BBQ Cauliflower and Pineapple Pizza
You’ll swoon with delight during every bite of this flavor-packed, plant-based pizza. Smoky cauliflower florets pair perfectly with sweet pineapple chunks and an extra drizzle of savory BBQ sauce. Prepare this healthy vegan recipe when you’re craving something that tastes like junk food but is actually bursting with nourishing ingredients.
Barbecue sauce dials up the sweet-and-savory goodness of pineapple pizza in this mouthwatering 30-minute meal. If you want the texture to be a little more chewy, use the short end of the baking range. You can use store-bought oil-free pizza crust or make your own with our basic WFPB Pizza Crust or our Quick Cornmeal Pizza Crust (Gluten-Free).
INGREDIENTS
- 3 cups bite-size cauliflower florets
- ½ cup low-sugar barbecue sauce
- ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained (¾ cup)
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 oil-free whole wheat pizza crust
- 1 cup chopped fresh pineapple
- ¼ cup sliced scallions (green onions)
- ¼ cup chopped fresh cilantro
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl toss cauliflower with ¼ cup of the barbecue sauce. In a small bowl mash beans with cumin and cayenne pepper.
- Place pizza crust on the prepared baking sheet. Spread bean mixture over crust, leaving a ½-inch border around edge. Top with pineapple and the cauliflower mixture. Drizzle with the remaining ¼ cup barbecue sauce.
- Bake 15 to 20 minutes or until crust is browned around edges and cauliflower is crisp-tender. Sprinkle with scallions and cilantro. Cut into wedges.
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