Veggie Overloaded Pizza with Cauliflower Crust
Ingredients
- 2 1/2 cups of cauliflower
- 3 tbs of flax seed
- 6 tbs of filtered water
- 1/2 cup of almond meal
- 1/2 tsp of oregano
- 1/2 tsp of garlic powder
- 1/4 tsp of dried basil
- 1/4 tsp of pink himalayan salt
- 1/2 cup of soaked cashews
- 1/2 cup of water
- 3 cloves of garlic
- 2 tbs of nutritional yeast
- 1 tsp of lemon juice
- 1/2 tsp of onion powder
- 1/4 tsp of pink himalayan salt
- artichoke hearts
- grape tomatoes
- sliced radicchio
- fresh baby arugula
- sauce of choice
Preparation
In a blender or food processor add cauliflower and blend until rice forms
Add rice into a small pot cover with water just enough to cover cauliflower
Boil for 5 minutes and remove from heat
Put cauliflower into a strainer or cheese cloth
Remove as much moisture as possible and place in freezer for 10 minutes to cool
Place flax seeds into a pestle and mortar
Grind down seeds and add water
Set aside for a few minutes and preheat oven to 400°
Remove cauliflower from freezer and add flax eggs and seasonings stir well to form dough
Place dough on top of parchment paper on a baking sheet and press down evenly to form
Bake in oven for 30 minutes flipping halfway
Combine all ingredients for sauce into a blender or food processor and blend until smooth and set aside
When crust is ready remove from oven and allow to cool for 5 to 10 minutes
Add sauce evenly along toppings
Place pizza into oven and bake for 10 minutes
Once time is up remove from oven and allow to cool for 5 minutes
Garnish with sauce of choice(we used our garlic sauce)