Veggie Lover’s Pizza

October 29, 2013

By Alexandra Fiman Maul

This is one of my favorite new pizzas to make at home. It’s made of veggies and topped with veggies – what could be better? I start with the cauliflower pizza crust from The Detoxinista and load it with tasty toppings. It also has no artificial additives, yeast, or sugar that sometimes gets added to other gluten-free crusts.

What I absolutely love about the crust is that you can pick it up with your hands unlike some other gluten-free crusts that fall apart at the first bite. I used goat cheese in the crust and as a topping, but to make the pizza dairy-free simply omit or use a cheese alternative (although I haven’t tried it with a cheese alternative, I’d recommend Daiya Mozzarella.)

Gluten-free, Grain-free Veggie Lover’s Pizza with Cauliflower Crust (Dairy-free with modification)

Makes one large pizza

– 1/4 Cup of Tomato Sauce – use tomato basil sauce if you can find it as it combines so well with the other toppings
– 1/2 Cup of Shredded Goat Cheese (or dairy-free cheese of choice) – I used raw, local, organic goat mozzarella
– Chopped Roasted Eggplant, Artichokes, Black Olives, Green Peas, and Basil – Use as much as you want. I pile them on!
– 2 Large Handfuls of Arugula – optional
– Red Chili Pepper Flakes – optional

Tips: I pre-roast the eggplant earlier in the week and save it in the fridge. Frozen green peas and artichokes work well, simply run them under hot water, and chop.

Preheat oven to 400 degrees. Make your crust– The Detoxinista’s cauliflower crust is by far my favorite. Head on over and make your crust and then come back here to bake it!

Tips when making the crust:

  • To save time in the future, make two crusts at once and freeze one. When you’re ready to make the second crust, simply put on your toppings, and bake for 10-20 minutes at 400F until cheese is melted.
  • One large head of cauliflower = one crust.
  • To make the crust dairy-free, omit the goat cheese (just make sure you use an egg or flax egg to hold it together) or use a cheese alternative like Daiya. I haven’t tried it, but comments on The Detoxinista’s post noted that it worked well.
  • Add a bit of dried oregano and basil to give the crust a lot of flavor.
  • Make sure to squeeze as much water out of the cauliflower as you can to help the crust stay together.

Once you’ve made your crust, add your toppings. Add a thin layer of tomato sauce and top with shredded cheese. Leave a small handful of cheese to the side.

Add the chopped roasted eggplant, artichoke, and black olives and then sprinkle the leftover cheese on top. Bake for about 8-10 minutes at 400 degrees or until cheese is melted. Take out of the oven and add the green peas and basil. I also love adding red chili pepper flakes for some heat. If you’re an arugula fan, throw it on top to make a salad pizza. Enjoy!