Green Cauliflower Pizza

MEAL TYPE: Entree

DIETARY RESTRICTION: Vegetarian

MAKES 6 SERVINGS

TAKES 55 MINUTES

Green Cauliflower Pizza

Every layer of this pizza, from the crust to the toppings, contains protein to stabilize your blood sugar for long-term energy. Enjoy topped with your favorite veggies for even more sneaky nutrition. Recipe courtesy of Ashley Marti, Chef, Food Stylist, and Founder of Local Haven.

INGREDIENTS

1 medium cauliflower, florets removed

3/4 cup almond flour

sea salt + freshly ground pepper to taste

3 eggs, beaten

1 tablespoon nutritional yeast or dried oregano (optional)

2 1/2 cups frozen peas, defrosted

2 tablespoons olive oil

1 garlic clove

1/2 cup fresh mint

1 cup radishes, thinly sliced

1 zucchini, thinly shaved

2 tablespoons pine nuts

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INSTRUCTIONS

Cauliflower Crust:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Make sure your cauliflower florets are completely dry, then place into a food processor and blend until it becomes a fine texture

Place 3 cups of the finely chopped cauliflower into a large bowl. Add the almond flour, salt and pepper, and optional seasonings (nutritional yeast or dried oregano). Mix together. Beat your eggs in a small bowl and add them into the large bowl. Using your hands, work the ingredients together.

Dump the mixture onto the prepared baking sheet and use your hands to flatten out the cauliflower into a pizza shape. Place the pan into the preheated oven and bake for 25-30 minutes until golden.
Pea Pesto:
Place 2 cups of the peas, garlic, 1/4 cup of mint, salt and pepper in a food processor and puree. Slowly drizzle in the olive oil. Taste and set aside.

Remove from the oven and add the radishes, the remaining peas, 1/4 cup of mint,pine nuts and serve!
Make it your own by experimenting with some of the optional toppings below or invite your tribe over for a DIY pizza party! Simply make up a few batches of cauliflower “dough” and set out lots of toppings for everyone to create their own personalized pizza.

Optional toppings:
4 shaved asparagus
1 c. turnips, thinly sliced
1 c. beets, thinly sliced
1 c. kale, shredded
1 c. chopped tomatoes
½ c. pea shoots
fresh herbs (basil, parsley, chives, tarragon)

7 people have left a comment. Join the conversation!

Kiah Dremel SAID:

04/20/2017 |Reply

Any ideas on how to make the pizza crust vegan? 🙂
Aja SAID:

06/24/2016 |Reply

This pizza crust is a total game changer! So easy so fast, and I had a totally guilty free pizza. I doubled the recipe so I could make a 2nd pizza with cheese for my daughter and hubs. They loved it!
Mary Kate SAID:

06/12/2016 |Reply

I’ve tried cauliflower pizza crust before and it involved much more effort that still left me with a soggy crust; this will be my new go-to pizza crust recipe! Mine was a little wet when mixing in the eggs so I added about 1 tbsp of coconut flour to it (which helps to absorb moisture) and it came out great.
For the pesto I added some fresh basil and about 2oz of walnuts for some extra protein…turned out really, really tasty.
Again for some extra protein I cooked some chicken breasts in the skillet, took them out & let them rest, then chopped them up and tossed them with some of the pesto.
The somewhat sad part of this story is that I didn’t have parchment paper so I subbed aluminum foil. Not realizing that I had put the non-stick side down, my crust stuck to the foil 🙁 To solve the problem I flipped the crust and peeled off the foil only losing a little bit to the foil. The positive part of this though was that the original face-up side, which was the most crisp, was now the base of my crust which meant (and this is HUGE) I WAS ACTUALLY ABLE TO EAT IT LIKE A SLICE OF PIZZA! I’ll call this a happy accident and may, when using parchment paper, still flip it to get the crispy side on the bottom.
To complete the prep, I spread the pesto on the crust and added some sauteed onions. I then cut the pizza and plated it so that the weight of the toppings didn’t cause the crust to break when lifting it. Once plated, I topped with the pesto chicken and then radishes and voila…DINNER!
I truly was full after one slice, as was my husband who is a paleo, heavy workout 6f3in kinda guy. My kids loved the chicken and radishes which is always a HUGE plus. I had leftover pesto chicken too so that is now sitting in my fridge just waiting to be made into a delicious post-workout salad today. Yummmmmm
Thanks for the great recipe, I’ll be keeping this one in my collection!
Colleen SAID:

06/06/2016 |Reply

At what point are we supposed to spread the pesto onto the crust? I’m assuming it needs to be baked on for at least a little bit!

Tiffany Le REPLIED:

06/16/2016 |Reply

Hi Colleen,

You can add the pesto onto the crust after baking the crust for about 20-25 minutes.

Lora SAID:

05/14/2016 |Reply

What amount of peas do you put in the pesto and what amount do you save for a topping?

barre3 REPLIED:

05/17/2016 |Reply

Hi Lora,

Thanks for checking in. We have updated the measurements to show how much to use for the pesto and the toppings!

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