Cauliflower Crust Veggie Pizza (Bonus: appetizer + dessert)

Oh, Mondays… how I dread you and look forward to you at the exact same time. Literally, I wish it could be the weekend all of the time but the weekdays help keep me on track. That means another fabulous meal to come. So tonight’s dinner consisted of a three-course meal (yeah, I’m getting fancy over here).

For starters: Bruschetta on Whole Wheat Toasted Baguette
Main course: Cauliflower Crust Veggie Pizza (which was also my first attempt)
Dessert: Instant Apple Crisp (instant because I used what I had on hand… including instant oatmeal)

It was also meatless Monday, can’t you tell?

Here is what you’ll need:

  • 1 head of cauliflower
  • 1 egg
  • 1/2 cup parmesan cheese
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 cup pizza sauce
  • Mozzarella cheese
  • Toppings of your choice

First things first — preheat your oven to 400 degrees. Next, grind your cauliflower florets into a rice-like texture in a food processor or blender, whichever you have on hand. I used my Ninja! Boil about a cup of water in a pot and add in the cauliflower rice; cook for 5 minutes.

Strain the cauliflower rice in a fine strainer. Then transfer it to a clean dish towel and squeeze out the excess water.

Place it in a big bowl. Add egg, parmesan, oregano, and garlic powder — mix well!

Lay a piece of parchment paper on a baking sheet. Now shape your mixture into a dough-like form. Bake in the oven for about 40 minutes.

Prepare your toppings while crust is baking. I chose to do a veggie pizza — red onions, yellow bell pepper, mushrooms and jalapeños for my half of the pizza! I noticed that the pizza was smaller than I had expected so I decided to have a little appetizer to pair it with.

I chopped up some grape tomatoes and basil and added it to a small bowl of balsamic vinaigrette. Before serving, I toasted a few slices of whole wheat baguette.

After your crust is done, pull it out of the oven and dress it up! Add sauce, cheese, toppings, more cheese and whatever else your heart desires. Pop it back in the oven for another 10 minutes.

And since I was STILL worried it wouldn’t be filling enough, I whipped up a quick dessert too! I had two apples sitting in the fruit bowl that were screaming to be used. So I said, okay, instant apple crisp it is…

I peeled, cored and sliced 2 fuji apples. Mix them in a bowl with 2 Tbs flour, 2 Tbs cinnamon and 1 Tbs sugar. Add to a greased baking dish. In another bowl, mix together 1/4 cup brown sugar, 1 pack cinnamon & spice instant oatmeal, 1 Tbs cinnamon, 1 tbs vanilla extract and 2 Tbs of margarine (I used Smart Balance with flax seed oil). Bake it in the oven for 25 minutes at 350 degrees… I wish I had a scoop of ice cream to go with this!

And voila, there you have it! Another delicious & guilt-free meal for meatless Monday 🙂

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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