Green Goddess Cauliflower Pizza
A easy, fresh and delicious pizza that tastes like summer! And it is surprisingly quick and easy to make using Cali'flour Foods cauliflower pizza crusts. Original post (8/2017) sponsored in partnership with Cali'Flour Foods. Pizza toppings inspiration and recipe adapted from Cooking Light.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegetarian
  • 1 Cali'flower Foods Pizza Crust
  • 1 cup asparagus spears, trimmed and cut diagonally in half
  • 1 cup sugar snap peas
  • ⅔ cup part-skim ricotta cheese
  • 2 tbsp 1% low-fat milk
  • 1 garlic clove, minced
  • ½ cup part-skim shredded mozzarella cheese
  • 1 small zucchini, shaved lengthwise into thin slices using a vegetable peeler (about 1 cup)
  • 1 tsp fresh lemon juice
  • ¼ tsp kosher salt
  • ½ tsp lemon zest
  • ¼ cup fresh basil, torn
  • ⅛ tsp black pepper
  1. PrebakeCali'flour Foods Pizza according to package.
  2. Meanwhile blanch asparagus and snap peas: bring a large pot of water to a boil. Add asparagus and snap peas, cook 2 minutes, then drain in a colander and submerge into ice water. Drain again, pat dry and set aside.
  3. Combine ricotta, milk, and garlic in a small bowl.
  4. Spread mixture over prepared Cali'Flour crust, leaving a ½-inch border.
  5. Top with mozzarella, asparagus, and snap peas. Bake at 375°F for 8-10 minutes.
  6. While pizza bakes, toss zucchini with lemon juice and salt. After removing pizza from over, top with zucchini mixture, lemon zest, basil, and black pepper.
  7. Serve and enjoy!
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