Cauliflower Crust Pizza with Pesto and Arugula


While you can buy pre-made cauliflower pizza crusts, corn starch or potato starch tends to be the main ingredient in these products. So by making it yourself, you’ll know your crust is made from fresh ingredients without unnecessary additives.



Ingredients:

For the pizza crust

  • 1 head cauliflower

  • 1 egg

  • 1/2 cup coconut flour

  • 1 tsp parsley

  • 1 tsp basil

  • 1 tsp oregano


Pesto:

  • 1 and 1/2 cups packed basil leaves

  • 3/4 cup parsley leaves

  • 1/4 cup Olive Oil

  • 1 clove garlic

  • 2 tablespoons pumpkin or sunflower seeds

  • juice of 1/2 a lemon (about 2 tablespoons)

  • 1 and 1/2 tablespoons hemp seeds (optional)

  • salt, to taste

  • black pepper, to taste

Instructions


For the cauliflower pizza crust. 1-Pulse cauliflower in food processor until it turns into rice. 2-Squeeze riced cauliflower through a cheese cloth or dish towel to remove moisture. 3-Place the cauliflower and coconut flour into a large mixing bowl. 4-In a separate mixing bowl, whisk together the eggs and spices until you’ve created a uniform liquid. 5-Combine the eggs and spices with the cauliflower and coconut flour, and knead the mixture into a smooth dough. 6-Line a baking sheet with parchment paper, and roll out the cauliflower dough into an even, circular crust about 1/2 inch thick. 7-Bake the crust at 400ºF for 30 minutes.

Make the pesto:

Blend all ingredients in a blender ( or food processor) until well combined. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.


Using a large spoon, spread a layer of pesto on the crust leaving about an inch from the edge of the crust. Add cherry tomatoes on top of the pesto . Optional (sprinkle goat cheese on top) Place in oven and cook for 8-10 minutes or until the crust is golden on the edges.


While the pizza is cooking, mix together the balsamic vinegar and honey. Set aside. Remove pizza from oven, top with arugula and drizzle with the balsamic mixture. Season with salt, slice, and enjoy!


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I am a Nutritionist, Certified Holistic Health Coach and Certified BodyTalk practitioner who is passionate about Health, Nutrition, and Wellbeing. 

Viviana Albarracin

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