Picture this: Your besties lounging in your living room at your annual holiday get together, sipping vino, noshing on a homemade platter, and asking how you possibly managed to whip this up after a crazy 6 p.m. commute.
Your hack for prepping a restaurant-worthy spread without leaving the office early (or caving and ordering less-than-healthy takeout)? Leaning on the shortcut of dinner-party mavens everywhere—CAULIPOWER’s frozen cauliflower pizza crust.
For real: Just top the superfood crust with seasonal ingredients like butternut squash, cremini mushrooms, and baby kale—plus generous spoonfuls of cheese (or nut-based cheese for a dairy-free option), pop it in the oven, and you’re ready for guests.
Say goodbye to the classic Pinterest fails of DIY cauliflower pizza crust.
“I love the crispy, thin-crust bite,” says founder Gail Becker, who was inspired to make a veggie-based, gluten-free crust for her sons who have celiac disease. “If you’ve ever tried to make cauliflower crust at home, you know how difficult it is to get that real, pizza-like consistency. That was really important to me, which is why it took eight months to perfect the recipe.”
As a result of her attention to detail, you’ll never have to worry about the classic Pinterest fails of DIY cauliflower pizza crust like soggy bottoms or crust that instantly falls apart. You just get pizza crust that tastes and feels like, well, pizza crust. And since the crust is gluten-free and dairy-free, you don’t have to worry about your guests’ dietary restrictions.
What’s the best way to turn the crust into an app fit for sharing? “Cover the kitchen island with lots of little bowls and potential toppings,” Becker says, “and leave it to your guests to create their own masterpiece.”
Prep Time20 minutes
Cook Time40 minutes
Preheat oven to 400°F. Place butternut squash on baking sheet. Drizzle with one tablespoon olive oil. Roast 20 minutes or until tender.
Meanwhile, in a medium skillet over medium-high heat, add one tablespoon olive oil and kale. Cook for two minutes or until wilted. Remove and set aside.
In same skillet, heat one tablespoon olive oil. Add mushrooms and cook for about five minutes, until soft. Remove and set aside. In small skillet, cook sage in one tablespoon olive oil. Cook for one minute one each side, then flip. Sage should be crispy.
Remove CAULIPOWER crust from package. Brush with one tablespoon olive oil. Top with cooked kale, butternut squash, and mushrooms. Spoon ricotta cheese over pizza and sprinkle with Parmesan cheese. Bake for about 10 to 13 minutes. Remove from oven and serve!
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