5 Delicious Pizzas Made with a Cauliflower Crust

Who knew cauliflower crust pizza could taste *this* good? We partnered with Green Giant to make five drool-worthy recipes with their new Cauliflower Pizza Crust.
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Salad Pizza

1. Salad Pizza

  • Store-bought cauliflower pizza crust (we used Green Giant)
  • 3 tbsp. prepared pesto
  • 2 ¾ cup baby arugula
  • ¾ cup shaved carrot
  • ¼ cup shaved fennel
  • ½ cup cherry tomatoes, sliced in half
  • 1 tsp. extra virgin olive oil
  • Sea salt and black pepper

Preheat the oven to 425 degrees. Prepare crust per package directions, or for about 14-16 minutes. Remove crust from oven and top with pesto. Return to oven and bake for 6-8 minutes until golden and crisp. When crust has just a few minutes left in oven, make salad by tossing veggies and olive oil in a medium bowl and seasoning with salt and pepper. Remove crust from oven and top with salad.

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Swiss Chard & Shallot Pizza

2. Swiss Chard & Shallot Pizza

  • Store-bought cauliflower pizza crust (we used Green Giant)
  • 1 tbsp. olive oil
  • ½ bunch Swiss chard, stems removed and cut into ¼-inch slices, leaves torn into pieces
  • (3 chopped cups or 4.75 oz)
  • 1 small shallot, thinly sliced
  • 3/4 cup grated Gruyere
  • 1 tbsp. pine nuts, toasted
  • pinch red pepper flakes

Preheat the oven to 425 degrees. Prepare crust per package directions, or for about 14-16 minutes. While it bakes, heat olive oil in a large skillet over medium heat. Cook shallot and chard stems, stirring, until tender, about 5 minutes. Add leaves and cook until just wilted, about 3 minutes, set aside. In a dry pan, toast pine nuts until golden brown. Remove crust from oven. Sprinkle with half the Gruyere, top with chard and shallots and sprinkle with remaining Gruyere. Return to oven and bake for 6-8 minutes until golden and crisp. Remove from oven, top with pine nuts and red pepper flakes.

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Delicata Squash & Sausage Pizza

3. Delicata Squash & Sausage Pizza

  • Store-bought cauliflower pizza crust (we used Green Giant)
  • ½ small delicata squash, seeded and thinly sliced
  • ½ tsp. chopped fresh sage
  • 1 garlic clove, thinly sliced
  • 6 tsp. extra virgin olive oil, divided
  • ¼ pound spicy Italian sausage (1 link, removed from casing and shaped into 8 small balls)
  • 3/4 cup fresh mozzarella, torn

Preheat the oven to 425 degrees. In a medium bowl, toss squash, sage and garlic with 2 tsp olive oil, transfer to small baking sheet, arranging in a single layer. Bake store-bought cauliflower pizza crust as per package directions, or for about 14-16 minutes. Bake squash right on the rack alongside the crust, tossing occasionally. Meanwhile, in a small pan over medium-high heat, brown sausage and set aside. Remove crust from oven, brush with 2 tsp olive oil and top with mozzarella, squash and sausage. Return to oven and bake for 6-8 minutes until golden and crisp. Remove from oven, drizzle with 2 tsp olive oil and sprinkle with sea salt.

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White Potato Pizza

4. White Potato Pizza

  • Store-bought cauliflower pizza crust (we used Green Giant's Tuscan crust)
  • ¼ cup ricotta
  • 1 cup thinly sliced baby yukon gold potato (1/16-inch thick, approx 3 potatoes)
  • 1 ½ tsp. olive oil, plus more for drizzling
  • ¼ tsp. fresh chopped rosemary
  • ¼ tsp. fresh chopped thyme
  • ¼ cup grated Parmigiano Reggiano
  • ¼ cup grated Pecorino Romano

Preheat the oven to 425 degrees. Bring a pot of very salted water to boil, add sliced potatoes, and cook for 5-7 minutes, or until tender. Drain and return pan to stove, over low heat, to remove the extra moisture. Prepare store-bought pizza crust per package directions, or for about 14-16 minutes. While crust is in oven, toss potatoes with the olive oil, rosemary, thyme and salt to taste. Remove crust from oven, spread with ricotta and top with potatoes. Sprinkle Parmigiano Reggiano and Pecorino over top. Return to oven and bake for 6-8 minutes until golden and crisp. Remove from oven. Top with a drizzle with olive oil and a sprinkle of sea salt.

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Jamon Serrano, Date & Manchego Pizza

5. Jamon Serrano, Date & Manchego Pizza

  • Store-bought cauliflower pizza crust (we used Green Giant)
  • ¾ cup caramelized onions
  • 1.5 oz thinly sliced jamon serrano or prosciutto (about 4 pieces)
  • ¾ cup grated manchego
  • ½ tsp. chopped fresh rosemary
  • 4 pitted dates, chopped

Preheat the oven to 425 degrees. Prepare store-bought cauliflower pizza crust per package directions, or about 14-16 minutes. While crust is in oven, in a nonstick pan over medium-high heat, crisp jamon, approximately 5 minutes and set aside. Mix manchego and rosemary and set aside. Remove crust from oven, layer half of the cheese-herb mixture, all of the onions, remainder of cheese, dates and jamon. Return to oven and bake for 6-8 minutes until golden and crisp.

Recipes by Tara Donne