There are few foods that satisfy more than a good slice of pizza. A juggernaut of comfort foods, pizza options are endless from takeout to ready-to-bake. Thanks to a wide variety sitting pretty in our neighborhood grocer’s frozen section, it’s super easy to whip up a pizza using what’s in the fridge. One of the best options we’ve found is Caulipower‘s thin and crispy crust. It’s made of mostly cauliflower, which helps cut the morning after guilt but actually tastes good as opposed to some gluten-free, grain-free, chicken crust (omg, what?) that we’ve tested. With two crusts per pack, $7 for two pizzas is a solid win-win.
Since the crust was a no-brainer, it only made sense to put a little effort into the toppings. Sautéed mushrooms with chopped onions and butter makes this vegetarian dish perfectly meaty. A generous helping of ricotta and parmesan melts together to form a decadent white sauce without much work. Finally, topping this pie off with fresh arugula adds much-needed freshness. Not too shabby, having dinner ready and with little mess in less than twenty minutes, if we do say so ourselves. Bon Appétit! — Juley Le, Founder
mushroom & ricotta pizza
1 c. sliced baby bella mushrooms
1/4 c. chopped onions or shallots
1 tbsp butter
5-6 tbsp. ricotta cheese
5-6 tbsp. shaved parmesan
Red chili flakes (optional)
Caulipower Crust (or any other prepared crust)
1. Preheat oven to 425 degrees
2. Warm butter in a skillet over medium high heat. Add mushrooms and sauté until tender for about 5-8 minutes. Season with salt and pepper. Set aside to cool.
3. Remove one Caulipower crust from package and place on a foil lined baking sheet. Evenly spread mushrooms over crust.
4. Dollop ricotta cheese and sprinkle with parmesan cheese.
5. Bake for 10-12 minutes or until cheese is golden brown and bubbly.
6. Top pizza with fresh arugula, shaved parmesan, a drizzling of olive oil, and season with chili flakes to your liking.