A frozen cauliflower crust pizza loaded with pepperoni, sausage, and roasted vegetables needs little more than heat and time. Since it's already topped and seasoned, you'll roast it straight from the package while you throw together a quick salad to balance the richness and make two grown people feel fed.

Serves 2. 25 minutes, 5 at the stove.

About 180 calories a serving, 3 g protein, 6 g carbohydrate, 17 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Remove the pizza from the freezer and place it directly on the oven rack with a baking sheet on the rack below to catch any drips. Roast until the cheese is melted and the edges are golden, about 20 minutes.20 min
2. While the pizza roasts, toss 4 ounces of mixed greens with 2 tablespoons of oil, a squeeze of fresh lemon juice, a pinch of salt, and a turn of black pepper until coated.
3. When the pizza is done, let it rest for one minute, then slice it in half. Serve with the salad on the side.

Note Swap the salad for roasted broccoli or a simple tomato side if you prefer. Leftover pizza keeps refrigerated for two days and reheats in a 350°F [175°C] oven for five minutes. This pizza is complete as is, but passes well with a cold drink and crusty bread to sop up any juices.