Homemade Cauliflower Pesto Pizza
This grain-free pizza features a crunchy cauliflower and almond flour crust topped with a vibrant, nutrient-dense basil and pine nut pesto. A healthy and delicious alternative to traditional pizza, it is perfect for those seeking a low-carb, allergen-friendly meal without sacrificing flavor.
Instructions
- 1
Preheat your oven to 375 F (190°C).
- 2
Bring a large pot of water to a boil and cook cauliflower rice (4 cup) for 5 minutes until soft.
- 3
Drain the cauliflower thoroughly and set aside to cool for 5 minutes.
- 4
Mix flax seed meal (2 tbsp) with water (5 tbsp) in a small bowl and form it into a ball.
- 5
Place the cooled cauliflower in a kitchen towel and wring out as much water as possible.
- 6
In a large bowl, combine the cauliflower, flax ball, almond flour (0.33 cup), dried oregano (2 tsp), onion powder (0.5 tsp), sea salt (0.5 tsp), and basil leaves (4).
- 7
Spread the dough onto a baking sheet and shape into a circle roughly 0.5 inches thick.
- 8
Bake the crust for 30 minutes, then remove from the oven.
- 9
Spread tomato sauce (0.25 cup) on the crust, add any desired vegetable toppings, and bake for another 10 to 15 minutes.
- 10
Pulse fresh basil (2 cup), pine nuts (3 tbsp), nutritional yeast (2 tbsp), olive oil (3 tbsp), garlic cloves (2 clove), lemon juice (1 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp) in a food processor until smooth.
- 11
Drizzle the fresh pesto over the hot pizza and serve immediately.
Nutrition Facts
Per portion