Truth: we love pizza! Sometimes my husband and I opt for a classic cheese pizza with a traditional gluten-free crust with the boys; Other times we love a fresher take.
Tonight we shared our favorite Caprese Cauliflower Pizza and added roasted basil mushrooms and it couldn’t have been more delicious or satisfying!
Cali’Flour Foods Cauliflower Pizza Crust, topped with Vegan and nut-free Basil Pumpkin Seed Pesto, fresh mozzarella, roast tomatoes, roasted basil mushrooms, fresh basil and balsamic glaze (we used Monaro Federzoni). The combination is unreal!
Using pesto instead of sauce as a pizza base adds a freshness and amazing flavor! The roasted veggies also give it a real depth of savory flavor, and the balsamic glaze drizzle finishes it with a touch or sweet and tangy.
Nothing like Roasted Tomatoes. Roasting brings out a real sweetness in the tomatoes.
Roasted Basil Mushrooms are earthy, savory and packed with flavor!
For something so rich in flavor, this pizza is super quick and easy to assemble.
I baked the Cali’flour Foods pizza crust for 10 minutes, then added the homemade basil pesto (you could use a store bought pesto) and fresh mozzarella and put it back in the oven for 5 minutes to melt, all while roasting the tomatoes and mushrooms. Top the pizza with the roast tomatoes and mushrooms, fresh basil and balsamic glaze and you have a melt-in-your-mouth delicious dinner no time!
More on the pesto — the recipe is from Urban Kitchen Apothecary and while it’s vegan and nut free, it is rich in flavor and you’ll love it even it you don’t have any food restrictions. Plus its super easy to make! If you’re looking for a more classic pesto, try this classic basil pesto made with parmigiana reggiano.
More on Cali’Flour Foods… We have made cauliflower pizza crust from scratch but it is more work than we are usually looking for when we want pizza for dinner so we love all the pre made cauliflower crusts! And Cali’Flour Foods cauliflower pizza crust has been a real game changer for us. Made with only a few ingredients, it tastes homemade, has a great texture and such a time saver. They have 3 varieties — an Original Italian Cauliflower Crust, Sweet Red Pepper Cauliflower Crust and a Plant-Based Italian Cauliflower Crust. We also love that it’s naturally gluten-free. Full disclosure: I used to be an affiliate for Cali’Flour Foods and really love the brand!
Scroll down to see the recipe and leave a comment if you try.
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!
Approximately 1 cup fresh tomatoescherry tomatoes, halved or full size sliced or a combination
Olive oil
Salt
1carton mushroomssliced
Fresh mozzarella6-8 slices depending on taste
A few spoonfuls of prepared pesto or Vegan Basil Pumpkin Seed Pesto*
Prepared Balsamic glazewe used Monari Federzoni balsamic glaze
1handful of Fresh Basilchopped
*Vegan Basil-Pumpkin Seed Pesto (recipe from Urban Kitchen Apothecary)
2cupsfresh basil leaves
1large garlic clove
⅓cuppepitaspumpkin seeds
1tbspnutritional yeast
⅓cupolive oil
pinchof sea salt + black pepper
Instructions
Roasted Tomatoes and Mushrooms
Preheat oven to 400 degrees and place parchment paper on two baking sheets.
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
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
If making your own pesto, blend all the pesto ingredients together using a food processor or blender.
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
Set aside
Pizza
Preheat oven to 375 degrees. (Could bake at 400 degrees with veggies, just bake for a few minutes less)
While mushrooms and tomatoes roast, bake Cali'Flour pizza crust for 7-10 minutes.
Add the pesto to pizza crust, then fresh mozzarella and melt the fresh mozzarella, approximately 5 minutes.
Top the melted cheese with the roasted tomatoes, roasted mushrooms, balsamic glaze and fresh basil.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
