“Cheese on Bottom” Pizza with Fennel, Cauliflower, and Olives
Servings: 2
Ingredients
15 ounces crushed tomatoes
1 Tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 Tablespoons + 1 teaspoon olive oil, divided
8 ounces gluten free pizza dough, at room temperature
3 ounces GO VEGGIE mozzarella shreds
1/2 small fennel bulb, thinly sliced
1/2 cup fresh cauliflower florets
1/4 cup pitted kalamata olives, halved
1 Tablespoon GO VEGGIE parmesan
Fresh basil, for topping
Instructions
Heat your oven to 450ºF.
Combine the crushed tomatoes, Italian seasoning, and red pepper flakes in a small saucepan set over high heat. Bring to a boil, then reduce heat to medium and cook 10-15 minutes, or until thickened.
Coat your hands with olive oil and stretch the pizza dough until it's the same size as a 9-inch cast iron skillet.
Heat 1 tablespoon olive oil in a 9-inch skillet set over medium heat. Place the dough in the pan and cook until the bottom is golden brown and the top looks dry, about 5 minutes.
Remove the pan from the heat and top the crust with mozzarella. Spoon the sauce over the cheese, then top with fennel, cauliflower, and olives. Transfer the pan to the oven and bake 20 minutes.
Carefully remove the pizza from the oven and top with parmesan and fresh basil.
