Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Pre-bake
Prepared Pizza Crust (1)
according to package instructions.
Step 2
Add
Cauliflower Florets (430 g)
in a large pot and cover with water. Bring to a low boil. Once boiling, cook for 5-6 minutes until tender. Drain water and set aside.
Step 3
Meanwhile, add the
Coconut Oil (8 mL)
into a skillet and saute the
Garlic (2 cloves)
over low heat for 4-5 minutes until softened and fragrant, but not browned.
Step 4
In a high-speed blender or food processor, add the cooked cauliflower, sautéed garlic,
Vanilla Almond Milk (120 mL)
,
Flaxseeds (20 g)
, juice from
Lemon (1)
,
Onion Powder (1 g)
,
McCormick® Garlic Powder (as needed)
,
Fine Salt (3 g)
,
Ground Black Pepper (1 g)
,
Ground Turmeric (1 g)
,
Dried Parsley (as needed)
,
Dried Basil (1 g)
, and
Sriracha (3 g)
.
Step 5
Blend until a smooth sauce forms, approx 30 seconds to a minute to ensure texture is smooth and creamy with no lumps!
Step 6
Lightly saute
Sweet Onion (1)
and
Green Bell Pepper (1)
in pan on stove top for 2-3 minutes or until they are lightly cooked.
Step 7
Once you have your pizza crust pre-baked and are ready for the toppings. Spread a cup of cauliflower alfredo sauce on the prepared pizza crust.
Step 8
Top the sauce with the lightly cooked onions and bell peppers along with the
Cherry Tomatoes (5)
and
Shredded Cheese (60 g)
.
Step 9
Bake for 8-10 minutes or until crust is cooked and cheese has melted.
