Here’s a way to pack even more veggies into your meatless pizza! Instead of flour, this crust is made with finely shredded cauliflower, making it gluten-free and packed with vitamin C. Use the veggies listed or come up with your own creation! This recipe comes to us from Tina Muir of Fuel Your Future with Tina.
For the Pizza Crust:
- 1 small head of cauliflower, stems removed, leaving only the florets
- 1/2 cup (60g) mozzarella, split
- 1/4 cup (25g) parmesan
- 1/4 cup (60g) cheese of choice (I used cheddar)
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
For the Toppings
- 1/2 cup (135g) sweet potato, peeled, and chopped into small pieces
- 1 cup kale (65g) in small pieces
- 1/2 cup (60g) vegetable 1 of your choice (such as summer squash)
- 1/2 cup (25g) vegetable 2 of your choice (such as mushrooms)
Preheat the oven to 400F (200C).
Put the cauliflower florets into a food processor. Blend until it becomes fine pieces (some say it looks like snow). Place the cauliflower in a microwaveable bowl, heat, covered, for 3 minutes to cook through. Place the cauliflower onto a tea towel/dish towel laid out flat. Allow to cool for a few minutes.
Twist up the dish towel around the cauliflower, and squeeze over a sink, as hard as you can, for a few minutes to remove as much liquid as possible. The more you remove, the crispier your pizza will be! Empty the cauliflower into a bowl (and throw that dish towel into the washing right away….it begins to smell pretty quickly!)
Add 1/4 cup mozzarella, Parmesan, basil, parsley, oregano, salt and pepper into the bowl. Stir well. Add the egg and stir until it is well distributed, and sticky.
Using your hands, combine the “crust” into a ball, it will be pretty wet. Place the ball onto a greased pizza stone (or back of a greased baking tray) and press down to even out to make a round circle crust. It should be a little thicker than a usual thin crust pizza.
Put aside for a few minutes.
Meanwhile, brush the sweet potato with oil and put on a baking tray. Place in the oven; remove after 10 minutes to move sweet potatoes around so the potato does not stick. Add the other vegetables with a little oil, and cook for another 10 minutes or until the potato is soft. Remove and give the vegetables a few minutes cool for you to be able to handle them. At the same time the potatoes go back in, place the crust in the oven for 15 minutes, until the edges are beginning to brown.
Remove the pizza crust from the oven, use a spatula or pie server to gently go under the crust to ensure it has not stuck. Layer with 1/2 the remaining mozzarella and half the other cheese. Place the cooked vegetables on top, along with the kale, and cover with all the remaining cheese.
Place back in the oven for 10 minutes, before turning the oven to broil for the remaining 5 minutes until it the cheese begins to bubble and brown.
Cut into slices, and carefully lift onto plates! Enjoy!
This Recipe's Ingredients:Cauliflower
Cauliflower Crust Veggie Pizza
Servings per Recipe: 3Amount per Serving
Calories from Fat: 189
Total Fat: 21g
Dietary Fiber: 8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.