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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 Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner
Cuisine: Pizza
Keyword: cauliflower, eggplant, sweet potato
Servings: 8
Calories: 109kcal
Author: Kaylee Pauley


  • 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


  • 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.


Nutrition info includes sweet potato mash and toppings listed. Calculated using MyFitnessPal.


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