Cauliflower Pizza Crust with Pumpkin Seed Pesto


Who loves pizza?

Ok, dumb question. Really, the question should be, who doesn’t love pizza?

Hot, melty, gooey cheese on a doughy crust. Talk about comfort food.

However, it’s comfort food that doesn’t do a body good.

Lately, the rising popularity of using cauliflower as a pizza crust has hit an all-time high. And yes, we got on the boat. And yes, it’s really very good.

During a photo shoot for our latest cookbook, “No Excuses! 50 Healthy Ways to ROCK Lunch & Dinner!”, everyone was salivating over the cauliflower pizza and our photographer even said, “Oh my goodness! This is amazing! I can finally eat pizza again!”

(hello – it’s an ebook and you can download it right now and start making all sorts of delicious recipes today!)

We think it totally ROCKS and every time we make it, we get rave reviews.

Just like making any kind of pizza, you can customize it to suit your tastebuds and mood.


You can sauce it up with a traditional or spicy marinara sauce, but we are particularly fond of a good pesto sauce.

Let’s talk about pesto for a minute. It’s an Italian sauce traditionally made with basil, pine nuts, garlic, parmesan cheese, and olive oil. But truly, you can substitute any green of the basil, and nut for the pine nuts, and any hard cheese for the parmesan.

A few months ago we made a pumpkin seed pesto for a cooking class and it was a total HIT! Basil, pepitas (green pumpkin seeds), garlic, parmesan, pine nuts, lemon juice and zest, avocado oil, and lots of fresh cracked pepper. YUM!

Recently, we discovered a line of seed butters from 88 Acres. Have you heard of them? If you haven’t, then you’re totally missing out on something awesome! They have sunflower seed butters in chocolate, maple, and vanilla, and a delicious pumpkin seed butter.

Pumpkin seed butter is made from pepitas. Hmm, we thought, how about using the pumpkin seed butter in our pesto recipe? It can replace both the pepitas and avocado oil. Everything into the food processor, pulse, pulse, pulse, and blend until smooth.

The result – a creamier version of our pesto and just as delicious. Thick and easy to spread on a freshly made pizza crust (look at that gorgeous green color!)

Today’s pizza is topped with sautéed crimini mushrooms, sweet yellow onions, and baby greens, but you can use whatever you have in your fridge.

If you want to try out the 88 Acres seed butters and their yummy line of nut-free granola bars, click here and use the promo code UROCKGIRL for 20% off!!How great is that?!

The recipe for the cauliflower pizza crust comes from our new cookbook. If you haven’t gotten it yet, why not?! You’ll be happy you did!

Cauliflower Pizza Crust with Pumpkin Seed Pesto

Cauliflower Pizza Crust with Pumpkin Seed Pesto

Ingredients

  • 1 bag riced cauliflower (or 1 head cauliflower, minced in a food processor)
  • 1 pasture-raised egg
  • 2 Tbs. parmesan cheese (or you can use Nutritional Yeast to keep dairy-free)
  • 1 Tbs. Flavor God Pizza seasoning
  • 1/2 tsp. black pepper
  • 2 cups fresh basil leaves
  • 2 Tbs. 88 Acres pumpkin seed butter
  • juice and zest from 1 organic lemon
  • 1 Tbs. parmesan cheese (or nutritional yeast)
  • 1 garlic clove
  • 1/4 tsp. black pepper
  • 1/2 Tbs. avocado oil
  • 4 oz. sliced crimini mushrooms
  • 1/4 cup chopped onion
  • 2 cups baby greens

Instructions

  1. Heat oven to 400F. Line a baking sheet with parchment paper.
  2. To make the pizza crust, place the riced cauliflower in a glass bowl and cover with a damp paper towel. Place in the microwave and cook on High for 4 minutes. You could also cook it in a pot on the stove until soft. Turn the cooked cauliflower onto a clean kitchen towel to cool.
  3. Gather the sides of the towel and squeeze the cauliflower to get out as much water as you can. Then place the ball of cauliflower into a mixing bowl. Add the egg, parmesan cheese, pizza seasoning and black pepper and stir to combine.
  4. Pour the cauliflower mixture onto the prepared baking sheet and use your hands to form it into a ball. Then flatten out the ball into a large circle. Place the baking sheet into the oven and bake for 15 minutes.
  5. While the crust is baking, make the pesto. Place the basil, pumpkin seed butter, lemon juice and zest, parmesan cheese, garlic, and pepper into a food processor or blender and blend until smooth.
  6. Then saute up the veggies. Heat the avocado oil in a medium non-stick pan over medium-high heat. When hot, add in the veggies and saute for 3-4 minutes.
  7. When the crust is ready, remove from the oven and spread with the pesto sauce and top with sautéed veggies. Sprinkle the top with more parmesan cheese (or any kind of cheese you like). Turn the oven setting to Broil and place the pizza back in the oven for 3-4 minutes, or until the cheese has melted and starts to get a little golden.
  8. Remove and slice into 6 slices. Enjoy!
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