Thai-inspired pizza with roasted cauliflower, cilantro, scallions, and sriracha-yogurt sauce. Cheesy, saucy, and with a bounty of fresh toppings, this pizza is miles ahead of any takeout option.
- 5 cups chopped cauliflower florets
- 1 Tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. reduced-sodium soy sauce
- 2 tsp. sesame oil
- 1 tsp. fish sauce (if vegetarian, substitute soy sauce or tamari)
- 1 garlic clove, minced
- 2 Tbsp. minced shallots
- ½ tsp. ground ginger
- 1 lb. fresh deli pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup freshly chopped cilantro leaves
- ¼ cup thinly sliced green onion
- Optional: chili peppers or jalapeños, sesame seeds
- ⅓ cup plain 2% reduced fat Greek yogurt
- 1 Tbsp. fresh lime juice
- 1½ tsp. sriracha sauce
- ¼ tsp. granulated sugar
- Preheat oven to 450°F. Spread cauliflower on a baking sheet; toss with olive oil, salt, and pepper. Bake for 20 minutes, tossing once halfway through.
- Combine soy sauce, sesame oil, fish sauce, garlic, shallots, and ginger in a small bowl.
- Roll dough into a rectangle or oval on a large piece of parchment paper; pierce well with a fork. Brush soy sauce mixture over dough. Place dough (on paper) on baking sheet. Bake at 450°F for 7 minutes.
- Spread roasted cauliflower and cheese over par-baked crust. Bake at 450°F for another 7 to 9 minutes, until cheese is melted and crust is golden-brown. Top with cilantro and green onion.
- Combine yogurt, lime juice, sriracha sauce, and sugar in a small bowl; stir with a whisk. Drizzle over pizza.
Serving size: ⅙th of pizza Calories: 330 Fat: 10 gm Saturated fat: 3 gm Carbohydrates: 48 gm Sugar: 3 gm Sodium: 820 mg Fiber: 4 gm Protein: 14 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.