Any day that ends in the letter Y is a great day for pizza. I seriously could eat pizza every night if it’s on the plain cauliflower crusts by “Caulipower.” These frozen crusts are the perfect base for any pizza you can imagine. The crusts are gluten-free and filled with veggies but what’s even better is they hold up in the oven!
Most of the time I create my own cauliflower crust it is too mushy or full of water and has a hard time getting crispy. So, this Caulipower crust takes the stress and extra time out of my pizza nights!
These two beautiful pies are covered in a garlicky spinach pesto whipped with a dollop of plain almond milk yogurt to add a creaminess to these cheese-free pizzas! I love the addition of the almond milk yogurt because it will have even the cheesiest of lovers enjoying this pizza.
Vegan food does not need to feel limited or restrictive. There are so many fun and easy ways to create the cheesiest and meatiest of foods without actually using cheese or meat! These two pies are perfect examples of that and something that anyone could make!
- 2 frozen plain Caulipower crusts
- 1 small onion, sliced thinly
- 1/2 of a large bell pepper, sliced into thin strips
- 1/2 of a Portobello mushroom cap, sliced thinly
- 1/2 of a zucchini, sliced into thin rounds
- 1 link of italian vegan sausage by Field Roast, crumbled with hands
- Garlicky Spinach Pesto
- 1 cup of spinach leaves
- 4 (or more) large cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of nutritional yeast
- 1 heaping tablespoon of dried basil
- salt and pepper to taste
- 1/4 teaspoon of red pepper flakes (optional)
- 1-2 tablespoons of plain dairy-free yogurt (I used almond milk based yogurt)
Preheat your oven to 425 F.
To begin, add all of your “garlicky spinach pesto” ingredients into a food processor or high-powered blender. Let this mixture blend until creamy and a bright and beautiful green. Be sure to taste this pesto to make sure it has enough of a bite and the flavors you want and feel free to add more of anything you may like. Then set this aside and let the flavors develop while you saute your vegetables.
Now, thinly slice your onions, peppers, mushrooms, and zucchini. Take out a small skillet and place on low heat with a dollop of extra virgin olive oil. When the small skillet is hot, add in your thinly sliced onions and allow these to cook “low and slow” so that they caramelize. Stir them often so they do not stick the to the bottom of the skillet.
While the onions are cooking, take out a second large skillet and place it on medium/high heat with 1 tablespoon of extra virgin olive oil. Add in your minced garlic and let brown for 30 seconds. Then add in your sliced red peppers and allow them to cook for about 2 minutes. Stir your onions if you have not yet! Then, when the peppers have a nice brown on the edges you can add in your sliced mushrooms. (If you have a humor like mine then you will enjoy that the sliced mushroom caps look like individual mustaches and it’s just really funny.)
The mushrooms will only need a minute or two on each side. Then you can remove both the mushrooms and peppers and place them into a bowl for later. In the same large skillet, add in your sliced zucchini rounds. Let them get brown on each side for 2 minutes. While the zucchini is browning give your onions another couple of stirs. Then remove the zucchini from the skillet and set aside.
Again, in that same hot skillet, crumble your italian vegan sausage link into the pan. Let the crumbles heat up for about 1 minute. The sausage does not take long to cook and it will continue to cook in the oven. After about 1 minute you can turn the heat off from the large skillet. Then check on your caramelizing onions, which should be almost if not already done by this point. Give them a last stir and remove the small skillet from the heat.
Now you can begin to assemble your pizzas. This step is really up to you and you can top them in any which way you would like. I chose for both visual and fun, to make two different types of pizzas. So, I separated the toppings and did one with the sausage and one with the caramelized onions. However, you could put all of the toppings on both, it is totally up to you!
Take your two frozen crusts and spread your garlicky spinach pesto onto each crust. This pesto will be acting as the sauce for these pizzas and will be the glue that holds the toppings. Then, once you have covered your pizzas with pesto you can begin to place your toppings. Place them however you would like until the pizzas are beautifully covered with all of your sautéed veggies.
Then place both of your pizzas into the preheated oven. I place them directly onto the grates so that they can get crispy. They will cook for about 12-15 minutes in the oven. If you like your crust to be extra crispy (like I do) you can put the broiler on for a minute or two at the end of the cooking time. Then, remove the pizzas from the oven and let cool for a minute before slicing.