You probably just finished a lovely weekend full of cheesy real pizza and we’re trying to start this week off with a cauliflower crust. Well… There’s no hiding it but it’s not as bad as it sounds!
We didn’t expect to try the whole veggie thing in pizza crust, but we were intrigued. When doing our Sugar-Free March Challenge we were also testing to see if gluten was perhaps a problem for us. That set some limits but our hunger got the best of us. In trying out new and different gluten-free foods, this pizza came to life.
When you’re on a sugar-free, gluten-free cleanse, you must indulge in what ways you can. It’s best to indulge by:
Enjoying the freshest, most beautiful organic produce around.
Buy the bracelet and shoes during the online J Crew sale.
Stay up way past bedtime to catch up on Nashville.
Pizza! In whatever fashion, pizza should be eaten.
This healthful pizza came out to be a very delicious thing, despite the non-traditional ingredients. It turns out though that cauliflower crust isn’t just for sugar-free cleanses and gluten-free eaters. In keeping with traditions, we added mozzarella cheese, fresh basil and juicy tomatoes. Nothing could go wrong here!
This pizza is where good meets healthy meets indulgent. It’s got that lovely carb texture from the crust, creamy, flavorful pesto and juicy cherry tomatoes. We like to use almond cheese when we can but any good mozzarella will do the trick. You’ll enjoy this treat because you’ll know you’re feeding yourself extra well with healthy, nutritious ingredients. It’s fresh, it’s healthy and it makes you feel just vibrate! Which is convenient, because it also leaves you ready for dessert.
Gluten-Free Cherry Tomato Pesto Pizza with Cauliflower Crust (sugar-free, soy-free, dairy-free)
Gluten-Free Cauliflower Crust:
2 cups finely chopped Cauliflower (about 1 small head)
3 Organic Eggs
1/4 teaspoon Salt and Pepper
1 teaspoon Fresh Lemon Juice
1/2 teaspoon Fresh Minced Garlic
1 Tablespoon Nutritional Yeast
2/3 cup Almond Flour, plus 1 Tablespoon (divided)
1 Tablespoon Coconut Flour
2-3 Tablespoons Olive Oil, for drizzling
Preheat oven to 450 degrees. Line a large cookie sheet with parchment paper. Chop or process cauliflower until it becomes fine crumbs. It should look like rice but not overly mushy. Add cauliflower to a large mixing bowl and mix with eggs. Add all other crust ingredients, reserving the 1 Tablespoon of almond flour and mix until incorporated.
Dump the crust “dough” on a parchment lined baking sheet and shape into a large circle for the pizza. Gently make a slight indentation about 1/2 inch from the edge for crispier “crust”. Sprinkle 1 Tablespoon of almond flour around the edges and drizzle entire pizza with olive oil, about 2-3 Tablespoons. Bake crust for 18-22 minutes, until edges are nice and golden. While crust is baking, begin on the pesto.
3 Tablespoons Walnuts
Heaping 1 cup Fresh Basil
Heaping 1 cup Parsley (or 1/2 Parsley and 1/2 Basil)
1 Tablespoon Lemon Juice
2 Garlic Cloves
3-5 Tablespoons Olive Oil
Salt and Pepper, to taste
In a food processor, mix the walnuts until roughly chopped. Add the greens, lemon juice and garlic and process on and off, adding the olive oil slowly with each pulse until the pesto comes together into a thick, but smooth spread. Add the salt and pepper to taste and process briefly to combine. Spread the pesto over the baked crust, reserving about 1/2 inch barrier around edges.
1/2 cup chopped Cherry Tomatoes
1/4-1/3 cup grated Mozzarella Flavored Cheese
Top the pesto with cheese of choice and sliced cherry tomatoes and return to oven for an additional 3-5 minutes, until cheese is melted and tomatoes are warmed. Non-dairy cheeses usually need a little less time. Garnish with additional fresh basil if desired. Slice and serve!