Pizza can be so heavy and filling at times, yes, even the better-for-you gluten-free kind. So if you are craving a pizza and want a lighter option, this is your answer. Cauliflower pizza is actually quite easy to make and while it doesn’t quite taste like a slice off the NYC streets, it can fill that craving for pizza and tastes absolutely delicious.

Cauliflower Crust:

vegetarian, gluten-free 1 head cauliflower, cut into florets 2 eggs 1/2 cup grated Parmesan cheese 1/8 tsp salt Preheat oven to 400°F. Place cauliflower florets in a food processor and process until "rice" texture. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove cauliflower from the oven and place into a cheesecloth. Squeeze out all excess liquid from the cauliflower. Once all liquid is extracted from the cauliflower, place in a large bowl and add eggs, Parmesan cheese, and salt. Mix to combine and work into a dough. Transfer dough to a pizza stone or parchment-lined baking sheet and flatten with your hands until a thin, round crust is formed. Bake for 15 minutes then remove from oven and top with the desired toppings.

Smoked Mozzarella, Sweet Potato, Caramelized Onions + Arugula Pizza

vegetarian, gluten-free 8 oz smoked mozzarella, sliced into thin rounds 1 sweet potato, roasted and thinly sliced 1 cup caramelized onions 1 cup arugula 1/2 cup walnuts 2 tbsp olive oil 1 lemon Cook crust according to directions above. Assemble with sliced mozzarella, roasted sweet potatoes, and caramelized onions. Bake in the oven at 350°F for 8-10 minutes. Meanwhile, in a small bowl, toss arugula with arugula with walnuts, olive oil, and juice of 1 lemon. When pizza is finished cooking, serve with arugula on top. Enjoy!