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Cauliflower Pizza Trio
Recipes
Cauliflower Pizza Trio
4 servings
45 minutes total

Ingredients

  • For 1 cauliflower crust:
  • Cooking spray
  • 1 head cauliflower (or 12 oz riced fresh cauliflower)
  • Cheesecloth
  • ¾ cup gluten-free flour (+ additional as needed)
  • ½ cup potato flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • Parchment paper

Steps

    1. Prepare crust. Preheat oven to 425°F. Coat baking sheet with spray. Break cauliflower into florets, then place in food processor bowl and pulse into fine pieces (about 4 cups). Place cauliflower in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Let stand 5 minutes uncovered. Place cauliflower in middle of cheesecloth, gather up sides, and squeeze to remove as much liquid as possible.
    2. Combine in large bowl: cauliflower, flour, potato flakes, salt, and pepper until blended; knead dough 2 minutes (add more flour to achieve stiff dough, if needed). Place dough between 2 sheets parchment paper and roll out to ¼-inch-thick (12-inch-round) circle. Place crust on baking sheet.
    3. Bake 10–12 minutes, remove carefully from oven, and add desired toppings. Bake 5–7 more minutes until crust is golden. Remove from oven and let stand to cool briefly.
    For Nondairy Cheese Pizza:
    1. Spread 3 tablespoons Homemade Pesto evenly on crust, leaving ½-inch border. Top evenly with 1 cup shredded nondairy cheese and ⅓ cup diced (or sliced) fresh red onions. Bake 5–7 more minutes until crust is golden. Remove from oven and let stand to cool briefly. Top with 1 tablespoon chopped fresh Italian parsley. Slice and serve.


    For Roasted Vegetable Pizza:
    1. Arrange ½ cup sliced fresh sweet onions and 11 oz sliced fresh zucchini and yellow squash in single layer on baking sheet; drizzle with 3 tablespoons extra-virgin olive oil. Bake 5–6 minutes until vegetables are al dente.


    2. Spread 3 tablespoons Homemade Pesto evenly on crust, leaving ½-inch border. Top pizza evenly with zucchini, squash, onions, ⅓ cup drained and rinsed chickpeas, and ½ teaspoon garlic salt. Bake 5–7 more minutes until crust is golden. Remove from oven and let stand to cool briefly; slice and serve.


    For Breakfast Pizza:
    1. Spread 3 tablespoons Homemade Pesto evenly on crust, leaving ½-inch border. Slice 3 plum tomatoes thinly and arrange evenly on pizza. Crack 3 eggs carefully onto separate areas of pizza. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper.


    2. Bake 5–7 more minutes until crust is golden and eggs are 160°F. Remove from oven and let stand to cool briefly. Top with 3 tablespoons chopped fresh basil. Slice and serve.

Amount per ¼ recipe serving: Calories 150, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 510mg, Total Carb 33g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 4%