Measurements and actual veggies used are approximate, according to what you have on hand or what your family likes. Nothing here was hard to find (I shop at either Kroger or Walmart Neighborhood Mart). **
Please note that "fake" cheese (plant-based Mozzarella) doesn't melt well, so you may want to lightly cover your pizza with a sheet of foil, but it still won't be as melty & "gooey" as real cheese.
Loaded CHICKEN VEGGIE CAULIFLOWER Crust PIZZA
1 Boboli cauliflower crust
1 bottle store-bought Sundried Tomato Salad dressing
1 container crumbled Feta cheese
1 package plant-based shredded mozzarella "cheese"
garlic powder ~ fresh (or dried) BASIL, chopped ~ fresh (or dried) OREGANO, chopped
leftover chicken (I had about 1/4 cup, shredded from rotisserie chicken)
fresh mushrooms (I used 4 large), sliced
red bell pepper (about 1/4 cup), thinly sliced (or several sweet mini peppers)
1/2 small sweet onion, thinly sliced
1 jalapeno or 1/2 poblano pepper (seeded), minced
Did I forget something? Do you like olives? have any other leftover veggies you want on there? thinly sliced zucchini or yellow crookneck squash would also be good. Thawed frozen green beans (or leftover cooked green beans) ~ really, just about anything you have.
The boboli crust just fit onto my jelly-roll pan. I spread some of the salad dressing on, and then started layering veggies & chicken. The herbs went towards the top. Feta was near the top. Since I assembled this about an hour before I was going to put it in the oven, I waited to put the "mozzarella" cheese on until right before I put it into the oven.
NOTE: Since "fake cheese" doesn't melt as well as the real thing, you might want to lightly put a piece of foil over the top during baking ~ but be sure to spray the underside with nonstick spray first, so the cheese doesn't stick to the foil!
Bake at 400 for about 15-20 minutes, or until cheeses somewhat look like they may be melted. You really want all the toppings hot & cooked through, and the crust to be crispy.