I knew I loved all things sweets and salads {come to think of it, that might have been a better name for my blog…off subject}, but I didn’t realize I loved pizza quite so much. Being that this Cauliflower Alfredo Veggie Pizza is my fifth pizza post in the short time I’ve been blogging, it’s becoming pretty clear that I adore pizza in all varieties.
Although, this time it’s not my fault I made pizza. Seriously. I basically had no other option.
I had loads of left over Cauliflower Alfredo Sauce from this Zucchini Pasta dish and no more zucchini or pasta-like base to top with it. And being that I can’t stand to through healthy food away, I was forced to find another option.
Remember the array of pizza flavors I shared here? Well, I’ve thought about that Cauliflower Alfredo Pizza a few times since then and often wished I had another piece. The combination of the Cauliflower Alfredo with the chewy breaded crust is essentially like adding a couple bread sticks to your Fettuccine Alfredo at Olive Garden. Except that, I would bet it is considerably better for you than your favorite store-bought or restaurant bread sticks or pizza dough. Making it at home allows you to know what ingredients you are eating and gives you the ability to avoid MSG {read more about it’s harmful effects here} and other preservatives.
And while the crust shown in these pictures is certainly not gluten/grain-free or Paleo friendly, you could definitely use these same toppings on a veggie pizza crust like this Low Carb Cauliflower Pizza Crust or this Cauliflower and Flax Pizza Crust.
But enough about this crust, let’s get back to the Cauliflower Alfredo Sauce, the color is slightly different from the last time I made it as I modified the recipe and added in a little Sriracha sauce and Turmeric, which caused it to be a yellow-green kinda color. But yellow-green or not, its good! And lately I seem to want a little bit of a kick in everything, so the spice added by these two ingredients was just want I wanted. I love flavor and work to make sure the things we eat are loaded with it without piling on the salt {not that there’s anything wrong with a little sea salt}.
So here is my suggestion, rather than eating these two meals in the order we did, make this Cauliflower Alfredo Sauce and use a cup of it with your favorite pizza crust/toppings. THEN once you’ve had your pizza for the week, use up the rest of the Cauliflower Alfredo Sauce with some zucchini pasta!
A little indulgence, then back to good clean-eating! That’s my theory!
Enjoy!
Cauliflower Alfredo Veggie Pizza
Ingredients
- Pizza crust of choice try my Cauliflower and Flax Pizza Crust for a Gluten-Free option
- 1 cup leftover Cauliflower Alfredo Sauce
- 5-7 cherry tomatoes thinly sliced
- 1 green bell pepper sliced
- 1 sweet onion sliced
- 3/4 - 1 cup Shredded Cheese
Instructions
- Preheat oven to 400 degrees.
- Lightly saute onions and bell peppers in pan on stove top for 2-3 minutes or until they are lightly cooked.
- Once you have your pizza crust pre-baked and are ready for the toppings. Spread the cup of leftover Cauliflower Alfredo Sauce the prepared pizza crust.
- Top the sauce with the lightly cooked onions and bell peppers along with the thinly sliced cherry tomatoes, top with shredded cheese and bake for 8-10 minutes or until crust is cooked and cheese has melted.
Notes
Nutrition
