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KIWI Magazine

Filed under: Dinner

Prep time: 12 minutes

Cook time: 16 minutes


  • 1 ½ cups (6 ounces) bite-size cauliflower pieces
  • 1 ½ tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon finely chopped fresh rosemary or ¼ teaspoon dried crushed rosemary
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground white or black pepper
  • 1/8 teaspoon hot red pepper flakes
  • 2 whole grain soft flatbreads, pocketless pitas, or lavash
  • 3 ounces thinly sliced or shredded provolone cheese
  • 1 tablespoon freshly grated Pecorino Romano cheese
  • 1 tablespoon coarsely chopped fresh flat-leaf parsely


  1. Preheat the oven to 450.
  2. Toss the cauliflower with the olive oil, garlic, rosemary, salt, pepper, and red pepper flakes in a medium bowl.
  3. Top the entire surface of each flatbread with the provolone, then the cauliflower mixture, and finally the Pecorino Romano cheese. (By not leaving a crust, you avoid having it come out too brown—or left on the plate by kids who claim they don’t like crust.)
  4. Place both pizzettes on the large baking sheet and bake until the cauliflower is tender and beginning to caramelize and the bread is crisp, about 16 minutes.
  5. Remove from the oven. Let stand for 5 minutes to complete the cooking process. Sprinkle with the parsley. Cut each pizzette in quarters, and serve immediately.
Makes 4 servings

Per serving: calories 254, fat 12 g, protein 11 g, carbohydrates 25 g, dietary fiber 3g


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