Looking for a quick and easy way to impress your guests on weekend get togethers? Whip up this cauliflower crust mushroom powered pizza, a perfect low-carb treat for kicking back and hanging out on the patio this summer.
This awesome recipe was created for FreshCap by Chef Theresa Hansen.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons THRIVE 6
pinch of sea salt
freshly cracked black pepper
1 pint cherry tomatoes
1 (10.6 ounce) frozen cauliflower pizza crust
4 ounces marinated fresh mozzarella balls, cut in half
- Preheat oven to 400 F.
- Mix together olive oil, balsamic vinegar, and THRIVE 6 powder, season with salt and pepper. Toss with whole cherry tomatoes and evenly lay on parchment lined baking sheet.
- Roast in oven for 15 minutes. Remove and set aside.
- Cook cauliflower pizza crust according to package directions.
- Once crust is cooked spread roasted tomato mixture on crust. Top with fresh mozzarella. Bake in 400 F oven for 6-8 minutes until warmed through and mozzarella melts. Garnish with fresh basil.
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