Cauliflower Crust Pizza with Vegan Kale Pesto and Heirloom Tomatoes
Ingredients
- 1 medium head cauliflower, coarsely chopped (3 cups)
- 1 tbs. olive oil
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 cup ground flaxseed meal
- 1/4 cup rice flour
- 1/4 cup corn flour
- 3/4 tsp. garlic powder
Preparation
Preheat oven to 400°f
Line baking sheet with parchment paper
Pulse chopped cauliflower in food processor until cut into very small, rice-sized bits
Transfer to large bowl, and toss with olive oil, sea salt, and pepper
Spread cauliflower on prepared baking sheet, and roast 20 minutes, tossing cauliflower halfway through cooking time and smoothing back out on baking sheet
Combine flaxseed meal, rice flour, corn flour, and garlic powder in large bowl
Add cooked cauliflower, and toss to combine
Add 2-3 tbs of water then knead by hand to fully incorporate
Shape into compact ball
Turn baking sheet face-down
Lay parchment paper atop back side, and lightly coat with cooking spray
Place dough ball in center of sheet, and lay second piece of parchment on top
Press to slightly flatten, and use a rolling pin to smooth out into a 9-inch circle
Peel away top layer of parchment and use your fingers to smooth and round dough edges
Bake 18 to 20 minutes, or until edges are slightly browned and crispy
Remove pizza crust from oven and top crust with desired toppings
Bake 5 minutes more, or until toppings are hot and bubbly
For kale pesto, combine 1 bag of baby kale and handful of basil with 1/3 cup of olive oil, 4 cloves of garlic, 2 tbsp of nutritional yeast and handful of pine nuts
Add salt and pepper to taste
Blend until smooth
