I love pizza, so I’m digging this veggie-topped pizza recipe from Three Bridges!
Superfood Pesto Cauliflower Pizza
Recipe courtesy Three Bridges.
7 oz. package of Three Bridges Superfood Pesto sauce
15 to 16oz package Gluten Free Pizza Dough
1 medium Cauliflower, florets, about 1 inch in diameter
1/4 cup Extra-virgin olive oil
1 Tbsp. Garlic, sliced
4 oz. Parmesan Cheese
8 oz. Fresh Mozzarella, sliced
¼ cup Ricotta Cheese
Preheat the oven to 450 degrees.
Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan cheese. Let cool to room temp
On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15 inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with semolina flour or cornmeal as needed. Place on a baking tray or peel if you have a pizza stone for the oven.
Lightly brush a one inch border with extra virgin olive oil around the pizza.
Spread 4 ounces of the superfood pesto around the rest of the pizza and then evenly distribute the cauliflower florets, ricotta and mozzarella cheeses.
Bake in the oven for 10-15 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper. Slice and serve immediately.
PREP TIME: 5 Minutes
COOK TIME: 25 Minutes
READY IN: 30 Minutes
YIELDS: 4 Servings