vegetable pizza

Looking for comfort food without the carbs? Try this healthy cauliflower pizza, topped with a fresh zucchini pesto and roasted vegetables.

Cauliflower pizza with zucchini pesto

cauliflower,

eggs, beaten

parmesan, finely grated

asparagus, trimmed,

mixed heirloom tomatoes, halved lengthways

artichoke hearts, drained, halved lengthways

red onion, thinly sliced into rounds

olive oil

lemon

burrata cheese (substitute with torn buffalo mozzarella)

zucchini, roughly chopped

(40 grams) almonds

garlic cloves

basil leaves

(20 grams) finely grated parmesan

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The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Superhealthy pizza

flour

sachet easy-blend dried yeast

milliliters water

can chopped tomato

cherry tomatoes

courgette

mozzarella

capers

green olives

garlic

parsley

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Our favorite veggie pizza recipe! It&#39;s loaded with delicious vegetarian toppings like roasted red peppers, artichokes, onions, and basil. It will be a hit at your next pizza night!

Vegetarian Pizza

pizza dough

Cornmeal (for the baking sheet)

mozzarella cheese

Asiago cheese

pecorino cheese

pizza sauce

red onion (thinly sliced)

red peppers

artichoke hearts (drained, patted dry, and quartered

jalapeño pepper (thinly sliced, optional)

Extra-virgin olive oil (for drizzling)

Red pepper flakes (optional)

Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.

Preheat the oven to 500°F (or as high as your oven goes). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch it into a large oval.

In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses.

Spread the sauce evenly onto the dough. Top with the cheese mixture, the onions, red peppers, artichokes, and jalapeño, if using. Drizzle with olive oil and bake for 10 to 13 minutes, or until the crust is browned around the edges and the cheese and toppings are lightly browned. The timing will depend on the heat of your oven.

Remove the pizza from the oven, sprinkle with red pepper flakes, if desired, and top with fresh basil leaves. Slice and serve.

Top 3 vegetable pizza recipes from across the web

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Cauliflower pizza with zucchini pes...

Superhealthy pizza

Vegetarian Pizza

Top 3 vegetable pizza recipes from across the web

The most viewed vegetable pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower pizza with zucchini pes...

Superhealthy pizza

Vegetarian Pizza

The most viewed vegetable pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine