Name: Cauliflower Crust Pizza with Fresh Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Italian-American
Ingredients: ¼ tsp black pepper; ¼ tsp salt; ½ cup low-sodium tomato sauce; ½ tsp garlic powder; 1 cup shredded mozzarella cheese; 1 head cauliflower; 1 large egg; 1 small bell pepper; 1 small zucchini; 1 tbsp olive oil

This Cauliflower Crust Pizza with Fresh Vegetables features a crispy cauliflower base topped with vibrant veggies. Perfect for a light dinner, it’s an easy recipe that blends fresh, wholesome flavors into a nutritious, low-carb meal.

Why You’ll Love This Recipe

This cauliflower crust pizza with fresh vegetables is a nutritious, healthy dinner that combines a crispy, low-carb cauliflower base with vibrant, fresh veggies, offering a light yet satisfying meal. Easy to make and perfect for pizza lovers, it’s packed with vitamins and flavor. Versatile and guilt-free, it provides a delicious alternative that’s both wholesome and enjoyable.

Recipe Tips and Tricks

Drain Cauliflower Well: Removes excess moisture for a crisp crust.
Press Firmly: Ensures a sturdy base when shaping.
Preheat Baking Sheet: Helps crisp the bottom.
Don’t Overload Toppings: Prevents a soggy crust.
Check Doneness: Crust should be golden and firm.
Use Parchment Paper: Eases transfer and cleanup.
Serve Warm: Maximizes the veggie-cheese contrast.
Store Uncooked: Prevents crust from softening.
Reheat Gently: Restores texture if needed.
Adjust Seasoning: Taste and tweak salt to preference.

Yield: 4 servings

Cauliflower Crust Pizza with Fresh Vegetables

Crispy cauliflower crust pizza with fresh veggies, healthy dinner.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

¼ tsp black pepper
¼ tsp salt
½ cup low-sodium tomato sauce
½ tsp garlic powder
1 cup shredded mozzarella cheese
1 head cauliflower
1 large egg
1 small bell pepper
1 small zucchini
1 tbsp olive oil

Instructions

Prep the Cauliflower: Remove leaves and stem from cauliflower, then rice it using a food processor or grater. Steam for 5 minutes, then drain and squeeze out excess moisture with a clean towel.
Make the Crust: In a bowl, mix riced cauliflower, egg, half the mozzarella cheese, garlic powder, salt, and pepper until well combined.
Shape the Crust: Preheat oven to 425°F and place a parchment-lined baking sheet in to heat. Press the cauliflower mixture onto the parchment into a 10-inch circle, about ¼-inch thick.
Bake the Crust: Bake for 15-20 minutes until golden and firm. Remove from oven.
Prep the Toppings: Slice bell pepper and zucchini thinly. Spread tomato sauce evenly over the crust.
Add Veggies: Arrange bell pepper and zucchini slices over the sauce.
Top with Cheese: Sprinkle the remaining mozzarella cheese over the veggies.
Bake Again: Return to the oven and bake for 10-15 minutes until cheese is melted and bubbly.
Rest the Pizza: Let it rest for 5 minutes to set the crust.
Serve and Enjoy: Drizzle with olive oil, slice, and savor this fresh, crispy delight!

Notes

Drain cauliflower well for crispness; press firmly to shape crust.
Preheat baking sheet for a crunchy base; avoid overloading toppings.
Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 167Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 60mgSodium 336mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cauliflower (1 head): Riced for the crust base.
Egg (1 large): Acts as a binder for the crust.
Mozzarella Cheese (1 cup, shredded): Part-skim for topping and crust.
Tomato Sauce (½ cup): Low-sodium for base flavor.
Bell Pepper (1 small): Sliced for freshness.
Zucchini (1 small): Thinly sliced for texture.
Olive Oil (1 tbsp): Extra virgin for drizzling.
Garlic Powder (½ tsp): For aromatic depth.
Salt (¼ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.

Variations and Substitutions

Veggie Swap: Use spinach or mushrooms.
Cheese Swap: Replace mozzarella with cheddar or vegan cheese.
Egg Swap: Use flax egg for vegan option.
Sauce Swap: Use pesto or marinara for variety.
Oil Swap: Use avocado oil or omit for oil-free.
Spice Swap: Add oregano or red pepper flakes.
Crust Add-In: Mix in Parmesan for extra flavor.
Low-Sodium: Reduce or skip salt based on sauce.

Storage Options

Refrigerator: Store uncooked crust or assembled pizza in an airtight container for up to 2 days; reheat in oven.
Freezer: Freeze unbaked crust for up to 1 month; thaw before baking.
Reheating: Warm in oven at 375°F for 10-15 minutes.