Cauliflower Alfredo Veggie Pizza

Preheat oven to 400 degrees F (200 degrees C). Pre-bake Prepared Pizza Crust (1) according to package instructions.

Add Cauliflower Florets (4 cups) 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.

Meanwhile, add the Coconut Oil (1/2 Tbsp) into a skillet and saute the Garlic (2 cloves) over low heat for 4-5 minutes until softened and fragrant, but not browned.

In a high-speed blender or food processor, add the cooked cauliflower, sautéed garlic, Vanilla Almond Milk (1/2 cup), Flaxseeds (2 Tbsp), juice from {@10:}, Onion Powder (1/2 tsp), McCormick® Garlic Powder (1/4 tsp), Fine Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Ground Turmeric (1/2 tsp), Dried Parsley (1 tsp), Dried Basil (1 tsp), and Sriracha (1/2 tsp).

Blend until a smooth sauce form​s, approx 30 seconds to a minute to ensure texture is smooth and creamy with no lumps!

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.

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.

Top the sauce with the lightly cooked onions and bell peppers along with the Cherry Tomatoes (5) and Shredded Cheese (3/4 cup).

Bake for 8-10 minutes or until crust is cooked and cheese has melted.