Cauliflower-Crust Pizza with Tomatoes & Zucchini
Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.
Photo: Ashley Capp
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Ingredients
- 2 9-inch frozen cauliflower pizza crusts (TRY: Califlour Foods Original Italian Crust)
- leftover tomato mixture and zucchini (from Seared Tuna with Roasted Tomatoes & Olives), divided
- ½ cup full-fat ricotta cheese
- ½ cup crumbled full-fat feta cheese
- 2 tsp extra-virgin olive oil
- ¼ cup torn fresh basil leaves
- 2 tbsp chopped fresh oregano leaves
Preparation
1. Arrange oven racks in top and bottom thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment. Arrange crusts on sheets. If crusts require pre-baking, bake according to directions.
2. Spoon tomato mixture then ricotta over crusts. Arrange zucchini over top; sprinkle with feta. Drizzle with oil. Bake until cheese is bubbly, switching and rotating trays halfway. Sprinkle with basil and oregano.
Nutrition Information
- Serving Size ½ of one pizza
- Calories 359
- Carbohydrate Content 14 g
- Cholesterol Content 70 mg
- Fat Content 26 g
- Fiber Content 4 g
- Protein Content 20 g
- Saturated Fat Content 11 g
- Sodium Content 792 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 2 g