Cauliflower Pesto Pizza

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If it’s not obvious by now, I absolutely love substituting veggies in place of a starchy carb, whether in the form of zucchini noodles, or this cauliflower pizza crust! For a while, my sisters and I would make our own cauli crust with fresh cauliflower, spices, and an egg. We were generally pretty successful, however our crusts tended to be thick and crumbly. A knife and fork were often necessary, as you couldn’t pick it up like a normal piece of pizza. If you have had a similar experience with cauli pizza crust, don’t worry, this recipe will be a pleasant surprise! Originally created by Katie from Chocolate Covered Katie, it calls for only 5 ingredients and is a total game changer! Next time I make it I’m even going to double the recipe so I can freeze one to have on hand! If you don’t have time to make your own crust, Cauliflour Foods has a great option!

Recipe for Cauliflower Pest Pizza

Ingredients

  • 1 medium head cauliflower
  • 5 tbs flaxmeal
  • ½ cup water
  • 2/3 almond flour
  • 2 tsp dried oregano
  • ½ tsp garlic powder
  • 1 tsp salt
  • 2 tbs olive oil
  • ¼ cup arugula basil pesto
  • ¼ large zucchini
  • handful of broccolini
  • 1 heirloom tomato
  • ¼ red onion
  • freshly ground pepper
  • red pepper flakes

Method

  1. Line a baking sheet with parchment and set aside.
  2. Whisk together flax and water, then refrigerate at least a 1/2 hour.
  3. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
  4. Stir together almond flour with the oregano, garlic, and salt.Preheat oven to 450 F.
  5. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible.
  6. Place the squeezed-out cauliflower into a medium bowl and add the flax mixture. Mash and stir well. Then stir in the almond flour mixture.
  7. Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.)
  8. Bake 25 minutes, or until lightly browned with crispy edges.
  9. Slice the zucchini and red onion thinly with a mandolin. Slice the heirloom tomato as thinly as possible with a serrated knife. Roughly chop the broccolini.
  10. Drizzle the olive oil on the crust and spread evenly with your hands or a spatula. Next, layer on the pesto.
  11. Arrange the zucchini and tomato on the pizza, then the broccolini. Top with red onion slivers and sprinkle with red pepper flakes and freshly ground black pepper.
  12. Broil the pizza for about 8 minutes, or until zucchini is cooked and broccolini is crispy.
  13. Top with a fried egg and avocado slices and enjoy!

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