Cheeseburger Pizza

gluten freemeat & poultry
Cheeseburger Pizza

This gluten-free cheeseburger pizza has all of the flavors and fixings of a classic cheeseburger, minus the bun and plus a cauliflower crust. Topped with lettuce, onions, and pickles, this cheeseburger pizza is a quick and easy weeknight meal for the whole family.

Cheeseburger Pizza

Cheeseburger Pizza

What is cheeseburger pizza? It’s pizza with all the fixings of a cheeseburger, without the bun! This style of pizza is fun for the whole family, especially the kids! If you’re grain free, it’s also an inventive way to enjoy a classic.

Instead of using a traditional pizza crust, here, we’re using a cauliflower crust. Specifically, we’re using a cauliflower crust from the brand Cali’flour Foods, which I’ve loved for a while and now, they’ve come out with a cookbook, called Cali’Flour Kitchen! To be totally honest, I’m always skeptical when brands come out with cookbooks. They seem to fall short, and I rarely share them with you all. But in this case, I was blown away! From cauliflower croutons to cauliflower nachos, this cookbook pleasantly surprised me!

Cheeseburger Pizza

The pizza base is a combo of mustard and ketchup, so every bite has a cheeseburger flare, which I love. You could spiralize your pickles as well, but I couldn’t find whole pickles, only pickle spears, so I just sliced them up – it adds the perfect saltiness to this pizza.

If you want my homemade cauliflower crust recipe, you can check it out in my Inspiralize Everything or Inspiralized and Beyond cookbooks – or, here’s another version.

If you want an alternative to ground beef, try ground turkey! It’ll be like a turkey cheeseburger pizza! Or, if you’re totally meat-free (ie vegetarian), you could use crumbled walnut taco meat instead OR tofu crumbles or just omit the meat entirely! You can still enjoy the cheeseburger-y flavors without the meat, oddly.

Cheeseburger Pizza

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Recipe

Cheeseburger Pizza

Prep Time5 mins
Cook Time20 mins
Total Time25 mins

Ingredients

  • 1 Cali’flour Pizza Crust or any variety of pizza crust you'd like to use
  • 4 ounces ground beef
  • 1/8 teaspoon sea salt
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1/4 cup shredded Cheddar cheese
  • 1/2 small dill pickle sliced
  • 2 tablespoons slivered red onion I spiralized the red onion on Blade A and then chopped up the noodles - makes for perfectly even slivers!
  • 1 tablespoon mayonnaise I use Sir Kensington's vegan mayonnaise
  • 1/4 cup shredded romaine lettuce

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it. Once the oven is preheated, bake the crust for 5 minutes. Set aside.
  • Cook the beef in a medium skillet over medium-high heat, stirring to break it up, for about 7 minutes, until no longer pink. Drain any excess fat, stir in the salt, and let cool slightly.
  • In a small bowl, whisk the ketchup and mustard.
  • Spread the ketchup mixture over the crust. Arrange the beef on top and scatter the cheese over the beef. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and top with the pickle and red onion. Drizzle the mayonnaise on top and finish with the lettuce. Slice and serve.

Notes

Prebake the crust for a couple of extra minutes to crisp it up sufficiently to hold the juicy toppings.

Cheeseburger Pizza

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2 comments

Lauren says:
This is great! Thanks for keeping posting easy weeknight dinners. The variety on the blog lately has been amazing. Thank you!!!
sagres says:
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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...

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the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
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~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
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it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
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