Sushi Pizza Recipe!

Hey guys!

I know what you’re thinking…how on earth can you marry pizza and sushi?! I’m here to tell you, it’ possible, and it’s delicious!

Once again I’ve chosen my healthy swap: cauliflower instead of rice. One of the reasons people often feel hungry right after eating sushi is because of the rice. It has little fiber and lots of carbs, which usually lead to a blood sugar dip that leaves you feeling famished just hours after your California rolls.

Our Sushi Pizza, on the other hand, has a bunch of satiating elements, so you won’t be getting hungry for dinner after dinner. The cauliflower is loaded with fiber, which is filling. The white sauce that binds it all together is a cashew base, but with all the Asian-inspired notes you love: rice vinegar, sesame oil and soy sauce (except that I use coconut aminos to keep it gluten-free).

I’m telling you guys, you will absolutely LOVE this recipe. Once again, it’s very easy to make, and I am sharing two versions since I know some of you don’t like raw fish. So one version is vegan! 🙂 I don’t know which one I like better?!

Both share the same base, so it really comes down to if you want to top it with sushi-grade buttery fish, or a pile of mushrooms that have been sautéed to perfection. Maybe make both? And if you do, tag me @blogilates and tell me which version you prefer!

Ohhhh! And If you have a Trader Joe’s near you, I highly encourage you to buy their organic frozen riced cauliflower.  You’ll not only save yourself 30 minutes of work, but it’s organic, less messy and just as good, if not better.

Here’s my newest Cheap Clean Eats episode on Sushi Pizza!

SUSHI PIZZA

Yield: 4 servings

Serving Size: 1/4 pizza

Prep Time: 20 min

Cook Time: 20 min

Ingredients:

• 1 large head cauliflower or 2 bags Trader Joe’s Riced Cauliflower
• 1/3 cup raw cashews, soaked in 2 cups water for 6 hours
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons coconut aminos
• 1 tablespoon water
• 1 1/2 teaspoons raw honey
• 1 teaspoon sesame oil

TOPPINGS:

• 8 ounces sushi grade tuna and salmon, sliced thin
• 1/4 avocado, sliced
• 1/2 sheet nori, cut into small pieces
• 3 tablespoons shredded carrot
• 1 tablespoon sesame seeds
• 1 green onion, sliced
• 1/4 cup seaweed salad (optional)
• Sriracha, to taste
• Pickled ginger (optional)

Method:

1. Preheat oven to 400°F.
2. Remove long stems from cauliflower and chop any large florets. Place in a food processor and pulse to “rice” the cauliflower. You want pieces no larger than short-grain rice. Transfer to a nonstick baking sheet or parchment and roast for 20 minutes. Cool for 10 minutes. Add to a nut bag and squeeze all the liquid out. You should be left with 1 1/2 cups of packed riced cauliflower. If using the bagged cauliflower, thaw completely and squeeze out all liquid.  2 bags equals 1 1/2 cups packed.
3. Drain and rinse the cashews, and add to a blender with the rice vinegar, coconut aminos, honey, water and sesame oil. Blend until completely smooth, scraping sides, if needed.
4. In a bowl, add cauliflower and 1/2 the white sauce and stir/mash to make a thick “dough.” Form a pizza crust with your hands by pressing down onto a plate.
5. Spoon remaining sauce onto the top and spread across the pizza. Begin layering the top with sushi, avocado, nori, carrot, green onion, and seaweed salad, if using. Sprinkle the top with sesame seeds and drizzle the top with Sriracha. Decorate with ginger, if desired.

Nutrition Info:

Calories: 252| Protein: 15g | Fat: 15g | Net Carbs: 10g | Fiber: 5g

MUSHROOM VEGAN SUSHI PIZZA

Yield: 4 servings

Serving Size: 1/4 pizza

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

• 1 large head cauliflower or 2 bags Trader Joe’s Riced Cauliflower
• 1/3 cup raw cashews, soaked in 2 cups water for 6 hours
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons coconut aminos
• 1 tablespoon water
• 1 1/2 teaspoons raw honey
• 1 teaspoon sesame oil

TOPPINGS:

• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 10 ounces sliced crimini or baby bella mushrooms
• 2 tablespoons coconut aminos
• 1 green onion, sliced
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1 tablespoon sesame seeds
• Salt, to taste
• Sriracha, to taste

Method:

1. Preheat oven to 400°F.
2. Remove long stems from cauliflower and chop any large florets. Place in a food processor and pulse to “rice” the cauliflower. You want pieces no larger than short-grain rice. Transfer to a nonstick baking sheet or parchment and roast for 20 minutes. Cool for 10 minutes. Add to a nut bag and squeeze all the liquid out. You should be left with 1 1/2 cups of packed riced cauliflower. If using the bagged cauliflower, thaw completely and squeeze out all liquid.  2 bags equals 1 1/2 cups packed.
3. Drain and rinse the cashews, and add to a blender with the rice vinegar, coconut aminos, honey, water and sesame oil. Blend until completely smooth, scraping sides, if needed.
4. In a bowl, add cauliflower and 1/2 the white sauce and stir/mash to make a thick “dough.” Form a pizza crust with your hands by pressing down onto a plate.
5. Spoon remaining sauce onto the top and spread across the pizza.
6. In a large pan, add the sesame oil and garlic and saute for 1 minute. Add the mushrooms, coconut aminos and green onion and saute for about 5 minutes, or until the mushrooms are soft. Spoon over the cauliflower crust, and decorate with avocado and carrots. Sprinkle the top with sesame seeds and salt, and drizzle with Sriracha, if desired.

Calories: 223| Protein: 9g | Fat: 13g | Net Carbs: 13g | Fiber: 6g