Cauliflower Crust Pizza

We look forward to simple pleasures and one of those is definitely Pizza Night! 🍕

For this Saturday night pizza special we are making Cauliflower Crust Pizza, two ways. Double the good times.

Enjoy a sweet sliced pear with homemade pesto and then balance with a savoury tomato, mushroom and zucchini slice. It’s all about pizza balance, right? Enjoy!

Ingredients

•  Cauliflower crust
• 1 pear, sliced
• ½ cup homemade pesto
• ½ log vegan goat cheese
• Fried sage leaves
• Pinch chili flakes
• Handful arugula

• Cauliflower crust
• ½ cup homemade tomato sauce
• 1 small zucchini, sliced in rounds
• 6 cremini mushrooms, sliced
• 1 - 2 cups vegan mozzarella
• Fresh basil
• Chili oil (optional)

Method

1. Preheat oven to 500°F and bake pizzas 15 minutes. Be careful if using cauliflower crust that the edges don’t burn. Wrap with tinfoil around the edges if they start to turn too brown.

    

   Pear Pizza: Spread pesto on the base of the crust. Heat 3 tbsps of olive oil over medium heat and fry sage pieces for a few minutes, drain on a paper towel to remove excess oil. Slice pear thinly and scatter on top of the pesto. Bake for 15 minutes. Then top with vegan goat cheese, arugula, chili flakes and fried sage. Slice and Enjoy!

   
   

   Mushroom Pizza: Spread a thin layer of tomato on the crust. Thinly slice the zucchini and mushrooms and sauté in a pan with olive oil and garlic over medium heat. Layer on the pizza and top with vegan mozzarella. Bake for 15 minutes. Drizzle with chili oil, slice and Enjoy! 🍕