Whole30 Personal Pizza
Craving pizza while sticking to your Whole30 goals? This delicious and nutrient-packed Whole30 Personal Pizza is the perfect solution! Featuring a golden cauliflower crust seasoned with Italian herbs and nutritional yeast, it offers a satisfying base without grains or dairy. Topped with a vibrant array of sautéed veggies—red bell pepper, red onion, and mushrooms—and smothered in a tangy, Whole30-compliant tomato sauce, this wholesome creation is a flavor-packed alternative to traditional pizza. Quick to prepare, this recipe takes just 20 minutes of prep time and serves one, making it an ideal meal for anyone looking for a healthy, customizable treat. Garnished with fresh basil and a pinch of black pepper, this pizza will leave you more than satisfied.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 1 large Egg
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 100 milliliters Tomato sauce (Whole30 compliant)
- 0.5 medium Red bell pepper
- 0.5 small Red onion
- 50 grams Mushrooms
- 1 tablespoon Olive oil
- 5 leaves Fresh basil leaves
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until finely crumbled and resemble rice.
Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes.
Allow to cool slightly, then place the cooked cauliflower in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a bowl, combine the cauliflower, egg, nutritional yeast, salt, garlic powder, and Italian seasoning. Mix until well combined.
Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a 10-inch round crust.
Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and firm.
Meanwhile, slice the red bell pepper, red onion, and mushrooms thinly.
In a pan over medium heat, add olive oil and sauté the sliced vegetables until they are tender, about 5 minutes.
Once the crust is baked, spread the tomato sauce over the crust, leaving a slight edge.
Top with sautéed vegetables, arranging them evenly across the pizza.
Return the pizza to the oven and bake for an additional 10 minutes.
Remove from the oven and garnish with fresh basil leaves and a sprinkle of black pepper.
Let cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
