Vegetable Pizza
Use up the vegetables left in your fridge for this easy and quick veggie pizza recipe on a store-bought cauliflower pizza crust.
Servings: 3 people
Calories: 285kcal
Cost: $8
Equipment
- oven
- range/stovetop
Ingredients
- 1 CAULIPOWER cauliflower pizza crust
- 1/3 cup onions, sliced
- 1/3 cup zucchini, sliced 1/4 inch thick
- 1/3 cup yellow squash, sliced 1/4 inch thick
- 1/2 cup crimini mushrooms, sliced
- 1 tsp. avocado oil for sauteeing
- 1 tsp. extra virgin olive oil for brushing the crust
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp. garlic powder
- salt and pepper to taste
Instructions
- PREPARE THE VEGETABLES. Preheat your oven to 425, and start a saute pan on stovetop over medium heat. Add avocado oil, onions, and mushrooms. Saute for 4-5 minutes until soft. Remove and set aside. Add squashes, and allow to carmelize on bottom, then flip each piece individually once, and slightly brown again. Remove and set aside.
- ASSEMBLE THE PIZZA. Brush frozen cauliflower pizza crust with olive oil. Spread onions and mushrooms around. Season with salt and pepper. Top with grated Parmesan. Place squash down evenly spaced on top. Sprinkle with garlic powder and basil.
- BAKE. Place on greased baking sheet and bake for 10-12 minutes, until crust is cooked and browning on bottom. Let cool for a minute, slice and enjoy!
Notes
The crusts bake pretty fast because they are thin, so be sure to watch you don't burn it! I like it firm towards the outside, but with some pliability in the center.