Last Updated on August 20, 2023
Lean and green cauliflower pizza is a nutritious and tasty alternative to traditional pizzas that have been made with regular flour crusts. This delicious pizza is made with a low-carb, gluten-free cauliflower crust and topped with fresh vegetables, lean proteins, herbs, and spices. The result is a healthy but flavorful meal that can be enjoyed by everyone.
In this article, we’ll share the lean and green cauliflower pizza recipe along with some tips and tricks to make it even tastier. We will also address some frequently asked questions about this pizza. So, keep reading!
Table of Contents
What is Lean and green cauliflower pizza?
Lean and green cauliflower pizza is a low-carb, gluten-free alternative to traditional pizza. It’s made with a cauliflower crust instead of dough and topped with lean proteins, such as chicken or turkey sausage, and plenty of veggies for an added nutritional boost.
This pizza is a great way to enjoy a healthier version of your favorite dish without sacrificing flavor. With the right seasonings and toppings, you can create a delicious and nutritious meal that everyone will love.
What does it taste like?
Lean and green cauliflower pizza has a light, tender crust that is similar to traditional pizzas but with a slightly nutty flavour and crunchy texture from the cauliflower.
The toppings consist of grains, lean proteins such as chicken or turkey breast, vegetables like bell peppers, onions, and mushrooms, herbs, spices, and a light sauce. The result is a delicious pizza that is packed with flavour without the guilt of traditional pizzas.
How did I first get introduced to the lean and green cauliflower pizza?
I first tried lean and green cauliflower pizza at a well-known health food restaurant. I decided to give the idea a go because I was immediately intrigued by it. As a health connoisseur, it sounded like a great way to enjoy a delicious pizza without feeling guilty.
I was pleasantly surprised to find out that the pizza tasted really good! The cauliflower crust had a light crunch and nutty flavour, and the toppings were fresh and flavorful. I’ve been hooked ever since!
How to make lean and green cauliflower pizza?
Making lean and green cauliflower pizza is surprisingly easy! To begin, you’ll need to prepare the cauliflower crust. Please, follow the steps and make your own delicious and healthy pizza.
Ingredients
- 5 cup Frozen Riced Cauliflower
- 1/2 tsp Salt (optional)*
- 3/4 tsp Salt (optional)*
- 1 cup Cherry Tomatoes halved
- 3 cup Reduced-Fat Mozzarella Cheese shredded
- 1 1/2 cup Fresh Basil finely chopped
- 3 large Eggs
Directions
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Line a baking sheet with parchment paper.
Step 3:
In a large bowl, combine the riced cauliflower and salt. Mix until evenly combined.
Step 4:
Spread the cauliflower mixture on the prepared baking sheet in an even layer. Bake for 15 minutes.
Step 5:
Remove the cauliflower from the oven and reduce heat to 375°F (190°C).
Step 6:
Top the cauliflower with tomatoes, mozzarella cheese, and basil. Crack eggs over the pizza evenly.
Step 7:
Bake for 20 minutes or until the cheese is melted and bubbly. Allow to cool for several minutes before slicing.
Tips
- Add other vegetables, such as mushrooms or bell pepper for a more flavorful pizza.
- Replace the eggs with vegan cheese and your favourite plant-based egg replacement for a vegan version.
- For a keto option, use low-carb cheese and omit the tomatoes to reduce the total carb count.
Lean and Green Cauliflower Pizza Recipe
Equipment
- baking sheet
- Parchment paper
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine the riced cauliflower and salt. Mix until evenly combined.
- Spread the cauliflower mixture on the prepared baking sheet in an even layer. Bake for 15 minutes.
- Remove the cauliflower from the oven and reduce heat to 375°F (190°C).
- Top the cauliflower with tomatoes, mozzarella cheese, and basil. Crack eggs over the pizza evenly.
- Bake for 20 minutes or until the cheese is melted and bubbly. Allow to cool for several minutes before slicing.
Notes
- Add other vegetables, such as mushrooms or bell pepper for a more flavorful pizza.
- Replace the eggs with vegan cheese and your favourite plant-based egg replacement for a vegan version.
- For a keto option, use low-carb cheese and omit the tomatoes to reduce the total carb count.
Nutrition Information
Calories: 198
Fat: 11 g
Carbs: 12 g
Protein: 14 g
What to serve with lean and green cauliflower pizza?
Lean and green cauliflower pizza can be served with a side salad, steamed vegetables, roasted potatoes, and garlic bread.
How to store leftover lean and green cauliflower pizza?
You can store leftover lean and green cauliflower pizza in an airtight container in the refrigerator for up to 3 days. Reheat the slices in a preheated oven at 350°F (175°C) for 8-10 minutes.
Can pregnant women eat this?
Yes, it’s okay to consume green and lean cauliflower pizza while pregnant. Nonetheless, it is crucial to remember that pregnant women should limit their sodium intake to avoid health issues.
FAQs
Can I make this pizza ahead of time?
Yes, you can prepare the lean and green cauliflower pizza in advance. Store it in an airtight container in the refrigerator for up to 3 days prior to baking.
Can I add different toppings?
Yes, you can add any desired toppings to the lean and green cauliflower pizza. Popular topping options include olives, bell peppers, mushrooms, onions, and pineapple.
Wrapping Up
Lean and green cauliflower pizza is a healthy and delicious alternative to traditional pizzas. With just a few simple ingredients, this easy-to-make pizza will surely become a new family favourite.
Thank you for reading about Lean and Green Cauliflower Pizza! Hope you enjoyed the recipe! Feel free to comment with your opinion and share it with friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
