Guilt-Free Veggie Pizza with Cauliflower Crust

Guilt-Free Veggie Pizza with Cauliflower Crust
  1. 1/2 head cauliflower (2 cups riced)
  2. 1 clove garlic, minced
  3. 1 cup part-skim shredded mozzarella
  4. 1 egg, beaten
  5. 1 tsp. dried basil
  6. 1 tsp. dried oregano
  7. 1 cup roasted red pepper tomato sauce
  8. 1 medium summer squash, sliced
  9. 1/2 cup fresh mushrooms
  10. 1 cup kale, torn
  11. Sea salt and freshly ground black pepper to taste
  1. 1. Preheat the oven to 400°F. Prepare a pizza stone or cookie sheet by greasing it well with olive oil.
  2. 2. Remove the stems and leaves from the cauliflower, and cut it into small pieces. Use a food processor, potato ricer, or cheese grater to break up the cauliflower into bits with a texture similar to rice.
  3. 3. In a skillet over medium heat, sauté the cauliflower for 6–8 minutes, until translucent. Alternatively, microwave the riced cauliflower for 8 minutes.
  4. 4. Now make the dough together in a large bowl by combining the cooked cauliflower, minced garlic, mozzarella, egg (or ground flax), basil, and oregano.
  5. 5. Spread the dough out on the prepared stone or pan until it’s about a half-inch thick, 9–10 inches in diameter. Bake the crust for 25–30 minutes. Remove it when it’s golden and crispy.
  6. 6. Top the crust with tomato sauce, followed by a thin layer of squash, mushrooms, and kale. Sprinkle with salt and pepper, and broil in the oven for about 5 minutes. Allow the pizza to cool for 2–3 minutes before slicing and serving.
  1. Nutrition Facts (Per Serving)
  2. Calories: 305
  3. Protein: 25 grams
  4. Carbs: 24 grams
  5. Fat: 13 grams
Adapted from
Adapted from
Eat Fit Fuel
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