OK- So I absolutely love and promote making as many things as you can from scratch. However, I have tried tirelessly to make the “perfect” cauliflower pizza crust. I have gotten the ideal flavors down and gotten rid of the strong cauliflower taste that turns some people away (which in it of itself is a feat, go me!). But, I always find the crust to be a bit mushy or honestly just falling apart. So inevitably when I make this crust on my own, I am setting myself up for a breakdown of some sort over a damn pizza crust. I mean pizza has been way too good to me for me to be letting it down in this way!
My sister, thank the universe for her, told me about a little diddy called pre-made frozen cauliflower pizza crust. I know I said PRE-MADE and FROZEN. Step aside pride, because this stuff has won me over. It has completely changed my gluten-free pizza life for the better. I am able to make delicious pizza in a quarter of the time and without the mental breakdowns. Not to mention, if you work out the cost of homemade cauliflower crust, this stuff is actually a bit cheaper.
The brand I use is from Stop and Shop and is called “CauliPower Pizza Crust.” You can find it in the “Natures Promise” section in the frozen food aisle. There are 2 crusts in each container and they are individually wrapped so you don’t have to worry about using both at once. Or if you are a glutenous pizza eater like me, you can eat both and rationalize it because it’s cauliflower. Seriously though guys, this is a life changer and time saver.
Now onto the details of my beautiful vegan pizza toppings!
- 2 cauliflower pizza crusts
- 1/2 cup of tomato sauce, I used my go-to quick sauce (recipe to follow)
- 2 cloves of garlic, minced
- 1/2 of an onion, thinly sliced
- 1/2 of a yellow bell pepper, cut in slices
- 1/2 of a green bell pepper, cut in slice
- 1 link of Field Roast Italian Vegan Sausage
- 3-4 baby bella mushrooms, sliced (optional if you are anti-fungi)
- 3-4 slices of Creamy Original Chao Cheese , sliced into strips ***I am not a huge fan of store-bought imitation cheeses but I love everything I have had from Chao. Also- it melts wonderfully and has such a good flavor.
- salt and pepper to taste
Preheat the oven to 425 degrees.
In a small skillet on low heat add a tablespoon of olive oil. When warm, add in your sliced onions. You will be slow cooking these onions so that they caramelize and become sweet and dreamy. This is a practice in patience, but so worth it, and you can be doing other things at the same time! ***Just remember to keep stirring occasionally so they do not stick to the skillet.
In a separate, larger skillet, on medium/high heat pour in one tablespoon of olive oil. When warm, add in your minced garlic. When garlic begins to brown add in your sliced bell peppers and your sliced mushrooms. Allow these to cook down for about 3 minutes then add salt and pepper to taste. **Check your caramelizing onion and stir*** Cook for another minute then remove from skillet and set aside in a bowl.
In the same large skillet, add your vegan sausage. I crumble this sausage with my hands to give it a meat like consistency and it will add some texture to the pizza. Allow the sausage to brown for about 3 minutes, stirring occasionally. Then remove form heat and place into a bowl.
By this time, your onions should look nice and brown and smell delicious. You can remove them from the heat and set aside in a bowl.
As directed on the pizza crust label, you do not need to defrost these crusts. So wait to take them out of the freezer until all of your toppings are ready. Then remove from plastic and begin to assemble your pizza. It is up to you how much sauce you like on your pizza, so use your discretion. I like to make sure it is evenly covered, leaving the edges bare so they crisp up like crust. When your sauce is on, you can now start to add your toppings, making sure they are evenly spread across each pizza.
The last thing that I added were the strips of the Chao “cheese.” Then I pop the pizzas into the preheated oven, and cook for about 15-20 minutes. Check on them occasionally to make sure they do not burn and add time as needed. I suggest broiling the pizzas for an additional 3-4 minutes to ensure the cheese melts and that the edges get brown and crispy.
Remove these little guys from the oven and let them sit for a a minute or two. Then slice with a pizza cutter and you are ready to serve.