There’s a bit of buzz surrounding cauliflower pizza crust.
We wanted to check it out and see if this new trend was worthy of our subscribers…and the great news is: IT IS!
We put together this pizza + video in no time and wanted to share the process with you. Make sure to pick up these ingredients next time you’re at your neighborhood Trader Joe’s.
MAIN Antipasto Pizza
Yield 4-6 servings
Our favorite new Trader Joe's thing: Cauliflower Pizza Crust. It's gluten free, delicious, and offers a great new spin on pizza! We topped it with our favorite Antipasto platter ingredients, like salami, mozzarella, peppers and tomatoes! Plus you'll love that the pizza base is a ricotta-pesto-tapenade mix. SO GOOD.
1 pkg cauliflower gluten free pizza crust (in the frozen section)
1 8-oz container ricotta
1/4 cup basil pesto
1/4 cup tapenade (ground olive mixture)
1 orange bell pepper, stem and seeds removed, sliced
1/2 cup cherry tomatoes, halved
1 pkg salami, sliced
1 small zucchini, sliced into rounds and then rounds quartered (see video)
1 pkg parmesan cheese (need a couple Tbsp)
1 pkg fresh mozzarella balls (mini)
salt, pepper, onion salt, red pepper flakes (to taste)
1/2 cup fresh basil leaves
- Preheat oven to 450 F.
- In a bowl, combine ricotta, pesto and tapenade. Remove crust from packaging and place on a lined baking sheet.
- Spread out ricotta mixture, then top with desired toppings. Add cheese on top and place in the oven for 20-30 minutes on the bottom rack, or until crust is crisp.
- Remove, top with basil leaves and enjoy immediately.*
*This crust tends to get soggy over time, so leftovers aren't great unless you want to eat your pizza with a spoon! We suggest devouring this on the night that it's made.