I am slowly beginning to realize that cheese is no longer the MVP of pizza. Step aside mozzarella, pesto is coming in hot to take over my pizza dreams. Seriously though, pesto is the perfect flavor on pizza. It easily replaces red sauce and cheese while adding such a nice and tangy bite to every slice!
This super easy recipe will have you forgetting all about cheese and ready to load your pizza up with all the veggies your heart desires! As always, mix and match any vegetables you would like. My blog is not meant to be full of rigid or fixed meals, but instead, an accessible starter kit to creating the very best picture of health in your home. To me pizza will always carry a nostalgic and carefree feeling. Sometimes it’s nice to get back to the basics, connect with out inner child, and dive into a delicious pie of pizza!
Now let’s get to the good stuff…
- 1 frozen Caulipower Pizza Crust
- 3 tablespoons of your favorite basil pesto
- 3 baby bella mushroom, sliced
- 1/2 of a bell pepper, sliced thinly
- pinch of salt and pepper
- 1 Field Roast Vegan Italian Sausage link, sliced thinly
- 4 cherry tomatoes, sliced thinly
***If you use the same brand of cauliflower crust, you can cook it as directed on the package. Which means you will not need to defrost the crust, so start this recipe by cooking all of your vegetables first!
Preheat the oven to 425F.
In a large skillet, on medium/high heat, pour 1 tablespoon of olive oil. Then when hot, add in your sliced peppers and mushrooms. Saute them for about 2-3 minutes or until you see them begin to brown. Add in a pinch of salt and pepper.
Then add in your sliced vegan sausage to the mix. Since the sausage is not actual meat you do not need all too much time to cook it. So allow the sausage to brown for about 2 minutes. Then you can remove them from the heat and set the veggies aside!
Then, take your frozen pizza crust out of the freezer and you can begin to assemble the magic. I put about 3 tablespoons of fresh basil pesto on the bottom of the crust, leaving a little space on the edges to form a “crust”. The pesto will be acting as your “sauce.”
Then, I (try to) evenly spread out the vegetables on top of the pizza. Lastly, I add the sliced cherry tomatoes on the very top. (I do not cook the tomatoes prior because I am finicky with cooked tomatoes, especially cherry tomatoes, and sometimes find them to be truly disgusting when they “pop” in my mouth. So, I slice them and wait until the pizza is ready to go in the oven to put them on. But that’s just me and I am weird!)
Place your fully assembled pizza into the preheated oven for about 20 minutes. Depending on how crispy you like your pizza, you can adjust the cooking time. I like mine to be pretty crisp and brown on the edges, so I tend to keep my pizza in longer than directed by the package.
When cooked to your liking, take out of oven and place on a cutting board. Allow the pizza to cool for a minute or two before slicing into it. Then serve and enjoy!
***Stay tuned tomorrow for my homemade basil pesto recipe!!! You won’t want to miss it! 🙂