Gluten Free Veggie-tastic Pizza {Paleo, Whole30, Vegan}

This paleo vegan cauliflower crust pizza is topped with healthy and delicious vegetables including roasted garlic, caramelized onions, fresh spinach, and tomatoes. This recipe is Whole30, gluten free, dairy free, and vegan.

Just because you're gluten free or dairy free doesn't mean you can't enjoy pizza.

Ok, you probably won't be enjoying Domino's cheese stuffed crust pizza, but I'm guessing you wouldn't anyway for a variety of reasons.

I've already discussed many different ways to make a healthy cauliflower crust pizza.

You can make your gluten free pizza crust vegan or vegetarian, go purple, green or white.

The great thing is that you can enjoy a paleo and whole30 pizza that’s also vegan. The toppings are your choice.

I threw in some roasted garlic since roasted garlic makes everything better, including your day and the smell in your house when cooking.

The only thing that might top that smell, and taste, is caramelized onions. We got both of those going on in this paleo pizza.

Have fun experimenting with your favorite vegetable du jour.

I used spinach and tomatoes in some, Shiitake mushrooms in another, but there's also asparagus, squash, brussels sprouts, broccoli or whatever else looks good at the farmer's market.

My cauliflower crust pizza recipe makes 3 pie rounds, so there's plenty of room for mixing and matching your favorite ingredients.

With products this healthy, feel free to indulge in a Whole30 friendly pizza.

Gluten Free Veggie-tastic Pizza
{Paleo, Whole30, Vegan, Gluten Free, Grain Free, Dairy Free}

Makes 3 pizzas

Ingredients

• Cooked cauliflower crust (recipe here)

• 2 garlic heads

• 2 large onions, medium to thinly sliced

• 1 large tomato

• A handful of fresh spinach

• Optional toppings: asparagus, brussels sprouts, squash, mushrooms, broccoli

• 1/2 tablespoon olive oil

• 1 tablespoon coconut oil

• Salt

Instructions

1. Preheat the oven to 400. Cut the top 1/4 top off the garlic heads and remove most of the outer paper. Place the garlic cut side up on tinfoil and drizzle with olive oil so it gets into the nooks and crannies and covers the top. Seal the top and bake in the oven for approximately 45 minutes or until soft. Remove each clove and make it into a paste and set aside. You can add additional olive oil to the paste for a creamier base if desired.

2. Meanwhile, in a large skillet over medium heat, add the coconut oil. Once warm, add the onions. Salt and stir until they become translucent and then turn the heat down to low and let it sit so caramelization can occur. Only stir every 10 - 15 minutes - just to ensure that it doesn't burn, but don't be afraid of seeing a dark brown color develop. Once the onions are a deep brown they are finished. Plan on a minimum of 45 minutes, if not over an hour.

3. Take the cauliflower crusts and spread the roasted garlic on top of each. Then layer on spinach, tomatoes, caramelized onions and any other preferred toppings. Allow to cook in the oven for 5-10 minutes, until everything is heated through.

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