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Southwestern Plant-Based Pizza
A cauliflower crust pizza topped with corn, tomatoes, red onions, and nopales (cactus leaves).
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 2 servings
Ingredients
- 1 T. olive oil
- 1/2 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
- 1/8 cup finely chopped red onion
- 1 Roma tomato cut into small cubes
- 1/4 cup grated Jalapeno jack cheese
- 1/4 cup shredded/crumbled queso fresco
Instructions
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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.