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