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Harissa Cauliflower Crust Flatbread with Broccoli & Kale

After nearly a full week of eating out, and weeks of relying on Hello Fresh, it's time for me to face reality again. What better way to transition back into cooking at home then with a quick and easy vegan pizza?

What makes it so quick? Using frozen pizza crusts and pre-made sauce. Of this means more sodium, which isn't great, but I don't have the time and energy every single time I cook. Also, it's cauliflower crust, which is better than some greasy, doughy take-out pizza crust. And, there's no cheese. And if you're a kidney patient with a potassium issue, this recipe has no tomato to worry about.

Harissa Cauliflower Crust Flatbread with Broccoli & Kale

Inspiration: The Veg Space | Makes: 2 personal pizzas | Time: 25 min

Changes: used frozen pizza crusts; used a different type of broccoli; forgot the sun-dried tomatoes and hazelnuts; used garlic powder instead of oregano; used harissa sauce instead of passata


2 Green Giant frozen cauliflower pizza crusts

Cooking spray (I used an olive oil based one)

~1 cup mild Mina Harissa sauce

~1/2 cup red onion, finely chopped

3 leaves of #kale, finely chopped

~1 cup tenderstem #broccoli, cut into florets

1/2 red chilli finely sliced

Garlic powder, S&P, to taste


Pre-heat oven to 425F.

Spray frozen pizza crusts with a bit of cooking spray. Divide the harissa sauce between the two crusts, and then divide toppings across each crust.

Bake for 13-15 minutes until toppings are turning brown and the base is cooked throughout.

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