Vegan Campari® Cauliflower Pizza
2-4Vegan Campari® Cauliflower PizzaServes 2-4
1515 Mins 5 Mins 20 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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