6 oz gluten-free cauliflower pizza crust
4 oz goat cheese
3 refrigerated roasted beets, thinly sliced
1 tbsp olive oil
⅔ cup chopped Anjou pear
½ cup packed arugula
½ tbsp fresh lemon juice
1
Preheat oven to 425°; adjust oven rack to middle position. Place pizza crust on wooden pizza paddle; top with goat cheese, beets, oil and pear. Slide pizza directly onto middle rack; roast 10 minutes or until cheese is melted and crust is heated through. Slide pizza back onto pizza paddle.
2
In small bowl, toss arugula, lemon juice, and ⅛ teaspoon each salt and pepper. Cut pizza into 8 pieces; top with arugula mixture.
Chef Tip: Customize this recipe by swapping the beets with cipollini onions and/or the goat cheese with Gruyère cheese.
Ingredients
6 oz gluten-free cauliflower pizza crust
4 oz goat cheese
3 refrigerated roasted beets, thinly sliced
1 tbsp olive oil
⅔ cup chopped Anjou pear
½ cup packed arugula
½ tbsp fresh lemon juice