Pine nut pizza madness

Ingredients

• 1cauliflower pizza crust
• 180 ml (¾ cup)hummus
• 35 g (¼ cup)toasted pine nuts
• 70 g (1 cup)mushrooms of your choice, sliced
• 150 g (1 cup)red pepper, sliced lengthways
• 30 g (1 cup)spinach

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C (425°F).

2. 2

   Unwrap the crust

   Take the CAULIPOWER cauliflower pizza crust out of its box and plastic wrapping, then place it on a clean surface.

3. 3

   Spread the hummus

   Spread the hummus evenly over the crust.

4. 4

   Add the toppings

   Top the hummus with the pine nuts, sliced mushrooms, red pepper and spinach.

5. 5

   Bake the pizza

   Bake the pizza in the oven for 13–16 minutes.

6. 6

   Cool and serve

   Remove the pizza from the oven, let it cool, then serve.

What is pine nut pizza?

Pizza has Italian roots, while this version takes a playful, modern approach with a cauliflower crust and hummus in place of tomato sauce. Vegetables and toasted pine nuts bring a mix of savoury, lightly sweet flavours.

The hummus gives the toppings a creamy base, and the short bake warms everything while helping the crust stay crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 7g protein, 31g carbs, 14g fat.

The crust and hummus provide most of the carbohydrates, while the hummus and pine nuts contribute much of the fat; the mushrooms, pepper and spinach add some protein. Pair a slice with a generous salad or extra vegetables for a more balanced plate.

Why use hummus as the base?

Creamy spread: Hummus is thick enough to coat the crust without making it too wet. Spread it right to the edges for an even layer.

Preparing the toppings

Mushrooms and pepper: Slicing them allows them to sit neatly on the pizza and heat through during the bake.

Spinach: Add the leaves as listed; they will soften as the pizza cooks. Use the stated cup measure rather than packing them down.

Getting a crisp crust

Unwrapped crust: Remove all packaging before baking and set the crust on a clean surface while you add the toppings.

Even layer: Avoid piling the toppings into a thick mound, which can make the centre feel soft. Spread them across the hummus so the crust bakes more evenly.

When is it ready?

Bake time: Start checking at 13 minutes and continue up to 16 minutes as needed. The pizza should be hot, with the crust crisp and the vegetables softened.

Serving ideas

Let the pizza cool briefly after baking so it is easier to handle, then slice and serve. A simple green salad or extra vegetables alongside make an easy meal.

Recipe notes & tips

• Spread the hummus evenly so each slice gets a similar amount.
• Slice the mushrooms and pepper to a similar thickness for more even cooking.
• Keep the pine nuts spread across the pizza rather than in one cluster.
• Check the crust at 13 minutes, as ovens and crusts can vary.
• Allow the pizza to cool briefly before slicing.

Variations

• Add olives: Scatter sliced olives over the hummus for a briny note.
• Try another pepper: Use yellow or orange pepper in place of the red one.
• Use another hummus: Choose a lemony or roasted pepper hummus for a different flavour.
• Add fresh herbs: Scatter chopped basil over the pizza after baking.
• Change the nuts: Use toasted chopped walnuts instead of pine nuts.

Common mistakes to avoid

• Leaving on the packaging: Remove the box and plastic wrapping before putting the crust in the oven.
• Uneven hummus: Spread it across the whole crust so the topping layer is consistent.
• Crowding the toppings: Arrange them in an even layer to help the pizza heat through.
• Overbaking: Check at 13 minutes and remove the pizza when the crust is crisp and the toppings are hot.
• Slicing straight away: Let the pizza cool briefly first so it is easier to serve.

How to store

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in an oven until hot; the crust may be softer after storage.

Frequently asked questions