Cauliflower Pizza with Roasted Veggie Toppings

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine American
Servings 4


  • 1 whole bunch butternut squash
  • 1 head of cauliflower
  • 1 medium red onion sliced
  • 1 zucchini chopped
  • 2 cup mushrooms
  • 1 can garbanzo beans
  • 1/2 cup flax meal
  • 1 cup almond flour just in case
  • 2 tbsp olive oil
  • fresh oregano
  • salt & pepper season to taste
  • garlic salt season to taste


  • Boil chopped cauliflower and garbanzo beans (drained) in 4 quarts of water until cauliflower tender. Drain and mash with a potato masher or whisk or fork until consistency of mashed potatoes. Add salt, pepper, and garlic salt to taste. Then add the flax meal and mix together. Depending on how much liquid is retained in your cauliflower, you may wish to add almond flour to thicken the mixture and help guide it to a doughier consistency. The flour will also allow portions of the dough to be laid on a sheet of parchment more easily. Make 5-inch rounds of dough flattened to about 1 inch thick. Set aside.
  • Chop squash in half and remove seeds. Drizzle olive oil on squash and bake uncovered for 35 minutes at 400 degrees. Remove from oven when soft enough to place a fork through.
  • Preliminary bake crusts for 30 minutes at 400 degrees.
  • While crust is baking: dice onions (if you haven’t already), chop zucchini (if you haven’t already), and chop the oregano.
  • When crust is done, spread fork fulls of the squash onto each one. Top with veggies and sprinkle oregano. Place back into the oven for 20 minutes.


Plan Ahead – Chop veggies and prepare squash the day before.
Lower Fat Option – Omit olive oil and use oat flour instead of almond flour.
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