Pizza night without the dough. Frozen cauliflower makes the base, the eggs bind it as it bakes, and the top is all pepperoni and browned mozzarella.
Because it bakes in a loaf pan, you slice it like bread. Each slice holds together well enough to pick up and dip in warm marinara.
Pepperoni Pizza Cauliflower Loaf
- Total
- 1 hr 5 min
- Hands-on
- 10 min
- Makes
- 1 loaf, 4 servings
- Net carbs
- 6 g per serving
Ingredients
Steps
Heat the oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment, leaving the long ends hanging over the sides as handles.
Microwave the cauliflower for 5 to 6 minutes, then drain it very well, pressing out the water.
Spread the cauliflower in the pan and season it with the Italian seasoning and salt.
Crack the eggs right on top. There's no need to whisk.
Scatter the pepperoni over the eggs, then cover everything with the mozzarella.
Bake 40 to 45 minutes, until the center is set (160°F / 71°C) and the top is deep golden.
Rest 10 minutes, lift it out by the parchment and slice. Serve with warm marinara.
Before you start
- Drain the cauliflower really well. Extra water makes the loaf soggy.
- A dark metal loaf pan browns the sides best.
- Let it rest the full 10 minutes so the slices hold together.
Nutrition per serving (estimate)
- Calories
- 440
- Fat
- 32 g
- Saturated fat
- 14 g
- Cholesterol
- 340 mg
- Sodium
- 1,000 mg
- Carbohydrates
- 9 g
- Fiber
- 3 g
- Net carbs
- 6 g
- Sugar
- 4 g
- Protein
- 31 g
Estimated on 28 October 2026 from USDA FoodData Central values for the ingredients as listed. Salt and pepper added to taste and optional toppings aren’t included, and brands vary, so check your labels if you count carbs for a medical reason.
Lazy Plate · thelazyplate.com/pepperoni-pizza-cauliflower-loaf/
Tips
- Squeeze the warm cauliflower in a clean kitchen towel to get the most water out.
- Tuck a few slices of pepperoni between the cauliflower too, so every bite has some.
Swaps that work
- Use cooked sausage crumbles or diced ham instead of pepperoni.
- For a vegetarian loaf, use sliced mushrooms and black olives.
- Fresh cauliflower works: steam 4 cups of small florets until tender, then drain.
Leftovers
Refrigerate up to 3 days. Reheat slices in a 350°F (175°C) oven or air fryer for 8 to 10 minutes, until the edges crisp again and the center reads 165°F (74°C).
Questions
Do I really not whisk the eggs?
Right. They settle into the cauliflower as they bake and set into one loaf. Whisking first works too, if you prefer an even texture.
Can I use a different pan?
An 8-inch square pan works. The bake will be thinner, so start checking at 30 minutes.
Is it low-carb?
The main ingredients (cauliflower, eggs, pepperoni and mozzarella) are low in carbs. Marinara adds a few, so check your jar's label.
Made it?
Tell us how it went