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Vegetarian pizza

If you’ve run out of pizza sauce and don’t have time to go to the store, you can substitute marinara (pasta) sauce seasoned with Italian seasoning, oregano or basil.

Nutrition information
Serving: 1/4 of pizza (238 grams)
Servings per recipe: 4
Calories: 240 (120 from fat)
Cholesterol: 75 milligrams
Fat: 14 grams (6 saturated fat, 0 trans fats)
Protein: 14 gram
Sodium: 680 milligrams 
Total carbohydrate: 17 gram (4 fiber, 4 sugars)


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Cauliflower crust vegetarian pizza

Mushrooms are a good source of vitamin D, which helps your body absorb the calcium needed for building strong bones to prevent osteoporosis.

Ingredients

nonstick cooking spray
1/2 medium head cauliflower, cut into florets
1 cup shredded mozzarella cheese, divided
1/3 cup potato flakes
1/4 cup finely grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 large egg, beaten slightly
1 teaspoon extra-virgin olive oil
1 teaspoon unsalted butter
6 ounces mushrooms, sliced
1/4 cup chopped red onion
1/2 cup pizza sauce 
24 black olives, cut in half

Directions

  1. Preheat oven to 350 F.
  2. Spray a 12-inch pizza pan with nonstick cooking spray. Set aside.
  3. Place cauliflower florets in a blender and blend for 1 to 2 minutes. Transfer to a microwave-safe bowl, cover and microwave on high for 7 to 8 minutes.
  4. While cauliflower cooks, combine 3/4 cup mozzarella cheese, potato flakes, Parmesan cheese, Italian seasoning and garlic powder in a medium mixing bowl. Add cooked cauliflower and mix well. Mix in beaten egg.
  5. Spread cauliflower mixture in pizza pan. Bake for 15 to 20 minutes or until lightly browned.
  6. While crust is baking, heat oil and butter in a large nonstick skillet. Add mushrooms and onion. Sauté for 4 to 5 minutes.
  7. When crust is done, top with pizza sauce, mushrooms, onions, olives and remaining mozzarella cheese. Return pizza to oven until cheese is melted and toppings are warmed.
  8. Slice and serve warm.

Makes 4 servings

Recipe contains: milk, eggs

Carb choices per serving: 1












 

Source: Allina Health's Patient Education Department

First published: 04/03/2014
Last updated: 04/03/2014

Reviewed by: Allina Health's Patient Education Department