Vegan Campari® Cauliflower Pizza


2-4Vegan Campari® Cauliflower PizzaServes 2-4

Prep Mins

1515 Mins 5 Mins 20 Mins

Cooking Mins



  • (1) store-bought frozen cauliflower pizza crust
  • ½ cup store-bought tomato sauce
  • (1) container store-bought vegan pesto
  • ¼ cup tomato sauce
  • 1 cup shredded non-dairy vegan mozzarella
  • ⅓ cup zucchini, thinly sliced
  • ¼ cup red onion, thinly sliced
  • 2 Campari® tomatoes, sliced
  • Baby arugula
  • Fresh basil, for garnish
  • Red chili flakes, for garnish (optional)
  • Baby arugula
  • Balsamic drizzle


  • Preheat oven to 450ºF. Follow package directions to pre-cook the cauliflower pizza base (i.e. bake for 10-12 minutes on each side then remove from oven to add toppings). Preheat oven to broil.
  • In a bowl, combine the tomato sauce with ⅓ cup vegan pesto. Top pre-cooked cauliflower pizza base with tomato-pesto sauce, leaving about 1” border around edges. Top with half the non-dairy vegan mozzarella, followed by shaved zucchini, red onion, and Campari tomatoes. Top with remaining non-dairy vegan mozzarella. Broil for 4-5 minutes or until bubbly and browned. 
  • Top with a handful of baby arugula and a few dollops of vegan pesto (if desired). Serve immediately.

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