A vegetable-forward pizza that gets dinner on the table in less than half an hour. The cauliflower crust is herbaceous and substantial, so you need only a simple tomato sauce, fresh mozzarella, and whatever toppings speak to you.

Serves 2. 25 minutes, 10 at the stove.

About 360 calories a serving, 18 g protein, 32 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 package Tuscan cauliflower pizza crust, 1 tablespoon oil, to taste salt, to taste pepper, 1 clove garlic, 15 oz [425 g] canned crushed tomatoes, 4 oz [115 g] fresh mozzarella or feta.

1. Preheat the oven to 425°F [220°C]. Arrange the cauliflower crust on a baking sheet and brush with 1 teaspoon of oil. Bake until the edges are golden, about 12 minutes.12 min
2. While the crust bakes, mince 1 clove of garlic and stir it into 15 oz of crushed tomatoes with a pinch of salt and pepper. This is your sauce; no cooking needed.
3. Remove the crust from the oven and spread the tomato sauce over it, leaving a half-inch border. Tear 4 oz of mozzarella or crumble feta over the top and season with salt and pepper.
4. Return the pizza to the oven and bake until the cheese melts and the crust is crisp and browned on the bottom, about 8 minutes. Slice and serve.8 min

Cook mode

Note Swap the cheese for a handful of caramelized onions or roasted red peppers if you prefer. Leftover pizza keeps, covered, in the fridge for two days and reheats well in a 375°F [190°C] oven. Serve with a green salad or steamed broccoli to stretch the meal.