Spinach Pesto Cauliflower Pizza topped with Apple & Sage Sausage

“Caulipower” frozen pizza crusts came to the rescue yet again! I seriously can’t imagine having homemade pizza without this company. It is the perfect solution for gluten-free folks or for people who just love a thin crust pizza. It is honestly the only cauliflower crust that gets crispy, which to me is the only way pizza crust should be. (Sorry Chicago, but this girl just wouldn’t fit in!)

I unfortunately did not have any fresh basil in my fridge. However, I quickly remembered that my mom used to make “winter pesto” with spinach growing up. Winter Pesto can be a saver when you basil is not in season and can cost a ton at the grocery store. All you have to do is replace basil with fresh spinach in your recipe for pesto and add a teaspoon or so of dried basil. It is absolutely delicious and the only difference you will notice is a deeper green color. Otherwise it’s absolutely the same!


  • 1 frozen plain cauliflower pizza crust by “Caulipower
  • 2 cloves of garlic, minced
  • 1/2 of an onion, sliced thinly
  • 1 link of Apple & Sage vegan sausage link by Fieldroast, sliced
  • 1/2 of a zucchini, cut into slices
  • 4 baby bella mushrooms, sliced
  • 5 grape tomatoes, sliced
  • 3 tablespoons of Winter Pesto

Preheat the oven to 425F.

In a large skillet, on low/medium heat, pour 1 tablespoon of olive oil. When hot add in your minced garlic. Then add in your sliced onions. You will be cooking these onions “low and slow” so that they can caramelize. This will add a natural sweetness to this pizza. The onions will need to saute for about 10 minutes to fully brown. Make sure to stir them often.

When they have become that gorgeous brown, you can remove them from the skillet and set aside for later.

Turn the same skillet up to a medium/high heat. You may need to add a bit more olive oil depending on how much the onions soaked up. Then add in your sliced vegan sausage, zucchini, and mushrooms. Saute for about 3-4 minutes or until everything has cooked down and begun to brown on the edges. When the sausage and veggies are done cooking you can remove them from the heat.

At this time, take out one of your caulipower crusts. (These crusts do not need to defrost before cooking.) Now it is time to assemble your pizza!!

First, spread your yummy winter pesto over the entirety of the crust, leaving a small bit of space on the edges as “crust.” Then evenly spread your sausage, zucchini, mushrooms, and caramelized onions onto the crust. Finally, place your sliced grape tomatoes on top of the pizza.

Then place your pizza into the oven, directly on the rack. I like to place a cooking tray on the rack below it to catch any oil that may drip from the pizza.

Cook your pizza at 425 for about 15-20 minutes. Then, if you would like it crispier on the edges, you can turn it up to 450 and cook for another 2 minutes. Then remove from the oven and let cool for a minute or two before slicing.

Once cool enough, slice it, and serve!

One Comment Add yours

  1. mistimaan says:

    Looks yummy


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