Vegan Cauliflower Crust Pizza

Fast food doesn’t get much more nutritious than this – a delicious cauliflower crust, smothered with peppery rocket and broccoli sprout pesto and topped with roasted broccoli, olives and almonds. Delicious!

INGREDIENTS


DOUGH

  • 5 cups cauliflower florets (approximately 1⁄2 large head of cauliflower)

  • 1/3 cup almond meal

  • 1 tbsp cornflour

  • 1 1/2 tbsp ground linseeds mixed with 1⁄4 cup water

  • 1/4 tsp garlic powder 1/4 tsp salt

 

ROCKET AND BROCCOLI SPROUT PESTO

  • 1 cup rocket

  • 1/2 cup Aussie Sprouts Broccoli Sprouts

  • 1/3 cup almonds

  • 1/3 cup extra virgin olive oil

  • 1/4 tsp salt

  • Squeeze of lemon


TOPPINGS

  • 1 cup broccoli florets

  • 3-4 mushrooms, sliced

  • 1/2 red onion, sliced

  • 1/4 cup pitted black olives

  • 1/4 cup almonds, roughly chopped

  • 1/3 cup Aussie Sprouts Broccoli Sprouts

 

INSTRUCTIONS

  1. Preheat oven to 200°C.

  2. To make dough, steam cauliflower florets until very soft. Process in food

  3. processor until finely chopped. Transfer to a tea towel and squeeze out as

  4. much liquid as possible.

  5. Place cauliflower in a large bowl and add remaining dough ingredients.

  6. Mix well and form into a ball.

  7. Place dough onto a large, lined baking tray or pizza stone. Using

  8. fingertips, press out into a round base, around 2cm in thickness. Bake for

  9. 20 minutes or until beginning to brown on edges.

  10. Meanwhile, to make pesto, place all ingredients in a food processor and

  11. process until finely chopped.

  12. Remove crust from oven. Spread pesto evenly over base, then top with

  13. broccoli, mushrooms, onion, olives and almonds.

  14. Bake for a further 10 minutes or until vegetables are slightly browned.

  15. Sprinkle over broccoli sprouts and serve.

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