Description
A grain free pizza with vegan pesto and fresh tomatoes.
Ingredients
Scale
For the crust:
- 2 pounds of cauliflower cut into florets (1 large cauliflower)
- 1 organic, free range, large egg, beaten
- ½ cup goat cheese (chevre)
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- pinch of Celtic sea salt
- pinch of black pepper
Toppings:
- ½ cup vegan pesto
- 1 large tomato cut in half and thinly sliced
- 2–4 ounces of goat cheese, crumbled
Instructions
- Preheat the oven to 400F.
- Make the cauliflower rice: Pulse the florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water and a vegetable steamer. Bring it to a boil.
- Add the “rice” and cover. Let it steam fort 4-5 minutes until tender. Remove the steamer from the pot and let it cool.
- Once the rice is cool, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze as much water as you can from the cauliflower. This is key to making a good dry crust that you can pick up with your hands. Really SQUEEZE out the water.
- In a large bowl, mix the rice, beaten egg, goat cheese, and spices. Use your hands to get it very well mixed. Press the dough out onto a baking sheet lined with parchment paper. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect.
- Bake for 35-40 minutes at 400F. The crust should be firm and golden brown.
- Spread the vegan pesto over the crust. Top with sliced tomatoes and crumbled cheese. Return the pizza to the 400F oven and bake an additional 5-10 minutes, just until the cheese is hot.
- Slice and serve immediately!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Pizza
- Cuisine: Mediterranean, Vegetarian