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!)
Servings: 8
Calories: 109kcal
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: 1g | Calories: 109kcal | Carbohydrates: 13.1g | Protein: 5.2g | Fat: 4.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.2g | Cholesterol: 28.8mg | Sodium: 181.6mg | Fiber: 3.7g | Sugar: 4.6g