Cauliflower Crust Pizza with Zucchini and Kale

September 9, 2020

Presented by:


  • ½ Vero Gusto Heritage Marinara
  • 1 8” pre-made cauliflower crust
  • 2 cups kale, shredded
  • 2 tbsp extra virgin olive oil
  • ¼ cup goat cheese, crumbled
  • ½ cup fontina cheese, shredded
  • 1 cup zucchini, diced
  • ½ cup basil leaves, roughly torn
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes to taste


  1. Preheat oven to 400 °F.
  2. Top the cauliflower crust evenly with sauce, kale, and drizzle with ½ of the olive oil. Season lightly with salt, pepper and a pinch of crushed red pepper flakes.
  3. Top the pizza with crumbled goat cheese and fontina cheese.
  4. Arrange the zucchini over the cheese, drizzle lightly with olive oil and season with salt.
  5. Transfer to the oven and bake for 10-12 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes.


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