Pizza Cauliflower Gnocchi
I love an air fryer pizza as much as the next person, but I’m not always up for making my own pizza dough. While a pre-made crust or flatbread gets the job done, I’ve found frozen cauliflower gnocchi is an interesting way to mix things up. Using the gnocchi as the base for pizza toppings leave you with a dish that resembles something like pull apart bread.
You can get creative with toppings (even pineapple) and customize your pizza gnocchi to fit your taste and/or caloric needs. And similar to the pulled pork cauliflower gnocchi nachos, you can bake the gnocchi instead of air frying if that’s all you have.
- 10oz Frozen Cauliflower Gnocchi (Green Giant)
- 5 oz Sliced Mushrooms
- 1 Tbsp (16g) Olive Oil
- 2 Tbsp (15g) Grated Parmesan
- 1/2 tsp Garlic Powder
- 1/4 tsp Oregano
- 1/4 tsp Crushed Red Pepper
- 1/2 C (125g) Marinara or Pizza Sauce
- 30g Turkey Pepperoni Slices
- 1/2 C (56g) Shredded Italian Cheese Blend
- Air fry the frozen cauliflower gnocchi for 8 minutes at 400F.
- After 8 minutes, toss the gnocchi and mushrooms in the olive oil in a separate bowl.
- Once coated, sprinkle the grated parmesan, garlic powder, oregano, and red pepper flakes over the top and toss to coat.
- Add the gnocchi and mushrooms back to the air fryer basket and top with marinara, pepperoni, and shredded cheese in that order. Covering the pepperoni with the cheese will prevent them from flying around while frying.
- Air fry for an additional 6-8 minutes at 400F to toast the pepperoni and melt the cheese. 1.
If you're using a larger air fryer, be sure to push the gnocchi and mushrooms together to create a crust-like circle and eliminate as many gaps as possible. This will prevent the sauce from dripping through.
Nutrition InformationYield 4 Servings Serving Size 140g (1/4 of recipe)
Amount Per Serving Calories 235Total Fat 9gCarbohydrates 26gProtein 13g
What’s shakin’ bacon? I’m Mason, a personal trainer turned food blogger and current leader of the Proton Party. You can find me cookin’ up a storm over on Kinda Healthy Recipes or blogging with my wife on With the Woodruffs.
I got into the fitness industry in college while studying to become a Registered Dietitian. It didn’t take long to realize I was more passionate about preventative care and performance nutrition than medical nutrition therapy. That led to personal training, which turned into writing about training and nutrition. Which eventually evolved into creating healthy-ish recipes.
It’s been a fun ride, and I’m excited to lend an oven mitt to The Hungry Truth!