Broccoli Crust Root Veggie Pizza


You’ve all probably heard of cauliflower crust pizza!  If not, I’ve got a great recipe for it right here, or you can click on the following pin that I created when I posted my recipe for cauliflower crust pizza a while back!


Okay, but today, cauliflower is not the star of the show.  You see, I was craving pizza, but I didn’t have any cauliflower on hand to make a crust, so I decided “why not give another vegetable a try”?  Enter broccoli.  I had a head of broccoli in the fridge.  I knew it wouldn’t be enough for a whole pizza, so I just made a mini one, but if you double the recipe, it will easily make a normal sized pizza.  I was pleasantly surprised with how well it turned out!

Of course, you can top it with whatever you want, but I decided that since broccoli is a yummy cruciferous veggie, why not top it with a bunch of root veggies to cover all my bases.  The result is a pizza that is DELICIOUS and SO SO SO SO SO SO (get the picture?) GOOD FOR YOU!!!! It’s basically a bunch of veggies with a little cheese mixed in, but has been magically transformed into pizza…um, can you say heaven on a plate?

Alright, let’s get to it!



For the crust: (This makes about a half-sized normal pizza, double the recipe for a full size pizza)

  • 1 small head broccoli (about 2 cups riced broccoli)
  • 1 egg
  • 1.5 ounces soft goat cheese (if you don’t like goat cheese, you can use parmesan instead)
  • 1/8 tsp. sea salt
  • 1/4 tsp. garlic granules
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/8 tsp. dried parsley

For the toppings:

  • 1/4 cup chopped red onion
  • 1/4 cup chopped scallions
  • 1 large clove garlic, minced
  • 1/2 cup chopped rutabaga
  • 1/2 cup chopped turnip
  • garlic granules, dried basil, dried oregano, dried parsley, sea salt
  • 1/3 cup shredded cheese (I used a goat’s milk mozzarella, but it’s up to you what kind you want to use)


For the toppings

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Place the rutabaga and turnips on the baking sheet and drizzle with a bit of olive oil.  Sprinkle with garlic granules, dried basil, dried oregano, dried parsley, and sea salt.  Bake in the oven at 400 degrees for about 30 minutes.


2.) Heat a small bit of olive oil (about 1/2 tsp.) in a small frying pan.  Add the onion, shallots, and garlic.  Cook for about 3-4 minutes.


For the crust

1.) Line a baking sheet with parchment paper.  Cut the broccoli into florets and place in a food processor.  Process on high until the broccoli has a rice like consistency.  Place the broccoli rice in a sauce pan, add a small bit of water, cover, and cook over medium heat for 3-4 minutes.


2.) Transfer the broccoli to a dishtowel.  Allow to cool for a bit, then when it is at a reasonable temperature, wrap the dishtowel around the broccoli rice and squeeze out as much liquid as possible.  Place the broccoli back in the sauce pan and add the other ‘crust’ ingredients to the pan.  Stir to combine.  Place the mixture on the prepared baking sheet and form into the shape you would like your pizza to be.  Place in the oven and bake at 400 degrees for 10-15 minutes until the top is lightly browned.


Putting the pizza together

1.) Top the crust with the onion, shallot, and garlic mixture, followed by the rutabaga and turnips.  Top with the shredded cheese.  6

2.) Place the pizza back in the oven and bake at 400 degrees for 5-10 minutes until the cheese is melted and bubbly.


3.) Transfer to a plate, cut into slices and serve!


So yummy!  And yes, it handles just like a pizza with a regular crust!


Enjoy! 🙂


Rutabaga Pizza Bites


The other day, I made a batch of my rutabaga fries, and I used oregano, basil, and garlic powder as my seasoning.  The result reminded me of pizza, so it got me thinking that with a little tomato flavor, and a bit of cheese, I could probably make some healthy pizza bites using rutabaga.  Turns out, I was right!  These pizza bites are really tasty, and SO good for you!

I know I’ve gone on and on about my love for rutabagas before, but I just don’t think this delicious root vegetable gets the hype it deserves!  The following pin lists some health benefits of rutabaga.


On top of all these great benefits, rutabagas are also strongly anti-fungal, anti-bacterial, and anti-viral, so they are excellent at fighting colds and flu and preventing them!  Seriously, this veggie is one of my favorites for a reason!  On top of it being so good for you, it’s also extremely versatile, and there are a lot of different dishes you can make with it!

Okay, enough about my beloved rutabagas.  Let’s get to these pizza bites!


Ingredients: (the amount of each of these is up to you, depending on how much you are making and your individual taste)

  • Rutabaga
  • Tomato
  • Extra Virgin Olive Oil
  • Garlic powder
  • Dried Basil
  • Dried Oregano
  • Apple Cider Vinegar
  • Cheese of your choice (I used semi-hard goat cheese)


1.) Preheat your oven to 410 degrees, and line a baking sheet with parchment paper.

