Have you ever eaten roasted garlic and felt like you died and went to heaven? Yeah? Me too! Then have you ever thought that roasting garlic was super complicated and something you couldn’t do at home? Yeah? Me too! Guys, roasting garlic is super easy and making this pizza (cauliflower crust too) is just as easy too!
I love spending some time in the kitchen whipping up a cauliflower pizza crust, but sometimes I need something a bit quicker than that. Introducing, Califlour Foods to the rescue. They have ready to back cauliflower crusts that are delivered straight to your door! And if you have more time in the kitchen my go-to cauliflower pizza crust is by the lovely PaleoLeap.
one bulb garlic
2 TBS olive oil
Piece of aluminum foil
Cut 1/4″ to 1/2″ off the top of the garlic to expose cloves
Place aluminum foil
Drizzle olive oil over the top of the garlic making sure it gets into the cuts.
Wrap in aluminum foil and place in 400-degree oven for 30 minutes.
Carefully pull out of the oven, open foil, allow to cool and set aside to put on pizza later.
Roasted Garlic Basil Feta Cauliflower Pizza with a Spruce Drizzle
1/8 cup Pesto – make your own or premade
A bundle of fresh basil
10 artichoke hearts
1/4 cup sundried tomatoes
4 mini portabella mushrooms
4 oz feta cheese
3 TBS olive oil
1/2 scoop SPRUCE from the tub or 1/4 of a packet
Follow the instructions on how to prepare your crust. After the crust is prepared and ready start sauteing your mushrooms with 1 TBS olive oil (I just liked mine precooked and soft since they won’t get much cooking time in the oven). Starting by to add the toppings to your crust. First spread out your pesto evenly as the base. Then add the mushrooms, sundried tomatoes, and artichoke hearts. Next, pull your basil leaves off of their stems and lay flat over the top of the toppings. Then crumble the feta evenly all over. Place back into the oven according to the crust directions. For me, it was 370-degrees for 10 minutes. Remove from oven and lay out to cool.
Once the pizza is cool, place garlic in the center of the pizza or smash all over the pizza before slicing. Once sliced and ready to serve, quickly mix the remaining 2 TBS of olive oil with the Spruce to drizzle on top.
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