RECIPE: CAULIFLOWER GLUTEN-FREE PIZZA
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.