Summertime Mushroom Powered Pizza is Perfect for the Patio
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.
Quick Roasted Cherry Tomato Caprese Pizza
Prep Time: 10 minutes
Cook Time: 25 minutes, plus cooking time for cauliflower crust
Yield: 4 servings
Ingredients
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
fresh basil
Preparation
- 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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