A Fun Low-Carb Twist on Pizza Night
Pizza night just got a healthy, low-carb upgrade! This Cauliflower Pizza swaps the traditional dough for a cheesy, veggie-packed cauliflower crust that’s crispy on the outside and tender in the middle. Topped with vibrant vegetables and a creamy, dairy-free pesto, it’s a flavorful and creative take on a classic.
In Aiden’s playful style, this dish encourages experimentation—switch up the toppings, add your favorite veggies, or even make mini pizzas for a build-your-own dinner experience. It’s perfect for family meals, casual get-togethers, or a solo night of indulgence without the guilt.
Why You’ll Love This Recipe
- Low-Carb Goodness: The cauliflower crust is keto-friendly and packed with nutrients.
- Bursting with Flavor: A vibrant vegan pesto ties the toppings together for a zesty finish.
- Fun and Flexible: Customize the toppings to suit your cravings or clean out your veggie drawer!
Cauliflower Pizza with Veggies and Vegan Pesto
Pizza night just got a healthy, low-carb upgrade! This Cauliflower Pizza swaps the traditional dough for a cheesy, veggie-packed cauliflower crust that’s crispy on the outside and tender in the middle. Topped with vibrant vegetables and a creamy, dairy-free pesto, it’s a flavorful and creative take on a classic.
Ingredients
For the Cauliflower Crust:
- 1 medium cauliflower head (grated (or 3 cups pre-riced cauliflower))
- 2 large eggs
- 1 cup 100g shredded mozzarella cheese (or vegan cheese for dairy-free)
- ¼ cup 25g grated Parmesan cheese (optional)
- 1 tsp garlic powder
- ½ tsp salt
For the Vegan Pesto:
- 1 cup 25g fresh basil leaves
- ¼ cup 30g pine nuts or walnuts
- 2 tbsp nutritional yeast
- 2 cloves garlic
- ¼ cup 60ml olive oil
- Juice of ½ lemon
- Salt and pepper (to taste)
For the Toppings:
- 1 zucchini (thinly sliced)
- ½ red onion (thinly sliced)
- 1 cup 150g cherry tomatoes, halved
- ½ bell pepper (thinly sliced)
- Fresh arugula for garnish
Instructions
Step 1: Prepare the Cauliflower Crust
- Preheat your oven to 400°F (200°C). Line a baking sheet or pizza stone with parchment paper.
- Microwave the grated cauliflower for 5 minutes, then let cool slightly. Place the cooked cauliflower in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix the cauliflower with eggs, mozzarella, Parmesan (if using), garlic powder, and salt until well combined.
- Spread the mixture onto the prepared baking sheet, forming a thin, even crust. Bake for 20 minutes, or until golden and firm.
Step 2: Make the Vegan Pesto
- In a food processor, blend the basil, pine nuts, nutritional yeast, garlic, and lemon juice until finely chopped.
- With the motor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.
Step 3: Assemble and Bake the Pizza
- Spread a generous layer of vegan pesto over the baked crust.
- Arrange the zucchini, red onion, cherry tomatoes, and bell pepper evenly on top.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the vegetables are slightly roasted.
Step 4: Garnish and Serve
- Top the pizza with fresh arugula before serving.
- Slice and enjoy immediately!
Notes
Pro Tips for Success
- Get the Crust Right: Squeezing out the cauliflower liquid is essential for a firm, crispy crust.
- Use a Pizza Stone: For an even crispier base, bake the crust on a preheated pizza stone.
- Double the Pesto: Make extra pesto to use as a dipping sauce or salad dressing!
Variations to Try
- Spicy Lovers: Add jalapeños or crushed red pepper flakes for some heat.
- Protein Boost: Top with grilled chicken, shrimp, or tofu.
- Mediterranean Twist: Add olives, sun-dried tomatoes, and crumbled feta.
