Our cousin/niece Dena is in town to lend the JT team a hand as we prepare for a busy season ahead. Dena is a vegetarian and a part-time healthy eater, so she brought some yummy veggie recipes to share. As you all know, we are a cooking family, so she had to bring her A-game to the table. Boy, did she impress us! Dena will be sharing her nutritious recipes all month long, so keep checking back to keep your taste buds happy and your waistlines in check! And now, here's Dena with her first recipe: Veggie Pizza with a Cheesy Cauliflower Crust. During that doozy of a snowstorm called Nemo, I decided to try my hand at a healthy take on everyone's favorite: pizza! This has become my new go-to recipe for a filling, hearty meal that is way healthier than it seems, and since Jane was down and out with a killer cold on Valentine's Day, I wanted to pump her up with veggies to help nurse her back to health.
Rather than your usual carbo-loaded pizza crust, I decided to take a chance on a cauliflower crust, which was surprisingly flavorful and satisfying. The savory crust balances out the sweetness of the sweet potatoes and caramelized onion, making this a tasty way to pack in a handful of colorful vegetables.
- 1/2 head cauliflower
- 1 clove minced garlic
- 1 cup shredded mozzarella cheese (or vegan Daiya Mozzarella)
- 1 egg, beaten
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 large sweet potato
- 1 large onion, thinly sliced
- 1 cup chopped kale
- 2 tablespoons of soy milk (or skim milk, almond milk or any milk of your choice)
- A sprinkle of cheese (goat cheese, mozzarella cheese or any cheese of your choice)
- A dash of salt + pepper
- Pre-heat oven to 400°F. Pierce sweet potato with a fork and wrap in tin foil, roasting for 45 minutes or until soft.
- Prepare a cookie sheet or pizza stone, making sure you have generously greased it to prevent your crust from sticking to it.
- Remove stems and leafy bits from your cauliflower, and chop into medium sized chunks. Add chunks to a food processor and pulse until you have a rice like texture.
- Place riced cauliflower in an uncovered microwave safe bowl and cook for 8 minutes.
- Combine cooked cauliflower with the garlic, egg, cheese, oregano and Italian seasoning until the dough has become sticky and the cheese has begun to melt.
- Spread the dough out evenly onto the baking sheet or pizza stone to about 9-10 inches in diameter and 1/4 to 1/3 of an inch thick.
- Bake for 25-30 minutes, until the crust has become golden on the top and crispy around the edges.
- While the crust is baking, caramelize the onion in a heated and oiled skillet. Cook the onion for about 15-20 minutes, until perfectly caramelized. Add the kale to the skillet and cover for 2-3 minutes, until tender and wilted. Remove the mixture from the heat and add a dash of salt and pepper to taste.
- Scoop the insides of the roasted sweet potato into a medium bowl and mash, adding milk and a dash of salt. Combine ingredients until well mashed and smooth.
- Spread sweet potato mash to the finished pizza crust, and top with the kale and onion mixture. Sprinkle cheese on top and bake in the oven at 400°F for 10 minutes, until all cheese is melted.
- Let cool for 5 minutes, slice pizza and enjoy your veggie creation!
Crust Recipe Adapted From Eating Bird Food
Pizza Recipe Adapted From Oh My Veggies