The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Have you discovered Heinen’s frozen cauliflower pizza crust? This is one of my favorite shortcut items in the Frozen Department. Each box contains two crusts so they’re perfect for family pizza night because we can make different pizzas to satisfy everyone’s tastes. And even though I’m a huge fan of cauliflower, these crusts taste nothing like it. They bake up like a classic flatbread crust and also happen to be gluten-free.
Why You’ll Love This Recipe
- You cannot beat the convenience and value of a frozen cauliflower pizza crust and you’ll love that each of these only require about 15 minutes of prep and 15 minutes in the oven.
- The classic cheese pizza includes a couple “hidden” vegetables in the sauce to bump up the nutrition. So easy that your kids can help assemble this one! They can grate the carrot and zucchini, spoon on the sauce, and sprinkle on the cheese.
- Creating a sophisticated artisan-style pizza is simple and features only a few ingredients including fresh thyme, goat cheese, fresh figs and microgreens. A drizzle of Heinen’s balsamic glaze really takes this flavorful combo to the next level!
- Cook time:
- Prep time:
- Total time:
- 1 package Heinen’s frozen cauliflower pizza crusts (2 crusts per box)
Cheese Pizza with Hidden Veggies
- 1 tsp. Heinen’s extra virgin olive oil
- ¼ cup grated carrot
- ¼ cup grated zucchini
- ½ cup Heinen’s pizza sauce
- 1-2 cups Heinen’s shredded mozzarella cheese
- 2 Tbsp. Heinen’s grated parmesan cheese
Fig and Goat Cheese Pizza
- 1-2 Tbsp. Heinen’s extra virgin olive oil
- 1-2 tsp. fresh thyme leaves
- 1 cup Heinen’s shredded mozzarella cheese
- ½ cup crumbled goat cheese
- 2 fresh figs
- ½ cup microgreens
- Heinen’s balsamic glaze
Before assembling pizzas, pre-heat the oven to 450 degrees. Remove crusts from plastic film and arrange on a large baking sheet (or two smaller baking sheets). Bake for 5 minutes. Remove crusts and reduce oven temperature to 425 degrees.
To assemble the cheese pizza:
- Heat olive oil in a small nonstick sauté pan over medium heat. Add the shredded carrot and zucchini and sauté until soft, about 5 minutes. Season to taste with salt. Combine the cooked vegetables and pizza sauce in a small food processor or blender and blend until smooth.
- Spoon the pizza sauce (as much as you prefer) onto one of the par-baked crusts, using the back of the spoon to spread it into a thin layer to edge of crust. Top with mozzarella and parmesan.
To assemble the fig and goat cheese pizza:
- Brush the second par-baked crust with the olive oil, then sprinkle with thyme, mozzarella and goat cheeses.
- Slice the figs in half lengthwise, then slice each half into ¼-inch thick pieces. Arrange the sliced figs on the pizza. After baking, top with microgreens and drizzle with balsamic glaze.
Bake the pizzas for 12 to 15 minutes, or until lightly golden brown and crisp around the edges, rotating the pans halfway through. Allow pizzas to cool for 5 minutes before cutting.