"God, I want pizza..." Ugh. "I know I can’t just have pizza. Ok, how can I make something that’s divine and satisfies like pizza but is soft and healthy enough for me to eat?" What to do... I’m doing low-carb right now, and I can’t chew well, so crust is out, but cauliflower is in! I love meat, but I'm only eating organic, super-lean options, none of which sound exciting for pizza. Aha! Italian vegan meatballs and organic cheese will work! I can’t just have “meat, cheese, and crust.” What's missing here? Sauce, vegetables, and my secret weapon in all recipes—spices. Ok, let’s make this pizza!
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 6 servings
Ingredients:
- 1 medium head cauliflower
- 4 cloves fresh garlic
- 2 green bell peppers
- ¼ cup Kalamata olives, pitted
- 8 oz block mozzarella cheese
- 2 oz shredded Parmesan cheese
- 16 oz organic canned tomato sauce
- 16 oz vegan “meatballs”
- 16 oz white mushrooms
- Extra virgin olive oil
- Italian seasoning
- Black pepper
- Salt
Instructions:
- Preheat the oven to 400°F (200°C). Place the vegan “meatballs” on a baking sheet and bake for about 10-15 minutes, until their internal temperature reaches 165°F. Remove from the oven and set aside, keeping the oven on.
- Prepare the vegetables: Wash and dry the fresh produce. Trim, seed, and dice the bell peppers, then add them to a medium mixing bowl. Thinly slice the mushrooms and add them to the bowl with the bell peppers.
- Prepare the cauliflower: Cut the cauliflower head into quarters, remove the leaves and thick stem, then use a box grater or food processor to grate it into “rice.” Set aside.
- Grate the mozzarella and set aside.
- Cook the vegetables: Heat a large skillet or medium saucepan over medium heat. Add a swirl of olive oil. Once the pan is hot, add the green bell peppers and mushrooms, followed by the cauliflower. Sauté until softened, about 6-8 minutes.
- Prepare the olives and garlic: Chop the olives and set aside. Peel and mince the garlic, then add it to the pan at the end of cooking the veggies, stirring for about 30 seconds until fragrant.
- Add sauce and spices: Pour in the tomato sauce and add salt, pepper, and Italian seasoning to taste. Stir well.
- Assemble and bake: Pour the veggie and sauce mixture over the baked vegan “meatballs.” Sprinkle mozzarella and olives in an even layer on top. Bake until the cheese is melted and bubbly, about 10 minutes.
- Serve: Divide the “pizza” between plates or bowls and sprinkle with Parmesan.If you've ever loved a real Italian meatball pizza, this version will satisfy that craving! I keep coming back to this recipe and trying different cheeses and spices to give it a fresh twist each time. (One time, I even swapped in olive tapenade instead of olives for a pop of color!) Feel free to add other ingredients you love—banana peppers make a great addition. This pizza pleased me, and I hope it pleases you too!
If you've ever loved a real Italian meatball pizza, this version will satisfy that craving! I keep coming back to this recipe and trying different cheeses and spices to give it a fresh twist each time. (One time, I even swapped in olive tapenade instead of olives for a pop of color!) Feel free to add other ingredients you love—banana peppers make a great addition. This pizza pleased me, and I hope it pleases you too!