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Summer Veggie Pizza with Cauliflower Crust

Cauliflower will become your new favorite vegetable as it is used to create a pizza crust brimming with more fiber and nutrients than dough. With this creation or any of the other ideas in the tips, pizza is turned from an indulgence into a healthy option.


4 Servings

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Quick Tips

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Cooking Tip: For a whole-wheat pizza, use 1 (20-ounce) whole wheat pizza dough ball. Preheat oven to 500°F. Stretch the dough to fit a greased large baking sheet and cooked until golden, about 15 minutes. Cover with toppings, again cooking in the oven briefly until cheese melts.

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Keep it Healthy: Another way to get a healthy pizza dinner on the table even quicker than with the cauliflower crust is to use whole-wheat pita bread. Place pitas onto a foiled and greased baking sheet, topping with the tomato sauce—use more tomato sauce than with the cauliflower pizza, around ¾ cup to 1 cup—and pile high with cooked vegetables and cheese. Bake in a 425°F oven until pita is crispy, about 15 to 20 minutes.

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Tip: Use any remaining cauliflower purée to toss in with a grain for a future night’s dinner or to sprinkle into salads.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 190
Total Fat 4.9 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.5 g
Cholesterol 7.0 mg
Sodium 351 mg
Total Carbohydrate 24.3 g
Dietary Fiber 7.1 g
Sugars 9.8 g
Protein 15.6 g
Dietary Exchanges
1 lean meat, 4 vegetable

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