Roasted cauliflower is a go to favorite side, so why not use it as a pizza topper. We love it drizzled with a fresh tasting pesto and parmesan cheese.
Cauliflower is high in vitamin C and K and loaded with antioxidants. Pesto is terrific way to get more herbs or greens into your meal, in an almost hidden way and the good fats from evoo and nuts will fill you up while protecting you from chronic diseases.
Pesto Pizza with Roasted Cauliflower
Servings
4 Servings
Ingredients
- 1 small head cauliflower cut into florets (about 2 cups)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- 1 pound whole wheat pizza dough
- 1 ½ cups all-natural tomato sauce
- 1 cup shredded mozzarella
- ¼ cup shredded parmesan cheese
- ¼ cup prepared pesto
Instructions
- Preheat oven to 400°F.
- On a large sheet pan, toss cauliflower with 2 tablespoons evoo, garlic, salt, and pepper. Spread out evenly and roast for 20-30 minutes, tossing halfway through.
- Remove cauliflower to a plate and increase oven to 500°F.
- Spread dough out onto sheet pan. Bake for 7-10 minutes.
- Spread tomato sauce over crust, top with roasted cauliflower. Sprinkle with mozzarella and parmesan then drizzle with pesto.
- Bake for 5 to 10 minutes. Cut pizza into 4 large pieces.
Nutrition
Nutrition Facts
Pesto Pizza with Roasted Cauliflower
Amount per Serving
Calories
413
% Daily Value*
Fat
18.9
g
29
%
Cholesterol
8
mg
3
%
Sodium
1044
mg
45
%
Carbohydrates
53.9
g
18
%
Fiber
5.8
g
24
%
Sugar
2.3
g
3
%
Protein
13.6
g
27
%
* Percent Daily Values are based on a 2000 calorie diet.
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