Cauliflower Crust Pizza with Fall Veggies
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Creamy mozzarella cheese and a little gluten-free flour help hold the nutrient-packed cauliflower together in this delicious pizza. Be sure to use fresh cauliflower rice, not frozen which will be too watery to hold together. While chard stems can be a little tough, here they provide a welcome crunch and are absolutely beautiful, especially if you use extra colourful rainbow chard. For a milder-tasting green, you can use spinach or baby kale instead.
Ingredients
Cooking spray
4 spray(s)
Part-skim mozzarella cheese
1¼ cup(s), shredded, Shredded, divided
Gluten-free all-purpose flour
⅔ cup(s)
Kosher salt
1 tsp(s), divided
Italian seasoning
1 tsp(s)
Garlic powder
½ tsp(s)
Uncooked cauliflower rice
12 oz, fresh
Egg
2 large, lightly beaten
Butternut squash
1 cup(s), finely diced
Rainbow chard
2 leaf/leaves, large with stems
Grated Parmesan cheese
2 tbsp(s)
Red onion
¼ cup(s), sliced, thinly sliced
Instructions
1
Preheat oven to 450°F. Line a large sheet pan with parchment paper and coat with nonstick spray. In a large bowl, combine ½ cup mozzarella, flour, ¾ tsp salt, Italian seasoning, garlic powder, cauliflower rice, and eggs; stir well with a wooden spoon or silicone spatula until cauliflower is evenly coated. Spoon mixture onto prepared pan; with slightly dampened hands, pat firmly into a 12-inch circle. Bake until golden brown on top, 20 to 25 minutes. Using 2 spatulas, carefully flip crust over; bake until browned on top, 5 to 8 minutes.
2
Meanwhile, in a medium microwave-safe bowl, place butternut squash and 1 tablespoon water. Cover and microwave on High for 5 minutes. Remove chard stems and thinly slice; thinly slice chard leaves. Carefully uncover bowl and add chard stems and leaves to squash. Cover and microwave on High for 3 minutes. Uncover and toss with remaining ¼ tsp salt.
3
When crust is done, remove pan from oven. Sprinkle remaining mozzarella over crust, and sprinkle evenly with Parmesan. Top evenly with squash mixture and onion. Bake until cheese melts, 5 to 10 minutes. Cut into 8 wedges.
4
Per serving (2 wedges)
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