We are all about moderation here at Your Whole Source! Pizza is not the enemy here! That said, I don’t recommend having pizza every night and maybe not at all (at least temporarily) if you’re managing a chronic health condition and/or following individualized nutrition recommendations. Regardless, there are ways to enjoy a healthy pizza experience without the tremendous amount of saturated fats and sugars which are contributors to inflammation and weight gain.
That’s where cauliflower pizza comes in! I made my first cauliflower pizza in 2012. I’ve had a lot of time to experiment since then. Today, I share my favorite arrangement of flavors. This is a crowd favorite, easy to modify for allergies or sensitivities, and for those of you pinched on time, premade cauliflower pizza crusts have become a staple at most grocery stores!
What you’ll need:
Crust
- 1 head cauliflower, chopped (& remove stalk)
- 2 large eggs (lightly beaten)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated parmesan
- 1 tablespoon Italian seasoning
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
If you don’t want to or don’t have time to make the crust from scratch, a store-bought 10-inch diameter cauliflower crust will work! If you need a dairy-free crust, check out this one!
Pesto
- 6 Tablespoons olive oil
- 2 cups basil leaves
- ¼ cup chopped walnuts
- ¼ cup grated parmesan
- 2 cloves garlic
Check out this pesto recipe for a nut-free, dairy-free option!
Toppings
- A drizzle of olive oil
- Kale (1 bunch, sliced – discard stems)
- Shallot (peel and thinly slice)
- 2 cups mixed greens
- 1 lemon (halved)
- Fresh mozzarella (sliced)
Depending on the season, I love adding thinly sliced pear, roasted garlic, kalamata olives, or thinly sliced lemon!
How to make the magic happen:
Crust:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. Let cool.
- In a bowl, combine the cauliflower with the mozzarella, parmesan, seasonings, and eggs.
- Spread in a circular formation onto a baking sheet. Bake for 30-40 minutes until browned.
Pesto Sauce:
- In a food processor or blender, puree olive oil, basil leaves, walnuts, grated Parmesan and garlic until smooth. Set aside.
Toppings:
- Meanwhile, in a medium non-stick pan, drizzle olive oil on medium-high until hot.
- Add shallots to pan first (1-2 minutes until softened), then sliced kale (2-3 minutes until slightly wilted), then ¼ cup of water & squeeze of lemon to taste (stir 2-3 minutes until the water has cooked off).
- Remove from heat and add the two cups of mixed greens. Toss until lightly coated.
Grand finale!
- Spread pesto sauce on the crust (leaving a 1-inch border around edges).
- Evenly top with the cooked greens, shallot, and mozzarella *any leftover greens can be served on the side!
- Option to drizzle balsamic vinegar, freshly squeezed lemon juice, or pepper flakes!
Serve immediately! Enjoy!
