Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6 slices
Fire Roasted Tomato Pumpkin Sauce
- 1 cup Fire Roasted Tomatoes
- 1 cup Pumpkin Puree
- 1 cup Hemp Milk
- 5 Garlic Cloves, minced
- 1/4 cup Mirepoix
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Herbs De Provence
- 1 tsp Monk Fruit Sugar
- 1 tsp Garlic Powder
Start by preheating your oven to 400 degrees F. Spray a pizza pan with cooking spray or line a baking sheet with aluminum foil!
Spray the cauliflower pizza crust with Spanish olive oil cooking spray and then spread with the fire roasted tomato pumpkin sauce. Top with feta cheese, chopped grape tomatoes, and za'atar. Spray with more Spanish olive oil cooking spray.
Place into the oven and bake for 12 minutes. After 12 minutes, remove from the oven and allow to cool for at least 3 minutes before cutting.
To make the sauce:
In a large saucepan or dutch oven, add in a tbsp of avocado oil. Add in the chopped minced garlic and mirepoix over medium/low heat. Saute, do not allow the minced garlic to burn.
Once the mirepoix and garlic are heated, add in the pumpkin puree and fire roasted tomatoes. Stir until all of the ingredients are combined and then add in the hemp milk. Reduce the heat to low. Continue to stir and then add in the spices. Remove from heat.
Save leftover sauce and store in a jar.
- Calories are an estimate.
Serving: 3slice | Calories: 240kcal | Carbohydrates: 29g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 549mg | Potassium: 561mg | Fiber: 4g | Sugar: 17g | Vitamin A: 169% | Vitamin C: 102% | Calcium: 14% | Iron: 9%