Veggie Pesto Cauliflower Pizza
Nutrition Facts
4 slices Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
340 |
|
| % Daily Value* | ||
| Total Fat 24 g | 37% | |
| Saturated Fat 7 g | 35% | |
| Trans Fat 0 g | ||
| Cholesterol 35 mg | 11% | |
| Sodium 320 mg | 13% | |
| Total Carbohydrate 22 g | 7% | |
| Dietary Fiber 2 g | 7% | |
| Sugars 1 g | ||
| Includes Added Sugars | % | |
| Protein 8 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 25% | |
| Iron | 6% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Watch How to Make this Recipe
Ingredients
- 1 Caulipower Pizza Crust
- ½ cup Basil Pesto
- ¾ cup Shredded Mozzarella Cheese
- ½ cup Spinach, loosely packed
- 1/3 cup Cooked Eggplant, sliced into thin strips
- 2 tbsp Fresh Basil, chopped
Watch How to Make this Recipe
Method of Preparation
Step 1
Preheat oven to 425°F.
Spread pesto onto frozen pizza crust.
Step 2
Top with mozzarella cheese.
Step 3
Layer vegetables evenly over cheese.
Step 4
Bake for 13-15 minutes until crust is golden-brown.