bake Special Report - Pizza 2021 - 34

STRAWBERRY WALNUT
Cauliflower Crust Pizza
by Sarah Menanix of Snixy Kitchen | Courtesy of California Walnut Board & Commission
prep time: 20 minutes
bake time: 15 minutes
This is a refreshing and nutritious
gluten-free pizza. A crispy
CAULIPOWER® crust baked with
mozzarella, goat cheese, and
California walnuts. Topped off with
a fresh California strawberry arugula
balsamic salad.
ingredients
2/3 cup California walnuts
1 package CAULIPOWER® crusts
(2 crusts)
5 ounces (about 1½ cups)
shredded dry mozzarella
3 ounces goat cheese, crumbled
2 ounces (about 2.5 cups) arugula
2 cups quartered California
strawberries
1/2 tablespoon balsamic
vinaigrette
directions
Preheat oven to 425°F. Once
heated, lightly toast the walnuts
on a baking sheet for 5-8 minutes,
until they are lightly golden and
fragrant. Coarsely chop or break
the walnuts into small pieces.
Divide the mozzarella over the
top of the two CAULIPOWER®
crusts, leaving a ½ inch crust
around the outside.
yield: 2 pizzas serving size: 8
Crumble the goat cheese over
the top pizzas and sprinkle 1/3
cup of the toasted walnuts over
the top, reserving the other half
for the salad.
Place your pizzas in the oven
on either baking sheets or a pizza
stone on the bottom rack and bake
for 13-15 minutes, until the cheese is
melted and crust is crispy & golden
brown. Remove pizza from oven.
While the pizza bakes, toss the
arugula, strawberries, and remaining
walnuts, with balsamic vinaigrette
in a large bowl.
Divide the arugula.
34
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
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bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

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bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
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