Kiss The Cook: Veggie Pesto Pizza with a Cauliflower Crust

LUBBOCK, TX - Veggie Pesto Pizza with a Cauliflower Crust


· 1 package frozen cauliflower pizza crust*

· 1/4 cup basil pesto

· 1 portabella mushroom, sliced

· 4 oz. white mushrooms, sliced

· 2 tsp. olive oil

· ¼ red onion, sliced thinly

· 1 cup fresh spinach/kale mix

· 4 roasted garlic cloves, chopped

· 1 ¼ cup shredded part-skim mozzarella cheese

· ½ cup shredded parmesan cheese


1. Heat oven to 425 degrees.

2. Heat a large skillet over medium-high heat; add olive oil. When olive oil is heated, add mushrooms and saute for 5 minutes. Set aside.

3. Remove 1 crust from package and place on pizza pan.

4. Spread pesto on crust. Sprinkle ¾ cup of mozzarella evenly over the crust.

5. Evenly place mushrooms, onions, spinach, and garlic on pizza; top with remaining mozzarella and ¼ cup of the parmesan cheese.

6. Place pizza in oven and cook for 12-14 min or until cheese is melted. Remove from oven; top with remaining cheese and serve.

*The package contains 2 crusts. The remaining ingredients are for one crust/pizza.

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