Caprese Cauliflower Pizza with Basil Mushrooms
 
Prep time
Cook time
Total time
 
Cali'flour Foods cauliflower pizza crust, topped with vegan and nut-free basil pesto, fresh mozzarella, roast tomatoes & mushrooms, balsamic glaze, and fresh basil. A melt in your mouth delicious meal!
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional, Grain Free
Serves: 1 pizza
Ingredients
  • 1 Cali'flour Foods Cauliflower Pizza Crust
  • Approximately 1 cup fresh tomatoes (cherry tomatoes, halved or full size sliced or a combination)
  • Olive oil
  • Salt
  • 1 carton mushrooms, sliced
  • Fresh mozzarella, 6-8 slices depending on taste
  • A few spoonfuls of prepared pesto or Vegan Basil Pumpkin Seed Pesto*
  • Prepared Balsamic glaze (we used Monari Federzoni balsamic glaze)
  • 1 handful of Fresh Basil, chopped
*Vegan Basil-Pumpkin Seed Pesto (recipe from Urban Kitchen Apothecary)
  • 2 cups fresh basil leaves
  • 1 large garlic clove
  • ⅓ cup pepitas (pumpkin seeds)
  • 1 tbsp nutritional yeast
  • ⅓ cup olive oil
  • pinch of sea salt + black pepper
Instructions
Roasted Tomatoes and Mushrooms
  1. Preheat oven to 400 degrees and place parchment paper on two baking sheets.
  2. Tomatoes: Gently toss tomatoes in olive oil and a dash of salt. Place in a single layer on a baking sheet and bake for 10 minutes. Set aside
  3. Mushrooms: Gently toss mushrooms in olive oil and place in a single layer on baking sheet. Sprinkle with salt to taste and lots of basil. Bake for 25 minutes. Cool briefly and dice mushrooms. (NOTE: you may have more mushrooms than you want for pizza so only dice what you want for pizza and save the rest for another meal; NOTE 2: you could also add full size mushrooms to pizza)
Vegan Basil Pumpkin Seed Pesto
  1. If making your own pesto, blend all the pesto ingredients together using a food processor or blender.
  2. Note: I didn't have any trouble blending it in a blender but if too thick or difficult to blend add an additional 1-2 tbsp olive oil
  3. Set aside
Pizza
  1. Preheat oven to 375 degrees. (Could bake at 400 degrees with veggies, just bake for a few minutes less)
  2. While mushrooms and tomatoes roast, bake Cali'Flour pizza crust for 7-10 minutes.
  3. Add the pesto to pizza crust, then fresh mozzarella and melt the fresh mozzarella, approximately 5 minutes.
  4. Top the melted cheese with the roasted tomatoes, roasted mushrooms, balsamic glaze and fresh basil.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/grilled-caprese-cauliflower-pizza-3-2/