A versatile cauliflower crust pizza packed with spring produce. Change this recipe with the seasons; for instance, employ fresh tomatoes with basil in the summer, roasted squash with Gorgonzola in the fall and Brussels sprouts with pomegranate in the winter. Get creative with the toppings, and their presentation, to turn this into a unique, veggie meal for you and your family.
Directions for: Cauliflower Crust Rainbow Pizza
Ingredients
Cauliflower Crust1 lb(s) cauliflower, broken into small florets
3 large eggs
cup Parmesan cheese
1 cup light spelt flour or gluten-free all-purpose flour
1 Tbsp psyllium powder
1 tsp salt
Toppings & Assembly1 cup diced yellow pepper
1 cup radicchio or red cabbage
cup tomato sauce or 2 fresh tomatoes, sliced
cup thinly sliced fresh basil or 1/4 cup broccoli
cup red onion
1 large carrot, julienned or shredded
1 Tbsp balsamic reduction (balsamic glaze), for drizzling
Directions
Cauliflower Crust1. Arrange oven racks to accommodate two trays. Preheat oven to 425F. Line two large baking sheets with parchment paper.
2. In a food processor, pulse cauliflower until finely chopped. Add eggs and cheese; blend until combined. Transfer mixture to a large mixing bowl. Add flour, psyllium and salt; blend until combine. Place dough onto baking sheet and spread into 8 inch circle or rectangle. Bake for 10 minutes.
Toppings & Assembly1. Arrange fresh toppings into any pattern you desire (get creative!). Slice and serve with a drizzle of balsamic reduction.
Source and Credits
Recipe courtesy of Allison Day
Video
See more: Bake, Cheese, Eggs/Dairy, Great Canadian Cookbook, Herbs, Tomatoes, Vegetables, Vegetarian, Gluten-Free