Mediterranean Pesto Veggie Pizza

Serves 2-4

Ingredients

1 store-bought frozen cauliflower crust

3-4 tbsp. prepared pesto

3-4 oz. fresh Mozzarella cheese, torn into small pieces

1 cup roughly chopped artichoke hearts

1 cup halved cherry tomatoes

1/2-3/4 cup halved black olives

1/4 cup sliced red onion

  1. Preheat oven to 425F. Read directions on cauliflower crust package - some crusts will need to be precooked. Once ready for toppings, spread an even layer of pesto across the crust. Top with torn pieces of mozzarella cheese, and all additional ingredients.

  2. Bake for 12-15 minutes, until cheese is lightly browned and bubbly. Let cool before slicing.

Tips

  • Fresh Mozzarella cheese spreads as it cooks, so you don’t need to cover the entire pizza with cheese before cooking. Small gaps will fill in as it cooks.

  • To make it healthier, go lighter on cheese, and heavier on the veggies!

Ben Mastracco