Roasted Mushrooms and Tomatoes, Fresh Mozzarella, Basil Pesto & Balsamic drizzle on a Cauliflower Crust
Savory, a touch Tangy and Delicious!
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 started with our favorite Caprese Cauliflower Pizza and added roasted basil mushrooms and it couldn’t have been more delicious or satisfying!
It’s super quick, easy and adaptable because we’re using so many already prepared, high quality ingredients. I baked the Cali’flour Foods pizza crust for 10 minutes, then added 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 in 30 minutes.
If can be made dairy free or vegan by skipping or substituting the fresh mozzarella and being sure to use the plant-based Cali’flour Foods Pizza crust.
More on Cali’Flour Foods… 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.
You can use code “healthyGFfamily”* for 10% off any order over $50 at califlourfoods.com . Happy pizza making!
Cali'flour Foods cauliflower pizza crust, topped with vegan basil pesto, fresh mozzarella, roast tomatoes & mushrooms, balsamic glaze, and fresh basil. A melt in your mouth delicious meal in 30 minutes.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
1 Cali'flour Foods Cauliflower Pizza Crust
Approximately 1 cup fresh tomatoes (cherry tomatoes, halved or full size sliced or a combination)
1 carton mushrooms, sliced
Fresh mozzarella, 6-8 slices depending on taste
A few spoonfuls of prepared pesto or Vegan Basil Pumpkin Seed Pesto*
Prepared Balsamic glaze (we used Monari Federzoni balsamic glaze)
1 handful of Fresh Basil, chopped
*Vegan Basil-Pumpkin Seed Pesto (recipe from Urban Kitchen Apothecary)
2 cups fresh basil leaves
1 large garlic clove
⅓ cup pepitas (pumpkin seeds)
1 tbsp nutritional yeast
⅓ cup olive oil
pinch of sea salt + black pepper
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
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.