#MeatlessMonday Recipe: Cauliflower Crust Pizza

#MeatlessMonday Recipe: Cauliflower Crust Pizza

Pizza. Who doesn’t love it? But ordering delivery pizza means getting a cheesy, greasy, almost-guaranteed-unhealthy version. Try making it at home! This recipe takes homemade healthy pizza a step further by sneaking veggies into the crust. I can’t lie to you – it won’t taste 100% like a real crust, but it won’t taste like cauliflower either. Give it a try for #MeatlessMonday!

Cauliflower Pizza Crust

  • 1 small (or ½ large) head of cauliflower
  • 2 eggs
  • 1 Tbsp coconut flour
  • 1 Tbsp almond meal
  • 1 Tbsp ground chia seeds
  • 1 large garlic clove
  • 1 tsp dried oregano, thyme, and basil (each)
  • 1 tsp each salt and pepper

Preheat oven to 350°F (175°C).

Grate cauliflower using a cheese grater to produce approximately 2 cups total shredded cauliflower.  Microwave, uncovered, for 8 minutes. Spread cauliflower onto paper towels on the kitchen counter.  The point of this is to cool the cauliflower down, as well as get rid of the moisture.  Dab the top with more paper towel to absorb water.  If you have cheesecloth, you could alternatively strain the liquid out using the cloth.

Combine the rest of the ingredients in a large bowl, then add the cauliflower and mix well.

Spread the “dough” onto a greased cookie sheet, either in a round or a square shape.  Avoid spreading the dough too thin, as this will cause it to crack.  Make it about ½ inch thick. Bake for 15-20 minutes until the edges begin to brown and the top feels firm to the touch. Now is the fun part – take out of the oven and top with whatever you want!

Bake for another 5-10 minutes until the toppings have melted or warmed.

Possible Topping Ideas: No added salt/no added sugar tomato paste or barbecue sauce base. Vegetables like pumpkin, sweet potato, onions, mushrooms, sweet peppers, or zucchini.

Pizza base serves 2-4.

Use the hashtag #SWEATmeals to share your #MeatlessMonday pics. You might even be featured on our @sweatfitness account!#MeatlessMonday Recipe: Vegetarian Loaded Sweet Potato