Recipe adapted from Cooking Light
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.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegetarian
Ingredients
- 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
Instructions
- PrebakeCali'flour Foods Pizza according to package.
- 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.
- Combine ricotta, milk, and garlic in a small bowl.
- Spread mixture over prepared Cali'Flour crust, leaving a ½-inch border.
- Top with mozzarella, asparagus, and snap peas. Bake at 375°F for 8-10 minutes.
- 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.
- Serve and enjoy!
