Roasted Red Pepper and Cauliflower Pizzas
Prep time: 
Cook time: 
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Serves: 6 pizzas
  • 6 mini naan flatbreads
  • 1 small head cauliflower, chopped (account 2 cups)
  • 1 Tlbs. olive oil
  • ¾ tsp. salt, divided
  • 1 11.5 oz. jar of roasted red peppers (I used Trader Joe's)
  • 3 oz. softened cream cheese
  • 4 oz. shredded sharp white cheddar cheese
  • 8 ounces fresh mozzarella, diced
  • 4 ounces shredded parmesan
  • 2 tablespoons pinenuts
  1. Preheat oven to 400 degrees. Toss cauliflower with olive oil and ½ tsp.salt. Spread on a baking sheet and roast until slightly charred, about 35 minutes.
  2. While the cauliflower roasts, add peppers, cream cheese and remaining salt to a blender. Blend until smooth.
  3. When the cauliflower is done roasted, turn the heat to 450 degrees.
  4. Spread some sauce on bottom of each flatbread, evenly divide mozzarella and white cheddar between pizzas. Top with cauliflower, sprinkle with pine nuts, and remaining mozzarella cheese.
  5. Bake for 10 minutes or until golden brown and bubbly. Serve with more shredded parmesan.
Recipe by Cooking for Keeps at