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  • Prep-time: / Ready In:
  • Makes 1 pizza

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).

Cauliflower Barbecue Vegan Pizza Made at Home - shown on gray surface

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

Instructions

  1. 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.
  2. 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.
  3. 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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Comments (2)

(5 from 2 votes)
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Brenda Holley1 day ago
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This is very delicious. It will become my new ‘go to’. Treat. My friends want me to make it for them!

Katie3 months ago
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Can I use the FoK Homemade Vegan Oil Free Pizza Dough recipe with this? Do I need to bake it before adding the toppings?

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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