Cauliflower Crust Pizza with Vegan Kale Pesto and Heirloom Tomatoes by @naturallyzuzu ❤️ Who’d you share a slice with? Get the recipe:
1 medium head cauliflower, coarsely chopped (3 cups)
1 Tbs. olive oil
1/4 tsp. sea salt
1/8 tsp. ground black pepper
1/4 cup ground flaxseed meal
1/4 cup rice flour
1/4 cup corn flour
3/4 tsp. garlic powder
Preheat oven to 400°F. Line baking sheet with parchment paper.
Pulse chopped cauliflower in food processor until cut into very small, rice-sized bits. Transfer to large bowl, and toss with olive oil, sea salt, and pepper. Spread cauliflower on prepared baking sheet, and roast 20 minutes, tossing cauliflower halfway through cooking time and smoothing back out on baking sheet. Combine flaxseed meal, rice flour, corn flour, and garlic powder in large bowl. Add cooked cauliflower, and toss to combine. Add 2-3 tbs of water then knead by hand to fully incorporate. Shape into compact ball. Turn baking sheet face-down. Lay parchment paper atop back side, and lightly coat with cooking spray. Place dough ball in center of sheet, and lay second piece of parchment on top. Press to slightly flatten, and use a rolling pin to smooth out into a 9-inch circle. Peel away top layer of parchment and use your fingers to smooth and round dough edges. Bake 18 to 20 minutes, or until edges are slightly browned and crispy. Remove pizza crust from oven and top crust with desired toppings. Bake 5 minutes more, or until toppings are hot and bubbly.
For Kale Pesto, combine 1 bag of baby kale and handful of basil with 1/3 cup of olive oil, 4 cloves of garlic, 2 tbsp of nutritional yeast and handful of pine nuts. Add salt and pepper to taste. Blend until smooth.
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