Thick cauliflower slices become the base for these vegetable-forward pizzas. The cauliflower roasts first so the edges can brown, then marinara, mozzarella, olives, and mini pepperoni are added for a brief second bake. This recipe serves four.
Ingredients
- 2 medium or large heads cauliflower
- 2 tablespoons avocado oil or olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 cup low-sugar marinara sauce
- 1 cup reduced-fat shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced nitrate-free mini pepperoni
- A small handful of fresh chopped parsley, oregano, and/or basil
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Cut 1/2-inch-thick slices around each cauliflower stem. The slices held together by the stem become the “steaks.” Reserve loose florets for another use, such as cauliflower rice.
- Place the steaks on the baking sheet. Drizzle with oil and season with salt, pepper, dried oregano, and garlic powder. Brush or rub the seasonings over all sides.
- Roast for 20–25 minutes, flipping once, until golden brown.
- Carefully top the slices evenly with marinara, mozzarella, olives, and pepperoni, or toppings of your choice.
- Return to the oven for 3–5 minutes, until the cheese melts.
- Finish with the fresh chopped herbs and serve.
Use a wide spatula when turning and serving the cauliflower so the stem-supported slices remain intact.
