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.
Ingredients
- 1 Cali'flower Foods Pizza Crust
- 1 cup asparagus spears trimmed and cut diagonally in half
- 1 cup sugar snap peas
- 2/3 cup part-skim ricotta cheese
- 2 tbsp 1% low-fat milk
- 1 garlic clove minced
- 1/2 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
- 1/4 tsp kosher salt
- 1/2 tsp lemon zest
- 1/4 cup fresh basil torn
- 1/8 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 1/2-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!
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