Raise your hand if you like pizza.

Me too. And guess what? It can definitely be a part of a healthy diet. Food is meant to be enjoyed. If a good old classic cheese pizza from time to time is going to make you happy, grab yourself a slice and love every bite.

That being said, I have to confess that a simple cheese + tomato sauce combo has never really done it for me. Don’t get me wrong, it’s good. But why settle for plain when you can have all the goods?

This summer veggie pizza is an easy and healthy dinner you can make in just over 10 minutes. The cauliflower pizza crust is great for those with a gluten sensitivity and also provides more nutrients (and less calories) than a traditional crust. Seasonal summer vegetables like tomatoes, summer squash, bell peppers, and arugula not only boost flavor, but also provide a healthy dose of fiber and beneficial vitamins and minerals. Add some pesto (hello healthy fats) and a little cheese for good measure, and you’ve got a delicious well-balanced meal waiting to be made your next pizza night.

Summer Veggie Pizza

Makes 1 pizza

Ingredients:

1 frozen cauliflower pizza crust
1 Tb olive oil
1/2 - 1 red bell pepper, sliced into thin strips
2/3 cup cherry tomatoes, halved
1 small yellow summer squash, sliced
3 Tb pesto (I love TJ’s Vegan Kale Pesto)
1/3 cup Mozzarella (or a non-dairy alternative for a vegan pizza)
Arugula, for topping

Directions:

Preheat oven to 450°F
Place cauliflower crust upside down on a baking sheet. Bake 10-12 minutes, flip crust over and bake another 10-12 minutes.
While the crust is baking, heat a small skillet over medium heat and add olive oil.
Add sliced bell pepper and summer squash to saucepan and sauté for 5-6 minutes, or until the vegetables are softened. Remove from heat.
Top crust with pesto, bell pepper, zucchini, cherry tomatoes, mozzarella and arugula. Leave a 1/2 inch border for crust. Add salt + pepper to taste.
Broil for 4-5 minutes until crust is browned and enjoy!