Savory Wild Blueberry Pizza with Cauliflower Crust

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Cauliflower is like soooooo hot right now. Like cauliflower is the new kale hot. I mean, have you seen what people are doing in the kitchen with this vegetable lately? It’s pretty amazing. From cauliflower mashed potatoes, to cauliflower rice to cauliflower wings, I’ve seen it all. Heck, I’ve made it all. I’ve got so many cauliflower recipes on my blog; one would think I would’ve turned into the vegetable by now.

Why all the sudden hype for this cruciferous vegetable? Does it contain some secret magical superpower? The reason for all the hype, in my opinion, is that it’s an alternative that fits so many different dietary restrictions. Got celiac disease? Substitute cauliflower for wheat and make tortillas. Vegetarian? Douse roasted cauliflower in Buffalo sauce and you’ve got yourself “wings.” Paleo? Puree or pulse cauliflower to make mashed “potatoes” or “rice.” Cauliflower is just so versatile and it fits all types of eating patterns. Plus, it’s flavor-neutral so it will absorb the taste of whatever you pair it with.

Cauliflower may not have superpowers, but it is packed with nutrients. This vegetable is an excellent source of vitamin C and folate and a good source of fiber and vitamin K. It’s also rich in antioxidants and phytochemicals, which may help reduce the risk of certain cancers, like prostate cancer.

Perhaps the newest cauliflower trend to hit the scene is cauliflower pizza crust, a perfect substitute for those avoiding gluten and for those that just want to add more veggies to their day. In fact, this trend made all the media headlines when Trader Joe’s released their own Cauliflower Pizza Crust. But you don’t need to go all the way to TJ’s to enjoy cauliflower pizza crust – it’s surprisingly easy to make at home. And you can start by trying out the recipe below.

You’re going to love this Savory Wild Blueberry Pizza. It’s got a one-two antioxidant punch thanks to the cauliflower and Wild Blueberries. Plus, it’s super savory with the goat cheese, red onion and arugula, and the Wild Blueberries add just the slightest hint of sweetness. If you’ve never tried fruit on a pizza, this is definitely the pie to start with.

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Savory Wild Blueberry Pizza with Cauliflower Crust

For the crust:
1 medium head cauliflower (about 4 cups florets)
1 egg
¾ cup Parmesan cheese
¾ cup almond flour
1 teaspoon Italian seasoning
Salt and pepper to taste

For the pizza:
1 teaspoon olive oil
1 cup shredded mozzarella
½ medium red onion, thinly sliced (about 1/3 cup)
½ cup frozen Wild Blueberries, thawed, drained
2 ounces goat cheese, crumbled (1/2 cup)
½ cup arugula

Optional: Drizzle of olive oil or balsamic reduction

For the crust:

  1. Place pizza stone or baking sheet on middle rack of oven and preheat to 425 degrees F.
  2. Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency.
  3. In a large bowl, mix cauliflower, egg, parmesan cheese, almond flour and Italian seasoning until mixture holds together. Season with salt and pepper to taste.
  4. Line pizza peel or second baking sheet with parchment paper. Press cauliflower mixture into a 10-inch circle on the parchment. Slide parchment onto pizza stone or baking sheet.
  5. Bake cauliflower crust for 25-30 minutes, or until golden brown and firm to touch.

For the pizza:

  1. Remove crust from oven. Brush with olive oil. Add mozzarella, red onion, Wild Blueberries and goat cheese.
  2. Slide pizza back onto stone or baking sheet and bake for another 5-7 minutes, or until cheese is bubbly and beginning to brown.
  3. Top with arugula and drizzle with olive oil or balsamic reduction as desired.
Kara Lydon

About the Author

Kara Lydon, RD, LDN, RYT is a nationally recognized food and nutrition expert and yoga teacher based in Boston. Kara offers nutrition & culinary coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development, food photography, and nutrition communications and marketing. Kara has most recently been featured in Fitness, Shape, Today’s Dietitian, Environmental Nutrition, and Food & Nutrition Magazine. Her food and healthy living blog, The Foodie Dietitian, features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. She has been featured on The Kitchn, BuzzFeed, TODAY, and SELF. Kara previously led health communication strategy for Chobani, Inc., where she pioneered an integrated program targeting health professionals, and served as the key nutrition spokesperson for America’s #1 selling Greek Yogurt brand.