Rainbow chard and roasted cauliflower pizza

Contributed by Preston Maring, MD

Rainbow chard and roasted cauliflower pizza

I've had favorite homemade pizzas over the years. Way back it was pepperoni, canned mushrooms, and canned sauce on a crust made from dough wrapped in a plastic tube. Next was the make your own sauce phase using canned sauce but adding a few extra herbs. (I was from a home in Detroit that considered pimentos in Velveeta as "gourmet")

For more than a decade my favorite pizza was prawns, leeks, tomatoes, feta and mint on a homemade crust using bread flour. That morphed into a spicy tomato sauce with Black Forest ham, pesto, and emmenthaler cheese on a homemade white whole wheat crust.

Lately it's been more whole wheat homemade crusts and occasional store bought organic cornmeal crusts topped with the most wonderful flavors yet. Consider doing this one. Had it maybe four times and it's all good. What a great way to get your veggies.

Servings: 2


  • One 10 inch pizza crust
  • 1 bunch rainbow chard, leaves, and stems cut into thin strips
  • 1/2 head white, purple or yellow cauliflower, cut into small florets
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 teaspoon red chili flakes
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 2 ounces part-skim mozzarella, coarsely grated


  1. Preheat your oven to 450 degrees. 
  2. Toss the cauliflower florets with 1 tablespoon olive oil. 
  3. Season with a little salt and pepper. Scatter on a baking sheet and roast them while the oven preheats until they are starting to brown — 15 to 20 minutes. 
  4. Rinse and drain the chard. Cut the leaves off the stems leaving them wet. Line up all the stems in a bunch and thinly slice them crosswise. Stack the leaves, roll them up then slice them thinly crosswise. 
  5. Over medium heat, warm the remaining olive oil and add the shallots. 
  6. When they are starting to get translucent add the garlic, chili flakes, and cook for about a minute. 
  7. Add the chard stems and leaves. 
  8. Season with a little salt and pepper. Saute until the leaves are wilted. The volume will reduce a lot. 
  9. Sprinkle the cheese over the crust. 
  10. Layer on the chard. 
  11. Top with the roasted cauliflower. 
  12. Bake the pizza for about 10 minutes. 

Nutrition information (per serving)

  • Calories: 221
  • Total fat: 6 g
  • Saturated fat: 4 g
  • Trans fat: 0 g
  • Cholesterol: 18 mg
  • Sodium: 459 mg
  • Total carbohydrate: 25 g
  • Dietary fiber: 5 g
  • Total sugars: 4 g
  • Protein: 14 g