Products used in this recipe
Cauliflower Pizza Italiano
Yield: 2) 10-inch Pizza Servings
Yield: 2) 10-inch Pizza Servings
Your plant-based patrons will love this pizza—light and crispy cauliflower crust topped with fresh grape tomatoes, roasted peppers and onions, plant-based Italian sausage, two kinds of cheese, and a hot honey drizzle.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Riced Cauliflower 1/20lb | 1 lb. | |
| Mozzarella cheese, low moisture, shredded | 1 cup | |
| Parmesan cheese, grated | 1/2 cup | |
| Egg, beaten | 1 each | |
| Salt | as needed | |
| Black pepper, ground | as needed | |
| Fresh Mozzarella cheese, torn into bite-sized pieces | 4 oz. | |
| Plant-based Italian sausage, sliced | 4 oz. | |
| Grape tomatoes, halved | 1/2 cup | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 1/2 cup | |
| Basil leaves, torn | 1/4 cup | |
| Hot honey | 1 Tbsp. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Arrange riced cauliflower in a single layer on a greased sheet pan and bake at 350°F for 12-15 minutes. Remove from oven and let cool to room temperature. Increase oven temperature to 425˚F.
- Step 3
- Combine mozzarella, Parmesan cheese and beaten egg in a medium-sized bowl. Add riced cauliflower using your hands to combine until evenly mixed. Spray a baking sheet with pan release and transfer dough, patting into two 10-inch crusts, about 1/4-inch thick. Bake at 425°F until golden and dried out, about 15-20 minutes.
- Step 4
- Top crust with fresh mozzarella, grape tomatoes, sausage and roasted peppers and onions. Sprinkle with salt and black pepper and bake at 425°F until cheese is melted and crust is crisp, about 15 minutes. Garnish with basil and a drizzle of hot honey.
