A Pizza My Heart: Cauliflower Crust Pesto Veggie Pizza
Pizza…need I say more? No, but, I will cause saying things are my specialty. I love everything about pizza: you can use your hands to eat it, you can put anything you want on it, and it’s a great thing to share with others. This is not your stereotypical pizza. I used cauliflower crust, pesto as the base, roasted veggies and arugula for the final touches. I urge you to keep an open mind about this cauliflower crust idea because once you try it you’ll be absolutely addicted.
Cauliflower is a miracle worker and considered one of the healthiest foods on earth. In addition to it being a healthy substitute for things like rice and bread, it has close to zero grams of fat, sugar, and sodium. Cauliflower has demonstrated to be useful in preventing numerous cancers such as breast and liver cancer and it fights inflammation. Being extremely low in calories, it aids in weight loss and improves digestion and detoxification. In summary, using a cauliflower crust allows you to have that 3rd (or 4th) piece without all the guilt!
This recipe is completely customizable to your preference. I loved the veggies I used but next time around I would love to add some artichoke hearts and sundried tomatoes. Leave a comment below with your favorite veggies to put on a pizza!
Cauliflower Crust Pesto Veggie Pizza
Serves: 2 (6 slices total)
- Trader Joe’s Cauliflower Crust
- 4 tbsp pesto sauce
- 1 cup brussels sprouts, thinly chopped lengthwise
- 1 heirloom tomato, thinly sliced lengthwise
- 1/4 cup broccoli florets
- 1/4 cup cremini mushrooms
- 1/4 cup low-fat mozzarella shredded cheese
- 1 cup arugula
- 2 tbsp olive oil
- salt and pepper
Method
- Cook the cauliflower crust as directed on package in the oven.
- While the crust is cooking, in a large saucepan, pour in the olive oil and all of the vegetables brussels sprouts – mushrooms. Add in salt and pepper as needed, stirring occasionally. Keep covered on low heat and let cook for 15 minutes or until done.
- When the crust is light brown and crispy, take it out of the oven (leave the oven on). With a large spoon, add the pesto sauce spreading it out evenly – leave a thin outside ring without sauce for the crust. Next, sprinkle the cheese then add all of the vegetables. Add a little olive oil, salt and pepper then place back in the oven and cook for 10 minutes.
- For serving, sprinkle arugula on top then slice the pizza into 6 slices.
