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How to make pizza in a cast iron pan
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5

Fennel, Cauliflower, and Olive "Cheese on Bottom" Pizza

Most prepared pizza dough comes in 16-ounce balls, but this recipe makes a small pizza that only needs 8 ounces. Freeze the extra dough, or use it to make a second pizza!
Servings 2
Calories 493kcal

Ingredients

  • 15 ounces crushed tomatoes
  • 1 Tablespoon Italian seasoning
  • ½ 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
  • ½ small fennel bulb thinly sliced
  • ½ cup fresh cauliflower florets
  • ¼ 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. 

Nutrition

Calories: 493kcal | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Sodium: 434mg | Fiber: 10g | Sugar: 16g