Shrimp, corn, and zucchini cauliflower crust pizza aka your new favorite summertime pizza!
Happy Trader Joe’s Tuesday friends! Actually, everyday kinda feels like “Trader Joe’s Tuesday” around here.
As much as I’d love to make my own cauliflower crust.. it sounds a little too time consuming and I’m sure most people agree. I feel everyone is about convenience especially when it comes to week-night dinners. This shrimp & corn pizza is a way to elevate your frozen cauliflower (or regular) pizza crust at home.
It has a very thin layer of garlic lemon sauce, shredded mozzarella cheese, corn, sliced zucchini moons, red Argentine shrimp, parmesan, Italian seasoning and red pepper flakes. Yup, I’m drooling just typing this. So many good Summer flavors packed on one pizza.
If you’re a big fan of shrimp on pizza – check out my shrimp scampi cauliflower crust pizza recipe here. It’s very similar 🙂Print
1 frozen cauliflower pizza crust, or any frozen pizza crust (I use Trader Joe’s)
1/2 lb. red Argentine shrimp or shrimp of choice, deveined and tails off
1/2 zucchini, halved and sliced
1 cup corn from a can, rinsed and drained
1 cup shredded mozzarella cheese
Juice of 2 lemons
Zest of 1 lemon
2 tsp garlic, minced
2 tbsp grated parmesan
1/2 tsp Italian seasoning
crushed red pepper flakes to taste
salt and pepper to taste
First, defrost your shrimp then season them with a pinch of salt and pepper.
Start to cook your cauliflower crust, the one from Trader Joe’s has the directions on the box – you bake it on baking sheet at 450 for 10-12 minutes on each side before topping it.. if using another pizza crust just follow the instructions it has listed before topping it.
While the crust is baking add a generous amout of cooking spray to a skillet over medium heat. Add zucchini slices in a single layer and let them cook for about 2-3 minutes to soften them up a bit. Remove them from heat and set aside.
Add olive oil, garlic, lemon juice and lemon zest, cook for 30 seconds to a minute.. stirring frequently.
Add the shrimp in a single layer and cook for about 2 minutes on each side. They should be cooked through but not over-cooked because they will cook longer when they’re being baked on the pizza.
Remove skillet from heat. Once the crust is done baking, spoon the lemon garlic sauce from the skillet onto the crust evenly. You just want a very thin layer.. the cauli-crusts can get soggy with too much liquids.
Top with shredded mozzarella then evenly distribute the shrimp, zucchini and corn on top. Sprinkle with parmesan, Italian seasoning, and red pepper flakes.
Bake according to box directions. I usually broil mine for 4-5 minutes or until it starts to bubble.
Slice and serve immediately, enjoy!