Hungry for Pizza? Try Our Cauliflower Pizza Crust With Winter Veggies.

Maybe you want to eat more vegetables or you want to go gluten free. Maybe you’re worried that your love of pizza doesn’t fit into a healthier eating plan. Here’s some good news: this pizza meets all those needs.

Cauliflower Pizza Crust With Winter Veggies

Prep 30 minutes
Bake 21–23 minutes
Serves four

Ingredients

1 medium head cauliflower, cored and cut into florets (about 4 cups)
1 egg, lightly beaten 1½ cup shredded mozzarella cheese (6 ounces)
¼ cup grated Parmesan cheese
¼ cup gluten-free panko bread crumbs 
1 teaspoon Italian seasoning
¼ teaspoon salt (optional)
⅓ cup pesto 
1 cup tightly packed baby kale, chopped
½ small sweet potato (3 ounces) 
1 small red onion, cut into thin wedges (½ cup) 

Instructions

1. Place a pizza stone or baking sheet in the oven. Preheat oven to 425°F
2. Place the cauliflower in a food processor. Cover and pulse until crumbly.
3. Place cauliflower in a microwave-safe dish with 2 tablespoons water. Microwave, covered, on 100 percent power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool for a few minutes so you don’t burn yourself.
4. Transfer cauliflower to a 100 percent cotton kitchen towel or cheesecloth. Wrap towel or cheesecloth around cauliflower and squeeze until there is no more liquid released. Be sure to squeeze completely dry.
5. In a medium bowl stir together cauliflower, egg, ½ cup of the mozzarella cheese, Parmesan cheese, panko bread crumbs, Italian seasoning and salt.
6. On a piece of parchment paper, pat cauliflower mixture into a 12-inch circle. Use a large baking sheet to transfer crust on parchment to preheated pizza stone.
7. Bake about 15 minutes or until crust is crisp and starting to brown lightly.
8. Meanwhile, peel and thinly slice sweet potato with a mandoline or knife. You should have about 3/4 cup of the slices. Place sweet potato slices in a bowl and cover with boiling water. Let stand 10 minutes. Drain. Pat dry with paper towels.
9. Use the large baking sheet to slip under the parchment and remove the crust from the pizza stone. Spread pesto over baked crust. Top crust with kale, sweet potato, onion and remaining 1 cup mozzarella cheese.
10. Use the baking sheet to return the pizza to the pizza stone. Bake 6 to 8 minutes more or until cheese melts. Cut into slices and serve immediately. 

Note: Substitute shredded Brussels sprouts for the sweet potato, if desired, but do not rest them in the boiling water.

Serving size: 2 slices
Nutrition facts (per serving): 306 calories, 17 g total fat (6 g saturated fat), 79 mg cholesterol, 820 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g sugar, 18 g protein. Daily Values: 107% vitamin A, 121% vitamin C, 50% calcium, 14% iron


 If you need to watch your sodium intake, do not add the salt to the cauliflower mixture and use less mozzarella when topping.