DeeDee’s Family Favorite Cauliflower Crust Pizza with a Livliga Twist

Friday, September 15, 2017

I had the privilege of meeting an amazing woman, DeeDee, who has lost a lot of weight (over 100 pounds!) and cares deeply for her family. I asked her what her family’s new favorite healthy recipe is that she now makes. She said the number one favorite was her pizza she makes with a cauliflower crust. One of the secrets to her recipe is that she buys the cauliflower already prepared so you don’t have to go through the steps to rice it or drain it of its high water content. This saves a lot of time.  Her family loves this low carb pizza so much she makes it every week so saving time is key! Now her friends are asking her for her recipe.

In honor of National Pepperoni Pizza Day on September 20 I am sharing her recipe with our Livliga twist. Let this recipe become one of your family’s new favorites!

  • 1 bag (16 oz) cauliflower crumbles 
  • 1 large egg 
  •  ⅔ cup Parmesan cheese, grated and divided 
  • ⅔ cup mozzarella cheese, grated and divided 
  • ½ cup thinly sliced fresh basil, divided 
  • 2 teaspoons olive oil, divided 
  • 8 ounces cremini mushrooms, pre-sliced 
  • ½ cup red bell pepper, diced 
  • ½ cup yellow pepper, diced 
  • 2 garlic cloves, minced 
  •  ⅓ cup pesto sauce (bought or homemade) 
  • 2 tablespoons olives, pitted and sliced 
  • ½ cup quartered artichoke hearts, cut in half 
  • ½ cup thinly sliced seeded tomatoes 
  • ⅔ cup fresh baby spinach Parchment paper

1. Preheat oven to 425°.
2. Spread bag of cauliflower onto baking sheet lined with parchment paper. Bake at 425° for 15 minutes.
3. Remove cauliflower from oven. Pick up sides of the parchment paper and pour roasted cauliflower into bowl. Save parchment paper and put back onto baking sheet.
4. Add ⅓ cup Parmesan, ⅓ cup mozzarella, ¼ cup basil and egg, slightly beaten, to cauliflower. Mix well.
5. Place mixture onto parchment paper. Spread evenly with no gaps. Make it an oval shape, that way corners won’t get too browned during baking.
6. Put back in oven and bake for 15 minutes.
7. While crust is baking, heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add mushrooms, bell pepper and garlic; sauté 5 minutes or until tender. Set aside.
8. Once crust is baked take it out of the oven. Spread the pesto sauce evenly across the crust. Next add the mushroom mixture, tomatoes, olives, artichoke hearts, spinach, remaining ¼ cup basil and top with remaining cheese.
9. Bake pizza for 15 minutes or until browned.

Hands-on: 25 min. Total: 60 min.
Serves 4.
Serving size: ¼ pizza.
Calories: 350 per serving.

Interested in finding more kid-friendly recipes? Click here for kid-friendly recipes.

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