Because all diets should include pizza …
We all know we should eat more vegetables, but raise your hand if more often than not you’d rather reach for that perfect flat crust or deep dish piece of ooey, gooey, pizza.
Well it’s time for pizza lovers who are are mindful about their health to rejoice and unite because veggie crust pizzas are all the rage.
And for good reason. Not only are they nutritious and sneak extra veggies into your day, they are actually totally delicious and are a great substitute for the real deal.
Here is our top veggie based pick for pizza night (recipe below … see the original post at everygirl.com):
By far the most popular and probably the first on the scene, cauliflower pizzas are a great low cal option. It’s also really high in Vitamin A & K and supports liver function with helps your body detox. Trader Joe’s and Cauliflour have great frozen options if you’re tight on time. Or make your own with the recipe below.
PIZZA SUPREME ON CAULIFLOWER CRUST (recipe from howsweeteats.com)
Yield: MAKES ONE 12-INCH PIZZA
Total time: 1 HOUR
1 large head of cauliflower, cut into florets
1/4 cup freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese
1 teaspoon dried italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 1/2 cups pizza sauce
1 cup freshly grated mozzarella cheese
1/2 cup freshly grated fontina cheese
1 green bell pepper, sliced
1/4 red onion, thinly sliced
1/3 cup sliced mushrooms
1/4 cup pepperoni
1/4 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup sliced banana peppers
Preheat your oven to 450 degrees F and place a pizza stone inside. Note – a large cauliflower will make a LARGE crust! Go smaller and use only 1 egg if you want to serve fewer people.
Put the cauliflower florets in a food processor and pulse until crumbs remain – you want it to almost look like snow.
Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.
Once cool, wrap the cauliflower in a towel and squeeze every last bit of water and liquid out of it over your sink. When you think you’re finished, squeeze again! You want all of the moisture out. Place the cauliflower in a large (dry) bowl.
Stir in the cheeses, seasonings and spices and eggs, mixing until combined. You want to end with a ball of cauliflower dough, so you might need to use your hands to pull it together.
Place the dough ball on a piece of parchment paper (no larger than your pizza stone) and press the dough into a circle, making sure the crust is thin. I like to go about 1/4 inch in thickness.
Gently pick up the parchment paper and place the entire crust (parch and all) on your pizza stone. Bake for 10 t0 12 minutes, or until golden.
They key here is make the crust crisp and sturdy enough so it doesn’t crumble or break apart.
Once the crust is golden, (gently) remove it and cover it in your desired toppings. I do sauce first, then cheese and everything listed about, along with more cheese on top. Make the pizza however you’d like!
Very carefully transfer the pizza (again, still on parchment) back to the pizza stone. Have someone else help you or use a pizza peel. Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly. Cover with extra parmesan. Serve immediately!
Note: large slices are difficult to *pick up* – you may need a knife and fork.
Also of interest: Our Favorite Pizza Recipes Under 300 Calories