Healthy recipe: Summer veggie pizza with cauliflower crust

Cauliflower will become your new favorite vegetable once you taste this pizza as it's used to create its crust, which is brimming with more fiber and nutrients than dough made of flour. With this recipe, pizza transforms from an overindulgence to an overachiever.




Cooking spray
1 large head cauliflower, coarsely chopped
4 large egg whites
1/4 cup shredded fat-free mozzarella cheese
1/4 cup shredded or grated reduced-fat Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper (freshly ground preferred)


1/2 to 1 cup no-salt-added tomato puree
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder


2 teaspoons canola oil
2 teaspoons corn oil
2 cups chopped button mushrooms
1 cup chopped zucchini
1 cup chopped red or green bell pepper
1/2 cup finely chopped red onion
1/4 cup basil leaves, coarsely torn
1/4 cup shredded fat-free mozzarella cheese


For the crust:

-Preheat the oven to 450˚F. Line a baking sheet with parchment paper. Lightly spray with cooking spray.
-Working in batches, put the cauliflower in a food processor. Pulse until the mixture resembles couscous. (The key to achieving the desired consistency is not overloading the food processor.) Measure out 4 cups of the processed cauliflower. Transfer it to a medium bowl. Stir in the egg whites, 1/4 cup mozzarella, the Parmesan, 1/4 teaspoon garlic powder, and the pepper until combined.
-Using your hands, spread the mixture on the baking sheet, forming an oval or circle. Bake the crust for 30 minutes, or until the edges are completely golden brown. Remove from the oven.

For the sauce and toppings:

-Reduce the oven temperature to 425°F.
-In a small bowl, whisk together the sauce ingredients. Set aside.
-In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the botom. Cook the mushrooms, zucchini, bell peppers, and onion for 5 to 7 minutes, or until the mushrooms and onion are soft and the zucchini and bell peppers are tender, stirring constantly.
-Using the back of a spoon, spread the sauce over the crust. Top with, in order: the basil leaves and the cooked vegetables. Sprinkle with the remaining 1/4 cup mozzarella. Bake for 5 to 7 minutes, or until the mozzarella has melted.
-Remove from the oven. Using a large spatula, carefully lift the pizza off the parchment paper. Transfer to a large cutting board. Cut the pizza into eight slices.

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