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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Cauliflower Crust Pizza

  • RG_CaulPizza_Baked
  • RG_CaulPIzza_CrustUnbaked
  • RG_CaulPizza_ParBaked
PREP: 10 minutes
COOK: 35 minutes
Get ready to use cauliflower like you never have before! With this inventive recipe, grated cauliflower is used as the foundation for the dough along with an egg and cheese; avoiding the carb-overload that comes along with traditional pizza. Veggie lovers rejoice!!


2 cups cauliflower, grated or processed using food processor to rice size, about 1/2 of large head
1 large egg, beaten
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
1 (8 ounce) can Redpack® Tomato Sauce
1 (14.5 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, drained
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves


  • Preheat oven to 425o F. Place cauliflower crumbles in a large bowl and microwave on HIGH for 7 to 8 minutes or until soft. Remove and let cool.
  • Mix in egg, 1 cup mozzarella cheese, Parmesan cheese, salt and black pepper. Once combined pat into a 10 inch round greased pizza pan. Spray lightly with non-stick spray and bake for 10 to 15 minutes, or until golden.
  • Top pizza with the sauce, remaining mozzarella cheese, petite diced tomatoes, garlic and red pepper flakes.
  • Bake in the oven until cheese is melted and bubbly, about 10 minutes. Top with basil and serve.


Calories: 220 | Fat: 7.0g | Trans Fats: 0g | Cholesterol: 50mg | Sodium: 1040mg | Carbohydrate: 26g | Fiber: 3g | Protein: 13g | Vitamin A: 15% | Vitamin C: 60% | Calcium: 35% | Iron: 10%


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