The more veggies the better... roasted vegetable cauliflower pizza

August 12, 2018


This is really delicious and I couldn't wait to share it with you!  I have posted before about making cauliflower pizza. This time, I followed my favorite recipe for the crust and realized you really don't need a whole bunch of cheese on top.  I did put a small amount of mozzarella (the equivalent of one string cheese) in the crust recipe, because the crust needs something to help bind it together.  It worked, though it did create a rather thin crust, it held up as a delicious platform for the toppings. 


On the top I focused on a rainbow variety of roasted vegetables:


  • Red Organic Tomato Sauce

  • Orange Bell Pepper

  • Yellow Bell Pepper

  • Green Brussels Sprouts

  • Purple Onions

  • Shallots

  • Garlic


To roast the veggies I cut them in similar sized pieces, spread out on a cookie sheet lined with parchment paper and sprinkled one Tablespoon of olive oil and some sea salt.  These roasted in a 450 degree oven for ~12 minutes, until the onions and brussels sprouts had some crispy edges. 


Once the cauliflower crust is cooked, spread it with your favorite tomato / pizza sauce, then load on the veggies. Put back into the oven for ~10 minutes.


I drizzled a tablespoon of pesto and a tablespoon of balsamic reduction on top. This was so delicious and I will certainly be making it again.


I hope you try to add some colorful vegetables instead of the cheese on top of your pizza.  It is so fulfilling and phyto- and micro- nutrient rich to add a colorful variety of vegetables to your every day.  


Bon apetit!



Share on Facebook
Share on Twitter
Please reload



Start simple.



Move your body daily.



Hydrate. Hydrate. Hydrate!

© 2023 by Food & Mood. Proudly created with