Prep Cook Yield Ready In
20 minutes 35 minutes Serves 4 55 minutes

Beet and Cauliflower Pizza Recipe for Passover

This vegan, gluten-free pizza is a delicious meal during Passover or any time of year.

Passover food isn’t exactly something people look forward to, especially in an Ashkenazi household observing the restrictions on kitniyot. The one thing everyone seems to love however, is matzah pizza. It’s quick, it’s easy and best of all, is a nice break from all the heavy holiday meals.

As delicious as matzah topped with tomato sauce and cheese is, it doesn’t really offer much nutritionally. Yes, you can make it a few times, but after a while (and again, after the heavy meals), your body starts to crave something lighter and more substantial.

Cauliflower crust pizza (and anything cauliflower, for that matter) has been trending for a while now, so we thought it would be the perfect thing to try for Passover. To make it a little bit different and add nutrients, we also included beets. The result is a slightly chewy, super flavorful pizza that everyone will love. You can add your favorite toppings and use your favorite cheeses. Serve it with a big salad or a bowl of soup to make it a complete meal.


  • 1 lb. cauliflower, fresh or frozen or a 1 lb. bag riced cauliflower (found in frozen section)
  • 2 medium-sized beets, peeled and diced
  • 1/3 cup grated parmesan cheese
  • 2 eggs, beaten
  • 2 tsp oregano
  • 1/4 tsp salt
  • 6 slices fresh mozzarella
  • 6 black cured olives, pitted (optional)
  • 2-3 basil leaves, chopped


  1. Preheat the oven oven to 400 F. Line a 9×13 baking sheet with parchment paper.
  2. Place cauliflower florets in the food processor and pulse until they are chopped very small and resembles the texture and size of grains of rice–this is called “riced cauliflower.” (Skip this step if you are using already riced cauliflower.)
  3. Place riced cauliflower in a bowl and microwave it for 5 minutes. Set aside to cool slightly.
  4. Place the beets in the food processor. Pulse several times until they’re chopped very small. Transfer them to a bowl and microwave for 5 minutes. Set aside to cool.
  5. Place the cooled cauliflower on a clean kitchen towel, wrap it and squeeze out as much water as you can. Repeat the process with the beets. (Please note that the beets will stain the towel.)
  6. Place the cauliflower and beets in a large bowl. Add the parmesan cheese, beaten eggs, oregano and salt and mix well.
  7. Spread the cauliflower crust evenly on the lined baking sheet and bake for 20 minutes.
  8. Remove it from the oven, arrange the mozzarella slices on top and sprinkle with some salt if desired. Bake for 15 minutes, until cheese is melted. Top with olives and basil.

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