Veggie Pizza with Cauliflower Crust #SundaySupper
Pizza gets a little bit of a healthy facelift with cauliflower crust! Veggie Pizza with Cauliflower Crust is loaded with fresh tomatoes and mushrooms and asparagus cooked in Gallo Family Merlot and balsamic vinegar.
  • For the cauliflower crust:
  • 2 12 oz. packages of cauliflower florets
  • ½ cup parmesan cheese
  • ½ cup mozzarella cheese
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • salt and pepper
  • 1 large egg
  • For the topping:
  • 1 tbsp olive oil
  • 1 8 oz. package sliced baby bella mushrooms
  • 8-10 asparagus stalks, woody ends removed and cut into 1-inch pieces
  • ½ cup Gallo Family Vineyards Merlot
  • ¼ cup balsamic vinegar
  • ½ cup strained tomatoes (or your preferred tomato sauce)
  • 1 8 oz. package grape tomatoes, quartered or sliced in half
  • 4 oz. crumbled goat cheese
  • 1 cup shredded mozzarella cheese
  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Place the cauliflower in a food processor and pulse until very crumbly. You should get about 3 cups.
  3. Place in a microwave safe bowl, cover with a paper towel, and cook for 4 minutes.
  4. Pour the cooked cauliflower into a strainer and allow to cool for a few minutes.
  5. Once cooled, put the cauliflower into a clean tea towel and squeeze to drain out all of the water.
  6. Add the cauliflower, cheese, basil, oregano, garlic powder, red pepper flakes, salt and pepper into a bowl.
  7. Add egg and mix well.
  8. Use your hands to form a dough out of the mixture and press down into the prepared baking sheet. Make it round, square, triangle, or even the shape of a football!
  9. Bake for 10 minutes or until the edges become a golden brown.
  10. While your crust is baking, heat oil in a medium sauté pan on medium-high.
  11. Add mushrooms and asparagus and cook until soft, about 5-6 minutes.
  12. Pour in the wine and balsamic vinegar and cook until all of the liquid has been absorbed.
  13. When your crust is ready, remove from oven and top with strained tomatoes or tomato sauce. Add the diced tomatoes on top of that, followed by the shredded mozzarella and crumbled goat cheese.
  14. Finally top with the cooked mushrooms and asparagus and place back into the oven for another 5-7 minutes or until cheese has melted and starts to bubble.
Cauliflower crust recipe adapted from Tasty Kitchen Blog:
Recipe by Take A Bite Out of Boca at