Cauliflower Crust Pizza with Pesto and Roasted Vegetables
Sides and Snacks
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Cook Time :
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1 medium head of cauliflower, cut into florets
1/4 cup almond flour
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 egg, beaten
1/2 cup prepared pesto
1 red bell pepper, thinly sliced
1 zucchini, thinly sliced
1/2 red onion, thinly sliced
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
Preheat the oven to 400°F.
In a food processor, pulse the cauliflower florets until they're finely chopped.
In a mixing bowl, combine the chopped cauliflower, almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Mix in the beaten egg until the mixture is well combined.
Line a baking sheet with parchment paper and spray it with cooking spray.
Spread the cauliflower mixture onto the baking sheet in a thin, even layer, making sure there are no holes or gaps.
Bake the cauliflower crust in the oven for 25-30 minutes, or until it's lightly browned and set.
In a separate mixing bowl, toss the sliced bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Spread the prepared pesto onto the cauliflower crust.
Arrange the roasted vegetables on top of the pesto.
Sprinkle the shredded mozzarella cheese on top of the vegetables.
Bake the pizza in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Notes & Personal View
You can add other toppings to the pizza, such as sliced mushrooms or olives.
For added flavor, you can sprinkle chopped fresh herbs on top of the pizza, such as basil or parsley.
This dish can be stored in the refrigerator for up to 2-3 days.
Cauliflower Crust Pizza with Pesto and Roasted Vegetables is a healthy and delicious alternative to traditional pizza. The cauliflower crust is low-carb and gluten-free, while the roasted vegetables and pesto add flavor and nutrition to the dish.