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Cauliflower Crust Pizza with Artichokes and Roasted Red Pepper

Cauliflower Crust Pizza with Artichokes and Roasted Red Pepper

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2 10-inch frozen cauliflower pizza crusts (6 to 8 ounces each)

1/2 jar baby artichoke packed in water, drained and halved

1/2 cup pizza sauce

1 cup shredded part-skim, low-moisture mozzarella cheese (about 4 ounces)

1 cup roasted red peppers (julienne cut)

1/2 teaspoon dried Dominican oregano

½ cup watercress

¼ cup cilantro

1 Teaspoon Lemon juice

1 Teaspoon extra virgin olive oil

Salt & Pepper (pinch)

Sprinkle with pepper flakes (generously)


  1. Position racks in the upper and lower thirds of the oven, and preheat to 425 degrees F.
  2. Put each crust on a baking sheet.
  3. Divide the pizza sauce between the crusts and spread pizza sauce evenly over your crust, leaving ¼ inch around the edges.
  4. Sprinkle with the mozzarella, and oregano.
  5. Scatter the artichokes & roasted red pepper evenly over the pizzas.
  6. Bake until the crusts are crisp and the cheese browns slightly, 12 to 15 minutes.
  7. Prepare the vinaigrette for the greens in a small bowl with one teaspoon lemon juice, one teaspoon extra virgin olive oil and a pinch of salt & pepper.
  8. Mix with the watercress & cilantro. Top the pizza with red pepper flakes or Aleppo pepper.
  9. Cut the pizzas into quarters and divide among plates.