2.) Start by washing your rutabaga, and peeling off the skin.  Cut your rutabaga into round slices about 1/3 – 1/2 an inch thick. Place the slices on the prepared baking sheet and drizzle with olive oil. Move the slices around so they are evenly coated in olive oil.  Sprinkle the slices with garlic powder and sea salt.  Place in the oven for 18 minutes.


3.) While the rutabaga is starting to cook, slice your tomato into round slices about 1/3 an inch thick.  When the rutabaga has cooked for 18 minutes, take them out of the oven and top each one with a tomato slice.  Sprinkle with the oregano, basil and sea salt, then sprinkle a small amount of apple cider vinegar on each one.  Place back in the oven for 20 minutes.


4.) After the 20 minutes are up, take out of the oven and top with shredded cheese.  Put back in the oven for 10 more minutes until the cheese is melted.


5.) Transfer to a plate and use a knife to cut into bite size pieces.


Soooooo yummy, and soooooo good for you!  Enjoy! 🙂

Butternut Squash, Chicken, and Kale Pizza


Oh. My. Gosh.  I made this pizza for dinner tonight, and I can’t even explain how good it is!  I’m not going to lie, it takes a little bit of effort to put this together, but most of that effort was because I made my own homemade cauliflower crust.  None of this is hard to make, it just takes a bit of time to put everything together.  BUT, hokey pete, it is beyond worth it!

As with all of my recipes, this is totally good for you!  It’s also completely gluten free, so if you have that sensitivity, fret not, you can still enjoy this!  I did use goat cheese in it, but I think this would be just as good if you put together a garlic paste in place of the cheese…this would make it dairy free as well!  I actually found a cauliflower garlic spread recipe on Pinterest that is dairy free (in the recipe it explains how to replace the butter with olive oil).  Here is the pin, if you are looking for pizza that is both gluten free and dairy free!


The only other place you would need to make a substitution is if you made your own cauliflower crust from my recipe.  To do this, you just replace the 1/3 cup goat cheese with an extra egg…problem solved! 🙂

Okay, so let’s get to this DELICIOUS recipe!


For the crust:


  • 2 heads cauliflower
  • 1/3 cup soft goat cheese
  • 1 egg, beaten
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • sea salt, to taste

You can get the directions to make the crust here.


  • 1 butternut squash, chopped into small 1/2 inch cubes
  • 1 red onion, chopped into big 1 inch pieces
  • 2-3 large leafs of Kale, chopped
  • 1 lb. boneless and skinless chicken breast
  • 1 cup shredded hard goat cheese
  • 2 oz. soft goat cheese
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder, divided
  • sea salt, to taste


1.) Prepare your chicken: Preheat your oven to 380 degrees.  Drizzle olive oil in the bottom of a baking dish.  Place chicken in the dish, and sprinkle with about 1/4 tsp. garlic powder and sea salt.  Flip the chicken breasts over and sprinkle the other side with 1/4 tsp. garlic powder and sea salt. Bake in the oven at 380 degrees for 50 minutes.  When done, let cool a bit, and then cut into small bite size pieces.


2.) Prepare your butternut squash and onion: Line a baking sheet with parchment paper.  Drizzle with olive oil.  Place the butternut squash and onion on the baking sheet (after you’ve already chopped them up appropriately).  Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. thyme, and sea salt.  Use a spoon to stir on the pan to get everything evenly coated.  Bake in the oven at 380 degrees for 35 minutes.


3.) Prepare your Kale: In a small frying pan, heat a bit of olive oil.  Add the Kale and sauté for 2-3 minutes until just soft.  Remove from heat.


4.) Prepare your crust – directions here.


5.) As soon as you remove your crust from the oven, leave it on the baking sheet, and take your soft goat cheese and spread it over the crust.  The heat will make it spread very easily.  After you’ve done this, spread the shredded hard goat cheese evenly over the crust.


6.) Add your butternut squash and onions, chicken, and your kale.


7.) Put back in the oven for 8-10 minutes.


8.) Slice into pieces with a knife and serve!


You are going to love me for introducing you to this recipe!  Enjoy! 🙂




How to win my heart:

  1. Be kind
  2. Be caring
  3. Be pizza!

I am so excited about this pizza I made for dinner tonight!  I haven’t had pizza in about 5 years, because — let’s face it — pizza from a restaurant isn’t exactly good for you, putting it lightly!  Pizza is one of the things I missed the most when taking on a whole food healthy lifestyle.  I don’t do cow’s milk cheeses, wheat, or sugar, and these make up the main ingredients of most pizzas!

