Photo of Cauliflower Crust Pizza with Fall Veggies by WW

Cauliflower Crust Pizza with Fall Veggies

7
Point(s)
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Creamy mozzarella 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 form a sturdy crust.

Ingredients

Cooking spray

4 spray(s)

Shredded part-skim mozzarella cheese

1¼ cup(s), divided

Gluten-free all-purpose flour

cup(s)

Kosher salt

1 tsp, divided

Italian seasoning

1 tsp

Garlic powder

½ tsp

Uncooked cauliflower rice

12 oz, fresh

Egg(s)

2 large egg(s), lightly beaten

Uncooked butternut squash

1 cup(s), finely chopped

Rainbow chard

2 leaf/leaves, large, with stems

Grated Parmesan cheese

2 Tbsp

Uncooked red onion(s)

¼ cup(s), sliced, thinly sliced

Instructions

  1. Preheat the oven to 450°F. Line a large sheet pan with parchment paper and coat with cooking spray.
  2. In a large bowl, combine ½ cup mozzarella, the flour, ¾ tsp salt, the Italian seasoning, garlic powder, cauliflower rice, and eggs and, using a wooden spoon or silicone spatula, stir until well combined. Spoon the mixture onto the prepared pan. With slightly dampened hands, pat the cauliflower mixture firmly into an even 12-inch circle. Bake until the crust is golden brown on top, 20 to 25 minutes. Using 2 spatulas, carefully flip the crust over and bake until browned on top, 5 to 8 minutes.
  3. Meanwhile, in a medium microwave-safe bowl, add the squash and 1 tbsp water. Cover and microwave on High for 5 minutes. Cut out the chard stems and thinly slice, then thinly slice the leaves. Carefully uncover the bowl and add the chopped stems and leaves to the squash. Cover and microwave on High for 3 minutes. Uncover and toss with the remaining ¼ tsp salt.
  4. When the crust is done, remove the pan from the oven. Sprinkle the remaining mozzarella over the crust, then sprinkle with the Parmesan. Top the crust with the squash mixture and onion. Bake until the cheese melts, 5 to 10 minutes.
  5. Serving size: ¼ of pizza