We ditch traditional pizza crust in favor of cauliflower “steaks” for these cheesy pizzas. The steaks are cooked just enough to develop a sweet roasted flavor that pairs beautifully with the toppings. While we love this veggie-packed version, you can top your cauliflower-steak pizza with just about anything. You’ll have leftover cauliflower after cutting the steaks. Enjoy it raw in a chopped salad, or save the florets for roasting the following day.

Ingredient

• 2 medium heads cauliflower (about 2 lbs. each)

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons minced garlic

• 1 teaspoon Italian seasoning

• 1/2 teaspoon ground pepper

• 1 cup lower-sodium marinara sauce

• 1 cup shredded low-moisture part-skim mozzarella cheese

• 1/2 cup cherry tomatoes, halved

• 1/4 cup thinly sliced red onion

• 4 quartered artichoke hearts, halved lengthwise

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon salt

• 2 tablespoons fresh basil leaves

Direction

1. Position oven rack in upper third; preheat to 425°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
2. Remove leaves and trim stems of cauliflower. Cut each head in half lengthwise; trim the sides to create 2 (1-inch-thick) “steaks” from each head. Arrange the cauliflower steaks on the prepared baking sheet; reserve the trimmed florets for another use.
3. Stir oil, garlic, Italian seasoning and pepper together in a small bowl. Brush the mixture evenly over the cauliflower steaks. Bake until browned and tender, 20 to 25 minutes.
4. Remove from oven; top evenly with marinara, mozzarella, tomatoes, onion, artichokes and crushed red pepper.
5. Bake until the mozzarella is melted and browned in spots, about 15 minutes. Sprinkle with salt and top with basil.