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It’s time to bring the cauliflower crust out to play again–only I’m fabulizing. It’s like bedazzling your favorite Hello Kitty tote to take it to the next delicious stage of nirvana.

Why not zhoozh up fall with a bit of delicious flavor and give your lips something to smile about, especially as football season begins?

Topped with decadent, fresh toppings and using the same crust you’ve grown to love over the years, I made this crust with fresh, processed cauliflower.

When you go fresh, there’s no need to pre-cook. Simply process, add with the egg and cheese, and go for it!

See all of those toppings? I went for full-on color, flavor and texture here. Try your favorite toppings and see what you create!

Topped with Provolone cheese and pesto, you’re going to impress your friends and family–but really, this is about you, too! Pamper your tongue.

A close up of all of those decadent toppings. The nutritional information includes all the crust and topping ingredients listed below, so be sure to adjust based on your personal tastes.

Cauliflower Pizza Crust with Gourmet Vegetarian Toppings

Full of Italian flavor and fresh vegetables, this gold standard of gluten-free pizzas remains nearly unchanged, even after four years. The cheese and cauliflower crust set up beautifully when allowed to cool, forming a tasty, hand-holdable crust (especially the next day) that also lends itself to bread sticks and other recipes on this site.

Serves 8

for the crust:

2 cups processed raw cauliflower (to the size of couscous)

2 cups part-skim shredded mozzarella

2 large eggs

2 Tbsp dried fennel seed (or your favorite seasonings)

for the toppings:

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

3 chopped artichoke hearts

1/2 cup chunky-chopped onion

1/2 cup chopped green pepper

1-1/2 cups fresh green spinach

1 chopped roasted red bell pepper (about 1/2 cup)

10 small sliced green olives

4 slices provolone cheese

1/4 cup basil pesto

Preheat oven to 425 degrees Fahrenheit.

Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. This prevents thick spots in the center of the pan.

Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a metal (or plastic if the surface is non-stick ad may scratch) spatula around the edges to loosen from the pan slightly.

Top crust with sauce, cheese, artichoke hearts, onion, peppers, spinach and olives. Place Provolone slices on top. Top with pesto.

Place under a broiler on high for 3-5 minutes, or until golden and bubbly, or bake for 10-15 minutes more in a 425 degree Fahrenheit oven until golden and bubbly.

Allow to cool for 10 minutes for the crust to solidify. Cut and serve.

SERVES: 8

NOTES: Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven.

Crust can be doubled, but extend baking time.

NUTRITIONAL INFORMATION PER SERVING: Calories: 264, Carbohydrates: 7.4 grams, Fiber: 2.1 grams, Net Carbohydrates: 5.5 grams, Protein: 19 grams, Fat: 18 g

With the cauliflower bread sticks:

What do you think? Please share on Facebook, Twitter and Pinterest and drop me a line! I love to hear from you.