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Cauliflower Crust Pizza with Feta and Spinach for the Outer Door

    Cauliflower Crust Pizza with Feta and Spinach for the Outer Door

    Pizza from Outer Aisle is best when topped with feta cheese and served on a cauliflower crust. Outer Aisle’s dough is just right for the salty feta cheese, creamy mozzarella, and fresh tomato topping. Try something different with your next pizza and go with this unconventional pairing.

    Cauliflower pizza dough from Outer Aisle will become your new favorite ultra-low-carb crust when topped with your favorite pizza fixings. The greatest way to enjoy Outer Aisle’s crust is with the Feta cheese topping, which also highlights the pizza’s other great qualities.

    Some diets and health-conscious people will find this combo ideal. The cauliflower crust at Outer Aisle is a nutritional powerhouse, while the feta cheese adds protein and calcium. It has the ideal ratio of protein to carbohydrates to fat.

    Furthermore, the pungent crust and overpowering vegetable flavor of Outer Aisle call for a delicious complement, and feta cheese is just the ticket.

    Be warned, however, that if you don’t have a convection oven, the directions on the packaging won’t work very well. We guarantee that if you use our baking suggestions, your pizza will be excellent every time!

    Detailed here is our foolproof recipe for Feta Cheese Pizza on Outer Aisle Cauliflower Crust.


    • Red Pizza Sauce, 3 Tablespoons
    • Mozzarella Cheese, Grated, 1/4 Cup
    • Crumbled Feta Cheese, About 14 Cup
    • 1 Roma Tomato, diced (small)


    • Bake at 425 degrees Fahrenheit.
    • You should pre-bake the crust for only a minute or two.
    • If you’re using a prebaked pie crust, you may begin adding toppings once the first baking is complete.
    • Use the sauce to cover the pizza.
    • Sprinkle mozzarella cheese over the sauce.
    • Crumble the Feta Cheese and sprinkle it over the mozzarella.
    • Mix in some roma tomatoes that have been finely sliced.
    • The pizza should bake for 8-10 minutes.
    • Adding a minute or so under the broiler after baking will crisp up the pizza’s crust.
    • Put the crust on a cooling rack for 2 minutes after removing it from the oven.


    1 – Always use a baking rack rather than a baking sheet to get the crispiest crust when baking a cauliflower crust. If you want a crunchy cauliflower crust, make sure there’s plenty of ventilation on both the top and bottom.

    2- the crust on Outer Aisle is rather wet. If you want a crispier crust, broil it for one minute after baking is done.

    Cauliflower Pizza Crust Baking Advice for the Sides of the Oven

    Crusts sold in the freezer section of the grocery store may be baked or air fried at home following the directions on the label. In the end, we discovered that the crust at Outer Aisle was much too light after baking for the recommended 8-10 minutes.

    Overloading the crust with toppings is another mistake we made and later regretted. Because of the high moisture level of the dough, the pizza won’t hold its form and will be highly flaky.

    An very low-calorie pizza is required.

    Advice From Us For Your Next Baked Good

    The crust from Outer Aisle will have frosty patches when you pull it out of the packaging, and it will have a damp scent. It’s now abundantly evident that the crust has to be prebaked in order to dry up the surface before the toppings are added.

    Put the crust on a baking rack and prebake it for 2 minutes until the oven reaches 425 degrees Fahrenheit.

    Then remove it from the oven, sprinkle on your toppings, and bake for another 8-10 minutes.

    A last minute or two under the broiler will help achieve a crispier crust.

    It’s possible that the crust may become a little too dark on the outside, but the interior will be cooked all the way through.

    Don’t add too many heavy toppings, and make sure the pizza sauce isn’t too heavy, too.

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