Cauliflower pizza crust with roasted vegetables
A frozen cauliflower crust bakes into a sturdy base for simple toppings. This shelf makes a whole dinner without fuss when you add cheese and roasted vegetables to the pan as it cooks.
About 560 calories a serving, 36 g protein, 31 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup mozzarella cheese, shredded
- 8 ounces cherry tomatoes or bell peppers
From your shelf
- 1 package cauliflower pizza crust, original
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat the oven to 425 degrees F (220 degrees C). Place the frozen cauliflower crust directly on a baking sheet and bake for 10 minutes until it starts to firm up.
- While the crust bakes, cut 8 ounces of cherry tomatoes in half or slice bell peppers into strips and toss with 1 tablespoon of oil, salt, and pepper. When the crust comes out, scatter the vegetables over it and top with 1 cup of mozzarella.
- Return the pizza to the oven and bake for 10 to 12 minutes until the cheese melts and the vegetables soften slightly. The crust should be golden at the edges.
Note Swap tomatoes for mushrooms, zucchini, or caramelized onions if you prefer. Leftovers keep in an airtight container for three days and reheat well in a 350 degree F oven. Serve with a green salad or a side of arugula dressed with lemon.
On the label
CAULIFLOWER, RICE FLOUR, CORN STARCH, CORN FLOUR, CORNMEAL, CANOLA OIL, SALT, BLACK PEPPER.
Green Giant, frozen bread & dough, serving 53 g, package 7.5 oz/212 g. Ingredients as printed on the label.
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Cooks as cauliflower, pizza dough, frozen pizza. Half of it left? Use up the cauliflower.