- Prep time
- 15 minutes PT15M
- Cook time
- 5–7 minutes PT7M
- 2 servings
Feel good about pizza night with this cauliflower crust version that helps you get your daily servings of veggies.
- 4 ounces baby yellow potatoes
- 1 ounce olive oil
- ½ bunch rapini
- Salt, to taste
- ¼ teaspoon chili flakes
- 1 frozen cauliflower pizza crust
- 3 ounces pesto
- 3 ounces whole milk mozzarella, shredded
Heat oven to 450°F.
Boil potatoes in salted water until tender, then drain and cool. When cool enough to handle, slice into ¼-inch coins and reserve.
Heat olive oil in a sauté pan. Sauté rapini until just tender, season with salt and toss with the chili flakes. Remove from pan and cool. When cool enough to handle, cut into 1-inch pieces.
Place pizza crust on a work surface. Spread pesto evenly over the crust, leaving a ¼-inch space around the edge. Spread cheese evenly over the sauce. Top with potatoes and rapini.
Bake in the oven directly on the oven rack for 5–7 minutes or until crust is browned, cheese is melted and toppings are heated through. Remove from oven and let rest on a cooling rack for 1 minute before slicing.