The other day, I was thinking about how much I missed pizza, and went on Pinterest and looked up “healthy pizza” just to see what I would find and what I might be able to do with what I found.  It was then that the heavens opened up and this pin presented itself to me.


Cauliflower pizza crust!!!  I knew I could come up with a sauce that didn’t contain any sugar on my own, and I knew I could use goat cheese as a cheese topping, so all I needed was EXACTLY THIS, the crust!  I made my whole pizza from scratch, and I’m not going to lie — it takes a bit of time, but trust me, the result is well worth it!  I followed the cauliflower crust recipe from this pin exactly as it is, except that I “cooked” my cauliflower rice in the oven instead of boiling it.  I made my own sauce recipe up which I will share with you below.  For toppings, I decided on fresh basil, goat cheese (I would have preferred goat’s milk mozzarella, but Whole Foods STILL doesn’t have any 😦 ), green and red peppers, and red onion, but once you have the crust and sauce made, you can really top it with whatever you would like!

After a 5 year hiatus from one of my favorite foods, I was thrilled to be able to have PIZZA again!!!  I almost cried from pure joy when this turned out so wonderful!  I’m not kidding.  EVERY single ingredient in this pizza is good for you, so you don’t have to feel bad about indulging in PIZZA, and I promise that it tastes just as good (if not better) than a pizza with all those bad for you ingredients!!!  Okay, enough buildup!  Here is the recipe for this dish of delight!  YAY!


For the Sauce:

Ingredients:  it is up to you how much to use of each ingredient here, but I will list how much I used of each one.

  • tomatoes, chopped (I used three types of tomatoes — roma, salad, and cherry.  I used about 10 cherry tomatoes, 4 roma tomatoes, and 3 salad tomatoes)
  • fresh basil (I used a BIG  handful of chopped fresh basil – my rule of thumb for basil is that however much I think I should add, I should add a little bit more than that!)
  • fresh oregano (I used a BIG handful of fresh oregano as well)
  • sea salt (I used about 1/4 tsp. sea salt)
  • stevia (I used a healthy pinch of stevia)
  • garlic powder (I used about 1/2 tsp. of garlic powder)
  • apple cider vinegar (I used about 1 1/2 Tbsp. of ACV)
  • olive oil (I used about 1 Tbsp. of olive oil


1.) Chop your tomatoes.  Set aside.


2.) Heat oil in a large saucepan over medium/high heat.  Add all other ingredients and bring to a boil. Reduce heat to medium and allow the sauce to simmer as the tomatoes cook down.


3.) How long you should simmer for depends on how juicy your tomatoes are.  You want most of the liquid to cook off.  When there is only a small amount of liquid left, transfer sauce to a blender or food processor and blend on high till smooth.


4.)  If the sauce is at your desired consistency, you can stop here.  If the sauce is too “watery”, return it to the pan and bring it to a boil again.  Cook till it is to your desired consistency.  Set aside till ready to use.  If you are making the sauce well before you are making your pizza, you can store it in the refrigerator.  You can also freeze this if you don’t plan on using it for quite a while.

For the cauliflower crust:


  • 4 cups raw cauliflower rice
  • 1 egg beaten
  • 1/3 cup soft goat cheese
  • 1 tsp. dried oregano
  • pinch of sea salt


1.) Preheat oven to 300 degrees.  Place cauliflower in a food processor, and pulse until it has a “rice like” consistency.



2.) Now you want to “cook” the rice.  To do this, put it in an oven safe dish, or on a baking sheet, and cover it with foil.  Place in the oven for about 8-10 minutes.

3.) Remove from oven and change the oven temperature to 400 degrees.

4.) Now comes the fun part.  You want to “squeeze”  as much moisture out of the cauliflower as you possibly can.  To do this, place the cauliflower rice in a clean dish towel.  Wrap it up and squeeze, SqUeEzE, SQUEEZE!




5.) After you have gotten as much moisture out of the cauliflower rice as possible, you now want to mix your ingredients together.  In a bowl, combine the cauliflower rice, beaten eggs, goat cheese, oregano, and sea salt.  Mix really well (use your hands to make sure it is mixed together really well).


6.) Next, you want to form your crust.  Line a baking sheet with parchment paper (make sure it’s parchment paper and not wax paper – two very different things).  On the sheet, form a crust with your mixture.  You can make it any shape you want.  Keep the crust about 1/3-1/2 inch thick and raise the edges a little bit.


7.) Place your crust in the oven and bake for about 35-40 minutes at 400 degrees.  Your crust should be golden brown and firm when it’s done.


8.)  Now you can add your toppings.  I topped mine with homemade sauce, goat cheese, basil, red and green peppers, and red onion.



9.)  Place your pizza back in the oven and cook for an additional 8-10 minutes.

10.) Take out of the oven, slice and serve – DELISH!!!


Enjoy! 🙂