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4
from 1 vote
Cauliflower Eggplant Pizza Crust with Sweet Potato Mash and Veggies
Cauliflower and eggplant pizza crust, topped with sweet potato mash, kale, onions and squash. (grain-free!)
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner
Cuisine:
Pizza
Keyword:
cauliflower, eggplant, sweet potato
Servings:
8
Calories:
109
kcal
Author:
Kaylee Pauley
Ingredients
Cauliflower eggplant crust:
2
cups
riced cauliflower
1
small eggplant
¼
cup
flax
¼
cup
almond meal
1
egg
1 /2
tsp
garlic
minced
½
tbsp
spicy spaghetti seasoning
Sweet potato mash:
2
small sweet potatoes
½-1
chipotle peppers in adobe sauce
finely chopped
½
tsp
garlic
minced
¼
cup
almond milk
Toppings:
Large handful kale
chopped
½
onion
sliced
1
yellow squash
sliced
¼
cup
shredded cheese
Instructions
Preheat oven to 400 degrees and grease pan with coconut or olive oil.
Peel skin from small eggplant and cut into small cubes, add eggplant and cauliflower to food processor and rice.
Cook Riced vegetables in microwave 4-5 minutes in large microwave safe bowl.
Add almond meal, flaxseed, egg and seasoning to cooked vegetables and stir until well blended.
Spread out onto pizza pan and smooth until approx 3/8″ thick, bake for 15 minutes.
While crust bakes, microwave sweet potatoes or peel and boil on stove top until flesh is soft.
Mash sweet potatoes with fork in bowl and add in chipotle pepper, minced garlic and almond milk, stir until well combined.
Add kale, onions and squash to pan and saute until tender crispy.
Smooth sweet potato mash over baked crust, top with cooked kale, onions and squash and finish with shredded cheese.
Bake for another 5-10 minutes or until cheese is melted and veggies are soft.
Notes
Nutrition info includes sweet potato mash and toppings listed. Calculated using MyFitnessPal.
Nutrition
Serving:
1
g
|
Calories:
109
kcal
|
Carbohydrates:
13.1
g
|
Protein:
5.2
g
|
Fat:
4.3
g
|
Saturated Fat:
1.8
g
|
Polyunsaturated Fat:
1.2
g
|
Cholesterol:
28.8
mg
|
Sodium:
181.6
mg
|
Fiber:
3.7
g
|
Sugar:
4.6
g