your favorite Phase 3 toppings. Broil for 3 to 4 minutes, watching carefully so that it doesn't burn.

  8. Top with the basil and serve.

 *You can buy bagged cauliflower rice in the produce section, or just pulse some cauliflower in a food processor until you have rice-like grains.

    Shredded Cashew Cheese


    Coconut oil, for greasing
    1 cup raw cashews
    1 1/3 cups water
    1/4 cup tahini
    1/4 cup nutritional yeast
    2 tablespoons coconut oil
    1 tablespoon fresh lemon juice
    2 1/2 teaspoons sea salt
    1 tablespoon agar-agar powder (not flakes)


    1. Choose a container that can hold about 3 cups–a bowl or glass measuring cup works well. Grease it with coconut oil.

    2. In a blender, combine the cashews, 1/3 cup of the water, tahini, nutritional yeast, coconut oil, lemon juice, and salt. Blend until very smooth, about 5 minutes, stopping to scrape down the sides as needed. Leave this mixture in the blender.

    3. In a small saucepan, add the remaining 1 cup water and the agar-agar powder. Bring the mixture to a boil over high heat, stirring continuously, then boil for 1 minute (time it to be precise), as you continue to stir. Remove from the heat and pour the agar-agar mixture into the blender. Blend it to combine it with the cashew mixture, about 1 minute (start on low speed so the hot mixture doesn't spatter).

    4. Immediately pour the mixture into the prepared container. Refrigerate until set, about 4 hours or up to overnight. To remove the cheese, turn the bowl upside down onto a plate and slice, shred, or serve as is. You can store the cheese in the refrigerator for up to 1 week.