1 batch Cheesy Cauliflower Dippers
½ cup tomato sauce (or try our Lentil Spag Bol sauce)
Rainbow Veggie Topping
1 tbsp olive oil
1 eggplant, diced
1 small zucchini, diced
½ cup broccoli, diced
¼ cup yellow bell pepper, diced
¼ cup red bell pepper, diced
Salt, pepper, and spices to taste and preference
½ cup shredded cheese
Prepare the base “dough” for the cauliflower pizza from the Cheesy Cauliflower Dippers recipe.
Divide into eight equal portions.
Form each into a round, thin patty about ¼” thick.
Bake at 200°C (400°F) on parchment paper for 15-20 minutes, until golden.
While the crusts are baking, heat a large skillet over medium heat.
Add the olive oil along with the diced eggplant, zucchini, broccoli, and bell peppers. Season to taste.
Cook, stirring frequently until veggies have softened slightly, but still have a crunch, about 5 minutes.
Remove from heat.
Remove the crusts from the oven.
Top each with tomato sauce, a spoonful of cooked vegetables (you’ll have extra!), and cheese.
Place back in the oven to bake for 5 minutes or until the cheese is melted.
Serve and enjoy!
Nutrition Information (per 1 mini pizza)
150 calories, 10g fat, 7g carbohydrate, 2g fibre, 9g protein.