This vibrant recipe is made with an assortment of nutritious vegetables for a healthier pizza option. With a gluten-free, grain-free cauliflower crust that’s high in fiber and B-vitamins, even the base itself is better for you. Get creative and add your favorite seasonal vegetables into the toppings.
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For the crust:
• 3 cups / 450g cauliflower, grated
• 1/2 cup / 50g mozzarella cheese
• 1 egg
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dry oregano minced
• 1/2 tsp dry basil minced
For pizza sauce and toppings:
• 1/2 cup marinara sauce or tomato passata
• 1 cup / 100g mozzarella cheese (vegetarian friendly)
• 1/2 cup / 82g cherry tomatoes diced
• 1/2 cup / 77g diced bell peppers orange
• 1/3 cup / 57g canned corn
• 1/2 cup / 30g broccoli florets
• 1/2 cup / 30g red onion
• 1/4 cup / 30g purple sweet potato, diced and roasted
• A pinch of chili flakes (optional)
• 1 tsp. minced garlic (optional)
• A pinch of salt and pepper, to taste
1. Preheat oven to 450˚F (240˚C)
2. Grate the head of the cauliflower with a cheese grater or a food processor until it resembles the texture of rice.
3. Microwave the cauliflower ‘rice’ for 4-5 minutes on high, then set aside to cool. Once cooled, place cauliflower in a kitchen towel and squeeze all excess liquid out.
4. Combine the cooked cauliflower, egg, garlic powder, cheese, and seasonings until a dough texture forms.
5. Form the pizza base by spreading the cauliflower mixture onto lightly greased parchment paper or a baking tray.
6. Bake the crust for 10-15 minutes, or until the crust is golden and crispy.
7. Remove from the oven and top with marinara sauce or tomato passata, chili flakes and minced garlic (if using), cheese, and chopped vegetables.
8. Place the pizza back in the oven and bake for another 12-15 minutes.