Cookbook Index: Pasta & Pizza
Prep time: 15 minutes
Cook time: 30 minutes
Ready in: 35 minutes
Crispy baked cauliflower crust can kick-start any number of gluten-free pizzas. Here, fragrant basil pesto, sweet-tart tomatoes, umami-rich mushrooms and tangy goat cheese make for a delicious celiac- and vegetarian-friendly main or appetizer. If desired, toss baby arugula with olive oil and sprinkle over top of the pizza just before serving.
| Measure | Ingredient |
| 1 pkg (300 g) | frozen PC® Gluten-Free Cauliflower Pizza Crust |
| 1 tbsp (15 mL) | olive oil |
| 1 cup (250 mL) | cremini mushrooms, thinly sliced |
| Pinch (0.5 mL) | each salt and black pepper |
| ¼ cup (60 mL) | PC® Pesto |
| 2 tbsp (30 mL) | oil-packed sun-dried tomatoes, drained and chopped |
| ⅓ cup (83 mL) | crumbled goat’s milk cheese |
1. Preheat oven to 450°F (230°C). Remove all packaging from frozen pizza crust. Place crust, bottom (flat) side up, on wire rack set over baking sheet. Bake, flipping crust once, until edges are golden, 20 to 24 minutes.
2. Meanwhile, heat oil in large non-stick skillet over medium heat; cook mushrooms, salt and pepper, stirring occasionally, until softened and no liquid remains, about 10 minutes.
3. Spread pesto onto crust, leaving 1/2 inch (1 cm) border. Top with mushrooms and sun-dried tomatoes. Bake in 450°F (230°C) oven until bubbly and browned, 7 to 8 minutes.
4. Sprinkle with cheese. Let stand 2 minutes before serving.
Makes 6 servings.
Per serving: 180 calories, fat 11 g (3 g of which is saturated), sodium 230 mg, carbohydrate 16 g, fibre 0 g, sugars 1 g, protein 3 g
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