This pizza crust is the BOMB DOT COM. Seriously, I love a good carby pizza filled with gluten anyyyy day. But I also like trying new things and I like knowing that I got a few extra servings of veggies with this cauli crust and a maybe even a little extra fiber. You know that feeling after you eat half of a normal pizza and you feel so full and wish you didn't eat so much? I ate over half of one of these pizzas and felt so satisfied after! Listening to my body and stuffing my face feels so good.
Serves 4
This pizza is gluten free
Ingredients
Crust
- 2 Trader Joe's Cauliflower Pizza Crusts
Pesto
- 2 cups basil
- 1/4 cup toasted walnuts (you can use pine nuts but I didn't have any!)
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 2 whole cloves garlic
- salt + pepper to taste
Mushroom + Pear Pizza
- 3/4 cup parmesan cheese
- 1/2 cup ricotta cheese
- 1 cup sliced mushrooms
- 1 medium Anjou pear, sliced
- 1/4 cup red onion, sliced
- 1/4 cup balsamic vinegar- reduced- (simply cook on medium-high heat, stirring constantly, until the vinegar thickens and becomes sweet)
Sausage, Pepper + Onion Pizza
- 2 Italian sausages (my favorite are T-Joe's Sweet Italian Style)
- 1/2 cup mozzarella cheese
- 3/4 cup parmesan cheese
- 1/4 cup chopped red onion
- 1/3 cup chopped red pepper
- fresh basil for topping
Directions
- Preheat the oven to 450 degrees F
- In a food processor, blend basil, olive oil, garlic, toasted walnuts and nutritional yeast until a smooth, bright green pesto forms
- Cook the cauliflower crust for 12 minutes ON EACH SIDE. For a crispier crust, I put a cooling rack on top of a baking sheet and baked the crust on top of the rack
- Once the edges of the crust begin to brown, the crust is ready to come out!
- Top the crust with desired toppings and place back in the oven for 10-15 minutes until the cheese has melted and the crust is crispy