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Southwestern Plant-Based Pizza

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Like many of us who are trying to steer our diets into a more plant-based direction, you may have tried to make a cauliflower pizza crust recently. And if you’re like me, your results might have been mixed. The good news is, Caulipower has figured out how to make a cauliflower pizza crust really well – and it’s a much easier way to go.

Caulipower crust

Caulipower was started by a mom, Gail Becker, whose two boys need to eat gluten-free because of Celiac disease. She experimented with different gluten-free products until she decided to make her own, and came up with the crust that is now Caulipower. (The crust is made with cauliflower as the lead ingredient, but it also has brown rice flour and yeast so it look and tastes more bread-like than vegetable-like.)

Caulipower crust

You can buy Caulipower in the frozen food section with a variety of toppings, but our favorite is the plain crust that you can use to make your own. And recently, we were alerted to a recipe contest that Caulipower is sponsoring so we just had to jump in – and you might want to as well. All you have to do is come up with a recipe, post it on Instagram, and share a photo tagging @CAULIPOWERED and #InCrustWeTrust. The winner will receiveĀ free pizza for a year. Not bad!

For our creation, we made a Southwestern Plant-Based Pizza with tomatoes, corn, red onions, and nopales (cactus leaves). (You can find prepared cactus leaves in many international grocery stores, but if you can’t, you can substitute green beans or green peppers.)

Southwestern Plant-Based Pizza
Author: 
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
A cauliflower crust pizza topped with corn, tomatoes, red onions, and nopales (cactus leaves).
Ingredients
  • 1 T. olive oil
  • ½ cup prepared, rinsed, and finely chopped nopales (cactus leaves)
  • Kernels from one ear of cooked corn (great to use leftovers from the night before)
  • 1 Caulipower cauliflower pizza crust
  • ⅛ cup finely chopped red onion
  • 1 Roma tomato, cut into small cubes
  • ¼ cup grated Jalapeno jack cheese
  • ¼ cup shredded/crumbled queso fresco
Instructions
  1. In a medium saucepan, heat the olive oil at medium heat; add the nopales and saute, stirring frequently, for 10 to 12 minutes (If you are using canned nopales in water, you can skip this step). Add the corn and continue cooking for another 2 to 3 minutes. Remove from heat and distribute corn and nopales evenly over the pizza crust. Then continue by adding the onion and tomato, and then the cheese, distributing evenly over the crust. Bake at 425 degrees for 12 to 14 minutes, or until cheeses are bubbled and beginning to brown.

caulipower crust

If you try it, let us know what you make!

Blogger disclosure: Caulipower sent me pizzas and a crust to sample. I did not receive compensation for this post. All opinions expressed are my own.

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