Vegetable Pizza

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 flatbreads (4 to 6 servings)
Level:
Easy

Ingredients
  • Sauce:
  • 2 cups cauliflower florets
  • 1 tablespoon salt
  • 1 teaspoon ground white pepper
  • 1/4 cup finely grated Parmesan
  • Heavy cream
  • Vegetables:
  • 2 tablespoons grapeseed oil
  • 1 cup yellow squash (cut in 1/4-inch half-moons)
  • 1 cup zucchini (cut in 1/4-inch half-moons)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • Pizza:
  • 2 store-bought whole wheat flatbreads
  • 1 cup cooked corn kernels
  • 1 cup steamed broccoli florets
  • 2 cups reduced-fat shredded Parmesan
  • 1/4 cup green onions, thinly sliced
Directions

Preheat the oven to 400 degrees F.

For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.

For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.

For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.


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    8 Reviews
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    Not great!
    I love Robert and this was a very good vegetable pizza. I made my own dough. I was intrigued by the cauliflower puree and it was excellent!
    This was really yummy! Even my picky boy friend liked it! Although I made a few adaptions to my liking like toasting the bread before putting the cauliflower puree on,other wise it gets mushy after too long. Also i do cook it in the 4 cups of milk but only added a bit of the liquid in at a time till i got the right consistency and ended up having a lot left over. I also roasted a corn in the husk at 350 for 20 min and then took it off the cob and added it to the toppings. And I made carrot strings by peeling a carrot and sauteing it with oil, salt and pepper. Very hearty and filling. I like to mash in the left over cauliflower puree into the next nights mashed potatoes for added yummyness (and they never know!
    This was amazing! I used whole wheat tortillas instead of flatbread, I also used less salt and milk Me and my PICKY 13 month old loved it!!!! Definitely going to make it again!!! :D
    my brother and I made this today and it was pretty good! we loved it, my aunt & grandmother like it, and hopefully my parents too when they try it : just like parech, I felt that 4 cups of milk was maybe too much, so I used 1 - 2 cups of milk instead and 4 cups of cauliflower. I forgot to buy the whole-wheat flatbreads so I used tortillas (please don't kill me >.>, but it got crispy and still turned out great! I also didn't use as much salt, maybe a 1tsp, but I wish I had used a bit more; I felt that the cheese made up for it too.
    it was pretty good
    There is something seriously wrong here - 4 cups of milk w/the other ingredients for the "puree" yieleed a watery nothing mixture! And "bring to a simmer"? What does THAT mean? Despite that part - not using the watery cauliflower slosh, the flavor was fantastic. I ran across the actual show this came from, and I'd bet the amount of milk for the cauliflowe puree should be 1/4cup, not 4 cups. It was so tasty, despite this discrepancy, I plan to try it again with a proper adaptation for a real puree of cauliflower as the base for the thing.
    Excellent recipe. . . but ignore the amount of salt listed. Try a teaspoon or less. We did.
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    Vegetarian Pizza

    Recipe courtesy of Paula Deen