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RECIPE: CAULIFLOWER GLUTEN-FREE PIZZA

INGREDIENTS

  • 4 Cauliflower Flatbreads
  • 1 cup Stancato’s Marinara
  • 1 cup Smoked Provolone, shredded
  • 15 Heirloom Grape Tomatoes, quartered
  • ½ cup Italian 6 Cheese Blend
  • ½ cup Micro Arugula

 

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DIRECTIONS

Heat oven to 425 degrees. Place pre-cooked flatbreads on half sheet pan. Top each flatbread with ¼ cup of Stancato’s Marinara. Top each pizza with ½ cup Shredded Smoked Provolone. Top with 12-15 Tomato quarters, or as desired. Finish with 1/8 cup of 6 cheese blend over Tomatoes. Bake for 10 minutes, until cheese is melted, or longer if you like your cheese more golden brown. Remove from oven and garnish with 1/8 cup (or 2 tbsps) of Micro Arugula on top.