19 Jun Cauliflower Crust Pesto Pizza
Strolling through our Farmers’ Market on the weekend, I was overwhelmed with the fragrant aroma of basil. On the spot, I decided that we would craft a dinner revolving around freshly made pesto. Robb reminded me that we had a beautiful head of cauliflower at home (thanks, Crystal and Greg), and that we should make a cauliflower crust pizza – game on!
I have tried out various versions of cauliflower crust, but always seen to have good luck whenever I try one of Chocolate Covered Katie’s recipes. First of all, her recipe calls for only 5 ingredients, and uhm….she likes chocolate – we’re a match made in heaven!
We then decided to create a fresh pesto using ingredients we had in the house: basil, spinach, pumpkin seeds, garlic, olive oil, apple cider vinegar, nutritional yeast and salt – easy, fast, and delicious!
We topped everything off with fresh golden tomatoes, red pepper and a little asiago and mozzarella cheeses. Wow – it was so yummy, just bursting with flavour! Should you try this out, we hope you enjoy it as much as we did.
Cauliflower crust pesto pizza
Cauliflower crust – http://chocolatecoveredkatie.com/2016/09/05/cauliflower-pizza-crust-vegan/
1/3 cup pumpkin seeds – lightly toasted
3 cups loosely packed basil leaves
3 cups loosely packed spinach leaves
3 cloves garlic or one humongous clove
1/8 teaspoon Himalayan or sea salt
1 tablespoon nutritional yeast, or, as Hilary calls it, “nooch”
2 teaspoons apple cider vinegar
5 tablespoons olive oil
Lightly toast pumpkin seeds. In food processor, pulse garlic, pumpkin seeds and salt. Add basil and spinach and pulse until incorporated. Add yeast and apple cider vinegar. With processor running, drizzle olive oil until well combined. Adjust oil and seasonings as desired.
Top cauliflower crust with pesto, sliced tomatoes and peppers. Add grated cheeses. Add additional toppings as desired. Bake at 450 degrees for about 8 minutes or until cheese is bubbly and starting to lightly brown.