|Saturated fat||2 g|
Veggie pizza never looked — or tasted — as satisfying as this!
Stuck in a veggie pizza rut? This recipe is inspired by an Italian favorite — Bolognese sauce. But instead of meat, mushrooms get the starring role. Even better? The savory sauce is spread out on a cauliflower crust, which makes it a perfect choice for anyone who’s gluten free or trying to increase their veggie intake.
This recipe makes enough sauce for another 2 pizzas, depending on the size of your crusts. Leftover sauce will keep in the fridge for up to 1 week and is perfect with pasta, or freeze it for the next time you want pizza—just thaw in the fridge overnight; no need to reheat before spreading on the pizza crust.
- Combine the hot water and porcini mushrooms in a bowl; let stand while you prepare the sauce.
- Heat the oil in a large pot or heavy-bottom straight-sided skillet over medium heat. Add the onion, celery, carrot, and fresh mushrooms and cook until soft, stirring occasionally, about 15 minutes.
- Add the garlic, oregano, sage, and red pepper flakes. Cook 1 minute. Stir in the tomato paste and cook 2 minutes more. Add the wine and continue cooking until the pan is dry, about 1 minute.
- Heat the oven according to the cauliflower crust instructions. Set the crusts on a large baking sheet or 1 smaller sheet each.
- Drain the porcini mushrooms in a sieve set over a bowl; reserve the soaking liquid and finely chop the mushrooms. Add the mushrooms, ¼ cup reserved soaking liquid, tomatoes, liquid aminos, salt, and black pepper to the pot. Reduce the heat and simmer 10 minutes, until thickened. Liquid shouldn’t pool when you run a wooden spoon through the sauce.
- Spread about 1 cup sauce on each crust, spreading nearly to the edges. Top each with half the mozzarella and add any additional toppings, if desired. Bake until the cheese is melted and the crust is cooked through according to package directions, 10 to 15 minutes.
- Sprinkle with the basil before cutting and serving.
Tip: If you prefer not to use wine, substitute ¼ cup of the mushroom soaking liquid in its place. The use of liquid aminos keeps this dish gluten-free and vegetarian, but if neither is a concern for you, feel free to substitute reduced-sodium soy sauce or Worcestershire sauce. Look for cauliflower pizza crusts in the natural foods refrigerated or frozen section of your grocery store.