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Cauliflower Pizza Two Ways

If you are anything like my family, we have been known to have pizza once a week because it is quick and doesn’t require me to cook it. I know, it’s terrible, but *gasp* I sometimes lack the energy to cook every night. Though we have managed to graduate from delivery pizza to a “healthier” frozen option (shout out to Simple Truth’s frozen margherita pizza), it still isn’t the healthy option I have been looking for as a replacement.

Well, a friend recently sent me their favorite cauliflower pizza recipe and I finally got up the nerve to try it out. I tried making a quinoa crust once and failed miserably, so I was really hoping this recipe would turn out well. Lucky for me, it did! As per usual, we always have two different pizzas, so why would cauliflower pizza night be any different?

I honestly didn’t want to mess with the original recipe for the cauliflower crust, so before you make these two pizzas, you need to make the crust via Cauliflower Pizza Crust from ifoodreal. Once you have made your two pizza crusts, continue below for a delicious, more traditional Spinach and Mushroom pizza and then a lightened up version of a Buffalo pizza, using chickpeas and a low calorie ranch white sauce.

 

 

 

 

 

 

CAULIFLOWER PIZZA TWO WAYS
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
Course: Main Course
Servings: 2 small pizzas
Ingredients
BUFFALO CHICKPEA PIZZA
  • 1 cauliflower crust see linked cauliflower crust recipe
  • 1 15 oz. can chickpeas drained and rinsed
  • 1/4 cup Frank's Red Hot Sauce
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup skim milk
  • 1 ranch seasoning packet
  • 1 cup mozzarella cheese shredded
SPINACH AND MUSHROOM PIZZA
  • 1 cauliflower crust see linked cauliflower crust recipe
  • 6 ounces white mushrooms sliced
  • 2 cups spinach
  • 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 cup pizza sauce
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons unsalted butter
Instructions
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Using the link provided (or your favorite cauliflower crust recipe), prepare two cauliflower crusts.
BUFFALO CHICKPEA PIZZA
  1. Melt 1 tablespoon butter in Frank's Red Hot sauce and mix well in a small bowl. Add chickpeas and let sit. Set aside.
  2. To prepare the ranch white sauce, melt 2 tablespoons butter in a small pot. Whisk in all-purpose flour until completely combined. Slowly whisk in milk. If sauce is still too thick, add a little milk at a time until you reach desired consistency. Stir in 1/2 of ranch packet until combined through. Spread over first crust, leaving about 1/2-1 inch around the edges.
  3. Spoon most of the chickpea/hot sauce mixture on top of ranch white sauce. Top with mozzarella cheese.
SPINACH AND MUSHROOM PIZZA
  1. Heat olive oil and garlic over medium high heat in a large pan until fragrant. Add mushrooms and sauté until softened. Add spinach and sauté until wilted. Turn off heat, set aside.
  2. Spread pizza sauce over second cauliflower crust, leaving 1/2-1 inch around the edges. Spread the spinach and mushroom mixture over the pizza sauce. Top with cheese.
  3. Add both pizzas to the oven and cook for 7-10 minutes or until edges are crispy brown and cheese has melted.
  4. Remove from oven, slice each pizza into 8 pieces (this size is easier to hold) and serve.
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